How to Smoke a Pork Butt from Start to Finish

Step 1: Choose the Right Pork Butt

Start with a good cut.

Look for:

• Good marbling
• A firm white fat cap
• A uniform shape
• Bone in if possible

If you need a detailed breakdown, read my guide on how to choose the best pork butt at the store.

If you are unsure what pork butt actually is, see my explanation here.

Step 2: Trim It Properly

You do not need to remove all the fat.

Trim:

• Hard fat deposits
• Thin loose flaps
• Excessively thick fat cap

Leave about one quarter inch of surface fat.

For a full step by step breakdown, see my guide on how to trim a pork butt.

Step 3: Apply the Rub Generously

Pork butt benefits from bold seasoning.

Use a balanced rub that includes salt, sugar, paprika, pepper, and aromatics.

Apply evenly and press it into the surface.

For rub guidance and flavor direction, read my article on the best rub for pork butt.

Step 4: Choose the Right Wood

Pork handles smoke well, but more is not always better.

Reliable choices include:

• Oak for balance
• Hickory for bold flavor
• Apple or cherry for subtle sweetness

For deeper wood comparisons, see my guide on the best wood for smoking pork butt.

Step 5: Set the Proper Cooking Temperature

The ideal cooking temperature for most backyard cooks is:

250 degrees.

You can cook at 225 or 275, but 250 gives excellent balance between time and tenderness.

For full comparison and time breakdowns, read my guide on the best temperature for smoking pork butt.

Step 6: Understand the Stall

Around 150 to 170 degrees internal temperature, the pork butt may stop rising in temperature.

This is normal.

It is called the stall.

Do not panic. Maintain steady heat or wrap if needed.

Read my full explanation of the pork butt stall here.

Step 7: Decide Whether to Wrap

Wrapping can:

• Speed up cooking
• Retain moisture
• Soften bark

You can choose:

• No wrap
• Foil
• Butcher paper

Each method has advantages.

See my comparison guide on wrapping pork butt.

Step 8: Cook Until Probe Tender

Forget the clock.

Most pork butts finish between 195 and 205 degrees internal temperature.

But tenderness is what matters.

Insert a probe into the thickest part. It should slide in easily.

For detailed doneness guidance, read my guide on how to know when pork butt is done.

Step 9: Rest Properly

Rest at least 45 minutes.

One to two hours is better.

Resting allows juices to redistribute and texture to relax.

See my full instructions on how to rest a pork butt properly.

Step 10: Pull and Serve

Remove the bone. Pull while warm. Mix bark throughout the meat.

Add sauce lightly or serve on the side.

For technique details, read my guide on how to pull pork the right way.

For sauce selection, see my guide on the best sauce for pulled pork.

How Much Pork Butt Do You Need?

Planning for a crowd?

Plan on about one half pound of finished pulled pork per person.

For full yield calculations, see my guide on how much pork butt per person.

Common Mistakes to Avoid

The most common errors include:

• Pulling too early
• Cooking by time instead of tenderness
• Over trimming
• Skipping the rest
• Over smoking

Review the full list and fixes here.

Final Thoughts

Pork butt is not complicated.

Choose good meat. Trim lightly. Season boldly. Cook at steady temperature. Wait for tenderness. Rest properly. Pull with care.

Follow the process and you will consistently produce tender, flavorful pulled pork.

Once you master pork butt, it becomes one of the most dependable cooks in barbecue.