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Butterflied Pork Butt in the Smoker

Course Entree, Main
Cuisine American, Barbecue
Prep Time 35 minutes
Cook Time 10 hours


  • 1 each Pork Butt (boneless)
  • 1 cup Jeff's original rub
  • 1/4 cup yellow mustard
  • 1/4 cup Jeff's Texas style rub


Trim and Butterfly

  • Remove the fat cap with a sharp knife.
  • Find the cavity where the bone was removed, lift up on the area where the bone was attached and finish cutting through the meat so that opens up like a rack of ribs.


  • Apply a thin coat of mustard to the top of the meat then apply Jeff's original rub liberally.
  • Flip the meat over and repeat the mustard and rub on the other side.
  • Leave the meat sitting on the counter for about 15 minutes while the rub adheres to the meat.


  • Set up your smoker for cooking indirect at about 225 . If your smoker uses a water pan, fill it up.
  • Once the smoker is ready, place the meat directly on the grates and let it cook unhindered for about 5-6 hours or until it reaches 160 degrees.
  • Begin mopping the meat every hour with a mixture of melted butter, water and Jeff's original rub as seen at https://www.smoking-meat.com/jeffs-butter-and-rub-mop-sauce
  • When the meat reaches about 190 degrees it is finished and can be removed from the heat.

Rest and Slice

  • Allow the meat to rest on the counter for about 15 minutes before slicing.
  • Slice the meat into 1/2 inch pieces.


  • Place all of the meat into a pan or platter and serve to your guests with sides.
  • Works great as sandwiches, fajitas, tacos, etc.