Smoked Pork Butt (Texas Style Recipe)
This Texas style smoked pork butt features a savory salt and pepper bark, incredible smoke flavor, and tender pulled pork that's perfect for sandwiches, tacos, nachos, or barbecue platters.
Servings 10
Equipment
- Smoker
- Smoking wood
- Half size foil pan
- Heavy duty aluminum foil or unwaxed butcher paper
- Instant read thermometer
- Remote meat thermometer
Ingredients
- 1 pork butt
- 2 cups Worcestershire sauce
- ½ cup Jeff's Texas Style Rub
- Jeff's Barbecue Sauce for serving optional
Instructions
- Coat the pork butt with Worcestershire sauce on all sides.
- Apply a generous coating of Texas style seasoning over the entire roast.
- Cover and refrigerate for at least 8 hours or overnight.
- Preheat the smoker to 275°F (135°C) using oak with a little mesquite or hickory if desired.
- Smoke the pork butt until it reaches about 160°F (71°C) and develops a deep mahogany bark.
- Wrap tightly in a foil pan with heavy duty foil or unwaxed butcher paper.
- Continue cooking until the internal temperature reaches about 207°F (97°C) and the meat is probe tender.
- Rest for at least 1 hour.
- Pull, chop, or slice the pork and mix in some of the rendered juices before serving.
- Serve with barbecue sauce on the side if desired.
Notes
Cook to tenderness rather than time.
Oak is the traditional Texas smoking wood, but hickory also works well.
A foil pan captures the rendered juices and makes cleanup easier.
Leftovers freeze exceptionally well and are perfect for tacos, sandwiches, nachos, baked potatoes, and meal prep.