The Ultimate Guide to Smoking a Pork Butt: 7 Steps to Perfect BBQ

Smoking a pork butt is a quintessential BBQ experience that every enthusiast should try. Despite its misleading name, pork butt doesn’t come from the pig’s rear but from the upper shoulder, often referred to as Boston butt. This cut is prized for its rich marbling and connective tissue, which melt into juicy, tender perfection when cooked low and slow.

Whether you’re a seasoned pitmaster or a backyard beginner, smoking a pork butt is more than just a cooking technique—it’s an art. From selecting the right cut to serving up mouthwatering dishes, this guide will walk you through every step of the process. By the end, you’ll be ready to wow your friends and family with perfectly smoked pork that’s bursting with flavor. Let’s dive in and get started!

What is Pork Butt, and Why is It Perfect for Smoking?

To clear up any confusion: pork butt comes from the pig's shoulder, not its rear. The name dates back to Colonial America when cuts of pork were packed in barrels called “butts” for storage and transport. Today, this cut is a BBQ favorite because of its fat content and connective tissue, which break down during long cooking times, resulting in incredibly flavorful and tender meat. Simply put, pork butt is the perfect candidate for smoking.

Image courtesy of Smithfield

7 Steps to Smoke the Perfect Pork Butt

Smoking a pork butt might seem intimidating at first, but it’s a rewarding process that transforms this humble cut of meat into BBQ perfection. Whether you’re aiming to impress guests or just enjoy some comfort food, follow these seven steps to achieve smoky, tender, and delicious results every time.

Step 1: Selecting the Right Pork Butt

• Bone-in or boneless: Bone-in pork butt retains more flavor and stays moist, while boneless is easier to handle and cooks a bit faster. Both work great, so choose what suits your skill level and preferences.
• Weight matters: Opt for a 7–9 lb pork butt for even cooking. Smaller cuts can dry out, while larger cuts may take too long to smoke.
• Marbling is key: Look for a pork butt with a good fat cap and marbling throughout the meat—this ensures juicy results.

Step 2: Trimming Your Pork Butt

While some argue trimming isn’t necessary, removing excess fat and silver skin can improve the texture and help seasoning adhere better.

• Fat cap: Trim it down to about ¼ inch. Too much fat will prevent your seasoning from penetrating the meat, and it won’t render fully.
• Silver skin: Remove any tough silver skin on the underside. This connective tissue doesn’t break down during cooking and can make the meat chewy.

Pro Tip: Save the trimmings for sausage or grinding into burgers!

Step 3: Seasoning & Injecting Your Pork Butt

The right combination of injection and seasoning can transform your pork butt into a BBQ masterpiece. While some people prefer starting with a binder like mustard or olive oil to help the rub stick, others rely on an injection to infuse flavor deep into the meat—and many choose to do both. There’s no one-size-fits-all method; it’s all about finding what works best for you.

At Big Poppa Smokers, we recommend injecting your pork butt first to lock in moisture and flavor, followed by a generous application of seasoning. Let the meat "sweat" for about 15 minutes to allow the rub to adhere fully, then reapply a second layer of seasoning if necessary for that perfect bark. This combination creates layers of bold flavor that shine in every bite.

Why Inject Your Pork Butt?

To take your smoked pork butt to the next level, injecting it with a flavorful solution is key. Injecting ensures the interior of the meat stays juicy and flavorful throughout the long smoking process, especially during the critical "stall" phase when the meat’s temperature plateaus. It’s especially beneficial for larger cuts, where seasoning on the exterior can’t reach the center.

By combining an injection with a perfectly seasoned exterior, you’ll create a pork butt that’s juicy, flavorful, and unforgettable—a true BBQ masterpiece.

• Enhances flavor: An injection adds seasoning and moisture directly into the meat, complementing the flavors of your dry rub.
• Prevents dryness: Smoking can be a long process, and injections help the pork stay juicy from start to finish.
• Creates layers of taste: You’ll have rich, smoky bark on the outside and savory, juicy meat inside.

Big Poppa's Pork Prod Injection: The Game Changer

Big Poppa Smokers’ Pork Prod Injection is specially formulated for pork, providing the perfect balance of salt, sweetness, and savory spices to elevate the flavor. This premium injection ensures your pork butt stays moist, tender, and packed with flavor.

• Big Poppa’s Sweet Money: This award-winning rub brings a sweet and savory balance, perfect for pork butt.
• Layering flavor: Combine Sweet Money with Little Louie’s Garlic Pepper or add Jalapeño Jalapeño for a spicy kick.
• Season generously: Don’t be shy—apply a thick, even coat of rub on all sides, ensuring every bite is flavorful.  Remember to let it sweat for at least 15 minutes before reapplying or placing it on the smoker.

Big Poppa's Pork Bundle is a great all in one kit for you to take on the weekend of cooking.

Step 4: Setting Up Your Smoker

A stable smoker temperature is crucial for perfect pork butt.

• Temperature: Aim for 225°F–250°F. This low and slow approach allows the connective tissue to break down while keeping the meat juicy.
• Wood choice: Hickory, oak, pecan, and applewood are excellent for pork butt. Use a blend for a complex smoky flavor.
• Fire control: Monitor your smoker throughout the cook. Add wood chunks sparingly to maintain consistent smoke—too much can overpower the meat.

Pro Tip: Use a water pan to maintain moisture and stabilize temperature in your smoker.

Step 5: Smoking the Pork Butt

Place the pork butt fat-side up on the smoker grates. This allows the fat to baste the meat as it renders.

• The stall: Around 160°F internal temp, the pork butt may hit a “stall” where it stops rising in temperature. Wrap it in butcher paper or foil to push through the stall while retaining moisture (this is called the Texas Crutch).
• Timing: A general rule is 1.5 hours per pound at 225°F. A 7-pound pork butt will take approximately 10–11 hours.

Step 6: Resting the Meat

After reaching an internal temperature of 203°F, remove the pork butt from the smoker and let it rest for at least an hour. Resting allows the juices to redistribute, ensuring tender and moist meat.

Pro Tip: Wrap the pork butt in a towel, then place it in a cooler to keep warm for up to 4 hours.

Step 7: Shredding and Serving

Use heat-resistant gloves or “bear claws” to shred the pork butt. Discard any large chunks of fat or gristle.

Pro Tip: Toss the shredded pork with its own juices or Big Poppa’s Happy Ending Finishing Rub for a pop of flavor.

If you still need help, check out Big Poppa's complete tutorial on how to cook a pork butt.

4 Big Poppa Pork Butt Recipes You’ll Love

Pork butt is one of the most versatile and budget-friendly proteins you can cook, making it a great option for feeding a crowd or meal prepping for the week. Its rich flavor and tender texture make it perfect for a wide variety of dishes, from hearty sliders to flavorful tacos, nachos, and more. These five recipes showcase just a glimpse of what you can create with a smoked pork butt—proving that a single cut of meat can inspire countless meals while keeping your budget in check.

1. Pulled Pork Sliders

Perfect for game day, these sliders are made with tender pulled pork, coleslaw, and a drizzle of Granny's BBQ Sauce on soft Hawaiian rolls.  Check out Big Poppa's recipe!

2. Carnitas Tacos

Fill warm tortillas with shredded pork, top with pickled onions, and add a dash of Jalapeño Lime Rub for a fresh, zesty bite.  Check out Big Poppa's recipe here!

3. Pulled Pork Nachos

Layer tortilla chips with pulled pork, shredded cheese, jalapeños, and Big Poppa’s Jallelujah Jalapeno for the ultimate comfort food. Click here for the recipe!

4. Pulled Pork Turnovers

Use crescent roll dough to wrap pulled pork, cheddar cheese, and a touch of BBQ sauce, then bake until golden brown. Check out Big Poppa's recipe here!

FAQs and Top Tips for Smoking Pork Butt

1. Do I need to marinate a pork butt?

No, a dry rub is sufficient for flavor. However, injecting with Big Poppa’s Pork Prod Injection can add moisture and depth of flavor.

2. Should I spritz my pork butt?

Spritzing every hour with apple juice or a mix of apple cider vinegar and water keeps the surface moist and enhances the bark.

3. How do I know when the pork butt is done?

Pork butt is done when it reaches an internal temperature of 203°F and a probe slides in like butter.

4. Can I freeze leftovers?

Yes! Pulled pork freezes well. Store in airtight containers with a bit of its juices to prevent drying out.

5. What’s the secret to great bark?

Generously season your pork butt and let it sweat before cooking to help the seasoning adhere and develop a flavorful bark. Avoid wrapping too early—while it helps retain moisture, it can also soften that prized bark.

Smoking a pork butt isn’t just about cooking—it’s about creating something special to share with friends and family. Whether you’re making sliders, tacos, or nachos, Big Poppa Smokers has the tools and seasonings to make your pork butt the star of the meal. Happy smoking!