Smoked Pork Butt is a delicious summer smoker recipe! A great cookout dinner idea for warm weather that makes wonderful pulled pork. Can also use pork shoulder. Gluten free Boston Butt.
Preheat your smoker to 250℉ with your wood chips or pellets (I like to use hickory, but use any flavor you like).If using a grill, put the chips in a metal pant, covered, with venting holes on the grill.
Rub the spice rub into the meat, covering all surface areas.If the rub will not stick, use a very small amount of vegetable or canola oil to wet the pork just enough for the rub to stick.
If desired, let the meat sit with the rub for at least 30 minutes to help the flavors absorb into the meat (not required).
Put the pork into the smoker, fat side up, after the smoker has preheated to 250°F.Put a grilling meat thermometer into the middle of the roast.
Smoke until the internal temperature is 200°F, typically 9-10 hours.You might need to smoke longer just depending on your smoker and if the meat stalls at all.
If desired, baste with BBQ sauce the last hour.
½ cup BBQ Sauce
Wrap in foil and let rest at least one hour before shredding and serving.
Notes
If you feel like the outside of the meat is burning before it is done cooking, you can spritz the meat every hour with water or a mixture of half water, half apple cider vinegar.A pulled pork serving tends to be around 1/3 to 1/2 pound per person. Remember that as meat cooks, it shrinks down and you will lose some weight due to fat melting.