Smoked Pulled Pork

This tender and juicy smoked pulled pork is slow-smoked on a Kamado Joe Grill, and the result is fall-off-the-bone pulled pork — perfect for summer grilling and pulled pork sandwiches.

This smoked pork butt is flavorful and juicy. You’ll get all of my expert tips so you can be the hero at your next backyard bbq. Perfect Every Time!

This recipe for pulled pork starts with a tasty BBQ rub. I recommend serving these babies’ with a crunchy southern slaw and extra barbecue sauce.

People have strong opinions about what makes the BEST Smoke Pork Butt recipe. However, a few things are agreed upon. First, you need an excellent bbq rub. Secondly, you need nice bark only achieved with slow cool smoke.

This smoked pork butt recipe checks all the boxes. So now all you need to decide is whether you are going to make pulled pork sandwiches and what sides you are going to serve with them.

What You’ll Need To Make A Smoked Pork Butt Recipe

• A smoker. I smoke on a Kamado grill. This recipe works with an offset smoker or even an electric pellet smoker. Use the method that you feel most comfortable with.
• Natural hardwood lump charcoal. No Coleman briquettes here. Charcoal briquettes are manufactured with chemicals you don’t want in your smoker. Opt for real wood lump charcoal.
• Fruitwood. I usually use a combination of applewood and oak when I’m smoking pork.
• A BBQ Rub. I make a homemade dry rub. It’s easy to make but feel free to use your favorite brand.
• A probe thermometer. I use Thermoworks Signals BBQ alarm. This thermometer allows you to monitor the ambient temperature of your grill and the internal temperature of your meat all from your phone. It’s divine.

Let’s Talk About Pork Butt

Pork butt is the cut of meat used to make pulled pork. You can find one that is bone-in or boneless. Either cut of meat is fine.

The size of your pork butt will determine how long the pork will need to smoke. I usually buy a 4 to 6-pound pork butt when making this recipe.

Leftover pulled pork freezes well, so don’t be afraid to make too much.

The BBQ Rub

This is my recipe for bbq rub. You can mix up a batch of it for this smoked pork butt or use your favorite brand. I have this homemade rub on hand at all times.

• BBQ Rub adds an extra layer of flavor to the meat.
• A dry rub is made with salt, sugar, and spices. I recommend rubbing the pork butt with spices the night before you plan to do your smoke.
• I usually apply a thick layer of rub to the pork and let the pork butt “dry brine” in the fridge overnight. I set it on a wire rack over a baking sheet. I put it in the fridge uncovered and let the rub brine the pork.

How To Smoke a Pork Butt

Smoking meat isn’t hard at all, but it does require patience and a watchful eye. Pellet smokers can essentially be left to do their own thing, but if you’re smoking with real fire, you need to learn how to control the heat.

Cooking times to smoke a pork butt can vary vastly. On average, plan on smoking the pork butt for about 2 hours per pound of meat at 225℉.

Keep in mind that the grill temperature can fluctuate, so monitor it closely. I like to keep my smoker nice and cool with a rolling smoke at 225-250℉. Then continue cooking until the meat has an internal temperature of 195-205℉.

At this temperature, you will ensure that the connective tissue is broken down enough to give you a fall-apart tender pulled pork.

1. Prepare your smoker and bring the temperature to about 225℉. I use my digital thermometer to monitor the temperature of the grill. Once you have a fire, you have to use airflow to regulate the heat. (More air = a hotter fire.)
2. Add the fruitwood.
3. Add the pork butt and place a probe thermometer into the thickest part of the meat.
4. Now grab a nice whiskey cocktail and just let the smoke roll.

Kamado Joe vs. The Green Egg

This post would be remiss if I didn’t address the big question of which is better? The Kamado Joe Grill OR the Big Green Egg.

Honestly, in my opinion, you can’t go wrong with either one of these ceramic grills. They are both excellent and are essentially giant ceramic cooking vessels that hold temperature exceptionally well.

I grew up with a Big Green Egg, which is what I had my heart set on when I was shopping for a Kamado Grill. But then I started shopping.

I ended up going with a Kamado Joe Grill because it was a little easier on the pocketbook, and everything came with it. It was packaged in an almost fully assembled state, so it was super easy to put together.

BBQ Guys is an excellent resource for buying grills at competitive prices. Check them out if you are thinking of buying a grill. (not an affiliate, but I should be)

With the Green Egg, almost every accouterment is sold separately, including the stand.

I would love to do a side-by-side comparison of actual smoke, but I’ve been happy with my Kamado Joe so far until then.

How to Control the Temperature of a Ceramic Grill

After you have a fire going, the only way to control the temperature inside of your ceramic cooker is by controlling the airflow.

The more air you let in, the hotter your fire will burn.

When you’re smoking meat, you want cool smoke. Keep the temperature of the smoker between 225 and 250℉.

Notice how little air I’m letting into the smoker. I will adjust these as the smoke progresses to regulate my temperature.

When the fire gets too hot, I close them down a little. If the fire gets too cool I open the airflow up a little.

Keep in mind that you should check the temperature of you fire often. This is why I love the Thermoworks signals digital thermometer.

I can set up minimum and maximum temperatures for my grill and meat and get an alert on my phone if temperatures start to fall outside of the range I want them.

How To Shred Pulled Pork

Once the smoked pork butt comes out of the smoker, you want it to rest for some time. I usually let a smoked pork butt rest for twenty minutes up to an hour before shredding it.

I pull it apart with my hands and then use forks to shred up the smaller pieces.

FAQs and Expert Tips

What To Serve With Pulled Pork

Barbecue sides are often the best part of a cookout. This pulled pork recipe is so perfect. Be sure you serve it with the perfect sides.

When I’m making pulled pork sandwiches, I make a batch of my dinner rolls (just larger) and use these as my buns. Of course, you could also make them smaller if you make sliders instead.

I like to top off my pork with a dollop of barbecue sauce and a heap of crunchy coleslaw.

Baked beans made in a cast-iron skillet are always a crowd-pleasing side dish when grilling is involved. And for dessert, don’t forget the banana cream pie. I think that needs a heck yeah!!!

More Grilling Recipes That You’ll Love

If you love cooking on the grill, here are some more grilling recipes for you to try!

• Smoked Pulled Pork
• Smoked Ribs
• Bacon Rubbed Pork Shish Kabobs
• Easy Grilled Chicken
• Huli Huli Ribs
• Sweet And Tangy BBQ Sauce
• Peach Bourbon BBQ Sauce