This smoked pork butt is just one of the recipes that I've painstakingly perfected over the years. This pork butt slow-smoked on a Kamado Joe Grill and the result is a fall-apart tender pulled pork. Perfect for summer grilling and thebest pulled pork sandwiches.
Set Up: Set up a baking sheet with a wire rack laid over top.
Dry Rub: Mix up the dry rub, or use your favorite brand. You may not use all of this rub. (Safety Tip: Just keep in mind you don't want extra rub if you've touched it with raw meat hands.)
Prep the Pork Butt: Dry off the pork butt and apply a thick coat of the dry rub.
Dry Brine: Let the pork butt sit uncovered in the fridge for about 24 hours. This step acts as a short dry brine or dry aging. Lettinf the meat sit over night allows the flavors of the rub to get deeper into the meat.
Setting Up The Kamado Grill
I highly recommend using a digital thermometer to monitor the inside temperature of your smoker as well as the internal temperature of the meat. I use the Thermoworks Signals thermometer for this. If you're going to get serious about smoking meat, an excellent thermometer is essential.
Add in Hardwood lump charcoal. No briquettes here! You want a lot of wood, this is a long cool smoke.
Light the lump charcoal and get the fire started. Let the fire get a little start, and then close the lid to slow down the airflow to the fire. You want to let a little bit of airflow in, so open the top chimney and the bottom damper about ⅛th of the way open. Bring the grill to about 120℉.
When the grill reaches about 120°F, add the fruitwood. I used a mixture of apple and pecan wood for this smoke.
Let the temperature of the grill come up to 225°F. Then add the pork but to the grill and insert a probe thermometer into the thickest part of the meat.
Smoke the pork butt until the internal temperature of the meat reaches 200-205°F.
You'll want to monitor the temperature of the smoker closely. Keep the grill between 225°F and 250°F. If you're using a ceramic grill such as a Green Egg or a Kamado Joe, they can be a little finicky. Airflow is the only one to control the temperature. You don't want to let the temperature get away from you. I've found that in the beginining you want to keep airflow to a minimum. About 2 hours in the temperature will start to drop. Let in a little more airflow but take it back down if the temperature starts to climb to quickly.
Remove the pork butt from the smoker and let it rest for at least 20 minutes.
Shred the pork and serve with your favorite bbq sides and bbq sauce.
How To Smoke a Pork ButtCooking 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℉. Continue cooking until the meat has an internal temperature of 195-205℉.Cooking your pork butt to 195-205℉, you will ensure that the connective tissue is broken down enough to give you a fall-apart tender pulled pork.
Prepare your smoker and bring the temperature to about 225℉. I use my digital thermometer to monitor the temperature of the grill.
Add the fruitwood.
Add the pork butt and place a probe thermometer into the thickest part of the meat.
Now grab a nice whiskey cocktail and just let the smoke roll.
Once you have fire, you have to use airflow to regulate the heat. More air = a hotter fire. Adjust your dampers as needed.
One note about ceramic grillsSmoking on a ceramic grill can take a little bit of practice. However, with that in mind when I was first learning my grill often got too hot too fast and I had to learn how to slow the fire down. But, I never actually cooked anything that was inedible. Even if your first few smokes don't come out exactly perfect, you are still going to end up with something delicious. Because in the works of Emeril "pork fat rules"