How To Make Smoked Pork Butt | Smoked Pork Butt Recipe | G-Rod Grills | Bradley Smoker

pork butt

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more economical for large feeds.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can be lower in sugar and preservatives.

Trim the pork butt to remove excess fat and get it close to the meat for better seasoning.

Flip the pork butt over and apply yellow mustard as a binder to help the rub stick.

Season the pork butt with honey bacon barbecue rub by Meat Church, applying it generously and patting it in.

Add hog waller by Sucklebusters on top of the first rub, ensuring even coverage to build bark.

Wrap the seasoned pork butt in plastic wrap and refrigerate overnight for better flavor absorption.

Remove the pork from the fridge and let it sit at room temperature for about 20 minutes before smoking.

Preheat the Bradley four rack digital smoker and prepare it with pecan and cherry wood chips.

Place the pork butt in the smoker and smoke it for about 10 to 11 hours, maintaining a consistent temperature.

After about two hours, spritz the pork butt with Dr Pepper to keep it moist, checking every 30 to 45 minutes.

Monitor the internal temperature; aim for a color change to a red mahogany before wrapping.

After approximately seven hours, check the color and moisture of the pork butt; if it looks good, prepare to wrap it.

In a pan, add honey, both rubs, and pads of butter before transferring the pork butt into the pan.

Drizzle honey and add pads of butter on top of the pork butt, then sprinkle with the same rubs for flavor.

Add a splash of Dr Pepper to the top before wrapping the pan tightly with heavy-duty foil.

Insert a thermometer into the pork butt and cook until the internal temperature reaches 195 to 200 degrees, checking for tenderness.

Cooking Techniques

Equipment Needed

Spice Level: