Smoked Pork Butt Test Cook in the Vertical Propane 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.

Prepare the smoker by preheating it to 225°F (107°C).

Rub the pork butt with yellow mustard to help the spices adhere.

Mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a bowl.

Generously apply the spice mixture all over the pork butt, ensuring even coverage.

Let the seasoned pork rest at room temperature for about 30 minutes.

Place the wood chips in the smoker and allow them to start smoking.

Put the pork butt on the smoker grates, fat side up, and close the lid.

Smoke the pork for approximately 8-12 hours, maintaining a temperature of 225°F (107°C).

Check the internal temperature of the pork; it should reach at least 195°F (90°C) for tender meat.

Once cooked, remove the pork from the smoker and let it rest for at least 30 minutes.

Shred the pork using two forks, discarding excess fat and bone.

Mix in apple cider vinegar and barbecue sauce to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level: