Smoking a pork butt on a Pit Boss pellet grill is one of the best ways to achieve tender, juicy, and flavorful pulled pork. The low-and-slow cooking method, combined with the smoky taste imparted by the wood pellets, makes this a favorite among barbecue enthusiasts.
In this article, I’ll walk you through a Pit Boss Pork Butt Recipe, offering tips on preparation, seasoning, smoking techniques, and how to achieve that perfect bark and fall-apart texture.
1. What Is Pork Butt?
Despite its name, pork butt (also known as Boston butt) comes from the upper part of the pig’s shoulder, not the rear. It’s a well-marbled cut of meat that is ideal for slow cooking methods like smoking because the fat and connective tissues gradually break down, resulting in tender, juicy meat.
Pork butt is commonly used for pulled pork, a classic barbecue dish where the meat is shredded and served with barbecue sauce, coleslaw, or other sides. When cooked properly, pork butt is full of flavor, with a crispy bark on the outside and melt-in-your-mouth meat on the inside.
2. Pit Boss Pork Butt Recipe
To make the best smoked pork butt on your Pit Boss grill, you’ll need a few key ingredients:
Ingredients
- 1 pork butt (typically 6-8 pounds)
- Yellow mustard (for binding the rub)
- Your favorite pork rub (store-bought or homemade)
- Wood pellets (hickory, apple, or a combination)
- Apple cider vinegar (for spritzing)
- Barbecue sauce (optional, for serving)
Optional Ingredients (for added flavor)
- Brown sugar (to add extra sweetness to the rub)
- Garlic powder (for extra aroma)
- Onion powder (for a savory depth)
- Paprika (optional, for a smoky flavor)
Instructions
Step 1: Prepare the Pork Butt
Before smoking, it’s essential to properly prepare the pork butt:
Trim the Fat:
While pork butt has a good amount of fat, you’ll want to trim any thick layers of fat off the top (fat cap) to about ¼ inch thick. This allows the rub to penetrate and form a better bark, while still keeping enough fat to help the meat stay moist during cooking.
Apply the Mustard Binder:
Apply a thin layer of yellow mustard all over the pork butt. The mustard acts as a binder, helping the rub stick to the meat. Don’t worry about the flavor of mustard—it will cook off, leaving no trace behind.
Season with Pork Rub:
Generously coat the pork butt with your pork rub. Be sure to cover all sides of the meat, pressing the rub into the surface. A good pork rub usually contains a mix of salt, pepper, paprika, garlic powder, and brown sugar, but feel free to customize your rub to your taste.
Step 2: Preheat the Pit Boss Pellet Grill
Fill the Hopper with Pellets:
For pork butt, hickory or apple wood pellets are great choices. Hickory provides a strong, smoky flavor, while applewood offers a sweeter, milder smoke that complements pork well.
Set the Temperature:
Preheat the Pit Boss to 225°F (107°C) for low-and-slow smoking. This is the ideal temperature for allowing the pork butt to absorb smoke and break down the connective tissues over time.
Allow the Grill to Preheat:
Let the Pit Boss heat up and stabilize at 225°F for about 10-15 minutes before placing the pork butt on the grate.
Step 3: Smoke the Pork Butt
Place the Pork Butt on the Grill:
Once the grill is preheated, place the seasoned pork butt directly on the grill grates, fat side up. The fat will render down as it cooks, keeping the meat moist and flavorful.
Smoke Low and Slow:
Smoke the pork butt at 225°F for 4-5 hours, or until the internal temperature reaches around 160°F (71°C). During this phase, the meat will absorb the smoky flavor and start to develop a beautiful bark.
Spritz the Meat:
Every hour after the first 2 hours, spritz the pork butt with apple cider vinegar (or a mixture of apple cider vinegar and water). This helps keep the meat moist and enhances the flavor, while also preventing the bark from becoming too dry.
Step 4: The Stall and Wrapping the Pork Butt
Around the 160°F mark, you may notice a phenomenon called the stall. The internal temperature of the pork butt will stop rising for a while as moisture evaporates from the surface, cooling the meat. This can last for a few hours, but don’t worry—it’s normal!
Wrap the Pork Butt (Texas Crutch):
To push through the stall and keep the meat juicy, you can wrap the pork butt in aluminum foil or butcher paper. This step, known as the “Texas Crutch,” helps the meat retain moisture and speeds up the cooking process.
Continue Cooking:
After wrapping, place the pork butt back on the grill and continue cooking until the internal temperature reaches 195°F to 203°F (90°C to 95°C). This is the sweet spot for pulled pork, where the meat becomes tender enough to shred effortlessly.
Step 5: Rest the Pork Butt
Once the pork butt has reached the desired internal temperature, remove it from the grill and let it rest:
Rest for 30-60 Minutes:
Keep the pork butt wrapped and let it rest for at least 30 minutes (up to 1 hour). Resting allows the juices to redistribute throughout the meat, ensuring that it stays moist when shredded.
Unwrap and Shred:
After resting, unwrap the pork butt and shred the meat using two forks or meat shredders. The meat should pull apart easily, with a nice mix of tender meat and crispy bark.
Step 6: Serve and Enjoy
Your smoked pork butt is now ready to serve! You can enjoy the pulled pork in a variety of ways:
Pulled Pork Sandwiches: Serve the shredded pork on hamburger buns with coleslaw and barbecue sauce.
Tacos or Burritos: Use the pork as a flavorful filling for tacos or burritos, topped with fresh salsa and avocado.
Plain and Simple: Enjoy the pork as-is, with a side of barbecue sauce for dipping.
3. Pit Boss Pork Butt Tips for Success
Use a Meat Thermometer:
A reliable meat thermometer is essential for smoking pork butt. Insert the thermometer into the thickest part of the meat to monitor the internal temperature, ensuring you hit the target of 195°F to 203°F for perfectly tender pork.
Let the Bark Form:
The bark is the flavorful, crispy outer layer that forms during the smoking process. Be patient and allow the bark to develop before wrapping the pork butt. Wrapping too early can prevent the bark from forming properly.
Plan for Extra Time:
Smoking a pork butt can take anywhere from 8 to 12 hours, depending on the size of the meat and the temperature of your grill. Be sure to start early and give yourself plenty of time, especially if you’re cooking for an event.
Experiment with Pellets:
While hickory and apple are classic choices, feel free to experiment with different wood pellet flavors like cherry, pecan, or mesquite to find your perfect flavor profile.
Smoking a pork butt on a Pit Boss pellet grill is an easy and rewarding way to create mouthwatering pulled pork with minimal effort. With the right seasoning, a low-and-slow smoking method, and a bit of patience, you’ll be rewarded with tender, juicy pork that’s perfect for sandwiches, tacos, or eating straight off the plate.
Read More: Roasted Pork Tenderloin
