12 Delicious Simple Smoked Pork Butt Recipes

Venture into the world of smoky, succulent flavors with our roundup of 12 Delicious Simple Smoked Pork Butt Recipes. Perfect for home cooks looking to impress without the stress, these recipes promise to turn your next meal into a mouthwatering masterpiece. Whether you’re craving comfort food or planning a weekend BBQ, we’ve got the inspiration you need. Keep reading to discover your new favorite dish!

Classic Smoked Pork Butt with Apple Cider Vinegar Mop

Getting the perfect smoked pork butt starts with patience and the right technique. This recipe guides you through creating a tender, flavorful dish with a tangy apple cider vinegar mop that enhances every bite.

Ingredients

• 1 (8-10 lb) bone-in pork butt, fat cap trimmed to 1/4-inch thickness
• 2 cups apple cider vinegar
• 1/2 cup distilled water
• 1/4 cup dark brown sugar, packed
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for optimal flavor.
2. In a medium bowl, whisk together apple cider vinegar, distilled water, dark brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the mop sauce.
3. Season the pork butt evenly with a dry rub of kosher salt, black pepper, garlic powder, and onion powder, ensuring full coverage.
4. Place the pork butt in the smoker, fat cap up, and insert a meat thermometer into the thickest part, avoiding the bone.
5. Every hour, mop the pork butt generously with the apple cider vinegar mixture, using a silicone brush for even application.
6. Smoke the pork butt until the internal temperature reaches 195°F, approximately 1.5 hours per pound.
7. Once the desired temperature is reached, remove the pork butt from the smoker and let it rest, tented with foil, for 30 minutes before shredding.

Zesty and succulent, this smoked pork butt pulls apart effortlessly, revealing a smoky, tangy flavor profile that’s perfectly balanced. Serve it on a toasted brioche bun with a side of coleslaw for a classic barbecue experience or atop a crisp green salad for a lighter option.

Simple Smoked Pork Butt with Brown Sugar Rub

Now, let’s dive into creating a succulent smoked pork butt that’s perfectly seasoned with a brown sugar rub, ideal for those who appreciate the art of slow-cooked meats. This guide will walk you through each step, ensuring a flavorful result that’s sure to impress.

Ingredients

• 1 whole pork butt (8-10 lbs), bone-in
• 1 cup dark brown sugar, packed
• 1/4 cup smoked paprika
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup apple cider vinegar

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for optimal flavor.
2. In a medium bowl, combine the dark brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the rub.
3. Pat the pork butt dry with paper towels to ensure the rub adheres properly.
4. Generously apply the rub to all sides of the pork butt, pressing gently to form a crust.
5. Place the pork butt in the smoker, fat side up, and insert a meat thermometer into the thickest part.
6. Smoke the pork butt for 6 hours, maintaining a consistent temperature of 225°F.
7. After 6 hours, lightly spray the pork butt with apple cider vinegar to keep it moist.
8. Continue smoking until the internal temperature reaches 195°F, approximately 4-6 more hours.
9. Remove the pork butt from the smoker and let it rest, covered loosely with foil, for 30 minutes before shredding.

Succulent and tender, this smoked pork butt boasts a perfect balance of sweetness and spice. Serve it piled high on brioche buns with a side of coleslaw for a classic barbecue sandwich, or enjoy it alongside roasted vegetables for a hearty meal.

Smoked Pork Butt with Honey Garlic Glaze

Gathering around the table for a meal that’s both comforting and impressively flavorful starts with mastering the art of smoking a pork butt. This recipe for Smoked Pork Butt with Honey Garlic Glaze is a foolproof guide to achieving tender, juicy meat with a caramelized exterior that’s bursting with sweet and savory notes.

Ingredients

• 1 (8-10 lb) bone-in pork butt
• 1/4 cup kosher salt
• 1/4 cup dark brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1/2 cup apple cider vinegar
• 1/2 cup honey
• 4 cloves garlic, minced
• 2 tbsp unsalted butter

Instructions

1. In a small bowl, combine kosher salt, dark brown sugar, smoked paprika, garlic powder, onion powder, and ground cumin to create the dry rub.
2. Pat the pork butt dry with paper towels, then evenly apply the dry rub over all surfaces of the meat.
3. Preheat your smoker to 225°F, using hickory or apple wood chips for optimal flavor.
4. Place the pork butt in the smoker, fat side up, and smoke for 6 hours, maintaining a consistent temperature.
5. After 6 hours, spritz the pork with apple cider vinegar every hour to keep it moist.
6. Continue smoking until the internal temperature reaches 195°F, approximately 4 more hours.
7. In a small saucepan over medium heat, combine honey, minced garlic, and unsalted butter, stirring until the glaze is smooth and slightly thickened.
8. Brush the honey garlic glaze over the pork butt during the last 30 minutes of smoking.
9. Remove the pork butt from the smoker and let it rest for 30 minutes before shredding.

Meticulously smoked to perfection, this pork butt boasts a melt-in-your-mouth texture with a harmonious blend of smoky, sweet, and garlicky flavors. Serve it atop a toasted brioche bun with a side of coleslaw for a delightful contrast in textures and tastes.

Easy Smoked Pork Butt with Mustard Slather

Here’s a foolproof method to achieve a succulent smoked pork butt that’s bursting with flavor, perfect for your next backyard barbecue or family gathering.

Ingredients

• 1 (8-10 lb) bone-in pork butt
• 1/4 cup yellow mustard
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground black pepper
• 1 tbsp kosher salt
• 1/2 cup apple cider vinegar
• 1/2 cup water

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle, sweet smoke flavor.
2. In a small bowl, combine the yellow mustard, smoked paprika, garlic powder, onion powder, ground black pepper, and kosher salt to create a slather.
3. Pat the pork butt dry with paper towels, then evenly coat it with the mustard slather, ensuring every part is covered for maximum flavor.
4. Place the pork butt in the smoker, fat side up, to allow the fat to render down through the meat as it cooks.
5. Maintain the smoker temperature at 225°F, adding more wood chips as needed to keep a consistent smoke.
6. After 4 hours, mix the apple cider vinegar and water in a spray bottle. Lightly spritz the pork butt every hour to keep it moist.
7. Continue smoking until the internal temperature reaches 195°F, about 1.5 hours per pound, for tender, pull-apart meat.
8. Once done, remove the pork butt from the smoker and let it rest for 30 minutes before shredding.

When shredded, the pork should be incredibly tender, with a perfect balance of smoky and tangy flavors from the slather and spritz. Serve it on brioche buns with a side of coleslaw for a classic pulled pork sandwich, or atop a bowl of creamy grits for a Southern-inspired meal.

Simple Smoked Pork Butt with Coffee Rub

Venturing into the world of smoking meats can seem daunting, but this Simple Smoked Pork Butt with Coffee Rub is a foolproof way to impress with minimal fuss. Let’s break down the process into manageable steps, ensuring a succulent, flavor-packed result every time.

Ingredients

• 1 (8-10 lb) bone-in pork butt
• 1/4 cup finely ground dark roast coffee
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1/2 cup water

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for optimal flavor.
2. In a medium bowl, combine the ground coffee, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the rub.
3. Pat the pork butt dry with paper towels to ensure the rub adheres properly.
4. Generously apply the coffee rub to all sides of the pork butt, pressing gently to form a crust.
5. Place the pork butt in the smoker, fat side up, and insert a meat thermometer into the thickest part, avoiding the bone.
6. Maintain the smoker temperature at 225°F, adding wood chips as needed to sustain smoke.
7. After 4 hours, mix the apple cider vinegar and water in a spray bottle. Lightly spritz the pork butt every hour to keep it moist.
8. Smoke until the internal temperature reaches 195°F, approximately 1.5 hours per pound.
9. Remove the pork butt from the smoker and let it rest, tented with foil, for at least 30 minutes before shredding.

Creating this dish yields a tender, juicy pork butt with a robust coffee-infused bark that’s perfect for pulling apart. Serve it on a platter with pickled onions and a side of coleslaw for a contrasting crunch and tang.

Smoked Pork Butt with Pineapple Juice Injection

Alright, let’s dive into the art of smoking a pork butt with a tropical twist that’ll have your taste buds dancing. A smoked pork butt injected with pineapple juice is not just a meal; it’s a journey through flavors that meld smokiness with a hint of sweetness, creating a masterpiece that’s both tender and juicy.

Ingredients

• 1 whole pork butt (8-10 lbs), bone-in
• 2 cups pineapple juice, freshly squeezed
• 1/4 cup kosher salt
• 1/4 cup dark brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1/2 cup water

Instructions

1. In a medium bowl, whisk together pineapple juice, kosher salt, and dark brown sugar until the salt and sugar are completely dissolved to create the injection liquid.
2. Using a meat injector, evenly distribute the pineapple juice mixture throughout the pork butt, focusing on thicker areas to ensure moisture penetration.
3. In a separate bowl, combine smoked paprika, garlic powder, onion powder, and cayenne pepper to create the dry rub.
4. Generously apply the dry rub to all surfaces of the pork butt, pressing gently to adhere.
5. Preheat your smoker to 225°F, using hickory or apple wood chips for a balanced smoke flavor.
6. Place the pork butt on the smoker grate, fat side up, and insert a meat thermometer into the thickest part, avoiding the bone.
7. Smoke the pork butt for 1.5 hours per pound, or until the internal temperature reaches 195°F, maintaining a consistent smoker temperature.
8. Every hour, spritz the pork butt with a mixture of apple cider vinegar and water to keep the surface moist and enhance bark formation.
9. Once the desired internal temperature is reached, remove the pork butt from the smoker and let it rest, tented with foil, for at least 30 minutes before shredding.

Zesty and succulent, this smoked pork butt boasts a perfect balance of smoky and sweet flavors, with a texture so tender it practically melts in your mouth. Serve it on a platter with grilled pineapple slices for an extra tropical flair or pile it high on buns for the ultimate pulled pork sandwiches.

Simple Smoked Pork Butt with Maple Syrup Glaze

Yearning for a dish that combines the smoky depth of barbecue with the sweet touch of maple? This smoked pork butt with maple syrup glaze is a foolproof way to impress at your next gathering, offering a perfect balance of flavors that’s both rich and subtly sweet.

Ingredients

• 1 (8-10 lb) bone-in pork butt
• 1/4 cup kosher salt
• 1/4 cup freshly ground black pepper
• 1/2 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for a mild, fruity smoke flavor.
2. Combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl to create a dry rub.
3. Pat the pork butt dry with paper towels, then evenly apply the dry rub over the entire surface of the meat.
4. Place the pork butt in the smoker, fat side up, and smoke for 6 hours, maintaining a consistent temperature of 225°F.
5. After 6 hours, whisk together pure maple syrup and apple cider vinegar in a small bowl to create the glaze.
6. Brush the pork butt generously with the maple syrup glaze every hour for the next 2 hours.
7. Continue smoking until the internal temperature of the pork reaches 195°F, approximately 2 more hours.
8. Remove the pork butt from the smoker and let it rest, covered loosely with foil, for 30 minutes before shredding.

Creating a bark that’s perfectly caramelized and a texture that’s irresistibly tender, this smoked pork butt is a testament to the magic of low and slow cooking. Serve it on a platter with extra glaze on the side for dipping, or pile it high on soft buns for a sandwich that’s anything but ordinary.

Smoked Pork Butt with Spicy Chipotle Rub

Preparing a smoked pork butt with a spicy chipotle rub is an adventure in flavor that rewards patience with succulent, fall-apart tenderness. Perfect for weekend gatherings, this dish combines the deep, smoky essence of slow cooking with the bold kick of chipotle.

Ingredients

• 1 (8-pound) bone-in pork butt
• 1/4 cup smoked paprika
• 2 tbsp ground chipotle pepper
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1/2 cup apple cider vinegar
• 1/2 cup water

Instructions

1. Preheat your smoker to 225°F, ensuring a steady temperature throughout the cooking process.
2. In a medium bowl, combine smoked paprika, ground chipotle pepper, kosher salt, black pepper, garlic powder, onion powder, and ground cumin to create the rub.
3. Pat the pork butt dry with paper towels to ensure the rub adheres properly.
4. Generously apply the rub to all sides of the pork butt, pressing gently to form a crust.
5. Place the pork butt in the smoker, fat side up, and insert a meat thermometer into the thickest part.
6. Maintain the smoker temperature at 225°F, adding wood chips as needed to sustain smoke.
7. After 4 hours, mix apple cider vinegar and water in a spray bottle and lightly spritz the pork butt every hour to keep it moist.
8. Continue smoking until the internal temperature reaches 195°F, approximately 1.5 hours per pound.
9. Once the desired temperature is reached, remove the pork butt from the smoker and let it rest, covered loosely with foil, for 30 minutes.
10. Shred the pork with forks, discarding any large fat pockets, and serve.

Unbelievably tender, the pork boasts a smoky crust with a spicy, complex flavor profile. Serve it on toasted brioche buns with a side of coleslaw for a contrasting crunch and coolness.

Simple Smoked Pork Butt with Orange Marmalade Glaze

Ready to elevate your smoking game with a dish that combines simplicity with gourmet flair? This smoked pork butt, glazed with a vibrant orange marmalade, is a foolproof recipe that promises tender, flavorful results every time.

Ingredients

• 1 (8-pound) bone-in pork butt
• 1/4 cup kosher salt
• 1/4 cup freshly ground black pepper
• 2 cups orange marmalade
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Preheat your smoker to 225°F, ensuring it’s stable at this temperature before proceeding.
2. Combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl to create a dry rub.
3. Generously apply the dry rub to all surfaces of the pork butt, pressing gently to adhere.
4. Place the pork butt in the smoker, fat side up, and insert a meat probe into the thickest part, avoiding the bone.
5. Smoke the pork butt for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F.
6. While the pork smokes, whisk together orange marmalade, apple cider vinegar, and Dijon mustard in a saucepan over medium heat until smooth. Simmer for 5 minutes, then remove from heat.
7. During the last hour of smoking, brush the pork butt with the orange marmalade glaze every 15 minutes to build a sticky, caramelized exterior.
8. Once the pork reaches the desired internal temperature, remove it from the smoker and let it rest, tented with foil, for 30 minutes before shredding.

Hearty and succulent, this smoked pork butt boasts a perfect balance of smoky depth and sweet citrus tang. Serve it piled high on brioche buns with a side of coleslaw, or alongside roasted sweet potatoes for a comforting meal that delights the senses.

Smoked Pork Butt with Bourbon Peach Glaze

Ready to elevate your barbecue game with a dish that’s as flavorful as it is impressive? This smoked pork butt with bourbon peach glaze combines the deep, smoky flavors of slow-cooked meat with the sweet and tangy notes of a homemade glaze, perfect for any summer gathering.

Ingredients

• 1 (8-10 lb) bone-in pork butt
• 1/4 cup kosher salt
• 1/4 cup dark brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 cup bourbon
• 2 cups peach preserves
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for optimal flavor.
2. Combine kosher salt, dark brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl to create the dry rub.
3. Pat the pork butt dry with paper towels, then apply the dry rub evenly over the entire surface, pressing gently to adhere.
4. Place the pork butt in the smoker, fat side up, and smoke for 8-10 hours, or until the internal temperature reaches 195°F.
5. While the pork smokes, prepare the glaze by combining bourbon, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce in a saucepan over medium heat. Simmer for 15-20 minutes, stirring occasionally, until thickened.
6. During the last hour of smoking, brush the pork butt generously with the bourbon peach glaze every 15 minutes.
7. Once the pork reaches the desired internal temperature, remove it from the smoker and let it rest for 30 minutes before shredding.
8. Serve the shredded pork with additional glaze on the side for dipping or drizzling.

Outstanding in both texture and flavor, this smoked pork butt is irresistibly tender with a perfect balance of smoky, sweet, and tangy notes. For a creative twist, serve it atop a toasted brioche bun with a side of coleslaw for a gourmet barbecue sandwich experience.

Simple Smoked Pork Butt with Rosemary Garlic Rub

Just when you thought pork butt couldn’t get any better, we’re introducing a Simple Smoked Pork Butt with Rosemary Garlic Rub that’s sure to elevate your barbecue game. This methodical guide will walk you through each step to achieve that perfect smoky flavor and tender texture.

Ingredients

• 1 (8-10 lb) bone-in pork butt
• 1/4 cup extra virgin olive oil
• 3 tbsp finely chopped fresh rosemary
• 4 cloves garlic, minced
• 2 tbsp coarse kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for a balanced smoky flavor.
2. In a small bowl, combine the olive oil, rosemary, garlic, salt, black pepper, smoked paprika, and cayenne pepper to create the rub.
3. Pat the pork butt dry with paper towels to ensure the rub adheres properly.
4. Generously apply the rub all over the pork butt, covering every surface for maximum flavor.
5. Place the pork butt in the smoker, fat side up, to allow the fat to render down through the meat as it cooks.
6. Smoke the pork butt for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F for pull-apart tenderness.
7. Once cooked, remove the pork butt from the smoker and let it rest for at least 30 minutes before shredding.

Melt-in-your-mouth tender with a perfect balance of smoky, herby, and slightly spicy flavors, this smoked pork butt is ideal for sandwiches, tacos, or simply enjoyed on its own. The rosemary garlic rub adds a sophisticated twist that will impress any barbecue aficionado.

Smoked Pork Butt with Sweet and Tangy BBQ Sauce

Creating a succulent smoked pork butt with a sweet and tangy BBQ sauce is a rewarding endeavor that combines slow cooking with bold flavors. Let’s dive into the process step by step.

Ingredients

• 1 (8-10 lb) bone-in pork butt
• 1/4 cup kosher salt
• 1/4 cup freshly ground black pepper
• 1/4 cup smoked paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 cup apple cider vinegar
• 1/2 cup dark brown sugar, packed
• 1/4 cup molasses
• 1/4 cup ketchup
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp cayenne pepper

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for optimal flavor.
2. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder to create a dry rub.
3. Generously apply the dry rub to all sides of the pork butt, ensuring an even coat.
4. Place the pork butt in the smoker, fat side up, and insert a meat thermometer into the thickest part.
5. Smoke the pork butt for 6-8 hours, or until the internal temperature reaches 165°F, maintaining a consistent smoker temperature.
6. While the pork smokes, prepare the BBQ sauce by combining apple cider vinegar, dark brown sugar, molasses, ketchup, Dijon mustard, Worcestershire sauce, and cayenne pepper in a saucepan over medium heat.
7. Simmer the sauce for 20 minutes, stirring occasionally, until it thickens slightly.
8. Once the pork reaches 165°F, wrap it tightly in aluminum foil and return it to the smoker.
9. Continue smoking until the internal temperature reaches 203°F, approximately 2-3 more hours.
10. Remove the pork from the smoker and let it rest, wrapped in foil, for 30 minutes before shredding.
11. Serve the shredded pork with the sweet and tangy BBQ sauce on the side.

Velvety and rich, the smoked pork butt melts in your mouth, with the BBQ sauce adding a perfect balance of sweetness and heat. Try serving it on toasted brioche buns with a side of coleslaw for a classic pairing.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Simple Smoked Pork Butt Recipes offers just that! Whether you’re a smoking novice or a seasoned pitmaster, there’s something here to tantalize your taste buds. We’d love to hear which recipe becomes your favorite—drop us a comment below. Loved this article? Share the smoky goodness with friends by pinning it on Pinterest!