Pit Boss Boston Butt Recipe

We’ve smoked a lot of pork over the years, and trust us-this Pit Boss Boston Butt Recipe is the real deal. We know exactly what it takes to get that perfect, smoky flavor and juicy, fall-apart tenderness.

If you want the best smoked pork, you’re in the right place. What is the best way to smoke a Pork Shoulder on a Pit Boss? The best method is to season the pork generously, set the Pit Boss smoker to 225°F, and cook until the internal temperature reaches 195-205°F.

This low-and-slow process ensures tender, pull-apart meat with a rich smoky flavor. But that’s just the start! Stick with us, and we’ll guide you through each step-from seasoning to smoking to shredding-for mouthwatering pulled pork every time.

What Does Pit Boss Boston Butt Taste Like?

This smoked Boston butt is packed with deep, smoky flavors, balanced with a perfect blend of spices like the Pit Boss Ribs. The outside forms a flavorful bark with hints of pepper, paprika, and brown sugar, while the inside stays moist and tender.

Whether you’re making pulled pork sandwiches or serving it as-is, this recipe guarantees a mouthwatering bite every time.

Ingredients Required for Pit Boss Boston Butt Recipe

Here’s the list of Ingredients you’ll need to make this Pit Boss Boston Butt

• 1 whole Boston butt (bone-in, about 10.5 lbs.)
• 2 tbsp. black pepper
• 1 tbsp. salt
• 1 tbsp. onion powder
• 2 tbsp. paprika
• 2 tbsp. brown sugar

Kitchen Utensil You’ll Need

1. Pit Boss smoker (or any smoker)
2. Meat thermometer (e.g., Meat Stick X)
3. Knife (for scoring the fat)
4. Mixing bowl (for the rub)
5. Aluminum foil (for wrapping)
6. Tongs (for handling the pork)

Prep Time: 15 minutes Cooking Time: 8 hours Servings: 10-12

Copycat Pit Boss Boston Butt Recipe

Simply follow the steps given below to make your Pit Boss Boston Butt at home

Step 1: Prepare the Pork Butt
Take your Boston butt out of the packaging. If there’s excessive fat, you can trim it, but leaving some fat helps keep the meat juicy. On the fat cap side, score the fat in a crosshatch pattern-this helps render the fat and allows the seasoning to penetrate.

Step 2: Season the Pork
In a mixing bowl, combine black pepper, salt, onion powder, paprika, and brown sugar. Mix well. Generously season the pork butt on all sides, ensuring every inch is coated. Let the pork rest for about 15 minutes to allow the rub to set in.

Step 3: Preheat and Set Up the Smoker
While the pork is resting, set up your Pit Boss smoker to 250°F. Use your favorite wood pellets (hickory or Applewood work great) for that rich, smoky flavor.

Step 4: Smoke the Pork Butt
Place the pork butt on the smoker, fat side up. Let it smoke for 5 hours without touching it. Around the 5-hour mark, check the internal temperature. Once it hits 170°F, it’s time to wrap.

Step 5: Wrap and Continue Cooking
Once the pork reaches 170°F, wrap it tightly in aluminum foil. Increase the smoker temperature to 300°F and continue cooking for another 2.5 hours until the internal temperature reaches 204°F.

Step 6: Rest and Shred
Remove the pork from the smoker and let it rest for at least 30 minutes. This step allows the juices to redistribute. Once rested, shred the meat using forks or meat claws.

Some Tasty Ways To Customize and Serve This Pit Boss Boston Butt

1. Classic Pulled Pork Sandwiches
You can’t go wrong with the classic. Pile that smoky, tender pork onto a soft brioche bun, drizzle on some tangy BBQ sauce, and top it with crunchy coleslaw. The contrast of textures? Absolute perfection.

2. Loaded Pulled Pork Nachos
Oh man, if you haven’t tried this yet, you’re missing out. Layer tortilla chips with melty cheese, jalapeños, and a generous handful of pulled pork. Bake it for a few minutes, then top it off with sour cream, salsa, and guacamole. Perfect for game day-or, let’s be honest, any day.

3. Smoked Pork Tacos
This is a go-to in our house. Grab some warm corn tortillas, add the pulled pork, and top it with diced onions, fresh cilantro, and a squeeze of lime. Serve with a side of salsa verde, and boom-you’ve got street-style tacos that’ll make you rethink life.

4. BBQ Pulled Pork Mac & Cheese
Oh yeah, this one’s next-level comfort food. Make your favorite mac & cheese (the creamier, the better), then top it with a heap of pulled pork and a drizzle of BBQ sauce. The way the smoky pork melts into the cheesy goodness? Unreal.

5. Smoked Pork Breakfast Hash
Who said pulled pork is just for lunch or dinner? Toss some shredded pork into a skillet with crispy potatoes, onions, and bell peppers. Crack an egg on top and let it cook just until the yolk is runny. Best. Breakfast. Ever.

6. Pulled Pork Pizza
We’ve done this a few times, and it’s always a hit. Use a BBQ sauce base, sprinkle on cheese, and then load up the pulled pork. Add red onions, jalapeños, and maybe some pineapple if you’re into that (no judgment). Bake until bubbly, and you’ve got yourself a smoky, cheesy masterpiece.

7. Smoked Pork Sliders
Perfect for parties or when you just want a little bite of heaven. Use Hawaiian rolls, pile on the pulled pork, add pickles, and brush the tops with butter before baking. The result? A tray of mini sandwiches that disappear in minutes.

8. Southern-Style Pulled Pork Plate
Sometimes, simple is best. Serve your smoked pork alongside creamy mashed potatoes, collard greens, and cornbread. Maybe add a drizzle of white Alabama BBQ sauce if you’re feeling fancy.

9. Pulled Pork Stuffed Baked Potatoes
A baked potato loaded with butter, sour cream, cheese, and a mound of pulled pork? That’s the kind of meal that makes you wanna take a nap afterward (but in the best way possible).

10. Pulled Pork Quesadillas
Crispy tortillas, melty cheese, and smoky pulled pork-what’s not to love? Just toss everything in a pan, press it down, and let the edges get golden and crispy. Dip in sour cream or salsa for that extra touch.

Some Tips on This Pit Boss Boston Butt Recipe

1. Pick a Good Boston Butt
Bigger isn’t always better, but a nice, marbled Boston butt (around 8-10 lbs) will give you that melt-in-your-mouth tenderness. Bone-in is the way to go-it adds flavor!

2. Let the Rub Sit
After seasoning, let the pork rest for at least 15 minutes before smoking. This helps the rub stick better and creates that delicious bark.

3. Score the Fat Cap
I used to skip this, but trust me, scoring the fat helps render it down and lets the seasoning get deeper into the meat. Don’t skip this step!

4. Use a Good Meat Thermometer
Don’t guess! A meat thermometer (like the Meat Stick X) will help you get that perfect doneness. You’re aiming for 204°F for the juiciest results.

5. Keep the Smoker Closed
I know it’s tempting to peek, but every time you open the lid, you let out heat and smoke. Let the magic happen-check it only when necessary!

6. Wrap at the Right Time
Once the internal temp hits 170°F, it’s time to wrap in foil. This locks in moisture and helps push through the stall (when the meat stops rising in temp for a while).

7. Bump Up the Heat After Wrapping
Once wrapped, increase the smoker temp to 300°F. This helps speed up the final cooking phase without drying out the meat.

8. Let It Rest
I know, I know-you’re hungry! But let the pork rest for at least 30 minutes after pulling it off the smoker. This keeps it juicy instead of drying out when you slice into it.

9. Save Those Juices!
When you unwrap the pork, there will be some amazing smoky juices inside. Pour them over the meat after shredding to keep it extra moist and flavorful.

10. Don’t Rush the Shred
If the meat isn’t falling apart easily, it might need more time. A perfectly cooked pork butt should pull apart effortlessly. If it’s tough, give it another 30 minutes on the smoker.

How to Store and Reheat Pit Boss Boston Butt

Fridge: Store leftovers in an airtight container for up to 4 days. Freezer: Freeze in portions for up to 3 months. Reheating: Warm in a skillet with a splash of broth or BBQ sauce to keep it moist.

Common Queries on This Pit Boss Boston Butt Recipe

Here, we’ve got you covered with some common questions about the Pit Boss Boston Butt that people often ask.

1. How long to smoke a Boston butt at 225°F?

At 225°F, you’re looking at about 1.5 to 2 hours per pound. For a 10.5 lb Boston butt, that’s roughly 15-20 hours of cook time. While it results in incredibly juicy meat, we usually prefer bumping the temp up a bit to 250°F for a more balanced cook time and bark development.

2. Is it better to smoke pulled pork at 225°F or 250°F?

We’ve tried both, and 250°F is our go-to. It speeds up the process without sacrificing tenderness or smoke flavor. At 225°F, the cook time is much longer, and while it works great, 250°F helps develop that perfect bark while still keeping the pork moist.

3. Should pulled pork be 190°F or 200°F?

From experience, we’ve found that pulled pork isn’t quite ready at 190°F. You’ll want to aim for at least 200°F-204°F for that perfect, fall-apart texture. At 204°F, the connective tissue breaks down completely, making the meat juicy and easy to shred.

4. Should I wrap my Boston butt while smoking?

Yes, and we highly recommend it. Around 170°F, the pork will hit “the stall,” where it stops rising in temperature for a while. Wrapping it in foil or butcher paper helps push it through the stall faster while keeping it juicy.

5. How do I get the perfect bark on my Boston butt?

The key to a great bark is low and slow smoking, a good dry rub, and avoiding excess moisture. Let the rub set for at least 15 minutes before smoking. Also, avoid wrapping too early-let the pork get to 170°F before wrapping so the bark has time to develop.

6. What’s the best wood for smoking a Boston butt?

We’ve tried several, but the best options are hickory, apple, cherry, and pecan. Hickory gives a bold smoky flavor, while apple and cherry add a touch of sweetness. Mixing woods works great too!

7. How long should I let my smoked Boston butt rest?

At least 30 minutes, but 1 hour is even better. Resting lets the juices redistribute, making the meat even more tender. If you skip this step, all those delicious juices will run out when you slice into it.

8. Can I smoke a Boston butt the day before?

Absolutely! We’ve done this plenty of times. Just smoke it as usual, let it rest, then shred it. Store it in an airtight container in the fridge and reheat the next day with a splash of broth or BBQ sauce to keep it moist.

9. How do I reheat pulled pork without drying it out?

The best way is to heat it low and slow. Place it in a covered dish with a bit of broth, apple juice, or BBQ sauce, and warm it at 275°F for about 30 minutes. This brings back the moisture without overcooking it.

10. How do I know when my Boston butt is done?

The best way is by checking the internal temperature. At 204°F, it should feel probe tender-meaning a thermometer or probe slides in like butter. If it still feels tough, let it go a bit longer. Trust us, the extra time is worth it! And that’s it!

This Pit Boss Boston Butt Recipe delivers tender, smoky, flavorful pork perfect for sandwiches, tacos, or just eating straight off the plate. If you’ve never smoked a Boston butt before, this is a foolproof way to get it right.

So fire up your smoker, grab your seasoning, and enjoy the ultimate pulled pork experience! Let me know in the comments-what’s your favorite way to enjoy smoked pork? Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

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