Pit Boss Pork Butt Recipe

When it comes to smoking pork butt, we know what works. We’ve spent a lot of time perfecting this recipe, and we’re excited to share it with you. Trust us, this method gives you the juiciest, most flavorful Pit Boss Pulled Pork you’ve ever had.

What is the best way to smoke a Pit Boss Boston Butt on a Pit Boss? Smoking pork butt on a Pit Boss smoker is all about low and slow cooking. Our method creates tender, juicy pork with a perfect crispy bark on the outside.

Keep reading to see step-by-step instructions and tips for making your next pork butt a hit!

What Does Pit Boss Pork Butt Taste Like?

Pit Boss pork butt offers a rich, smoky flavor with a perfect balance of tender meat and crispy bark. The slow smoking process infuses the pork with the subtle, earthy taste of hickory wood pellets, creating a deep, savory profile.

The rendered fat adds a melt-in-your-mouth richness, while the seasoning, including salt and barbecue rub, enhances the natural sweetness of the Pit Boss Pork Shoulder.

The exterior bark, a result of the rub and smoking process, provides a slightly crispy, flavorful contrast to the juicy, tender meat inside. Overall, Pit Boss pork butt delivers a deliciously smoky, savory experience with a perfect combination of textures.

Ingredients Required for Pit Boss Pork Butt Recipe

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

• 1 Pork Butt (typically around 8-10 lbs)
• Mustard (used as a binder)
• Salt
• Barbecue Rub of choice
• Apple cider vinegar (for spraying)
• 3 tbsp. barbecue rub (like Pit Boss Rib Rub)

Kitchen Utensil You’ll Need

1. Sharp Knife and Cutting Board
2. Spray Bottle (for apple cider vinegar)
3. Pit Boss Smoker (or any pellet smoker)
4. Meat Thermometer and Aluminum Foil (for wrapping)
5. Spatula and Tongs
6. Basting Brush (optional for additional spray)

Preparation Time: 30-45 minutes
Cooking Time: 9-10 hours

Copycat Pit Boss Pork Butt Recipe

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

Step 1: Trim Your Pork Butt
Start by trimming excess fat from your pork butt. You’ll want to remove any gristly fat that won’t render down well during the cook. Carefully trim the fat cap, leaving some for flavor, but score it lightly in a checkerboard pattern. Scoring helps the fat render and ensures the rub penetrates deeper into the meat.

Step 2: Season the Pork Butt
Now that the pork butt is trimmed, it’s time to apply the seasoning. Start by using mustard as a binder, just a thin layer to help the rub stick. Then, generously apply salt to the fat side first, ensuring it’s well coated. Flip it over and season the meat side as well, being mindful not to overdo it with salt since your rub will add some saltiness too.

Once the pork butt is seasoned, let it sit for a bit to let the flavors set.

Step 3: Preheat the Smoker
While your pork butt is absorbing the seasoning, fire up your Pit Boss smoker. Set the smoker to 250°F and load it with hickory pellets. Hickory gives the pork that classic smoky flavor perfect for pulled pork.

Step 4: Smoking the Pork Butt
Place the pork butt fat side down on the smoker. The key here is patience. You’re aiming for the fat to render down while the meat slowly absorbs that smoky flavor. At this point, you won’t need to do much. Let it sit on the smoker for about 2 hours before checking in.

Step 5: Spritz and Check the Bark
After 2 hours, open the smoker to check on the bark. The rub should be setting nicely, and you may start to see some cracks in the fat cap-this is a good sign. Use a sprayer filled with apple cider vinegar to lightly mist the pork butt. This prevents the bark from drying out and adds a little tang.

Continue spraying every hour or so, checking for tenderness and bark development. You’ll also notice the fat rendering at this stage, which is important for creating juicy, tender pulled pork.

Step 6: Wrapping the Pork Butt
After about 6 hours, check your pork butt’s bark and fat. When the bark is looking rich and dark, and the fat is beginning to render, it’s time to wrap. Wrap your pork butt tightly in heavy-duty aluminum foil to lock in moisture and continue cooking.

Step 7: Return to the Smoker
Place the wrapped pork butt back onto the smoker, ensuring it’s positioned on the cooler side. Let it continue cooking for another 2-3 hours, checking the temperature. Once the internal temperature reaches around 200°F, it’s time to remove it from the smoker.

Step 8: Rest and Shred
Once you’ve pulled the pork butt off the smoker, let it rest for at least an hour. This allows the juices to redistribute, ensuring a moist and flavorful pulled pork.

After resting, unwrap the pork butt and perform the “bone pull” test. If the bone slides out cleanly, you’re in business. Shred the pork using forks, and be sure to grab a bite of that delicious bark!

Step 9: Serve and Enjoy
You can serve your smoked pork butt in various ways: pile it onto a bun for a sandwich, top it with coleslaw, or simply enjoy it on its own with some BBQ sauce on the side. Either way, you’ll have a crowd-pleaser that’s full of flavor and smoke!

Some Tasty Ways To Customize and Serve This Pork Butt

1. With Roasted Vegetables
One of our go-to sides is roasted veggies. The crispiness of the veggies pairs beautifully with the tender chicken and fluffy rice. Carrots, zucchini, and bell peppers work wonders. Plus, the natural sweetness of the roasted veggies complements the savory chicken.

2. Topped with Fresh Herbs
After baking, we love sprinkling the chicken and rice with fresh cilantro or parsley. It adds a burst of color and a fresh contrast to the richness of the dish, making every bite feel vibrant and balanced.

3. With a Simple Green Salad
Sometimes, we’ll serve the chicken thighs and rice with a light green salad or Applebees Broccoli. The crispness of greens like arugula, spinach, or mixed lettuce with a tangy vinaigrette helps to cut through the richness of the rice and chicken, giving it a refreshing contrast.

4. With a Creamy Garlic Sauce
We’ve occasionally drizzled the chicken with a creamy garlic sauce made with heavy cream, butter, and garlic. It elevates the dish and gives it a luxurious, velvety finish, taking the flavors to the next level.

5. On a Bed of Sauteed Spinach
If you’re looking for a more savory twist, try serving the chicken and rice on a bed of sautéed spinach. The slight bitterness of the spinach balances the richness of the chicken, and the dish feels hearty without being too heavy.

6. With Pickled Red Onions
We’ve discovered that pickled red onions add the perfect tangy bite to this dish. The acidity cuts through the richness of the chicken and rice, providing a punch of flavor with every bite. It’s a refreshing touch.

7. With Spicy Mango Chutney
If we’re in the mood for something sweet and spicy, a dollop of mango chutney on the side has been a fantastic addition. It adds a nice contrast to the savory chicken and rice, with a subtle heat that doesn’t overpower the dish.

8. With a Side of Crispy Flatbread
When we want a bit of crunch and extra flavor, we’ve paired this dish with crispy flatbread or naan. The crispy texture is perfect for scooping up the rice, and the flatbread can be a delicious vehicle for savoring the juicy chicken.

9. With a Light Yogurt Sauce
We love serving this dish with a tangy yogurt sauce, like tzatziki or raita. The cool, creamy yogurt adds a refreshing contrast to the warm, spiced chicken and rice, making each bite feel refreshing yet satisfying.

10. With a Glass of White Wine
Finally, don’t underestimate the power of a good drink pairing! A crisp, dry white wine like Sauvignon Blanc or Chardonnay works wonders with this dish. The wine’s acidity complements the savory flavors, and the overall experience feels elevated.

Some Tips on This Pit Boss Pork Butt Recipe

1. Prep Everything First – Before you start cooking, gather all your ingredients. It makes everything go so much smoother, and you won’t forget anything.

2. Measure Carefully – It’s important to measure your ingredients just right. Too much or too little can change how the recipe turns out!

3. Mix Slowly – When you’re mixing the ingredients together, take your time. If you rush, you might spill or not mix it all the way.

4. Use Fresh Ingredients – Fresh ingredients always taste better! So if you can, try to use fresh herbs, veggies, or meats.

5. Don’t Skip the Searing – If the recipe asks you to sear the meat, don’t skip it! It adds lots of flavor.

6. Keep Stirring – If you’re cooking something that might stick to the pan, like a sauce, keep stirring so it doesn’t burn.

7. Taste as You Go – I always taste my food while cooking to see if it needs more salt, pepper, or spices. It helps make sure everything is just right.

8. Use a Timer – Don’t guess how long something’s been cooking. Set a timer so it doesn’t overcook or burn.

9. Let It Rest – After cooking, let your dish sit for a couple of minutes before serving. It helps all the flavors mix together better.

10. Have Fun! – Cooking is meant to be fun, so don’t stress if things don’t look perfect. Just enjoy the process and the food you make!

How to Store and Reheat Pit Boss Pork Butt Properly

To store your leftover smoked pork butt, wrap it tightly in foil or place it in an airtight container, then refrigerate for up to 3-4 days.

To reheat, wrap the pork in foil and warm it in the oven at 250°F for 20-30 minutes until heated through. For extra moisture, add a bit of apple cider vinegar or broth before reheating.

Common Queries on This Pit Boss Pork Butt Recipe

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

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

From our experience, smoking a pork butt at 225°F takes around 1.5 to 2 hours per pound. For example, a 6-pound pork butt will take roughly 9 to 12 hours. However, it’s important to remember that every smoker is different, so the time might vary slightly based on your equipment and the meat’s starting temperature.

2. Should you wrap a pork butt while smoking?

Yes, we recommend wrapping the pork butt after it hits around 160-170°F in the smoker. This helps retain moisture and speeds up the cooking process by trapping heat. Some people use foil (the “Texas Crutch”), but we prefer butcher paper because it allows the meat to breathe while still locking in moisture.

3. How long does it take to cook a pork butt?

Typically, pork butt takes anywhere from 8 to 14 hours to cook, depending on its size and smoker temperature. If you’re cooking at 225°F, it’ll take longer than if you’re cooking at 250°F, so plan accordingly and always use a meat thermometer to monitor progress.

4. How do you know when pork butt is done?

The best way to know if your pork butt is done is by checking the internal temperature. It should reach around 195-205°F for optimal tenderness. When it hits this range, you should be able to easily shred the meat with a fork.

5. Should you inject pork butt before smoking?

While it’s not necessary, injecting pork butt can add extra flavor and moisture, especially if you’re using a leaner cut. We like to inject a blend of apple juice and seasoning for an added punch of flavor and to ensure the meat stays juicy throughout the long smoking process.

6. Can I smoke a pork butt without a rub?

While a rub helps create a flavorful crust, it’s not essential. Some people prefer a simpler approach, just seasoning with salt and pepper. But in our experience, a good rub really enhances the flavor profile of the pork, so we recommend using one.

7. Do I need to rest the pork butt after smoking?

Yes, resting the pork butt after smoking is crucial. Let it rest for at least 30 minutes to an hour before shredding. This allows the juices to redistribute within the meat, ensuring a moist and tender result.

8. Can I smoke pork butt at a higher temperature?

You can smoke pork butt at a higher temperature, such as 250°F, but the cooking time will be shorter. We’ve found that smoking at 225°F gives the best balance of flavor and tenderness, but if you’re in a rush, 250°F will still work well and cut down cooking time.

9. What wood is best for smoking Pit Boss Pork Butt?

We’ve tried several types of wood, but we find that apple, hickory, and cherry woods work best with pork butt. Apple wood gives a mild sweetness, while hickory provides a stronger, more traditional smoky flavor. Cherry wood adds a nice subtle fruity touch.

10. Can you smoke a Pit Boss Pork Butt overnight?

Yes, you can smoke a pork butt overnight, but make sure you’ve got a good setup. A high-quality smoker with a reliable temperature controller is key, as you don’t want the temperature to fluctuate too much while you’re asleep. You might also want to use a probe thermometer to monitor the internal temperature while you rest.

In conclusion, smoking a pork butt on the Pit Boss is a rewarding process that requires patience and attention to detail. By following the steps of trimming, seasoning, and slow-smoking at a steady 250 degrees with hickory pellets, you’ll end up with a perfectly tender, flavorful pork butt that’s sure to impress.

Whether you’re a seasoned pro or new to smoking meat, this recipe guarantees juicy, melt-in-your-mouth pulled pork with a beautiful bark. Remember, the key is in the slow cook and letting the meat tell you when it’s done. Enjoy your delicious creation!

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