Smoking a pork butt is a great way to infuse flavor into the meat and create a tender, juicy dish that is sure to please any crowd. Pork butt is a great cut of meat for smoking because it has a high fat content, which helps to keep the meat moist and flavorful.
If you’re new to smoking meat, or if you’re just looking for an easy way to smoke a pork butt, then an electric smoker is a great option. Electric smokers are easy to use and can be set to maintain a consistent temperature, which is crucial for smoking meat.
In this article, we’ll show you how to smoke a pork butt in an electric smoker. We’ll also give you some tips on how to achieve the perfect results.
You can also check our articles on Best Electric Smoker Recipes, How to Smoke a Whole Chicken in an Electric Smoker, How to Smoke a Turkey in an Electric Smoker, How to Smoke a Brisket in An Electric Smoke, How to Make Electric Smoker Ribs, and How to Clean an Electric Smoker.
What is a Pork Butt?
A pork butt, also known as a Boston butt, is a cut of pork that comes from the shoulder area of the pig. This cut of meat is well-marbled with fat, which makes it ideal for smoking. When smoked properly, a pork butt can be incredibly juicy and tender.
Smoking a pork butt is a bit of a process, but it’s well worth the effort. Here’s how to smoke a pork butt in an electric smoker.
Smoking a Boston Butt in an Electric Smoker
We give below step by step instructions on how to properly smoke a pork butt in an electric smoker.
Step 1 : Choosing the Perfect Pork Butt
The first step is to choose the perfect pork butt. If you can, try to find a pork butt that has a good marbling of fat. This will help to keep the meat moist and flavorful.
You also want to make sure that the pork butt is not too big. If it is too big, it will take too long to cook, and the outside of the meat will be overcooked by the time the inside is cooked through.
Step 2 : Preparing the Pork
Once you’ve chosen the perfect pork butt, it’s time to prepare it for smoking. Start by trimming off any excess fat from the outside of the meat. You don’t need to remove all of the fat, but you should trim off any large pieces.
Next, rub your chosen seasoning all over the pork butt. Be generous with the seasoning, as it will help to flavor the meat.
Once the pork butt is seasoned, place it in the refrigerator for at least an hour or up to overnight. This will allow the seasoning to penetrate into the meat.
Step 3 : Preheat the Smoker
After the pork butt has been seasoned and refrigerated, it’s time to preheat the smoker. Set the smoker to 225 degrees Fahrenheit.
While the smoker is preheating, take the pork butt out of the refrigerator and let it come to room temperature. This will help to ensure that the meat cooks evenly.
Step 4 : Smoking the Pork
Once the smoker is preheated, it’s time to start smoking the pork butt. Place the pork butt in the smoker and let it cook for about 1 hour per pound.
Step 5 : Keeping Track of the Meat
It’s important to keep an eye on the pork butt while it’s smoking. You’ll want to check the internal temperature of the meat regularly to make sure that it’s cooking evenly.
The best way to do this is to use a digital meat thermometer. Insert the thermometer into the thickest part of the pork butt and check the temperature.
Step 7 : Wrapping the Meat Well for Moisture Retention
Once the pork butt has reached an internal temperature of 190 degrees Fahrenheit, it’s time to wrap it. Wrapping the pork butt will help to retain moisture and keep the meat from drying out.
To wrap the pork butt, place it in a large piece of foil and then wrap it tightly with another layer of foil. Be sure to seal the edges of the foil so that no steam can escape.
Step 8 : Finishing the Pork
After the pork butt has been wrapped, place it back in the smoker and let it cook for an additional hour. This will help to ensure that the meat is cooked through.
Step 9 : Rest the Pork
Once the pork butt has been cooking for an additional hour, remove it from the smoker and let it rest for at least 30 minutes. This will allow the juices to redistribute throughout the meat.
Step 10 : Pull the Pork
After the pork butt has rested, it’s time to pull it. To do this, simply use a fork to shred the meat into small pieces. And that’s it!
Step 11 : Serve the Pork
Once the pork is pulled, it’s ready to be served. Enjoy!
How Long to Smoke Boston Butt on Electric Smoker?
The cooking time for a pork butt will vary depending on the size of the meat. A general rule of thumb is to cook the pork butt for 1 hour per pound.
So, if you have a 3-pound pork butt, you should smoke it for 3 hours. If you have a 5-pound pork butt, you should smoke it for 5 hours.
The cooking time will also vary depending on the temperature of the smoker. A good range to smoke a pork butt is between 225-250 degrees Fahrenheit.
Once the pork butt has been smoking for the appropriate amount of time, you will need to check the internal temperature of the meat. The internal temperature should be between 190-200 degrees Fahrenheit.
If the internal temperature is not yet at 190 degrees, you will need to continue smoking the pork butt. Check the internal temperature every 30 minutes or so until it reaches 190 degrees.
How to Smoke a Boston Butt in a Masterbuilt Electric Smoker?
Please Note: This is a general guide on how to smoke a pork butt in a Masterbuilt electric smoker. For specific instructions, please refer to your user manual.
Step 1 : Choosing the Best Size Boston Butt for a Masterbuilt Electric Smoker
The size of the pork butt you choose will depend on the size of your smoker and how many people you plan to feed. A good rule of thumb is to allow 1/2 pound per person.
So, if you have a 30-inch Masterbuilt electric smoker and you plan to feed 10 people, you will need to purchase a 5-pound pork butt.
Step 2 : Prepare the Pork Butt
Once you have chosen the right size pork butt, it’s time to prepare it for smoking.
Trimming the Fat
The first step is to trim the fat from the pork butt. You don’t need to remove all of the fat, but you should trim off any large pieces.
Cleaning the Meat
The next step is to clean the meat. You can do this by rinsing it under cold water and patting it dry with a paper towel.
Step 3 : Prepare the Dry Rub
The next step is to prepare the dry rub. A dry rub is a mixture of spices that are rubbed into the meat before cooking.
There are many different dry rub recipes out there, so feel free to experiment and find one that you like. Or, you can use our basic recipe below.
Basic Dry Rub Recipe
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon cumin
Note: This recipe makes enough for one pork butt of 5-7 pounds. If you are smoking a larger pork butt, you will need to adjust the recipe accordingly.
Rub the Dry Rub into the Pork Butt
Once you have prepared the dry rub, it’s time to rub it into the pork butt. Be sure to cover the entire surface of the meat.
Step 4 : Marinade Injections (Optional)
Injecting a marinade into the pork butt is an optional step, but it can help to add flavor and moisture to the meat.
There are many different marinade recipes that you can use, but here is a basic recipe to get you started:
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup brown sugar
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
Mix all of the ingredients together in a bowl or jar, and then inject the marinade into the pork butt using a meat injector.
Note: This marinade is enough for a 4-5 pound pork butt. When cooking a big piece of meat, use more ingredients.
Step 5 : Choose Your Wood Chips
When smoking a pork butt, you will need to use wood chips. The type of wood chips you choose will depend on your personal preference.
Some common types of wood chips that are used for smoking pork include apple, hickory, and mesquite.
Soak the Wood Chips
Once you have chosen your wood chips, it’s time to soak them in water. This will help to prevent them from burning up when they are placed in the smoker. Soak the wood chips in water for at least 30 minutes before using them.
Step 6 : Preheat the Masterbuilt Electric Smoker
Now it’s time to preheat your Masterbuilt electric smoker. Set the smoker to 275 degrees F and let it preheat for at least 30 minutes. This will help to ensure that the meat is cooked evenly.
Step 7 : Place the Pork Butt in the Electric Smoker
Once the smoker is preheated, it’s time to place the pork butt inside. Place the pork butt on the racks inside the smoker and then close the door.
Step 8 : Cook the Pork Butt
Now it’s time to let the smoker do its job. The pork butt will need to cook for 8-10 hours. The cooking time will vary depending on the size of the pork butt and the type of smoker you are using.
During the cooking process, you will need to add wood chips to the smoker every hour. This will help to keep the smoke flavor consistent.
You can also mist the pork butt with apple cider vinegar or water every hour. This will help to keep the meat moist and prevent it from drying out.
Step 9 : Remove the Pork Butt from the Masterbuilt Electric Smoker
Once the pork butt has cooked for 8-10 hours, it’s time to remove it from the smoker.
Carefully remove the racks from the smoker and then transfer the pork butt to a large cutting board or platter.
Step 10 : Let it Rest Before Serving
After removing the pork butt from the smoker, rest it for 30 to 45 minutes before carving or pulling. This allows the juices to redistribute, resulting in juicier, more flavorful meat.
If you can’t wait that long, go ahead and start carving or pulling. The pork butt will still be delicious!
How to Store and Reheat Smoked Pork Butt?
Once your smoked pork butt is cooked, you’ll need to store it properly.
The best way to store smoked pork is in the refrigerator. Place it in an airtight container or wrap it tightly in foil. You can keep it in the refrigerator for 3 to 4 days.
To reheat smoked pork, place it in a baking dish and cover it with foil. Bake it in a preheated oven at 350 degrees Fahrenheit until it is heated through.
You can also reheat smoked pork in the microwave. Place it on a plate and cover it with a damp paper towel. Microwave it on high for 2 to 3 minutes, or until it is heated through.
How to Use Smoked Pork Butt?
Smoked pork butt is delicious on its own, but it can also be used in a variety of recipes.
Here are a few ideas for how to use smoked pork butt:
Pork fried rice – Add smoked pork to your favorite fried rice recipe.
Barbecue pulled pork sandwiches – Use smoked pork in place of regular pulled pork in your favorite barbecue sandwich recipe.
Barbecue pork pizzas – Top your favorite pizza dough with barbecue sauce, smoked pork, and shredded cheese.
Pork tacos – Fill soft tacos with smoked pork, shredded lettuce, and diced tomatoes.
Pork chili – Add smoked pork to your favorite chili recipe.
As you can see, there are many different ways to use smoked pork butt. Get creative and try it in your favorite recipes!
What to do with the Leftover Pork Fat?
When smoking a pork butt, there is always going to be some fat left over. This fat can be saved and used in other recipes.
Rendered pork fat can be used to fry potatoes, eggs, and other foods. It can also be used to add flavor to soups and stews.
To render the fat, place it in a skillet over low heat. Cook it until the fat has melted and is starting to turn brown. Remove it from the heat and strain it through a cheesecloth or coffee filter.
The rendered fat can be stored in the refrigerator for up to 6 months.
Pork Shoulder vs. Pork Butt
When smoking a pork butt, it’s important to use the right cut of meat. Many people think that pork shoulder and pork butt are the same things, but they are actually two different cuts of meat.
The pork shoulder is the upper part of the front shoulder of the pig. It’s a tough cut of meat that is full of connective tissue. The pork butt, on the other hand, is the lower part of the shoulder. It’s a bit more tender than pork shoulder and has less connective tissue.
For smoking, pork butt is the better option. It will be more tender and flavorful after smoking. If you can’t find pork butt, you can use pork shoulder, but it will be a bit tougher and require a longer smoking time.
Bone-In vs. Boneless
When smoking a pork butt, you can use either a bone-in or boneless cut of meat.
Bone-in pork butt will have more flavor because the bone will help to impart flavor into the meat. Boneless pork butt is a bit easier to work with, but it will be slightly less flavorful.
It’s really up to you which you choose. If you want more flavor, go with bone-in. If you want it to be easier to work with, go with boneless.
Wood Chip Selection
As we mentioned earlier, the type of wood chips you use will impact the flavor of your smoked pork butt.
You can use the following types of wood chips when smoking pork:
Apple: Applewood chips will give the pork a sweet and fruity flavor.
Hickory: Hickory is a strong wood that will give the pork a bold, smoky flavor.
Mesquite: Mesquite is a strong, flavorful wood that will give the pork a bold, smoky flavor.
Oak: Oak is a versatile wood that can be used to smoke pork. It will give the pork a mild, smoky flavor.
Pecan: Pecan wood chips will give the pork a nutty and sweet flavor.
You can use one type of wood chip, or you could experiment by using a combination of different types.
Ideas for Sides to Accompany your Smoked Boston Butt
While the smoked pork butt is the star of the show, you’ll need to serve it with some delicious sides. Here are a few ideas:
1. For a classic barbecue flavor, serve the pork with coleslaw and baked beans.
2. If you want a more summery feel, serve the pork with a fresh green salad and corn on the cob.
3. For a heartier meal, serve the pork with mashed potatoes and gravy.
4. If you’re looking for something different, try serving the pork with macaroni and cheese.
5. For a fun twist, try serving the pork with waffle fries.
Pork Butt in an Electric Smoker Pro Tips
Here are a few pro tips to help you make the best smoked pork butt:
1. Make sure your pork butt is properly trimmed before smoking it. This will help to prevent it from drying out.
2. Use a digital thermometer to keep track of the temperature of the meat. This will help to ensure that it cooks evenly.
3. When removing the pork butt from the smoker, be careful not to puncture the skin. This will allow all of the juices to escape and make the meat dry.
4. Allow the pork butt to rest for 30 to 45 minutes before carving or pulling it. This will help to ensure that it is juicy and flavorful.
5. When carving or pulling the pork, be sure to remove all of the fat. This will help to prevent it from being too greasy.
6. If you want crispy skin, try scoring the skin before smoking the pork butt. This will allow the smoke to penetrate the skin and give it a nice flavor.
7. For a sweeter flavor, try adding some fruit juice or honey to the mop sauce.
8. For a spicier flavor, try adding some cayenne pepper or hot sauce to the mop sauce.
9. To add more smoke flavor, try using hickory wood chips instead of apple wood chips.
10. To make things easier, you can cook the pork butt in a slow cooker before smoking it. This will help to tenderize the meat and make it easier to shred.
Electric Smoker Pork Butt Recipe
Ingredients:
- 1 (5-pound) pork butt
- 1/2 cup apple cider vinegar
- 1/2 cup apple juice
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup chili powder
- 1 tablespoon black pepper
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
Mop Sauce:
- 1 cup apple cider vinegar
- 1/2 cup apple juice
- 3 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
Instructions:
1. Combine all of the ingredients for the rub in a small bowl and mix together until well combined. Rub the pork butt all over with the rub, making sure to get it into all of the nooks and crannies.
2. Place the pork butt in the smoker and smoke at 225 degrees Fahrenheit for 5 to 6 hours or until the internal temperature of the pork reaches 200 degrees Fahrenheit.
3. Combine all of the ingredients for the mop sauce in a small bowl and mix together until well combined.
4. After 3 hours of smoking, begin basting the pork butt with the mop sauce every hour.
5. Once the pork butt has reached an internal temperature of 200 degrees Fahrenheit, remove it from the smoker and wrap it tightly in foil. Let it rest for 30 minutes before carving or pulling. Serve with your favorite sides. Enjoy!
How to Smoke a Pork Butt in an Electric Smoker FAQs
Do you smoke a Boston butt fat side up? H3
When smoking a Boston butt, many people choose to cook it fat side up. This allows the fatty layers to render down and baste the meat as it cooks, resulting in a juicier and more flavorful finished product.
Additionally, cooking the meat fat side up helps to prevent it from drying out. However, some people prefer to cook their Boston butt fat side down. This allows the rendered fat to drip off of the meat and collect in the smoker, keeping the final dish leaner.
How do you keep a Boston butt moist when smoking?
There are a few things you can do to keep your Boston butt moist when smoking it.
First, make sure to inject it with a marinade or brine before cooking. This will help to keep the meat moist and flavorful.
Second, cook the meat fat side up. This will allow the rendered fat to baste the meat and keep it moist as it cooks.
Third, wrap the meat in foil or butcher paper about halfway through the cooking process. This will create a steam pocket around the meat and help to keep it moist.
Finally, don’t overcook the meat. Pull it from the smoker when it is just about ready, and allow it to rest for a few minutes before slicing into it. This will help the juices redistribute and keep the meat moist.
Can you smoke a frozen pork butt?
You can smoke a frozen pork butt, but it will take longer to cook. Plan on adding about 50% more time to your total cooking time if you are smoking a frozen butt.
Additionally, it is best to thaw the meat completely before smoking it. This will help ensure that it cooks evenly and prevents the outside of the meat from getting overcooked while the inside thaws.
If you are in a hurry, you can cook the frozen pork butt without thawing it first. However, it is best to thaw it if you have the time.
Do you put water in the electric smoker when smoking a pork butt?
It is not necessary to put water in the electric smoker when smoking a pork butt. The water pan is there to help regulate temperature and humidity, not to add flavor.
If you choose to use the water pan, make sure to fill it with hot water so that it doesn’t cool down the smoker when you put it in. Additionally, don’t put too much water in the pan, or it will take longer for the smoker to come up to the temperature.
If you are using a foil pan, you can put water in it if you like. This will help to keep the meat moist as it cooks. However, it is not necessary.
Can I use wood pellets for smoking a pork butt?
Yes, you can use wood pellets for smoking a pork butt. Wood pellets will give the meat a smoky flavor and can be used in place of wood chips or chunks.
If you are using pellets, make sure to use a quality brand and soak them in water for at least 30 minutes before using them. This will help to prevent them from burning up too quickly.
Additionally, you can use a combination of wood pellets and wood chips or chunks if you like. This will give the meat a more intense smoky flavor.
What should I do when my pork butt is not cooking evenly?
If your pork butt is not cooking evenly, there are a few things you can do to fix it.
First, make sure that the meat is not touching the sides or bottom of the smoker. If it is, the heat will not be able to circulate evenly, and the meat will cook unevenly.
Second, check the temperature of your smoker. If it is too low, the meat will cook slowly and unevenly. If it is too high, the meat will cook quickly on the outside but be raw in the middle.
Third, make sure that there are no cold spots in your smoker. Cold spots will cause the meat to cook unevenly. Move the meat around in the smoker so that it cooks evenly.
Fourth, if you are using a water pan, make sure that it is not blocking the airflow in the smoker. If it is, the meat will not cook evenly.
Finally, if you are using wood chips, make sure that they are fully lit before you add them to the smoker. If they are not, they will smolder and produce a lot of smoke without adding any heat, causing the meat to cook unevenly.
If you follow these tips, your pork butt should cook evenly and be delicious!
Conclusion
So, there you have it. Your guide on how to smoke a pork butt in an electric smoker. We hope you found this post helpful and that you are now ready to smoke your very own pork butt.
Remember to keep an eye on the temperature and allow enough time for the meat to cook through fully. Most importantly, enjoy the process and the delicious results!