This three-step smoked pork butt is a “no pit master required” recipe.
1. Mix the rub with yellow mustard
2. Brush the rub paste over all sides of the pork butt
3. Place on your smoker at 230° for 8 hours until it can be easily pulled apart. Ensure an internal temp of 200°- 205°.
Ingredients
- 1 6-7 pound bone-in pork butt
- 1 cup packed brown sugar
- ½ cup yellow mustard
- 1 teaspoon dried crushed oregano
- 1 teaspoon dried crushed thyme
- 3 teaspoons dried crushed rosemary
- 2 tablespoons of your favorite BBQ seasoning blend
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes (optional)
Preparation
METHOD
In a medium bowl, combine all rub ingredients. Unwrap the pork butt and place on a rimmed baking sheet. Spread the rub mixture over all sides of the pork butt and then place the pork butt on the prepared, preheated smoker (220°-230°).
Maintain a temperature of 230° while smoking the pork butt for 8 hours. Once the pork butt reaches an internal temperature of 200°- 205°, remove it from the smoker, cover and allow it to rest for 20-30 minutes. Once rested, pull the pork from the bone, shred it, and serve with rolls or tortillas.
Garnishes can include pickled vegetables (recipe in upcoming edibleOKC newsletter), BBQ sauce, lettuce, and tomatoes.
About this recipe
NOTE
If you do not have a smoker, you can use your oven instead. Preheat the oven to 250° and place the rub-coated pork butt in a large roasting pan, lightly covering with foil. Bake for 8 hours or until the internal temperature reaches 200°- 205°.
