When it comes to barbecue, few cuts of meat evoke as much excitement as the pork butt. Known for its tender, flavorful results and versatility, smoked pork butt is a staple for backyard BBQ enthusiasts and professional pitmasters alike. At Fatty Butts BBQ, we’ve mastered the art of transforming this humble cut into a smoky, succulent masterpiece.
What is Pork Butt?
Despite its name, pork butt doesn’t come from the rear of the pig. Instead, it’s cut from the upper shoulder area. Also known as Boston butt, this cut is well-marbled with fat, making it perfect for low-and-slow smoking. The marbling helps keep the meat moist and juicy while adding a rich, savory flavor that pairs beautifully with smoke.
Choosing the Right Pork Butt
For the best results, select a pork butt that’s around 8-10 pounds with a good amount of fat marbling. Look for cuts that have an even thickness and a solid fat cap. At Fatty Butts BBQ, we always choose top-quality pork for unbeatable flavor and texture.
The Preparation
- Trimming: Start by trimming any excess fat, leaving about a quarter-inch of the fat cap. This helps render the fat during smoking, adding flavor and moisture to the meat.
- Seasoning: Generously season the pork butt with a dry rub. Our signature rub at Fatty Butts BBQ includes a blend of salt, black pepper, paprika, garlic powder, and brown sugar for the perfect balance of sweet and savory.
The Smoking Process
- The Smoker: Set your smoker to 225°F and choose wood that complements pork, such as hickory, apple, or cherry. At Fatty Butts BBQ, we prefer a mix of hickory and apple for a balanced smoky sweetness.
- The Smoke: Place the pork butt fat-side up in the smoker. The fat cap will render down, basting the meat as it cooks. Maintain a consistent temperature for the best results.
The Stall: Patience Pays Off
Around 160°F internal temperature, you may encounter “the stall,” where the temperature plateaus due to the evaporative cooling of the meat. Don’t panic! Stay patient and let the smoker do its job. Alternatively, wrap the pork butt in aluminum foil or butcher paper (known as the Texas Crutch) to speed up the process.
When is it Done?
Pork butt is ready when it reaches an internal temperature of 195°F to 205°F. This temperature range ensures that the connective tissues have broken down, resulting in melt-in-your-mouth tenderness. Use a meat thermometer to check for doneness.
Resting the Pork Butt
Once done, let the pork butt rest for at least an hour. Wrap it in foil and place it in a cooler to keep warm. Resting allows the juices to redistribute, ensuring every bite is flavorful and juicy.
Pulling the Pork
After resting, shred the pork butt into tender, smoky strands using two forks or meat claws. Remove any excess fat or bone, and mix in the juices that collected during cooking for extra flavor.
Serving Suggestions
Pulled pork is incredibly versatile. Serve it on its own with BBQ sauce, pile it onto a sandwich with coleslaw, or use it as a topping for nachos, pizzas, or baked potatoes. At Fatty Butts BBQ, we serve our smoked pork butt with homemade sides like cornbread, mac and cheese, and pickled onions for a complete BBQ feast.
Tips for Success
- Consistency is Key: Maintain a steady smoker temperature throughout the process.
- Don’t Rush: Low and slow cooking is essential for tender, flavorful pork butt.
- Experiment with Flavors: Try different wood chips, rubs, and sauces to customize your BBQ.
Why Choose Fatty Butts BBQ?
At Fatty Butts BBQ, smoking pork butt isn’t just cooking—it’s a craft. We bring expertise, high-quality ingredients, and a passion for BBQ to every meal. Whether you’re a seasoned pitmaster or trying your hand at smoking for the first time, our recipes and techniques are designed to help you achieve BBQ perfection.
Conclusion
Smoking a pork butt is a rewarding process that transforms a simple cut of meat into a tender, flavorful BBQ masterpiece. With the right preparation, patience, and techniques, you can create a dish that impresses family and friends alike. At Fatty Butts BBQ, we’re proud to share our love of smoked meats with the world, and our smoked pork butt is a testament to the art of barbecue.
Fire up your smoker, follow these steps, and enjoy the mouthwatering flavors of perfectly smoked pork butt today!
