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Smoked pork butt

Smoked Pork Butt

The Kitchen Bucket List loves to bring this BBQ "Low & Slow" to you.
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Enjoy sharing with your family & friends.
5 from 1 vote
Prep Time 15 mins
Cook Time 11 hrs
Marinating 12 hrs
Total Time 22 hrs 15 mins
Course Main Course
Cuisine American, BBQ
Servings 18 people


  • BBQ Grill or Smoker
  • Smoking Wood
  • Marinading BBQ tray
  • Clear mixing bowl
  • Instant read thermometer
  • Heavy Duty Aluminum Foil
  • BBQ tongs
  • BBQ spatula


  • 1 Boston Butt bone-in (about 10lbs)

Dry Rub

  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground black pepper
  • 2 teaspoons smoked Paprika
  • 2 teaspoons celery salt
  • 2 teaspoons garlic salt
  • 2 teaspoons ground mustard
  • 2 teaspoons minced garlic
  • 2 teaspoons celery seeds


Prep the Pork Butt

  • Unpack the pork and dry with a paper towel
  • Place on a prep surface. Set aside
  • In a medium-size bowl mix together: light brown sugar, ground black pepper, smoked Paprika, celery salt, garlic salt, ground mustard, minced garlic, celery seeds
  • Fully coat the pork with the rub
  • Place the pork on the tray and leave uncovered in the refrigerator overnight

Time to Smoke

  • Prepare your BBQ for indirect cooking
  • Preheat BBQ or smoker to 250 degrees F
  • Place a drip pan under the grill with water in it. If this is not possible place a small fireproof container of water on the side of the Boston Butt
  • Once the BBQ has reached temperature, place the pork on the grill with the fat side up
  • Cook with the cover closed for 5 hours

The peek (check at halfway)

  • I check at the estimated halfway point for the cook, 5 hours
  • Increase BBQ to 275 degrees F, and continue to cook with the cover closed
  • At 8 hours in the Boston Butt had a dark red mahogany color and the fat cap had a good crack. The internal temperature was between 185 to 190 degrees F. Time to pull the pork off the BBQ

Wrapping, finishing, and resting

  • Be careful when you pull the pork it is very tender. Wrap the Boston Butt in the aluminum foil tightly. Place back on the BBQ and close the lid. Continue cooking at 275 degrees F
  • Wait for the pork to come up to an internal temperature of 200 to 205 degrees F. This took another 2 hours
  • Pull the wrapped pork and rest for 1 hour

Time for Smoked Pulled Pork

  • Once you have rested the Boston Butt, now you need to remove the bone
  • Shred the pork
  • Serve and enjoy!
Keyword barbecue, Big Green Egg, Boston Butt, pork butt, pork butt rub, pulled pork, Smoked, smoked pulled pork