How To Smoke Bone-In Pork Butt In An Electric Smoker

Smoking Bone-In Pork Butt in an Electric Smoker

Smoking bone-in pork butt in an electric smoker is a delicious way to enjoy tender and flavorful meat. With the right techniques and a bit of patience, you can achieve mouthwatering results that will have your friends and family coming back for more. Here’s a step-by-step guide to help you smoke the perfect bone-in pork butt in your electric smoker.

Choose the Right Cut

When it comes to smoking pork butt, it’s important to start with the right cut of meat. Look for a bone-in pork butt with a good amount of marbling, as this will help keep the meat juicy and tender during the smoking process. Aim for a pork butt that weighs around 8-10 pounds, as this size is ideal for smoking.

Prepare the Pork Butt

Before you start smoking the pork butt, it’s important to prepare the meat properly. Begin by trimming any excess fat from the surface of the pork butt, leaving a thin layer to add flavor and moisture during the smoking process. Next, season the pork butt generously with your favorite dry rub, making sure to coat the entire surface of the meat.

Preheat the Smoker

Once the pork butt is seasoned and ready to go, it’s time to preheat your electric smoker. Set the smoker to a temperature of 225°F (107°C) and allow it to come to temperature while you prepare the pork butt for smoking.

Smoke the Pork Butt

Place the seasoned pork butt directly on the smoker rack, making sure to leave some space between the meat and the sides of the smoker to allow for proper air circulation. Close the smoker and let the pork butt smoke at 225°F (107°C) for several hours, or until the internal temperature of the meat reaches 195-205°F (90-96°C).

Rest and Serve

Once the pork butt has reached the desired internal temperature, carefully remove it from the smoker and let it rest for at least 30 minutes before slicing or pulling the meat. This resting period allows the juices to redistribute, resulting in a more tender and flavorful final product. After the rest, use two forks to pull the pork into succulent, smoky shreds, and serve with your favorite barbecue sauce and sides.

Tips for Success

• Use a meat thermometer to ensure the pork butt reaches the correct internal temperature.
• Consider using a water pan in the smoker to help maintain moisture during the smoking process.
• Experiment with different wood chips, such as hickory or apple, to add unique flavor to the pork butt.
• Plan for an extended cooking time, as smoking pork butt is a slow and low process that can take several hours to complete.

With these simple steps and tips, you can smoke a mouthwatering bone-in pork butt in your electric smoker that will impress your guests and have them coming back for more. Enjoy the process and the delicious results of smoking your own pork butt at home!