Smoking a Pork Butt on the Rec Tec 700 Pellet Smoker is super easy, but more importantly it makes the most tender and delicious pulled pork sandwiches you can serve to your friends and family. This smoked pork butt is a hit for any occasion when you need to feed a small or large crowd. This recipe also works for any other pellet or charcoal smoker.
Prepping your Pork Butt for the Smoker
When you are picking out your pork butt, which can also be called a Boston Butt or a Pork Shoulder, you want to pick out a bone-in cut that weighs around 8-11 pounds. A bone-in pork butt is less disturbed than a boneless pork butt and I find the bone-in butts create a far more juicy and tender pulled pork.
For this recipe, we are keeping things real simple. All you need to do before putting your Pork Butt on the smoker is trim any excess fat off your pork butt, then season it with a good rub or two. For this recipe I am using two rubs. One to provide some nice saltiness and a second rub to provide more savory and sweet notes with chili powder, paprika, cumin, and some other spices to provide a punch of flavor. Rub recipes are below. For more information on prepping the bork butt, you can find detailed instructions in my previous post: Smoked Pork Butt for the Green Egg.
If you would prefer to learn this recipe in video form, the same recipe can be found below on my YouTube Channel:
Salty Rub to Brine the Pork Butt
Apply even Coating 3-12 Hours Prior to Smoking – use 1-2 Tablespoons Total
- 3 Tablespoon Coarse Sea Salt
- 1 Tablespoon Black Pepper
- 1 teaspoon granulated garlic
- 1/2 teaspoon cayenne
Savory Sweet Pork Rub
Apply as you you fire up the smoker. Use as much that will stick to the pork butt. You do not want it caked on there, but use a liberal amount.
- 12 Tablespoons Brown Sugar
- 2 Tablespoons Sea Salt
- 4 Tablespoons Seasoned Salt
- 2 Tablespoons Celery Salt
- 2 Tablespoons Lemon Pepper Mix
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Onion Powder
- 4 Tablespoons Paprika
- 2 Tablespoons Ancho Chile
- 2 Tablespoons Black Pepper
- 2 tsp Ground Cumin
- 2 tsp Oregano
- 2 tsp Thyme
- 2 tsp Rosemary
- 2 tsp Cayenne Pepper
- 2 tsp Mustard Powder
Want more Amazing BBQ Rubs that will take your Backyard BBQ to the Next Level? Download my favorite Everyday BBQ Rub Recipes below….
Download my Free Everyday BBQ Rub Recipe E-book
Smoking the Pork Butt
Setup your smoker for indirect heat at 215°F. You can set it up higher or lower, depending on your smoker and how fast you want to smoke the pork butt. If I am smoking a pork butt overnight and I want it to finish in the afternoon, I will set the temperature to 200°F. If I am starting the cook in the morning and want to finish it around dinner time I will set the temperature to 275°F.
My favorite smoking woods for pork are oak, apple, cherry, and hickory. Pork takes almost any wood flavor on nicely, so feel free to experiment with wood flavors and combinations. My favorite is cherry and oak together.
For the best bark and flavor, I do not recommend wrapping the pork butt during any of the smoking. Just put it on and forget about it for at least 12 hours before checking on it.
How do I Know When It's Done?
Below are Approximate Cooking times for 8-9 lb Bone-In Pork Shoulders from my own personal experience. It can vary a lot though. The best thing to do is put it on early, as you can always wrap it in foil at the end and put it in a cooler to hold its temperature until serving. You can also put it in a pan, wrap it in foil and put it in the oven at the lowest possible temperature (usually around 175°F)
200°F – 18 + Hours
225°F – 16 Hours
250°F – 12 to 14 Hours
275°F – 8-10 Hours
The pork butt will be done when it reaches close to 200°F and passes the finger test. If you can easily poke your index finger into the pork butt a good 1/2″ or so with no resistance, it is probably done. This will happen anywhere from 190-205° F internal temperature.
When it is done, you can let it rest in a cooler or oven for several hours, or serve it immediately. Pull it into thick ribbons of meat and serve with fresh rolls or bread. A BBQ meat of this quality deserves a bakery fresh bread to serve it with. Enjoy!
If you like this recipe, you may like this awesome No Wrap Rib Recipe for the Rec Tec 700! Click Here for That.
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Let me know if you have any questions, I am happy to help.
