- 1 bone-in or boneless pork butt, about 7–8 pounds
- 1/2 cup Signature Sweet & Smoky Rub
- 50/50 mix of apple cider vinegar & water for spritzing
- Prep the pork butt by first removing any loose pieces of fat or trim, if any. Season the pork with an even layer of BBQ seasoning. Allow the rub to set into the pork for about 30–40 minutes at minimum, overnight in the fridge uncovered preferred.
- Preheat the smoker to 265°F. Once your smoker has reached temperature, place the pork butt inside with the fat cap facing up. Leave the pork undisturbed for about 3 hours.
- Spritz and smoke. After the first 3 hours, open the smoker and spritz the outside with the liquid mix. Continue to cook the pork butt at the same temperature for another 5 hours, spritzing every 30 minutes as needed. The pork will visibly shrink, and the fat cap will eventually start to crack and split around 7-8 hours.
- Wrap the pork butt. Roll out 2 large sheets of heavy-duty foil, about 3–4 times as long as the widest side of the pork butt. Place the foil on your workstation, overlapping the two sheets, with the shiny side facing up. Spritz the pork butt one last time before wrapping. Tightly roll the pork butt in the foil, folding in the sides as you roll to ensure it is completely sealed. Continue to roll and fold in the sides, gently patting the foil to make sure there are no air pockets inside.
- Cook until tender. Place the foil-wrapped pork back into the smoker and continue to cook for another 2 hours or until the pork registers just over 200°F internal temperature.
- Rest and shred. Remove the pork when ready and allow it to rest while wrapped at room temperature for about an hour before shredding. Remove the bone (if present) and shred the pork. Add additional seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 10 hours
- Category: Pork
- Method: Smoking
- Cuisine: Dinner, Lunch, Sandwiches
Keywords: Smoked pulled pork, bbq pork, smoked pork, smoked pork shoulder, smoked pork butt