Smoked Pork Butt

Smoked Pork Butt

Pork shoulder rubbed in a combination of dark brown sugar, paprika, garlic, ginger, and onion, slow smoked for hours and then finished with barbecue sauce.


8-10 lb pork butt, boned, cleaned and trimmed Item #73338
4 fl-oz dark browns sugar
4 fl-oz natural sugar
2 fl-oz smoked paprika
1 fl-oz garlic powder
1 tablespoon ground black pepper
1 tablespoon ginger powder
1 tablespoon onion powder
8 fl-oz Sweet Baby Ray’s Original Barbecue Sauce¬†Item #77437


  • Clean and pat dry with paper towels
  • Trim fat from the exterior and leave no more than 1/8″
  • Generously rub the pork with kosher salt and refrigerate for 24 hours
  • Mix rub in a mixing bowl
  • Remove pork from refrigerator and rub with oil and then rub butt evenly all over
  • When smoker is ready, place pork in center of smoker above drop pan, and add 4 ounces wood chucks to hot coals every hour, and maintain temperatures 225F to 250F
  • After 8 hours, take temperature of the pork butt
  • When internal temperature is 195F to 203F remove from smoker and double wrap with foil and let rest for 45 minutes
  • After the pork has rested, remove bone and brush with Sweet Baby Ray’s Original Barbecue Sauce or pull with two forks and serve with sauce at service

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