How to Smoke Pork Butt / How to Make Pulled Pork Recipe 

Recipe Summary: - Score fat & season w/ rub or just salt & pepper - 3 to 4 hours in smoker at 250°F - After 3 to 4 hours spray with apple cider vinegar solution (avoid spraying fat) and continue to spray every 30 - 45 minutes until wrapping - Note: at this point Jeremy checked his internal temp which was around 156°F, the target temp before wrapping is around 170°F - After 6 hours in the smoker check internal temp, if your temp is close to 170°F and your finger sinks into fat when you poke it, then it is time to wrap - If not leave it on the smoker until desired temp is reached and fat is rendered - Wrap tightly in 2 layers of heavy duty aluminum foil and place the wrapped meat back on the smoker (still 250°F) or in oven (at 250°F) - About 2 hours after wrapping, check temp, the target temp is 203-204°F - Note: the internal temp and feel of the meat (i.e. probes like butter) are the most important indicators that your meat is done cooking - When meat is done cooking let it rest for at least 1 hour - Remove the bone and shred/pull apart pork as you want it to avoid drying it out - Enjoy your delicious meal! Thank you for these amazing videos Jeremy! You explain everything so well and the results are beyond amazing. Your videos are a joy to watch and they make me hungry every time!

I just put four butts on the smoker. It's the most I've ever cooked at once. The whole neighborhood is getting pulled pork tomorrow, and the best part is they don't even know it yet!! Who doesn't like getting delicious smoked pulled pork? Cooking for other people makes me happy!!

You are a PHENOMENAL CHEF! You explain even the hardest of tasks to a point, where its so understandable to most. If someone can't do as you say, then they shouldn't be within 100yrds of an Offset Smoker. You're an outstanding individual Thank you for sharing your expertise with us all. 👍👍👍👍🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧

I really appreciate the effort you put into educating people on how to smoke meats. This is something I’ve always been self conscious about but you’ve given me confidence to do low and slow and become pretty dang good at it. Thanks man.

I’ve been watching you for like the last 4-5 years or so you’ve helped me become my own pit master and I’m getting ready to open up My own bbq truck !

I’ve never made a RU-vid comment before. But I felt compelled to comment, you’re definitely a master of your craft. Your videos are solid and well articulated for anyone wanting to learn. Keep it going!

What an incredible video. I followed it to the T and ended up with one of the best BBQs I'd ever done. Simply awesome - our family loved the results!

Just used this method and I couldnt be any happier with the results. It tasted better than just about any other pulled pork I’ve ever had. Thank you.

Best part about making pulled pork is when you are pulling it apart and get to sample the pieces with all the the bark b4 everyone else gets to it!

Just want to thank you for the great content and step by step lessons on BBQ. I've smoked at least 20 pork butts and never once thought of scoring the fat cap. It's really the fine details that can turn good BBQ into GREAT BBQ. Thank you again and keep the smoke rollin'!

14 hours in on a butt over hickory and about to rest it. That look you gave when you took a bite is why it's so worth tending to a fire for that long and doing it right. This video just made me happy because I can tell how much you love this art.

I just made this yesterday in my offset smoker,I used this video for a guide and altered a few things but it turned out phenomenal! I used the rub according to your recipe but used dark brown sugar instead of light brown sugar (great rub!!) but I altered the spray and used a spray bottle filled a quarter way with apple cider vinegar a quarter bottle of apple juice and half bottle of Michelob Ultra. I used a mix of apple juice and Michelob Ultra with drippings from the pork for the moisture tray and it coated the bottom and kept it moist. I used Applewood oak hickory cherry and a tiny bit of mesquite but used the Applewood significantly more and than the others and constantly throughout the whole smoke. Smoked it for 6 hours unwrapped, wrapped for 2 hours in aluminum foil and rested for a hour in an aluminum pan covered with a plastic lid in the microwave. When I pulled it, I literally removed the bone by barely gripping it with 2 fingertips and pulling it ever so gently. There was zero resistance and the bone was clean. It was so tender and juicy,when I tried to pick it up, it literally fell in half from its own weight and pulled itself apart (16 and 18 pound pork butts). I topped it off with blues hog championship blend bbq sauce and I don't have the words to describe how amazing it was! Will definitely be making this again soon the same exact way! This was my 2nd time making pulled pork and the family loved it!

One of your best videos: from production, to editing, to the fact that it was on a more typical back yard smoker. Thanks. Great job. Hope the relocation has gone well.

Jeremy, I have to tell you that I watch alot of different BBQ vids on RU-vid to get the best tips and recipes for my at home cooks. Yours have been the most informative and honest that I've seen. You really break it down so that us amateurs can understand what you're teaching and I appreciate that. I've used your techniques for my brisket cooks (Beef Tallow 👍), and my pulled pork cooks. Needless to say, I'm the most popular dude in the neighborhood during summer holidays as I share my cooks with a couple neighbors and their kids. They supply the beer, and I supply the feast. Great trade off. Thanks again for the great vids!

Made my first smoked pork butt a couple weeks ago and followed your advice concerning just using salt and pepper. My wife and kids loved it. I can't wait to try another one this weekend and mix it up with a different rub. Thanks for the inspiration.

OMG! So I finally got around to making this and my god was it delicious! I used the Picnic Shoulder instead of the Boston Butt, yet still came out delicious with bone just sliding cleanly out. I added the salt and then added a bit of pork rub seasoning as I have an electric smoker using wood chips. Thank you so much for the clear instructions and in-depth guide. Just as a guide to others in MY situation, I started with a 10lb bone-in pork shoulder and started at 3am. Had to heat the smoker, soak the wood chip and let the pork warm up a bit. By 4am I placed it in the smoker (i seasoned it the night before). By 8am it was up to 170 degrees at 250 smoker temperature. I then wrapped it in butcher paper (not aluminum foil) and placed it back in for another 7 hours, which got the internal temperature up to 200 degrees even. I was leaving at 5pm so I had to take it out at 4pm for it to rest an hour. It was the best pulled pork I had ever had. I had only sprayed it with apple cider vinegar once. There is absolutely nothing I would change and already looking forward to my next one! Thanks again!

I've been following you for a long time from the UK, and it's so cool to see how much your videos have improved recently! Not that they were bad before, but you can just tell a lot of effort is going into the production, camerawork, lighting etc. Good to see!

I love that after all these years of doing these videos, after the changes in location, the much larger cooker, the new thermometers and even the DDT sprayers and fancy leather apron, you're still getting down on your knee and blowing on the fire in an old country pit. Respeck.

Have watched this video a couple of times now and have picked up something new both times I have watched it. I really appreciate your detailed explanations. Being an engineer, I can appreciate you the Mad Scientist!

Best teacher EVER!!!! I followed your directions but with my little timberline pellet smoker. I wish I could show you pictures of the end product. Turned out absolutely amazing!!! This is my best pulled pork ever. There’s so many opinions when it comes to smoking meat. Your opinion is the one I trust. Thank you!!!

Love your videos, I have learned a lot from watching you and completely changed my BBQ game. Hands down you have one of the top Bbq channels on RU-vid, keep doing what you are doing. Thank you

13:04 that initial bite, always makes me smile!!!! Knowing that all that work you put into smoking that meat and you get to finally taste. It’s what makes it all worthwhile!!! That little smile you get is like “damn I’m good”

First pork shoulder. Don’t have a reverse flow or Pecan so it’s electric smoker and Maple. It’s been 11 hrs just wrapped and in the oven. 17 hrs total it’s done and totally delicious. The bone came out clean as a whistle. Thanks for your video.

You're the man! I cooked for over 50 ppl for the first time, everyone said it was the best pulled pork they've ever had, thanks to you. Thanks Jeremy!

I did a shoulder last week. 4 hours on the smoker and 6 in the oven,wrapped in foil, rested for 2 hours. It was literally falling apart. Everyone loved it, said it was better than a restaurant. We had pulled pork sandwiches for days and yesterday made a big pot of Brunswick stew. I’m ready to do another one.

Great video! Thanks for the tips! I never thought about avoiding the fat when spraying. I like to save those bones in the freezer and toss it in when making a chicken or turkey stock. You can also save beef bones, mix the two types together and make great pho broth. Don't throw those away!

I love watching your videos. You are the most informative person in this field. You describe everything in a simple manner. Your face tells it all after every cook. Excellent material.

Did your recipe to the T and it came out Amazing!!!!!! Thank you so much!!!!

Made a smoked pork butt yesterday following your method in the video. It was amazing! Thanks for the great tips they were very helpful. Keep up the great videos!

I just wanted to say that I followed every direction almost to a T (I used a different rub and finished it up in the oven like you advised), and it came out INCREDIBLE!! THANK YOU for this video, sir!!

That looked awesome! I smoked a pork shoulder yesterday for 9 hours. It was a big hit with my family. I was only able to get one sandwich. This weekend, it's going to be two butts and I pray I get two this time. Love the helpful advice. Be blessed

Thanks for the video Jeremy. I followed the rub, temperature, and spraying advice in the vid and the Boston butt came out great! I cooked it on a shitty master built electric smoker too and it was probably the best pulled pork sandwich we had ever had

Fantastic presentation and delivery in these videos. You always add a great deal of nuance and detail around the process that I don't see in other channels.

Your videos are top-notch. A real learning experience, Thank you

Followed your process using the same nexgrill offset you did a video on. I burned through a LOT of wood, but man my wife loved the pulled pork. Whole process was about 8 1/2 hours. She made little pulled pork slider sandwiches and the next day she used the meat for tacos and absolutely loved every single bit of it. Thank you for making your videos, they were absolutely amazing. Quick request if you're willing, I would absolutely appreciate a video on smoking some candied bacon if you have time. So many people ask about it when I mention I smoked the porkbutt, and I love the bacon myself. Thanks again for everything!

My very first brisket turned out amazing thanks to your video. Can't wait to try this one!

Another excellent video. Thanks! I always use a Carolina sauce on pork butt, but I go back-and-forth between NC ketchup/vinegar and SC mustard/vinegar sauce. The tang from the vinegar is key to Carolina sauce. Also like the switch to Delta Blues fingerpicking. Keep up the good work!

I have a drum smoker and trying this method as I type this. Hope it’s as good as yours turned out. Thanks again for the super informative BBQ videos!🤘🏻

Followed your instructions yesterday and / last night, pretty closely. I used an electric smoker with tray of water under the meat, and used freshly cut small pieces of Pecan, also modified a few of the spices. 260 in the smoker for 4-5 (about 4pm to 9Pm), sprayed once with apple cider vinegar 3 hours in. Rapped in aluminum allot, and put back on the smoker (no Smoke) at 200 degrees from 930pm to 6AM. Best I have ever done. Thank you for your expert advice.

Made this on the Ninja Woodfire Grill, using a Meater, and Applewood pellets. For a single 8 pound butt, worked perfectly. Great step by step recipe. Results were exactly as described.

My first Boston butt has been smoking since this morning. This is the video I’m using to guide me. So far it looks great.

The bit about adding the salt seperately, outside of the rub mix is genius level.

I am new to smoking, but I love pulled pork. I've tried several times and it just didn't "pull" apart like its supposed to. Followed these directions, and it came out fantastic. You sir, have gained a loyal follower!

This video was SO HELPFUL! Used this to smoke meat for the first time and I'm addicted! The step by step process was so useful for a beginner. The meat came out so flavorful (:

I think I have watched this video like 4 times since you put it up...it is exceptionally well made - even compared to your other great videos! Excellent work!

Never thought about breaking off portions per serving. May try that. I know for a fact however, you don't want to refrigerate un-pulled or un-chopped pork as it will not come apart until the entire thing is reheated again (which of course is going to be much dryer than the first time it was cooked). I think catching the drippings in a pan is good to add back to the chop as needed.

You brought my love of smokking and BBQ back. I just finished a shoulder Tuesday 8.5lbs. 225 deg /Started it at 930pm monday. Stalled at 530am started to rise at 815a done at 203deg at 12p. let it rest almost 3 hours wrapped in towels stuffed in a cooler.. Ran my erands it was still really warm and fell apart at 3pm almost gone by 530..

Thank you for your guidance. I just followed your instructions and the results were amazing. The best I ever smoked. I wish you well and God bless you!

Dude, the production value in your videos has exploded! They look great! I noticed around Christmas they were a lot better. Props to whoever is making that happen.

First time I’ve watch Mad Science BBQ. I almost didn’t because it was like 16 min long and I was just looking for tips. But as I skipped, I realized the whole video was packed full of great points, so I started it over and watched every minute. Subscribed.

yo you're my new favorite youtuber bro. I'm starting up a food truck with smoked food elements and I can't stress how integral these videos have been to the structuring of my business. Thanks a bunch bro

I have smoked a-couple dozen pork butts, I’m not using temp probes anymore after using your technique and rendering the fat cap. This is my go to method now and just salt pepper. I did one thing differently, When I wrapped mine and put in the foil pan I put the fat side down, it totally rendered the fat away, amazing!! That you for all you tips. It’s a game changer for me.

Love your videos. You cook the butt nearly exactly how I do. I add Chris Lilly's injection recipe for internal flavor and juiciness but the rest is the same. Uncovered until good bark and in the stall and then covered until a probe goes in multiple locations like it's room temp. butter. I agree with the need to rest, too. I experimented for years and found this method to be consistently great so I use it every time.

Love your videos brother. One thing I would say that would be super helpful is if you could maybe in the description give a list of key items and temperatures. As an amateur it’s super helpful. Anyhow, keep up the great work.

The quality of your information, delivery, process and result are great! You really stand out! Thank you! First time watcher

I have watched all of your videos and love them all ! Thank you for all of your knowledge and helping us getting it right the first time !!!

Phenomenal, followed each step to a T - got done much faster than expected. Wrapped for five hours. First time doing just Salt and Pepper, I’m a fan. I also made the sliders with the recommended tangy Cole slaw recipe. Thanks!

This dude is truly "the mad bbq scientist". Thanks.

Awesome video, direct and to the point, information backed up with reason. Absolutely loved it!

Followed all the tips for my last brisket, which was amazing. Giving this one a try tomorrow.

I think my favorite part is messing with the fire. I’ve used offset smokers and I’ve built pits that were the perfect direct heat cookers. We figured out that if you get about 3 feet of vertical space between the hot coals and the meat, you damn near can’t screw up. This method is in my opinion better for ribs because it allows you to get a thin crust on them. I recently bought a Kamado cooker, and I did a butt on it. It turned out great.

Just smoked my first pork butt since watching your video. I can only say WOW! Came out great. The only thing I did different is I wrapped in butcher paper and not foil. Great video and greatly appreciated tips.

Have 2 butts on the smoker now. Did one with Salt & pepper only and the other with a rub. Gonna see which one makes me smile more. I appreciate the tips you show and many of your other videos. Ive been smoking food for a while, but never hurts to learn new things. Just got a new smoker from Black Warrior Smokers back in January and been serving my town left n right. Thanks again, and keep it smoky.

Thanks for the great detail. I just got some local farm raised pork shoulder butt and I knew where to go for the best way to prepare it. I always apreciate what you do.

Great tips. Am going to incorporate all of them on my next smoke.

11:08 "If the bone comes right out, you know it's a nice and tender butt" This applies to more than BBQ 😂

I built some of the original drum style roaster/smokers. Mine has a few things that makes it special. 1st no water pan needed. 2nd all of the airflow is fixed so there is no adjustment ever needed. In the beginning I hung everything but then as more and more women bought the Little Drum Roaster (no longer available) I added a grate. You mentioned on several of your videos several things this little drum did well. It heated from high to low. First 30-1 hr it was over 300 but butts and brisket can take it. 2nd hour it would settle into the 250-275 range for another 4 hours. I cooked so many Boston Butts overnight and slept like a baby. I have learned a lot from you. I am building a small drum style smoker now and I can't wait to try a wrapped brisket.

I followed these instructions for cooking Pork Butt and Harry Soo’s directions for setting up my Weber Smokey Mountain and my pork came out amazing. Thank you!

Would love to see a video on how you deal with rain storms that sneak up on you when you are smoking.

Even though I knew it was probably okay to wrap and put in the oven to finish, I always felt like I was doing something wrong until you said it’s okay to do that. I feel so validated. Lol

Used the tips in your video to make a great first try pulled pork. Defiantly enjoying all the helpful information in your videos.

Just tried the Pulled Pork recipe with the Slaw and Mustard Sauce. Wow! I am in love.

Wow man, the quality of this video is nice. I been watching you for a while and this might be your best video

THE BEST INSTRUCTIONALS FOR BBQ ON RU-vid CHANGE MY MIND

I want to thank you for this. My daughter and son in law got me a pellet smoker for Christmas this past year and I have been hesitant to try an 8lb pork butt that I have in my freezer, but I knew that I had to do it at some time. Your process is absolutely nothing like I would have tried, so obviously I would have screwed it up. I would have wrapped it from the start (wrong). I would have cooked it at 200* (wrong). I would have added the rub after about 2 hours of (warming up the meat)...(wrong). I would have finished the cooking without having it wrapped at all (wrong). Again, I have never smoked anything other than deer jerky in my life. I am so happy that I watched your video and I will be doing this tomorrow. I will come back and update you on just how well, or not well, things went. I also love the fact that you are a NC chef, because I am in Rocky Mount, so that NC way of cooking is important to me. God bless you sir.

As a former Qstoves user, I switched to Asmoke and I've got to say, it's been a game changer! The precision temperature control has been key for me, especially for slow cooking and smoking meats like that pork butt you posted. The different flavored wood pellets give my food an amazing smoky taste, something I couldn't achieve with Qstoves. The convenience of the Asmoke pellet grill is another huge plus - it's battery-powered and portable, perfect for outings and tailgating. Lastly, the Asmoke app is a fantastic feature, allowing me to monitor food temperature remotely and share recipes. My grilling game has definitely leveled up since I've made the switch. Thanks for sharing your recipe, can't wait to try it on my Asmoke! #Asmoke

I did this cook today. SO YUMMY! My nephew said it was the first time he ever had meat that was more tender than the bread it was on! After I flipped the meat out of the foil, it was upside down, wanted to flip it back over for a photo, and it just collapsed in my hands, amazing. TYSM for these videos, I am the local BBQ hero today :D

I'm glad you mentioned the oven for finishing the cook. I've had the same mentality after smoking it for several hours, especially if you're struggling with maintaining temp

Great detail and clear explanations. Gomna try this today!

Thank you very much for your videos. I rely on them constantly and your recommendations have never let me down.

Incredible on every level!! Start to finish, what would you say is the overall time frame of this smoke?

I like how he makes the instructions easy and less BS… To the point no fillers. Yea Very helpful 👍

I'm doing my first pork butt tomorrow along with a small chicken. Been busy with a bath remodel, along with 100%ing the adjacent laundry space, and haven't been able to do smokes lately, but I can't wait! Thanks for the video!

Jeremy, You took the fear out of the common person attempting this. Just did 2 of them with the salt and pepper rub. OMG.......Im forever changed! Just bought a shirt that says "Id smoke that"

At first I though "oh great another 16 minute video of someone talking non-sense". Then I actually watched the whole video and learned a lot! Thanks

Perfect timing. I just built me an offset over the last month down here in Cape Town South Africa, this will be going in Sunday morning. Much thanks J, great channel.

Excellent video! I enjoy watching and learning. BBQ looks amazing.

I've been a Qstoves+ user for quite some time and recently made the switch to Asmoke. The difference has been night and day! The Asmoke Essential is portable, lightweight and the battery-powered design works perfectly for my camping and tailgating trips. The temperature control is precise, allowing me to cook my food to perfection consistently. The ability to monitor and adjust the temperature remotely is another game changer. The wood pellets give an amazing flavor to the food that I just couldn't get with Qstoves. Plus, it's environmentally friendly, which I really appreciate. The Asmoke Essential has truly changed the way I approach outdoor cooking. #Asmoke

Little confused on the cooking times and temperatures. Also LOVE THE VIDEO all of your videos have been a huge help!

Finally someone goes in depth on how it's done. Pork buttes are simple but thanks for actually highlighting the details.

Cooking with Jonny says Hello 👋! Your video is truly amazing and shows your passion and devotion towards beautiful food. I am so lucky to see your work through your channel. Thank you for sharing! 🤗🤗🤗🇬🇧

Excellent video! Just simple procedures, nothing extravagant for delicious BBQ.

My first brisket came out almost perfect for meals I was putting together. Was a hit. Doing pork shoulder as we watch and refer back, thx for the effort and help

I would be very interested to see how you manage a variety of foods for a party on one smoker from start to finish. Let’s say 2 briskets, 2 pork butts, a bunch of chicken leg quarters or thighs and some sausage. This would make a very interesting video and I think help all of us rookies with time management, temperature management and food locations in the pit itself. You probably have the most understandable and information packed videos on RU-vid. Thanks for all your effort.

Just smoked my first Boston Butt following Jeremy's guidance in this video, and it came out ... perfect ! Thank-you !

Strongly agree with the hawaiian, slaw and Carolina gold sauce. Good mustard sauce just hits different with pulled pork. As a lover of Carolina mustard sauce, I think Henry’s smokehouse in Greenville, SC has the best. Tangy, spicy, it’s killer.

What is the ideal rest time? Can you let them rest for 8 hours like a brisket? A video of managing multiple types of meats (ribs, brisket, pork butt) at the same time would be awesome. Thanks for the content!

Pulled Pork S&P only Pickles Onions Jalapeños Little bit of sauce Texas Size HB hun

Great looking BBQ. I will smoke a butt for Thanksgiving and Christmas. For years I used a dome smoker. Then I graduated to a Bradley smoker. After a storm destroyed it, I got a Masterbuilt. 4 years ago my wife got me a Camp Chef pellet smoker and I love it. Never tried the offset smoker, but you do such an excellent job on it. Keep smoking.

I followed this recipe to the T for a Super Bowl Party. A neighbor who is a Michelin Star Chef at the Justin Winery in Paso Robles, CA came up to me and said she loved the sauce and especially the slaw. She said it was the perfect combination and refreshing to not have a typical mayo slaw. I gave you the credit for my pulled pork sliders.