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How to Smoke a Pork Butt

Course Main Course
Cuisine American
Keyword meat, Pork, pulled pork


  • 1 Pork Butt 7-9 lbs.
  • 1-2 C Rub
  • 2 C Apple Cider


  1. Preheat smoker to 250 degrees F.
  2. Trim Pork of excess fat
  3. Season entire pork butt generously with rub
  4. Insert probe thermometer into thickest part of pork (not too close to the bone)
  5. Smoke directly on grill 6-7 hours or until internal temperature of 160 degrees F.
  6. Place pork butt in deep foil pan and pour 2 C Apple Cider on top (keep probe in)
  7. Cover with two layers of tin foil
  8. Cook at 250 for 2-3 hours or until internal temp reads 204 degrees F.
  9. Drain liquids and separate from fat. Set liquid aside
  10. Remove bone and pull or shred
  11. Add liquid back into pork and mix
  12. Enjoy!

Recipe Notes

Tools Used: Traeger Timberline 1300 Tin Foil Pan Instant Read Probe Thermometer