David's Pork Butt

David's Pork Butt

The smoked pork butt (also known as a pork shoulder) is the quintessential BBQ creation. It is incredibly easy to prepare if you have a smoker.

First, you need to buy a 7 - 8 pound bone-in pork shoulder (also known as the Boston Butt). To prepare for smoking, all I do is generously rub the pork with my favorite BBQ seasoning (Head Country Championship Seasoning).

The pork butt needs to be smoked at 225 degrees with your favorite smoking wood (I use apple and hickory) until it reaches an internal temperature of 195 degrees. It is absolutely critical to use either a remote probe thermometer or an instant read thermometer. You can expect the smoking process to take 15 to 20 hours.

When the internal temperature reaches 195 degrees, remove the pork butt from the smoker, wrap in heavy duty foil, and allow to "rest" for 30 minutes. The pork can then be pulled and served.

I serve my pork butt on toasted buns or rolls topped with Carolina Coleslaw and some BBQ sauce!!!