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masterbuilt pork butt

Masterbuilt Pork Butt

Print Recipe
Elevate your BBQ game with our Masterbuilt pork butt recipe. Fall-off-the-bone goodness awaits – prepare yourself for a finger-licking feast!
Course Main Course
Prep Time 20 minutes
Cook Time 8 hours
Marinating 1 day
Servings 8

Ingredients

For the Pork Rub:

  • 1 8-10 pound Boston butt (pork shoulder)
  • ¼ cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground mustard

For Smoking:

  • Charcoal or wood chips hickory or applewood
  • Water pan filled with water

Instructions

Prepping the Pork

  • In a bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, and ground mustard. This is your flavorful pork rub.
  • Unwrap your Boston butt and pat it dry with paper towels. Place it on a large tray or plate.
  • Generously rub the prepared spice mix all over the pork. Massage it in like you're giving the pork a spa treatment. Cover the pork with plastic wrap and refrigerate it overnight. This will give those flavors a chance to really cozy up to the meat.

Getting the Smoker Ready

  • The next day, it's showtime! Fire up your Masterbuilt smoker and let it reach a temperature of about 225°F. This is our smokin' zone!
  • If you're using charcoal, light it up in a chimney starter. Once they're covered in white ash, place them in the smoker's charcoal tray. If you're going the wood chip route, soak them in water for at least 30 minutes before placing them in the smoker's chip tray.

The Smoking Dance

  • Now, it's time to let the smoky magic happen. Place your marinated Boston butt on the smoker's cooking grate, fat side up. This is important because as the fat renders down, it'll baste the meat and keep it oh-so-juicy.
  • Put a pan of water on the smoker's lower rack. This will help maintain moisture and prevent your pork from drying out.
  • Close the smoker's lid and let it work its flavorful magic for about 8-10 hours. Remember, patience is the name of the game here!

The Grand Finale

  • Once the internal temperature of the pork reaches around 195°F, it's time to pull that pork out of the smoker. Use those tongs and transfer the pork to a clean cutting board.
  • Cover the pork loosely with aluminum foil and let it rest for about 30 minutes. This gives the juices a chance to redistribute throughout the meat, making it extra tender.

The Pulled Pork Spectacle

  • Alright, get your fork-tastic hands ready! Start pulling and shredding that juicy pork with a couple of forks. Feel free to nibble a few pieces along the way—I won't tell!

Serving and Savoring

  • Pile that beautifully pulled pork on your favorite buns. Slather on some barbecue sauce if that's your jam. Serve it up with some coleslaw, cornbread, and pickles on the side.