Smoked Pork Butt Recipe

Pork butt: This is the main cut of meat used in this recipe, known for its rich marbling and tenderness when cooked low and slow.

Yellow mustard: Used as a binder to help the bbq rub adhere to the pork butt, adding a subtle tangy flavor.

Bbq rub: A blend of spices that adds depth and complexity to the pork, enhancing its smoky flavor.

When preparing your pork butt for smoking, consider using a dry brine the night before. This involves rubbing the meat with kosher salt and letting it rest uncovered in the refrigerator. This process helps to draw out moisture, which then gets reabsorbed, making the meat more flavorful and juicy. Additionally, the yellow mustard acts as a binding agent for the bbq rub, ensuring that the seasoning adheres well to the meat, creating a flavorful crust during the smoking process.

• Pork butt - Substitute with beef chuck roast: Beef chuck roast has a similar marbling and texture, making it a good alternative for slow cooking and smoking.

• Pork butt - Substitute with lamb shoulder: Lamb shoulder has a comparable fat content and can be smoked or slow-cooked to achieve a similar tenderness and flavor profile.

• Yellow mustard - Substitute with Dijon mustard: Dijon mustard provides a similar tangy base but with a slightly more complex flavor.

• Yellow mustard - Substitute with apple cider vinegar: Apple cider vinegar can be used to provide the necessary acidity and tang, though it will be more liquid than mustard.

• BBQ rub - Substitute with homemade spice blend: Create a mix of paprika, brown sugar, garlic powder, onion powder, salt, and pepper to mimic the flavors of a commercial BBQ rub.

• BBQ rub - Substitute with cajun seasoning: Cajun seasoning can provide a similar depth of flavor with a bit more heat and spice.

• Allow the smoked pork butt to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Wrap the pork butt tightly in aluminum foil or plastic wrap to maintain its moisture and flavor.
• Place the wrapped pork butt in an airtight container or a resealable plastic bag. This extra layer of protection helps keep the meat fresh and prevents it from absorbing other odors in the refrigerator.
• Store the pork butt in the refrigerator if you plan to consume it within 3-4 days. For longer storage, freezing is recommended.
• To freeze, label the container or bag with the date to keep track of its freshness. This is especially helpful if you have multiple meats stored.
• When ready to use, thaw the pork butt in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the pork butt gently in the oven or on the stovetop. Add a splash of broth or bbq sauce to keep it moist during reheating.
• For a quick meal, shred the pork butt and use it in sandwiches, tacos, or soups. The smoky flavor will enhance any dish.
• If you have leftover bbq rub, store it in an airtight container in a cool, dry place. It can be used for future meat preparations or even to season vegetables.
• Enjoy your smoked pork butt in a variety of dishes, from salads to casseroles, ensuring that none of this delicious meat goes to waste.

• Oven Method

  1. Preheat your oven to 250°F (120°C).
  2. Place the leftover smoked pork butt in an oven-safe dish.
  3. Add a splash of apple juice or broth to keep the meat moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 30-40 minutes or until the internal temperature reaches 165°F (74°C).

• Stovetop Method

  1. Shred the pork butt if not already done.
  2. Heat a skillet over medium heat.
  3. Add a small amount of olive oil or butter to the skillet.
  4. Add the shredded pork and a splash of broth or bbq sauce.
  5. Stir occasionally until the pork is heated through, about 10-15 minutes.

• Microwave Method

  1. Place the leftover pork in a microwave-safe dish.
  2. Add a splash of apple juice or broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 2-3 minutes, then stir.
  5. Continue heating in 1-minute intervals until the pork is hot.

• Sous Vide Method

  1. Place the leftover pork in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately.

• Slow Cooker Method

  1. Place the leftover pork in the slow cooker.
  2. Add a small amount of broth or bbq sauce.
  3. Cover and set the slow cooker to low.
  4. Heat for 2-3 hours or until the pork is thoroughly warmed.

• Grill Method

  1. Preheat your grill to medium heat.
  2. Wrap the leftover pork in aluminum foil.
  3. Place the wrapped pork on the grill.
  4. Heat for about 15-20 minutes, turning occasionally, until the pork is hot.

• Smoker: A device used to cook the pork butt slowly with smoke, imparting a rich, smoky flavor.

• Meat thermometer: Essential for checking the internal temperature of the pork butt to ensure it reaches 195°F (90°C).

• Basting brush: Used to apply the yellow mustard evenly over the pork butt.

• Mixing bowl: Useful for holding the yellow mustard and bbq rub before application.

• Tongs: Handy for placing the pork butt in the smoker and removing it once done.

• Aluminum foil: Can be used to wrap the pork butt after smoking to let it rest and retain moisture.

• Cutting board: Provides a stable surface for resting and pulling the pork butt.

• Sharp knife: Useful for trimming any excess fat from the pork butt before smoking.

• Heat-resistant gloves: Protect your hands when handling hot equipment or the pork butt.

• Spray bottle: Can be filled with apple juice or another liquid to spritz the pork butt during smoking to keep it moist.

• Wood chips: Used in the smoker to generate smoke and add flavor to the pork butt.

Prepare ingredients ahead: Measure and mix yellow mustard and bbq rub the night before to save time on the day of smoking.

Use a meat thermometer: Invest in a good meat thermometer to monitor the internal temperature without opening the smoker frequently.

Resting time: While the pork butt rests, use this time to prepare sides or sauces.

Preheat smoker: Preheat your smoker while you prepare the pork butt to ensure it’s ready to go immediately.