; Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pulled pork shredded on a cutting board with a side of bbq sauce.

Smoked Pork Butt

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Tara Smithson
  • Total Time: 8.5 hours
  • Yield: 20 servings 1x


This Smoked Pork Butt is smoked to perfection on the Traeger Pellet Grill. This recipe results in a tender bark on the exterior, that is filled with flavor. Once the pork is pulled, you will also find a perfect smoke ring.


  • 8-10 lb bone in pork shoulder (Boston Butt) with fat cap
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 4 tablespoons dijon mustard
  • 4 tablespoons pork butt rub (I used Bad Byron's butt rub)
  • 1/2 cup brown sugar, packed
  • 8 tablespoons (1 stick) salted butter
  • 1/2 cup bbq sauce (Choose a thicker original bbq sauce, rather than a vinegar based)
  • For Spritz: 3/4 cup apple cider vinegar, 1/2 cup water, and 2 teaspoons hot sauce (texas pete or cholula original)
  • You also need a tin foil tray that fits the pork and a spray bottle


  1. Place the pork shoulder in the tin foil tray at room temperature for one hour. Season all sides with salt and pepper and place with the fat cap facing up. Using a sharp paring knife, score the fat cap in a grid shape, cutting only through the fat and not into the meat.
  2. Lather the dijon mustard onto all sides. Liberally season all sides with the pork rub. It should stick to the dijon mustard really well. Load the Traeger with pellets and heat to 275 degrees.
  3. Prepare a spray bottle with the apple cider vinegar, water and hot sauce. Shake to combine and set aside.
  4. Place the pork butt with tin, and fat cap facing up, onto the center of the 275 degree smoker. Close and smoke for 2 hours.
  5. Spray with apple cider spritz and check internal temperature. Continue checking internal temp and spraying every hour until the internal temperature reaches 165 to 175 degrees.
  6. Brush on bbq sauce, and sprinkle over brown sugar and butter. Cover with foil and smoke until internal temperature reaches 203 degrees.
  7. Allow the pork butt to rest for an hour.
  8. Use your hands to remove the bone. Then, pull the meat apart into pulled pieces with both hands. Place the pulled pork back into the tin foil tray in all the juices for serving. Enjoy!


  • Don't rush it! Allow the pork butt to sit out at room temperature for an hour before placing it into the smoker. 
  • Load up the pellets in the smoker before getting started, so you don't run out when smoking.
  • Really load on the dijon mustard onto every surface to help the seasoning stick on.
  • Rely on internal temperature and never cook time when using the smoker. To check the temperature, insert the thermometer into the center most point of the pork. 
  • Check temperature and spray quickly because the smoker loses heat quickly when the lid is open.
  • Allow for an hour for the pork to rest before pulling apart. It's all about patience for this recipe! 
  • Prep Time: 1.5 hours
  • Cook Time: 7 hours
  • Category: dinner
  • Method: traeger pellet grill
  • Cuisine: southern