Step 1

Preheat your smoker to 225 following your specific smokers manufacturers instructions.

Step 2

Inspect your pork butt and trim any excess fat. Pork butts usually don't need much trimming and tidying.

Step 3

Coat your pork butt with your choice of oil, mustard, juice or beer. Once well coated make your dry rub and coat the pork butt well. Store bought or home made dry rub is fine. I have added the ingredients above for a simple dry rub.

Step 4

Once the smoker has reached temperature place the pork butt fatty side up in and smoke for 4.5 to 5 hours. Around this time the internal temperature should be around 160, at this time you want to wrap the pork butt in foil or butchers paper. When you wrap it put a little bit of water, stock, beer or cider in the bottom to ensure it stays moist. Wrap tightly.

Step 5

Smoked wrapped for a further 2 or 3 hours or until your meat thermometer reaches 190.

Step 6

Remove your pork butt from the smoker and leave wrapped and let rest for 10 minutes.

Step 7

Unwrap and enjoy! I like to pull shread mine!