Intro

If there’s one cut of meat that makes me feel like a backyard hero every single time, it’s a Boston butt on the smoker. The first time I cooked one on my Pit Boss, I was nervous in that please don’t let me ruin this beautiful piece of pork kind of way. Hours later, when I pulled that bone clean out and watched the meat fall apart like magic, I was completely hooked.

This Pit Boss Boston Butt Recipe is slow, smoky, forgiving, and incredibly rewarding. It’s the kind of cook that teaches you patience, fills your yard with the best smell imaginable, and feeds a crowd without stress. Whether you’re making pulled pork for sandwiches, tacos, or just piling it on a plate with coleslaw, this recipe delivers every single time.

I’ll walk you through everything, just like I’d explain it to a friend standing next to me at the smoker.

What Is a Boston Butt?

Despite the name, Boston butt doesn’t come from the rear of the pig. It’s actually cut from the upper shoulder, and it’s one of the best cuts you can buy for low-and-slow cooking.

What makes it special is the fat and connective tissue. That might sound unappealing, but trust me—this is exactly what makes the meat juicy, tender, and full of flavor after hours on the smoker. When cooked properly, it shreds effortlessly and stays moist.

For smoking, Boston butt is basically foolproof, which is why it’s one of my favorite cuts to recommend to anyone using a pellet grill like a Pit Boss.

Why the Pit Boss Is Perfect for Boston Butt

Pellet grills were made for long cooks, and the Pit Boss handles Boston butt like a champ. You get steady temperatures, real wood-smoke flavor, and none of the babysitting that comes with traditional smokers.

Once it’s dialed in, you can relax, check it occasionally, and let the grill do the heavy lifting. That’s my kind of cooking.

Equipment You’ll Need

You don’t need a ton of gear, but these basics make the process smoother:

Pit Boss pellet grill
Meat thermometer (instant-read or probe style)
Aluminum foil or butcher paper
Drip pan (optional)
Sharp knife
Cutting board
Meat claws or forks for shredding

Ingredients

Here’s what I use for a classic, crowd-pleasing Boston butt:

8–10 lb Boston butt (bone-in preferred)
2 tablespoons yellow mustard (binder)
¼ cup brown sugar
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon chili powder (optional)

Optional Spritz (for moisture):

½ cup apple juice
½ cup apple cider vinegar

Wood Pellets:

Hickory, apple, or a blend (about 1 full hopper)

Preparing the Boston Butt

Start by patting the pork dry with paper towels. If there’s a thick fat cap, trim it down to about ¼ inch. You don’t need to remove it all—fat equals flavor—but too much can block smoke.
Rub the mustard all over the meat. This doesn’t make it taste like mustard; it just helps the seasoning stick.
In a bowl, mix all the dry rub ingredients. Coat the Boston butt generously on all sides, pressing the seasoning in. Don’t rush this part—this is where a lot of flavor comes from.
Once seasoned, let the meat sit at room temperature for about 30 minutes while you preheat the grill.

Smoking Instructions (Step by Step)

Step 1: Preheat the Pit Boss

Set your Pit Boss to 225°F and let it fully preheat. This low temperature is perfect for breaking down the tough fibers slowly.

Step 2: Place the Meat on the Grill

Put the Boston butt directly on the grates, fat side up. This lets the fat slowly baste the meat as it cooks.

Insert your thermometer probe into the thickest part, avoiding the bone.

Step 3: Let the Smoke Work

Close the lid and let it smoke. For the first few hours, resist the urge to open the grill. Smoke and steady heat are your best friends here.

After about 3 hours, you can spritz the meat lightly every 45–60 minutes if you like. This helps with moisture and bark development, but it’s optional.

Step 4: The Stall (Don’t Panic)

Around 160–170°F, the internal temperature may stop rising. This is called “the stall,” and it’s completely normal.

At this point, you can:

Leave it unwrapped and ride it out (better bark), or
Wrap it tightly in foil or butcher paper (faster cook, juicier meat)

I usually wrap—it saves time and keeps the meat incredibly tender.

Step 5: Finish the Cook

Continue cooking until the internal temperature reaches 200–203°F. This is the sweet spot where the collagen fully breaks down.

Total cook time is usually 1.5–2 hours per pound, so plan accordingly.

Resting the Meat (Do Not Skip This)

Once it hits temperature, remove the Boston butt from the grill and keep it wrapped. Let it rest for at least 45 minutes, or up to 1 hour.

Resting allows the juices to redistribute, and it makes shredding much easier. I know it’s tempting to dive in, but this step matters.

Shredding the Boston Butt

After resting, unwrap the meat and transfer it to a cutting board or large tray. Pull the bone out—it should slide out clean with almost no effort.

Use meat claws or forks to shred the pork, mixing in the juices from the foil for extra flavor. Taste and add a little salt if needed.

This is where the magic really shows. Juicy, smoky, tender pulled pork that practically melts.

Flavor Profile and Texture

This Pit Boss Boston Butt Recipe gives you deep smoky flavor, a slightly sweet and savory bark, and incredibly moist meat inside. The balance of spices complements the pork without overpowering it.

It’s rich, but not heavy. Bold, but still comforting. The kind of food that makes people go back for seconds without thinking.

Serving Ideas

Pulled pork is wonderfully versatile. Here are my favorite ways to serve it:

Classic pulled pork sandwiches with coleslaw
Tacos with pickled onions and cilantro
Loaded baked potatoes
BBQ pulled pork nachos
Simple plate with mac and cheese and beans

Add BBQ sauce if you like, but honestly, this pork stands beautifully on its own.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

For reheating, add a splash of apple juice or broth and warm gently in a covered pan or the oven at 300°F. This keeps it from drying out.

You can also freeze pulled pork for up to 3 months. It reheats surprisingly well.

Common Mistakes to Avoid

Cooking too hot: Low and slow is key.
Skipping the rest: This dries the meat out.
Not seasoning enough: Big cuts need bold seasoning.
Pulling too early: If it doesn’t shred easily, it’s not ready.

When I First Made This Recipe

The first Boston butt I ever smoked felt like a commitment. It was an all-day cook, and I kept checking the temperature like a nervous parent. But once I tasted the result, I realized how forgiving and satisfying this cut really is.

Now, it’s one of those recipes I make when I want guaranteed success. It never fails, and it always impresses.

Final Thoughts

This Pit Boss Boston Butt Recipe is comfort food at its finest—slow, smoky, rich, and deeply satisfying. It’s perfect for weekends, gatherings, or anytime you want to cook something that truly feels worth the wait.

If you’re new to smoking, start here. And if you’ve done it before, you already know—there’s nothing quite like pulling apart a perfectly cooked Boston butt and knowing you nailed it.

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