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Pit Boss Boston Butt Recipe

Pit Boss Boston Butt Recipe

Olivia Brooks
This Pit Boss Boston Butt Recipe delivers juicy pulled pork using pork shoulder, dry rub spices, and steady low-and-slow pellet smoking.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main Course
Cuisine American
Servings 10
Calories 384 kcal

Equipment

  • 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
  

  • 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)

Instructions
 

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.
Keyword Pit Boss Boston Butt Recipe