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Pit Boss Pork Butt Recipe

Pit Boss Pork Butt Recipe

Olivia Brooks
This Pit Boss Pork Butt Recipe features low and slow smoking, pork butt, dry rub spices, and apple wood flavor for perfect pulled pork.
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Prep Time 20 minutes
Cook Time 8 hours
Rest Time 45 minutes
Total Time 9 hours 5 minutes
Course Main Course
Cuisine American
Servings 10
Calories 420 kcal

Equipment

  • Pit Boss pellet grill
  • Wood pellets (hickory, apple, or a blend)
  • Meat thermometer (instant-read or probe)
  • Large cutting board
  • Sharp knife
  • Aluminum foil or butcher paper
  • Disposable gloves (optional but helpful)
  • Drip pan (optional, for easier cleanup)

Ingredients
  

  • 8 to 10 lb pork butt bone-in preferred
  • 2 tbsp yellow mustard binder, optional
  • 3 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chili powder optional, for warmth
  • 1 tsp cayenne pepper optional, for heat

Optional for spritzing:

  • 1 cup apple juice or apple cider vinegar mixed with water 50/50

Instructions
 

Step 1: Prep the Pork Butt

  • Pat the pork butt dry with paper towels. If there are any loose flaps of fat or meat, trim them off, but don’t go crazy. Fat equals flavor here.
  • Rub the pork butt lightly with mustard. This doesn’t make it taste like mustard, I promise. It just helps the seasoning stick.
  • Mix all the dry rub ingredients together in a bowl. Coat the pork butt generously on all sides. Don’t be shy. This is a big cut of meat and it can handle it.
  • If you have time, wrap the seasoned pork butt and refrigerate it overnight. If not, letting it sit at room temperature for about 45 minutes is totally fine.

Step 2: Fire Up the Pit Boss

  • Fill your hopper with pellets. I love hickory for that classic BBQ flavor, but apple or a blend works beautifully too.
  • Preheat your Pit Boss to 225°F. Low and slow is the name of the game for this Pit Boss pork butt recipe.

Step 3: Smoke the Pork Butt

  • Place the pork butt directly on the grill grates, fat side up. Close the lid and let the magic start.
  • Smoke at 225°F until the internal temperature reaches about 160°F. This usually takes 5 to 6 hours, depending on the size of your pork butt.
  • During this stage, you can spritz the meat every hour after the first two hours if you want. This helps keep the surface moist and builds layers of flavor.

Step 4: The Stall (Don’t Panic)

  • Around 155–165°F, the pork butt will seem like it stops cooking. This is called the stall, and it’s completely normal.
  • Once it hits this point, wrap the pork butt tightly in aluminum foil or butcher paper. This helps push through the stall and keeps the meat juicy.
  • Place it back on the Pit Boss and continue cooking.

Step 5: Cook Until Tender

  • Increase the grill temperature slightly to 250°F if you’d like, but it’s optional.
  • Cook until the internal temperature reaches 195–203°F. More important than the number is how it feels. A probe should slide in with almost no resistance, like warm butter.
  • This can take another 3 to 4 hours.

Step 6: Rest and Shred

  • Remove the pork butt from the grill and let it rest, wrapped, for at least 45 minutes. An hour is even better.
  • Unwrap carefully, saving any juices. Shred the meat using forks or your hands (gloves help). Drizzle some of those juices back over the meat for extra flavor.
Keyword Pit Boss Pork Butt Recipe