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–+ servings
Smoked boneless pork butt pulled apart on a wooden cutting board with a dark, smoky bark.
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5 from 1 vote

Smoked Boneless Pork Butt

Smoke a boneless pork butt faster without sacrificing flavor. Cutting it in half creates more bark and tender, juicy pulled pork every time.
Prep Time10 minutes
Cook Time7 hours 30 minutes
Resting time1 hour
Course: barbecue, Main
Cuisine: American
Servings: 16
Calories: 301kcal

Ingredients

  • 8 lb boneless pork butt
  • 2 tablespoons yellow mustard
  • 6 tbsp The Rub or your favorite pork rub

The Rub (makes .5 cup)

  • 1/2 cup paprika
  • 1/4 cup chili powder
  • 3 tablespoons kosher salt
  • 3 tablespoons black pepper
  • 3 tablespoons brown sugar
  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne pepper

Instructions

  • Preheat your smoker to 250°F using a combination of hickory and cherry wood.
  • Remove the boneless pork butt from the packaging and pat it dry. Trim away any loose pieces or thick pockets of excess fat, then cut it into two evenly sized roasts.
    8 lb boneless pork butt
  • If one roast unfolds after cutting, tie it with butcher's twine to create a more uniform shape for even cooking.
  • Lightly coat each roast with yellow mustard. Season all sides generously with the The Rub, using about 3 tablespoons of rub per roast (approximately 6 tablespoons total).
    2 tablespoons yellow mustard, 6 tbsp The Rub
  • Place the pork on the smoker and insert a temperature probe into the thickest part of each roast. Smoke until the bark is well developed and a deep mahogany color, about 5 hours.
  • Wrap each roast tightly in pink butcher paper, reinsert the temperature probes, and return them to the smoker.
  • Continue cooking until the pork is probe tender, usually around 200°F to 205°F. The probe should slide into the meat with little to no resistance.
  • Remove the pork from the smoker and let it rest, still wrapped, for at least 1 hour.
  • Unwrap the pork, shred it while it's still warm, mixing the bark throughout the meat. Serve immediately or use in your favorite pulled pork recipes.

Notes

  • We used a combination of hickory and cherry wood for this cook.
  • Cook to probe tenderness, not a specific internal temperature.
  • Cutting the boneless pork butt into two smaller roasts creates more bark and helps reduce the overall cooking time.
  • Save the juices collected in the butcher paper and mix them back into the shredded pork for extra moisture and flavor.
  • Nutrition information does not include the BBQ rub, as the type and amount of seasoning used will vary from cook to cook.

Nutrition

Calories: 301kcal | Carbohydrates: 0.1g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 168mg | Potassium: 772mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 3mg