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Smoked Pork Butt "Kyle Style" Recipe

Smoked Pork Butt "Kyle Style"

Recipe courtesy Slabs, LLP

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on October 15, 2012

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    yum! this is a great recipe. Definitely a keeper.

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  • on January 22, 2012

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    Whew....that was a lot of work but i'd say it was worth it. Very tender and extremely tasty. I definitely recommend this recipe if you have the time to commit. I followed the recipe to a T and it turned out great. I smoked a 3.5lbs Pork Butt for 7 hours to get it up to temperature and the meat was super tender with a nice char on the outside. 5 of us devoured the butt via pulled pork sandwiches and we were all stuffed.

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  • on May 16, 2011

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    I prep'd my butt the night before, allowing my pork to marinate a good 18 hours. I followed the recipe pretty strictly, and while my guests enjoyed it, I kind of thought the pork was a little dried out - could only get it to 190 degree internal temp. If I was to try this again, I might try basting a little more often - only did it twice during the smoking. all in all pretty decent, but won't be rushing back to make again. for that much work, I'm looking for amazing flavor, and it didn't really deliver for me.

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  • on April 01, 2011

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    My husband loves this recipe and everyone who comes over loves it too. I don't eat meat... and it sure seems like a lot of work but I guess it's worth it!

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  • on November 23, 2009

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    This was my first time to smoke anything, and I needed it to turn out since I was having 12 adults and 13 kids at my house that evening. I did not get one bad review. In my mind it was better than a friend of mines who has been smoking for years. I did have to take it out and put in oven to get internal temp to 200, i smoked 2 butts 8lbs each. Smoked them for 12 hours then 30 min in oven. This is a winning recipe.

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  • on September 06, 2009

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    I wanted to post a quick clarification to the review titled "Error in Pork Butt Recipe". While the FDA approved minimum temperature for pork is 160, smoking a pork butt is an entirely different beast. The reason that a temperature of 200 is specified has to do with the melting of collagen and connective tissue in the pork that occurs after 160 degrees. Pork becomes fall-off-the-bone, fork-tender after hovering between 180 and 200 degrees (internal for several hours. While it would definitely be overcooked on a grill or in the oven, the smoker keeps the meat moist by circulating water, melting fat, and dissolving collagen that re-tenderizes.

    Anyways, this is a great recipe, but 6 hours seems pretty short on the cook time. I usually find 90 to 120 minutes per pound at 225.

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  • on February 04, 2009

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    I've been smoking boston butts for many years without marinating. I'll give this recipe a try this weekend, without the "MSG".

    Can you marinate a pork butt in a KCBS sanctioned competition?
    (KCBS=Kansas City BBQ Society
    Pulled pork is a wonderful thing if it's done properly.

    Come on Bobby Flay challenge my pulled pork!
    I dare you!

    Island SmokeHouse
    Westampton, N.J.
    2-4-2009

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  • on February 02, 2009

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    I haven't used this recipe yet, but based on the ingredients and great reviews, I will certainly use it this weekend. However, there is one serious error. The recipe calls for removing the pork from the cooking chamber when it reaches 200 degrees. The internal temperature for pork is 160 degrees. Personally, I use 150 degrees internal temperature to get a pink center in the pork which produces a very juicy and tender pork. I hope this helps some cooks.

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  • on January 04, 2009

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    The whole family loves this one, from my 10-year old daughter to my (much younger than I wife. One of my sons has even requested that this be the feature for his 16th birthday dinner. Is it a coincidence his name is Kyle? Great flavors that adults and kids can all enjoy.

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  • on September 27, 2008

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    best pulled pork i have ever made.marinate overnight if possible

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