Recipe courtesy of Wood Chicks BBQ

Wood Chick's Smoked Pork Butt

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  • Level: Advanced
  • Total: 28 hr 15 min
  • Prep: 15 min
  • Inactive: 12 hr
  • Cook: 16 hr
  • Yield: 12 servings
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1 (5-pound) or larger bone-in pork butt

1/4 cup BBQ dry rub, homemade or store-bought

1 cup apple juice in spray bottle


Special equipment:
Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking
  1. Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
  2. Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
  3. Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
  4. Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
  5. Pork will be done when the internal temperature reaches 185 to 190 degrees F.
  6. Pull or chop meat as desired and top with your favorite sauce!

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