Juicy Smoked Butterflied Pork Butt with Extra Bark
If you love a juicy, tender, pull apart pork butt but dont’ want to wait all day for it to cook on the smoker, this butterflied method is for you. This pit master approved recipe produces some of the best pulled butt you’ll ever have with tons of those crispy bark bits we all love!
- Prep Time: 20 minutes
- Cook Time: ~8-10 hours
- Total Time: 12 hours
- Yield: ~6 pounds cooked pork butt
- Category: cookout foods, easy smoker recipes, game day, pork butt, pork shoulder, pulled pork, smoked pork, summer bbq
- Method: smoker
- Cuisine: cookout foods, easy smoker recipes, game day, pork butt, pork shoulder, pulled pork, smoked pork, summer bbq
Ingredients
- 10 pound bonelesspork butt/shoulder, butterflied
- 2-3 Tablespoons of yellow mustard *or can use any preferred binder
- 3-4 Tablespoons Chupacabra Ribnoxious
- 3-4 Tablespoons Chupacabra A Fine Meat Rub
Instructions
- Place a cooling rack inside a half sheet pan. Place the butterflied pork on top, with the fat cap facing up.
- Squirt half of the mustard on and, with gloved hands, rub it into the top and sides. Sprinkle half of the Chupacabra Ribnoxious and Chupacabra A Fine Meat Rub; pat it in. Flip it over, repeat with more mustard and seasonings. Set the pan aside for 30 minutes for the seasonings to melt into the pork.
- Fill the hopper and set the Yoder Smokers YS 640 smoker to 275°F with foil or a disposable drip pan on the lower rack.
- Place the pork on the upper rack (damper halfway open). Insert two Meater probes into both sides of the pork and close the lid. Smoke until the internal temp reaches 165°F. ~5-6 hours. *During this time, check it about every 45 minutes, and if needed, spritz it all over with the 50/50 mixture of juice and ACV.
- Set up 2 very large pieces of BBQ Pink Butcher Paper. Remove the pork from the smoker, remove the Meater probes, and wrap the pork tightly in the paper. Double wrap this. Set the pork back onto the top rack, carefully reinsert the Meater probes (through the paper) into the pork, and increase the smoker temperature to 300°F. Close the lid and smoke until the internal temp reaches 190°F. ~2 hours.
- Open the lid, carefully remove the Meater probes, and open up the top of the paper. Expose as much of the meat’s top as possible without losing the juices trapped in the paper. Place the Meater probes back in, close the lids, and crank the temperature to 350°F. Continue smoking until the internal temp reaches 205°F and it’s probe tender.
- Remove from the smoker (trying to save as much of the paper juices you can) and wrap in new BBQ Pink Butcher Paper, pouring over the saved juices. Double wrap in butcher paper, then in plastic wrap, and place in a cooler or large insulated bag for 2 hours.
- After 2 hours, carefully unwrap and shred the meat. This will still be VERY hot, so use meat gloves to protect your hands. You can also use shredder claws!
- Store leftovers in the fridge for up to 5 days or in a freezer-safe bag for up to 3 months.