I consider this recipe to be pretty simple because of how little effort it really takes. It doesn’t require any fancy tools, injections or other over the top BBQ approaches. All you need is a good pork butt, a tasty dry rub mix, smoke and plenty of time. Once the meat is on the smoker, all you need to do is grab a beer and relax!
Prep Time: 15 Minutes
Cook Time: 18 Hours
Total Time: 18 Hours 15 Minutes
Serves: 8-10 People
One 8-10 lb bone-in pork butt (also called Boston Butt)
Hickory, Apple or Pecan wood chips (most popular for smoking pork butts)
3 Tablespoons yellow mustard
Dry rub mix
½ Cup paprika (or ⅓ Cup smoked paprika)
¼ Cup kosher salt
¼ Cup freshly ground black pepper
¼ Cup brown sugar
¼ Cup Chile powder
3 Tablespoons ground cumin.
2 Tablespoons ground coriander.
1 Tablespoon cayenne pepper, or to taste
Combine the dry rub ingredients in a medium-size bowl and set aside.
Wipe down your pork butt sing paper towels, being very careful to clean off any extra liquid, bone fragments or other debris from the exterior.
Slather the pork butt with yellow mustard and then rub the mix onto your pork butt very well, on all sides.
Preheat your smoker to 225 degrees Fahrenheit for indirect smoking.
Fill up the water pan within your electric smoker.
Once, preheated add choice of Hickory, Apple or Pecan wood chips to your smoker wood-chip box.
Place your pork butt into the electric smoker with the fatty side facing up (the side with the scoring pattern).
After 5 hours of smoking, remove the pork butt from the electric smoker and place it into the center of a large sheet of aluminum foil. The sheet should be big enough to fully wrap the pork butt).
Sprinkle another coat of the dry rub mix on all sides of the pork butt and then wrap it up tightly again in the aluminum foil
Return it to the electric smoker and continue smoking the pork butt for an additional 2-3 hours or until an internal cooking temperature of 200-210 degrees Fahrenheit has been achieved. It’s strongly recommended to use a cooking thermometer to make sure you don’t under/over cook the pork butt!
Remove the pork butt from the electric smoker and let it rest for one hour before serving. Be very careful when removing the butt from the electric smoker. It will be very hot — strongly recommend using gloves!
Recommended Products: Smoking Pork Butt in an Electric Smoker
The Masterbuilt 30 inch Digital Electric Smoker
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Masterbuilt Electric Smoker Cover (for 30 in Smoker)
Protect your Masterbuilt Digital Electric Smoker with this cover. The durable, polyurethane-coated cover protects your smoker from the elements year-round. This cover is also weather-resistant and resists fading well.
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