Cooking a juicy, flavorful pork butt in an electric smoker may seem daunting to novice pitmasters, but it’s easier than you think with the right techniques. With ample time, the right temperature, and a few simple steps, you’ll have professional-quality pulled pork the whole family will love.
Selecting the Right Pork Butt
Choosing the right cut of meat is the first step to pulled pork success Look for a Boston butt or pork shoulder roast between 8 to 10 pounds This size will provide plenty of meat for pulled pork sandwiches while fitting comfortably in most electric smoker models. The bone-in cuts have more flavor and tenderness.
Examine the cut for ample marbling, which bastes the meat during smoking. Avoid cuts with thick, hard fat caps Trim off any loose pieces of fat before applying the rub but leave a 1⁄4 inch layer to protect the meat
Prepping the Pork Butt
Rub the pork butt all over with yellow mustard. This helps the rub stick to the meat and enhances browning. Then coat every inch of the pork with a generous layer of homemade dry rub or store-bought variety. Get into all the nooks and crannies.
For maximum flavor, let the rubbed meat rest overnight in the fridge. This allows the seasoning to penetrate deep into the meat. Bring the pork to room temperature before placing it in the smoker.
Setting Up the Electric Smoker
Electric smokers make smoking large cuts of meat easy. Set the temperature between 225-250°F. Use a digital meat thermometer with a smoker probe to monitor the internal temp.
Fill the wood chip tray or box with soaked apple, cherry, hickory, or maple wood chunks. This provides constant smoke flavor. Place a drip pan filled with water, apple juice, or beer underneath the pork to add moisture.
Smoking the Pork Butt
Place the pork butt fat side up on the middle rack of the electric smoker. Insert a digital meat thermometer into the thickest part of the meat, being careful not to hit the bone. Close the smoker door securely.
For the first 3-4 hours, refrain from opening the smoker. This allows the pork to absorb maximum smoke flavor as the bark forms on the outside. After this, you can start checking it hourly and spritzing with apple juice to moisturize.
Monitoring Temperature
Maintain the temperature between 225-250°F for the entire cook time. Electric smokers regulate the temp for you. The pork needs to reach an internal temperature of at least 195°F-205°F before it’s ready. This takes 1-1.5 hours per pound, or 8-12 hours total.
When the internal temp hits around 165°F, wrap the pork in foil or butcher paper. This powers it through the stall period when the temp plateaus. The bone will slide out cleanly when the pork is finished cooking.
Testing for Doneness
Temperature alone doesn’t indicate done-ness. The pork is ready when it’s fall-apart tender. Test by poking with a finger – it should feel like room temp butter. A meat probe or toothpick should slide in with no resistance.
If the bone doesn’t slide out easily or the meat feels tough, re-wrap and continue cooking until tender. The pork will hold for up to 4 hours in a cooler wrapped in towels.
Resting and Pulling
Allow the smoked pork to rest 30-60 minutes before pulling. This redistributes the juices. Wear heat-resistant gloves or use claws to pull chunks or shred into fine strands. Mix in the accumulated juices from the foil or paper packet as you pull for maximum moisture.
To keep the pork warm for serving, place it back in the electric smoker set to 165°F. Only pull as needed since shredded meat dries out quickly. Serve on brioche buns with your favorite barbecue sauce.
Electric Smoker Tips for Pork Butts
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Keep the smoker temp steady between 225-250°F for best results.
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Don’t peek or spritz during the first 3-4 hours when the smoke ring and bark form.
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Use a digital thermometer with dual probes to monitor meat and smoker temp.
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Foil or paper wrap at 165°F internal temp to power through the stall.
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Allow 30-60 minutes of rest time before pulling for tender, juicy meat.
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Pull in batches right before serving to avoid dried out shredded pork.
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Serve pulled pork on soft rolls with tangy barbecue sauce and crunchy coleslaw.
With the right prep, temperature control, and monitoring, you’ll have restaurant-worthy pulled pork from your electric smoker. Impress your family with your pitmaster skills.
Boston Butt In Masterbuilt Electric Smoker
FAQ
How long to smoke a pork butt at 225?
What temperature do you cook a pork roast on a electric smoker?
How long to smoke a pork butt at 275?
When to wrap a pork butt?
How do you smoke a pork butt in an electric smoker?
To do this, remove the chip tray and place the smoke tube next to the tray insert. Once the pork butt has been cooking in your electric smoker for several hours, begin spritzing the meat. You can use either apple juice, apple cider vinegar or plain water to spritz the butt.
How do you smoke pulled pork in an electric smoker?
To make pulled pork in an electric smoker, set the temperature between 220°F and 250°F and apply a generous layer of rub to the pork butt. Place the meat in the smoker and leave it untouched for the first 3 to 4 hours, then spritz it every 30 minutes.
How do you smoke a Boston butt in an electric smoker?
Place the pork butt in the electric smoker and smoke the meat. When the internal temperature of the meat reaches 165 F, take your Boston butt out of the smoker. This may happen at around the 5 hour mark. Wrap in aluminum foil or butcher paper. Return to the electric smoker and continue cooking until the internal temperature reaches 195 F to 203 F.
How long do you smoke a pork butt in a smoker?
Place the pork butt: Position the pork butt on the middle rack of the smoker. Smoke for 7-8 hours: Maintain a steady temperature and smoke for 7-8 hours, or until the internal temperature reaches 185°F (85°C). Wrap the pork butt: Remove the pork butt from the smoker and wrap it tightly in heavy-duty aluminum foil.