How To Smoke A Pork Butt On A Pellet Grill

Fully Cooked And Smoked Pork Butt Average) Valu Foods
Fully Cooked And Smoked Pork Butt Average) Valu Foods from


Smoking a pork butt on a pellet grill is a delicious and satisfying way to enjoy tender and flavorful meat. Whether you are a seasoned pitmaster or a beginner, this step-by-step guide will help you achieve mouthwatering results every time. In this article, we will cover everything you need to know, from selecting the right cut of meat to mastering the smoking process.

Choosing the Right Pork Butt

When it comes to smoking a pork butt, choosing the right cut of meat is crucial. Look for a pork butt with good marbling and a decent layer of fat. This will ensure that the meat stays moist and tender throughout the smoking process. Ideally, the pork butt should weigh around 8-10 pounds, as larger cuts tend to have more flavor and are easier to handle.

Preparing the Pork Butt

Before you start smoking, it’s important to prepare the pork butt properly. Begin by trimming off any excess fat, leaving about a quarter-inch layer to help keep the meat moist. Next, generously season the pork butt with a dry rub of your choice. Popular seasonings include a mixture of salt, pepper, paprika, garlic powder, and brown sugar. Make sure to apply the rub evenly on all sides, allowing the flavors to penetrate the meat.

Preheating the Pellet Grill

Once the pork butt is seasoned, it’s time to preheat the pellet grill. Set the temperature to 225°F and allow the grill to preheat for about 15-20 minutes. This will ensure that the grill is at the optimal temperature for smoking. While the grill is preheating, soak wood pellets of your choice in water for at least 30 minutes. Soaking the pellets will help them produce a steady and flavorful smoke.

Smoking the Pork Butt

Once the grill is preheated, it’s time to place the pork butt on the grill grates. For added flavor, you can place a water pan underneath the meat to create a moist environment. Close the grill lid and let the pork butt smoke for about 1.5 hours per pound, or until it reaches an internal temperature of 195-205°F. This low and slow cooking method will allow the meat to become tender and develop a smoky flavor.

Monitoring the Temperature

Throughout the smoking process, it’s important to monitor the temperature of the pork butt. Use a reliable meat thermometer to check the internal temperature regularly. This will help you ensure that the meat is cooking evenly and reaching the desired doneness. Avoid opening the grill lid too frequently, as this can cause temperature fluctuations and extend the cooking time.

Resting and Shredding the Pork Butt

Once the pork butt reaches the desired internal temperature, carefully remove it from the grill and let it rest for about 30 minutes. This resting period allows the juices to redistribute, resulting in a moist and flavorful final product. After resting, use two forks or meat claws to shred the pork butt into tender and succulent pieces. The meat should be so tender that it easily falls apart.

Serving Suggestions

Smoked pork butt is incredibly versatile and can be enjoyed in various ways. Serve it on a bun with your favorite barbecue sauce for a classic pulled pork sandwich. Alternatively, use the shredded meat as a filling for tacos, burritos, or even pizza. The possibilities are endless, so get creative and enjoy the fruits of your smoking labor!


Smoking a pork butt on a pellet grill is a fantastic way to elevate your barbecue game. By following these simple steps, you can achieve tender and flavorful meat that will impress your family and friends. Remember to choose the right cut of pork, properly season and smoke the meat, and monitor the temperature throughout the process. With a little patience and practice, you’ll be able to master the art of smoking a pork butt on a pellet grill.