Smoked Pork Butt

Slow-cooked and steady wins the taste race with this easy and delicious smoked pork butt recipe.

Kingsford Low & Slow briquets glowing in smoker for low-temperature cooking

1Food Prep5 mins
2Grill Prep10–20 mins
3The Cook6–8 hrs

Cooking for 6 people

Ingredients

1
pork butt (6–8 pounds)
favorite or homemade pork seasoning
coarse mustard

1Food Prep

Coat your pork butt with coarse mustard as a binder, then follow with your favorite pork seasoning. Keep in mind that pork is naturally salty when choosing your pork seasoning.

2Grill Prep

Fuel: We recommend Kingsford™ Original Charcoal Briquets.

Or get more from your grill with Kingsford™ Low & Slow Briquets, and unlock smoky richness in your slow-cooked cuts.
Method: The Charcoal Snake
Temp: 275°F (Low Heat)

3The Cook

- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Smoke your pork butt for 6 to 8 hours at this temperature. Add coals when the flames begin to decrease and temperatures dip.
- Avoid lifting the lid of your grill if you’re not adding more coals or checking the internal temperature of your pork — this lets valuable heat escape and burns coals out more quickly.
- Using a digital instant-read meat thermometer, check the internal temperature of your pork butt while it's still on the grill. Once it reaches an internal temperature of 195–200°F, remove it from the grill then shred, serve and enjoy.