Memorial Day weekend calls for relaxation, time spent with loved ones, and of course, indulging in mouthwatering bbq bytes. I decided this would be the perfect time to attempt my first smoked pork butt on my new Camp Chef Woodwind Pro pellet smoker. Join me as I share the details of this flavorful adventure that resulted in delicious pulled pork sandwiches that left everyone wanting more.
Preparation: To ensure optimal flavor infusion, I started by lightly coating the entire pork butt with yellow mustard. This would act as a binder to make sure all of the seasoning sticks to the meat. I coated the pork on all sides with Bone Suckin’ Sauce Seasoning & Rub. I would encourage you to be liberal with your seasoning as I felt that the rub flavors were very subtle on the finished product.
Setting Up the Smoker: While the pork was being prepped and seasoned, the smoker was heating up. For this cook I set the temperature to 225 degrees and the smoke level to 10. I used apple pellets and add apple wood chunks to the smoke box to give the pork a subtly sweet smokiness.
The Smoking Process: Once the smoker had reached 225 degrees I placed the pork butt on the top grates. Using the built in thermometer probes, I placed one in each end so that I could closely monitor the temperature. My plan was to cook the pork low and slow until it reached a temperature of 160 degrees. Every 45 minutes or so I would check the smoke box and add more wood chunks as necessary.
The Final Stretch: After 4 hours and 45 minutes the pork had reached 160 degrees so I removed it from the smoker and wrapped it in butcher paper. I returned the wrapped pork to the smoker and lowered the smoke level to 1 since it would not pick up any more smoke for the remainder of the cook. Once the temperature reached 205 degrees I pulled the pork and placed it in a cooler to rest for about 30 minutes. The total cook time was about 7 and a half hours, a little longer than I was expecting for a 3 lb pork butt.
Pulled Pork Perfection: The pork was shredded and was ready to be made into a delicious sandwich. Starting with a brioche bun, I piled high the tender pork topping it with bbq sauce and homemade coleslaw. Paired with some smoked corn on the cob, it was one delicious byte! The next day we made mac and cheese and mixed in some of the leftover pork. It was the perfect side dish for burgers and hot dogs.
Overall, the pork was tender and delicious with a nice smokey flavor. I was very happy with my first smoked pork butt and I think with a few tweaks the next one will be even better! Let me know what you think and if you have any tips for making a delicious smoke pork butt.
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