Selecting the Perfect Pork Butt: When it comes to cooking BBQ pork butt, start by choosing a high-quality, bone-in pork shoulder with a good marbling of fat.
Preparing the Pork: Trim the excess fat and silver skin, leaving about a quarter-inch of fat to enhance flavor and juiciness
Seasoning and Marinating: Create a flavorful rub with spices, sugar, salt, and herbs. Apply it generously to the pork butt and let it marinate for at least 4 hours or overnight.
Setting Up Your Smoker: Prepare your smoker with your choice of wood chips or chunks. Maintain a stable temperature between 225°F and 250°F.
Wrapping for Tenderness: To ensure a tender finish, wrap the pork butt in aluminum foil or butcher paper when it reaches an internal temperature of 160°F.
Resting the Meat: After cooking, let the wrapped pork rest for at least an hour. This allows the juices to redistribute and ensures a moist, tender result.
Shredding and Serving: Once rested, shred the pork with forks or meat claws. Serve it with your favorite BBQ sauce on buns, as tacos, or alongside coleslaw.