How to Smoke Pork Butt / How to Make Pulled Pork Recipe (Inspired by Mad Scientist BBQ)

Jeremy Yoder of Mad Scientist BBQ breaks down his no-fuss method for rendering a bone-in pork butt into tender pulled pork, comparing a sweet-savory rub against straight salt and pepper along the way.

Schedule this cook to the minute

Set your serving time and the calculator plans the cook backward for you.

What you’ll need

• 1 bone-in pork butt (per butt being cooked)
• 6 tbsp brown sugar (light or dark)
• 3 tbsp coarse ground black pepper (about 16 mesh)
• 2 tbsp garlic powder
• 2 tbsp ancho chili powder (or substitute paprika)
• 1 tbsp onion powder
• Kosher salt, added separately to taste
• Optional second butt seasoned with a 50/50 by volume mix of kosher salt and coarse black pepper
• Apple cider vinegar, for spritzing
• Pecan wood, for smoking
• Heavy duty aluminum foil, two layers, for wrapping

How to make it

1. Start with a bone-in pork butt since the bone helps hold in moisture; there's no need to trim it, though scoring the fat cap can help it render more evenly.
2. Mix the brown sugar, black pepper, garlic powder, ancho chili powder, and onion powder for the rub; season one butt with this blend and season a second butt with a simple 50/50 kosher salt and black pepper mix for comparison. Salt is applied separately so you can control salinity precisely.
3. Set the smoker to a steady 250°F using pecan wood, burning clean so you avoid heavy white smoke, and place the seasoned butts on the smoker.
4. Let the meat cook untouched for the first three hours to build bark and hold a rock-solid temperature.
5. Around the four hour mark, check internal temp (roughly 156°F) and rotate the butts for even cooking; keep cooking until the fat cap starts to soften and give rather than bounce back.
6. Once bark is dark and the internal temp is in the high 160s (fat rendering, finger sinks in when pressed), begin spraying with apple cider vinegar every 30-45 minutes, being careful to spray the meat and not the fat.
7. When the bark is fully set and the fat is rendering well, wrap tightly in two layers of heavy duty foil and return to the smoker (or move to a 250°F oven, since flavor absorption stops once wrapped).
8. Continue cooking until the internal temp hits about 203-204°F and the meat probes like butter; rest the wrapped pork butt for at least an hour before pulling, checking that the bone slides out clean as a sign of doneness.

Frequently asked questions

Do I need to trim the pork butt?

No significant trimming is needed – just optionally score the fat cap to help it render more evenly.

Why wrap the pork butt in foil?

Wrapping locks in moisture and speeds up the final push through the stall once the bark and fat rendering look right, generally in the 165-170°F range.

What internal temperature should pulled pork reach?

Aim for about 203-204°F and confirm doneness by probe feel (butter-like) rather than temp alone.

Can I finish pulled pork in the oven after wrapping?

Yes, once wrapped in foil the meat won't absorb more smoke flavor, so moving it to a 250°F oven is a fine way to save wood and simplify fire management.

How much pork butt / shoulder do I need to buy and cook?

Cooking this for a crowd? Set your headcount and get the raw weight to buy.