Pellet Smoked Pork Butt

5 from 1 vote

Pellet Smoked Pork Butt

This low and slow smoked pork butt is melt-in-your-mouth tender, and the flavor is unbelievable. It's perfect for serving on its own or for making a sandwich. Make this smoked pork butt when you need tofeedand impressa crowd at your next barbecue.
Servings 14
Prep Time 15 mins
Cook Time 10 hrs
Resting Time 2 hrs
Total Time 12 hrs 15 mins


  • 7 Pound Pork Butt thawed
  • 1 Stick Salted Butter equal to ½cup
  • 1 Cup Brown Sugar divided
  • 2 Tablespoon Salt
  • 1/4 Cup Black Pepper
  • 3 Tablespoon Paprika
  • 2 Tablespoon Garlic
  • 2 Tablespoon Minced Onion
  • 2 Tablespoon Chili Powder
  • 2 Tablespoon Olive Oil


  • Preheat your Z Grills pellet smoker to 225ºF.
  • In a bowl,combinethe dry ingredients including½ cup of brown sugar,paprika, pepper, garlic, minced onion, and chili powder.
  • Coat all sides of the pork butt with olive oil, then sprinkle with salt evenly on all sides.
  • Apply the prepared spice mixture and rubto the pork butt, ensuring to get the rub onto all sides and the crevices.
  • Place the pork butt on the grilling grate and smoke for about 6 hours, or until a meat thermometer inserted into the thickest portion registers 165ºF.
  • Remove the pork from the smoker to analuminum roasting pan. Sprinkle it with the remaining brown sugar and place the stick of butter on the top of the pork. Cover the pan with tin foil and transfer it back into the grilling grate.
  • Continue cooking the pork, for about 4-6 hours. Until it reaches an internal temperature of 203ºF.
  • Remove the pork from the smoker and let it rest for 2 hours before unwrapping.
  • Pull apart and enjoy.

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Z Grills

Z Grills

Z Grills is a grill manufacturer with over 30 years of experience within the industry. With over 650,000 pellet grills sold and 85 million cooks made, trust us.

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  1. I have made pulled pork 2 times in my zgrill and they have been awesome!!!!!! I love my new zgrill and have had a few people I know get one also. I love my ZGRILL!!!

  2. 5 stars
    Overall this is a great baseline instructions, if you follow the general rules not sure it is possible to mess up, 97% besides jacktails.will love it.
    I use a very similar season that personally perfer and I use a can or two of mild or medium Old El Paso red enchilada sauce depending on the crowd when moving it to the aluminum around 165 instead of the butter but both work amazingly.
    This recipe is a solid place to start making pulled pork and then adventure out to make it your own!!!

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