Smoked Pork Butt: Low and Slow BBQ You’ll Love
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On this episode of The Grill Coach Podcast, we’re talking all things smoked pork butt—a BBQ classic that’s perfect for slow smoking and packed with flavor. From prep to rest, we break down each step so you can master this essential cut.
Highlights from the Team
Jay shares his experience with B&B Competition Char Logs, a clean-burning, long-lasting fuel that’s perfect for low and slow cooks like pork butt. Brian takes us into steak territory, grilling a delicious picanha, and we answer the question: “What’s the best way to cook a steak?” Our advice? It depends on thickness, cut, and your grill setup—whether you sear first or reverse it, temp control is key.
For The Grill Coach Recommends, we highlight disposable aluminum pans. From drip trays to wrap vessels to serving trays—they’re a pitmaster’s best friend.
How to Smoke Pork Butt
We walk step-by-step through smoking pork butt, from choosing your cut to slicing into that bark-covered beauty.
Prep the Meat – Trim excess fat, apply your rub, and dry brining overnight builds flavor and moisture retention.
Prep the Grill – Use a two-zone setup for indirect heat.
Thermometers Matter – Internal temp, not time, determines doneness. Use probes to track both the meat and the cooking chamber.
Low and Slow – Smoke at 225–250°F. It’s all about rendering fat and breaking down connective tissue for that tender, pull-apart texture.
Overcome the Stall – When temps plateau, wrap the meat in foil or butcher paper to push past the stall and retain moisture.
Know When It’s Done – Target 195–205°F, but go by feel—your probe should slide in like butter, and the pork should have a slight jiggle.
Resting Is Key – Rest the wrapped pork for at least an hour to let juices redistribute. It makes pulling easier and tastier.
Whether it’s your first pork butt or your fiftieth, this episode brings tips and experience that’ll make your next BBQ even better.
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This week, Jay and Brian fire up the smoker for a deep dive into smoked pork butt! From meat prep to grill setup, overcoming the stall, and the all-important rest, they break down every step of this BBQ classic. Jay talks B&B Competition Char Logs, Brian grills up a picanha, and they answer a listener question on how to cook the perfect steak. Plus, why disposable aluminum pans might be your new favorite BBQ tool!