The Overnight Pork Butt: A Lesson in Patience

The Beginner Cut

If you are new to BBQ and want a win, start with a Pork Butt. It’s actually the upper shoulder of the hog. It is incredibly forgiving. This cut is packed with fat and thick bands of collagen. That means it is almost impossible to dry out, even if your temperature moves around during the cook.

Preparation

Pork shoulder can handle a lot of flavor.

1. Trim: You don’t need to do much. Trim off any hard, jagged pieces of fat. Leave a thin fat cap to render down and protect the meat.
2. Binder: Slather the whole shoulder in yellow mustard or a thin coat of oil.
3. Rub: Apply a heavy coat of a sweet and savory BBQ rub. Don’t be shy. This is a massive piece of meat. The bark needs to carry enough flavor for all the meat once it’s shredded.

The Overnight Cook

A large pork butt (8 to 10 lbs) can take anywhere from 12 to 16 hours to finish. Many pitmasters start their cook at 8 PM. They let it run overnight and serve it for lunch the next day.

• Temperature: Set your smoker to 225°F.
• Wood: Hickory is the classic choice for pork. It gives you a robust, bacon-like smoke profile. Apple is a great, sweeter alternative.
• The Stall: Like brisket, pork butt will stall around 165°F. You can wrap it in foil or butcher paper to speed up the process. Or you can ride it out unwrapped for a real crusty bark.

The Pull Test

Do not pull the pork off the smoker based on time. You must go by feel. When the internal temperature reaches roughly 200°F to 205°F, insert a temperature probe. It should slide in with zero resistance.

Another classic test is grabbing the bone if you bought a bone-in shoulder. If you can wiggle the bone and it feels completely loose, the meat is ready.

Resting and Shredding

Let the meat rest for at least an hour. When it’s time to shred, do it by hand with insulated gloves or with meat claws.

• The Secret Step: Once shredded, sprinkle another handful of your dry rub over the meat and mix it in. This replaces the seasoning that was lost on the unexposed interior meat. Serve with a tangy vinegar sauce to cut through the rich fat.