Smoked Pulled Pork Butt Recipe

Don’t think only of sandwiches when we talk about Smoked Pulled Pork Butt. This is a very versatile meat that you can use to fill tacos, burritos or omelettes. And it’s never too much. It lasts a couple of days in the fridge and is freezer friendly.


1 Pork butt roast (typically 7-9 pounds)

¼ Cup brown sugar

3 Tbsp paprika

2 Tbsp salt

2 Tbsp ground black pepper

1 Tbsp dry mustard

1 Tbsp garlic powder

2 Tsp cayenne pepper

2 Tsp ground cumin

1 Tsp ground sage

Bradley Flavour Bisquettes - Hickory, Maple or Whiskey Oak


Make the rub by mixing together the sugar and all the spices. Generously rub the spice mixture all over the pork roast.

Set the smoker to 225°F using wood bisquettes of choice (hickory, maple and whiskey oak) work great.

Smoke the pork roast until it reaches an internal temperature of 205°F. This can take up to 12 or more hours, depending on the outside temperature and if other food is in the smoker.

Pull the pork into clumps or strings.



Hickory Wood Bisquettes

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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