Smoked Pork Butt Electric Smoker: A Guide to Mouth-Watering BBQ

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Nothing says summer like a delicious barbecued meal, and smoked pork butt is one of the most classic and satisfying dishes out there. With the help of an electric smoker, it’s possible to create that perfect smoky flavor with minimal effort. In this article, we’ll cover everything you need to know about smoking a pork butt in an electric smoker, from selecting the right cut of meat to mastering the cooking process.

Choosing Your Pork Butt

The first step in smoking a pork butt is selecting the right cut of meat. When looking for a pork butt, make sure you choose one with a good amount of marbling, as this will help keep the meat moist during the smoking process.

Sub-Point: Picking the Right Size

It’s also essential to choose the right size pork butt. A typical pork butt will weigh about 8-10 pounds and should be able to feed around 10-12 people. However, if you’re cooking for a smaller group, you can look for a smaller cut. Keep in mind that a smaller cut will cook faster.

Sub-Point: Trimming the Fat

Before cooking your pork butt, it’s a good idea to trim away any excess fat. This will help the meat cook more evenly and prevent flare-ups in the smoker.

The Smoking Process

Now that you have your pork butt ready, it’s time to start the smoking process. Here’s how to do it:

Sub-Point: Preparing the Meat

Start by applying your favorite rub to the entire surface of the pork butt. Be sure to massage the spices into the meat thoroughly.

Sub-Point: Preheating the Smoker

While the meat is absorbing the flavors, preheat your electric smoker to 225°F.

Sub-Point: Adding Wood Chips

Once your electric smoker is preheated, add your favorite wood chips to the smoker box. Hickory and applewood are both excellent choices for pork.

Sub-Point: Smoking Time and Temperature

Place the pork butt in the smoker and cook at 225°F for around 1.5 hours per pound of meat. This means an 8-pound pork butt should take approximately 12 hours to cook. Be sure to monitor the internal temperature of the meat regularly. When it reaches an internal temperature of 195-205°F, it’s done.


Can I smoke a frozen pork butt?

It’s best to thaw your pork butt completely before smoking it. Smoking a frozen pork butt can result in uneven cooking and can also increase the risk of foodborne illness.

What type of wood chips should I use?

Hickory and applewood are both excellent choices for pork, but don’t be afraid to experiment with other flavors like cherry or maple.

Do I need to wrap my pork butt in foil while smoking?

While some pitmasters prefer to wrap their pork butt in foil towards the end of the cooking process to keep it moist, it’s not necessary. Unwrapped pork butt will still have a juicy and flavorful result.


With the help of an electric smoker, smoking a pork butt has never been easier. By following these simple steps, you’ll be able to create a delicious meal that’s sure to impress your guests. Remember to choose the right cut of meat, preheat your smoker, and monitor the internal temperature of your pork butt throughout the cooking process. With a little patience, you’ll be rewarded with the mouth-watering taste of a perfectly smoked pork butt.


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