Best Smoked Pork Butt Kyle Style Recipes

SMOKED PORK BUTT WITH POTATOES AND CABBAGE

Steps:

• Gather the ingredients.
• Place smoked pork butt in a Dutch oven or stockpot. Add water to cover and add brown sugar. Cover pot and bring to a boil.
• Reduce heat and simmer, partially covered, for 2 hours. (A pork butt requires about 40 minutes per pound.)
• Halfway through the cooking process (after 1 hour), add the cabbage and peppercorns. Bring back to a boil, reduce the heat, and continue to simmer.
• About 30 minutes before the cooking time is up, add the whole potatoes. Return to a boil, reduce the heat, and continue to simmer, partially covered, until the potatoes and meat are tender.
• Transfer the meat to a cutting board and slice. Arrange on a platter with cabbage wedges and whole potatoes.

AMAZING SMOKED PORK BUTT

Steps:

• Preheat your pellet smoker to 225°F. Combine ½ cup of the brown sugar, paprika, pepper, garlic, minced onion, and chili powder. Mix well.
• Rub down the pork butt, entirely, with oil.
• Sprinkle the entire butt with salt, evenly, on all sides.
• Sprinkle the rubbed down pork butt with the prepared spice mixture and rub all sides and crevices down well until coated.
• Place the prepared butt in the smoker for about 6 hours or until the internal temperature reaches 165°F.
• Once it reaches 165°F, place it in the aluminum roasting pan. Sprinkle it with the remaining brown sugar and place the stick of butter on top, unmelted. Cover with tin foil and place back in the smoker.
• Continue smoking for 4-6 hours or until the internal temperature reaches about 203°F. Remove from the smoker and allow to rest for 2 hours without unwrapping it. After 2 hours, unwrap and pull apart, removing the bone if using bone-in pork butt. Enjoy!

SMOKED BOSTON PORK BUTT

Steps:

• Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
• Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.

SMOKED PORK BUTT

Steps:

• If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
• Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
• In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
• Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).