The butt of the pig is also known as a shoulder roast. When I got my first electric smoker 7 years ago, Lily thought it was more fun to call it a butt – that’s five year old humor for ya!
When I smoke a butt I always use a dry rub to enhance the flavor.
1 Tablespoon smoked paperika
1 Tablespoon garlic powder
1 Tablespoon season salt
1 teaspoon chili powder
1 teaspoon black pepper
Combine all ingredients in a small bowl.
Trim a large (6-8 pound) pork butt of excess fat. Generously apply rub to all sides of the roast. Smoke until the internal temperature reaches 160. Allow to stand for 30 minutes before slicing.