Mastering the Art of Smoked Pork Butt: Fatty Butts BBQ Style

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Smoked pork butt, a classic barbecue delight, is a testament to the culinary wonders achievable through patience, dedication, and a passion for the pit. For enthusiasts of the art of smoking meat, there’s no better way to embark on this flavorful journey than by exploring the secrets behind Fatty Butts BBQ’s approach to smoked pork butt. In this article, we will delve into the mouthwatering details of Smoked Pork Butt to perfection, a process that Fatty Butts BBQ has perfected over the years.

Selecting the Perfect Pork Butt

Smoking excellence begins with choosing the right cut of meat. Fatty Butts BBQ swears by pork butt, also known as the Boston butt. This is a well-marbled and flavorful cut, offering a delightful balance of lean meat and succulent fat. Opt for a pork butt in the 8-10 pound range for the best results.

Preparing the Pork Butt

Before you can start smoking your pork butt, it’s crucial to prepare the meat properly. Fatty Butts BBQ’s method includes trimming excess fat to ensure even cooking and better flavor absorption. You can also apply a generous rub of your favorite seasonings at this stage. Fatty Butts BBQ recommends a mixture of salt, pepper, garlic, and paprika for a balanced flavor profile.

The Smoking Setup

The heart of any barbecue endeavor lies in the smoker, and Fatty Butts BBQ is no exception. For that authentic, mouthwatering flavor, they opt for a wood-fired smoker. Hickory, oak, or applewood are excellent choices for creating the perfect smoky aroma. Maintaining a consistent temperature of 225-250°F is essential for a slow, even cooking process.

The Smoke and the Stall

Smoking pork butt isn’t a rushed affair. The low and slow approach is what transforms this cut into a tender, flavorful masterpiece. Fatty Butts BBQ recommends allowing your pork butt to smoke for several hours until it reaches an internal temperature of around 160-165°F. At this point, the meat may hit what’s known as “the stall,” where the temperature plateaus for a while. This is perfectly normal and a crucial part of the cooking process, allowing the meat’s connective tissues to break down.

Wrapping and Finishing

To power through the stall and ensure a succulent, tender result, Fatty Butts BBQ wraps their pork butt in aluminum foil or butcher paper. This helps trap moisture, tenderizes the meat, and speeds up the cooking process. You’ll want to continue smoking until the internal temperature reaches 195-205°F. Once there, remove it from the smoker and let it rest for at least an hour, allowing the juices to redistribute.

Serving and Enjoying

Finally, the moment you’ve been waiting for – slicing and savoring your perfectly smoked pork butt. Fatty Butts BBQ recommends using two forks to shred the meat. The result should be tender, juicy, and bursting with smoky flavor. Serve it with your favorite barbecue sauce, coleslaw, and pickles, sandwiched in a soft bun or simply on a plate. The possibilities are endless.


Mastering the art of smoked pork butt, the Fatty Butts BBQ way, is a journey that leads to incredible culinary satisfaction. By selecting the right cut of meat, preparing it meticulously, and patiently smoking it to perfection, you can create a mouthwatering barbecue experience that will leave your taste buds singing. Whether you’re a seasoned pitmaster or a beginner, there’s no denying that Fatty Butts BBQ’s approach to smoked pork butt will have you falling in love with the smoky, savory world of barbecue all over again.


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