Tag: Pork Butt Rub

Pork Butt Rub – Four Pork Butts and Multilevel Cooking
This past weekend, my backyard smelled like heaven. Four pork butts went down on my 22-inch Weber Smokey Mountain. The top and bottom grates were packed with meat seasoned in an amazing pork butt rub. Cooking that much pork at once was a challenge. However, with patience and help from my Weber Kettle, the result was delicious pulled pork. Let’s talk about it.

The Pork Butt Rub That Brings People Together

The star of this cook was Butcher BBQ Honey Rub. This pork butt seasoning brings a sweet note that caramelizes beautifully. It balances savory flavors with a touch of heat at the finish. Around my house, it’s the most used pork rub.

Barbecue always turns a meal into a gathering. A pork butt rubbed with smoke and honey seasoning is irresistible. Neighbors lean over fences, kids sneak bites, and conversations start. That’s the power of a great Boston butt rub.

This cook was for my mother-in-law’s neighborhood picnic. She reported nothing but compliments on the pulled pork. That’s the kind of feedback every pitmaster loves to hear.

Cooking Four Pork Butts on the WSM

Four pork butts on a WSM is not simple. Airflow, heat control, and timing matter. I fired up the WSM using the minion method. Charcoal formed the base and hickory wood chunks sat near the vents. When thin blue smoke appeared, I knew it was ready.

Hickory and pork are old friends. That deep smoke hugs meat and pairs well with a pork shoulder rub for smoking. My target was 225–250°F at the grate. It took about an hour to stabilize.

Prep the Pork Butts

While the smoker came alive, I prepped the pork. Removing some of the thicker areas of the fat cap and trim anything hanging. Each butt was dusted with Butcher BBQ Honey Rub. The pork butt rub for smoking clung to the meat, forming a golden-red layer. After resting, it was time for the pit.

At 225°F, two butts went on the bottom grate. Two more sat on the top grate. Smoke rolled steady and strong.

Multilevel Cooking on the WSM Can Be Tricky

Loading four butts on two grates can be tough. The Weber Kettle saved me. I used it to hold the top grate while placing two butts on the bottom. Problem solved.

Butts on the lower grate cook faster. I placed probes in pork butts both levels to track temps. Multilevel cooking requires patience, but the results are definitely worth it.

Time to Wrap!

When pork hit 155–165°F, it was wrap time. The pork butt rub had built a rich bark that was dark, mahogany, and full of flavor.

Here’s what I added to the wrap:
- 2 oz of BBQ sauce
- 2 oz of Agave in the Raw
- 2 tbsp of Sugar in the Raw
- 2 tbsp of Butcher BBQ Honey Rub
- Half a stick of salted butter, cut into pats
This mixture melts into a sweet, buttery au jus sauce!

Back on the WSM

Wrapped butts are back on the WSM. Top and bottom positions swapped, and the Weber Kettle acted as my extra hands. At this stage, it’s a waiting game. Internal temps climbed toward 195–200°F and it was time to rest.

Time to Pull the Pork

This is the best moment. After resting, the first bone slid out clean. The Honey Rub created a beautiful mahogany crust. Each butt shredded easily into smoky strands.

Ever tried pork butt bacon? It’s the thin strip of meat under the fat cap. Smoky, tender, and a pitmaster treat.

The pulled pork tasted sweet, smoky, and savory. A good pork rub transforms pork into something unforgettable.

What to Do with the Au Jus

Those drippings are liquid gold, be sure to hang onto them! Use a fat separator and pour the au jus over the pulled pork, toss a few times, and now it is loaded with flavor.

Pro tip: Save extra au jus for pulled pork sandwiches. One drizzle takes them to another level.

In Conclusion

Four pork butts, one pork butt rub, and a lot of flavor later. That’s what I am talking about! Cooking on both WSM grates with kettle worked perfectly. The results were worth every minute.

That’s barbecue. It takes time, patience, and a solid pork shoulder rub for smoking. The payoff is always more than food. It’s memories, laughter, and friends going back for seconds.

So grab a pork butt, your favorite pork butt rub for smoking, and make memories around the smoker.
September 10, 2025
Pork Rub for Pulled Pork
A Pork Rub for Pulled Pork is a family favorite at our dinner table. Speaking of, “When was the last time you smoked a pork butt?” Let’s talk about it.

Pork Butt Meal Prep

Recently my wife and I traveled to Florida and my mother-in-law watched the kids for us. We did a meal prep for the 4 days we were gone.

I decided to smoke up a pork butt for quick dinners before track meets. Kids love to make pulled pork sandwiches, so that was the plan.

It was a success, a 9 lb pork butt fed all four of them a few times while we were gone!

What Pork Rub for Pulled Pork Did You Use?

The pork rub for pulled pork I used was Butcher BBQ Honey Rub.

The sweetness of the honey paired with brown sugar and other spices make for some amazing pulled pork sandwiches!

It was a quick meal since all three were fully immersed in track season. Actually, I think we had 4 track meets that week!

Back to the Pork Butt

Now, back to the pork butt. If you are new to smoking meat, a pork butt a meat we would suggest starting with. It is very forgiving if your fire gets away from you without your knowledge.

When using a pork butt rub you want a rub that is sweet and doesn’t overpower the meat. Butcher BBQ Honey Rub is that rub. It was voted “Best Rub on the Planet” in 2022 and for good reason.

Pork, by itself, is bland. You need rub that adds some sweet and a little heat to really make those pulled pork sandwiches pop! Butcher BBQ Honey Rub makes for a beautiful presentation. Your pork butt will have a beautiful mahogany color all the other dads on the block will be envious of!

Use a Pork Rub for Pulled Pork to Smoke a Pork Butt – 9 Easy Steps!

Here is an easy 9 step process to smoke a pork butt:
1. Pat dry with a paper towel and place the pork butt on a disposable cutting board.
2. Grab a bottle of pork rub for pulled pork.
3. Shake the rub evenly across the butt. Start with the bottom, sides, and then finish with the fat cap.
4. Let it sit for 30-45 minutes while you fire up the smoker.
  1. This allows the salt and other spices to dry brine the meat.
5. Smoke it around 250 degrees until the internal temp reaches 165-175.
  1. 165-175 is just a suggestion as this is when you form a bark on the pork butt. If you want more bark, leave it unwrapped longer.
6. Tightly wrap the pork butt in two layers of foil.
  1. At this point you can add some apple juice, more pork rub, butter, BBQ sauce, etc.
7. Cook it wrapped until the internal temp reaches 195-205.
  1. You want to use a probe thermometer to check the temperature. However, more importantly you want the thermometer to probe like butter, without any resistance!
  2. That’s when you know it is ready to rest.
8. Let the pork butt vent for a couple minutes, then let it rest in a cooler for about an hour.
9. Then it’s ready to pull! Grab your pork meat shredders and you will be eating pulled pork sandwiches in no time!
We would suggest planning for 7-10 hours from start to finish.

In Conclusion

So there you have it. Short and sweet easy process to smoke a pork butt! Also using one of the best pork rubs for pulled pork on the market!

Now the weather is warming up for much of the country, we are finally in BBQ season! Add a bottle of Butcher BBQ Honey Rub to your spice shelf and let’s get to smoking!
May 6, 2025