Smoked Pork Butt with Brown Sugar and Chili Rub

Follow our step-by-step guide on how to make Smoked Pork Butt with Brown Sugar and Chili Rub.

1. Step 1

   Begin by assembling all the necessary ingredients for your delicious smoked pork butt.

2. Step 2

   If you wish to enhance the flavor, consider soaking the pork in a brine solution for a minimum of 4 hours or overnight.

3. Step 3

   For a simple brine recipe, check out the 'Basic Brine for Smoking Meat' section on this site.

4. Step 4

   Remember to cover the pork and keep it refrigerated during the brining process.

5. Step 5

   Preheat your outdoor smoker to a cozy temperature between 200 and 225 degrees Fahrenheit, or 95 to 110 degrees Celsius.

6. Step 6

   While the smoker warms up, set a roasting rack inside a drip pan to catch those flavorful drippings.

7. Step 7

   In a small bowl, combine brown sugar, chili powder, and any additional spices that tickle your taste buds.

8. Step 8

   Generously massage this spice blend into the pork butt, ensuring every inch is coated for maximum flavor.

9. Step 9

   Once your smoker is ready, carefully place the roasting rack with the seasoned pork butt inside.

10. Step 10

    Let the magic happen as you smoke the pork at 200 to 225 degrees Fahrenheit for anywhere from 6 to 18 hours, until the internal temperature reaches a perfect 145 degrees Fahrenheit.

11. Step 11

    Enjoy the tantalizing aroma and the anticipation of a mouthwatering meal!.