Smoked BBQ Pork Butt

Acquire all necessary ingredients and materials.

If you wish to enhance the flavor, submerge the pork butt in a brine solution for at least 4 hours or overnight. You can refer to the 'Basic Brine for Smoking Meat' recipe on this site, which provides a suitable brine solution. It's essential to store the meat covered and refrigerated during this process.

Preheat your outdoor smoker to a temperature range of 200 to 225 degrees Fahrenheit (95 to 110 degrees Celsius). Position a roasting rack in a drip pan, allowing for efficient fat drainage. While the smoker is preheating, prepare a small bowl by combining brown sugar, chili powder, and any additional seasonings you prefer.

Generously apply the spice mixture to the meat, ensuring it's evenly coated. Use your fingers to rub the spices into the meat thoroughly.

Place a roasting rack in a drip pan and carefully position the pork butt on the rack.

Smoke the meat at 200 to 225°F (95 to 110°C) for a duration of 6 to 18 hours, or until the internal temperature reaches 145°F (63°C).