In the world of barbecue, few things can rival the succulence and flavor of a perfectly smoked pork butt. When it comes to achieving barbecue greatness, Fatty Butts BBQ stands out as a beacon of excellence. In this article, we’ll dive into the art of smoking pork butt, exploring the methods and secrets that make Fatty Butts BBQ a revered name among barbecue enthusiasts.

The Cut:

The journey to a mouthwatering Smoked Pork Butt begins with selecting the right cut. Fatty Butts BBQ insists on using high-quality, well-marbled pork butt. This cut, also known as Boston butt or pork shoulder, is perfect for smoking due to its ideal fat content and marbling, which ensures a juicy and flavorful end result.


Before the magic of smoking begins, Fatty Butts BBQ emphasizes the importance of proper preparation. The pork butt is generously seasoned with a signature rub, allowing the flavors to penetrate the meat. The rub typically includes a blend of salt, pepper, paprika, brown sugar, and other secret spices, imparting a harmonious balance of sweetness and heat.

The Smoking Process:

Fatty Butts BBQ takes pride in their smoking process, which involves the use of a traditional offset smoker. This method imparts a rich, smoky flavor that defines authentic barbecue. The pork butt is placed in the smoker, and the slow and low cooking process begins. Maintaining a consistent temperature is crucial, and Fatty Butts BBQ recommends a range of 225-250°F for that perfect tenderness.

Wood Selection:

The choice of wood for smoking plays a pivotal role in the flavor profile of the pork butt. Fatty Butts BBQ swears by a combination of hardwoods such as hickory and fruitwoods like apple or cherry. This blend imparts a deep, smoky flavor without overwhelming the natural taste of the pork.

The Stall:

One of the secrets to Fatty Butts BBQ’s exceptional smoked pork butt is understanding and embracing the stall. During the smoking process, the internal temperature of the pork butt may plateau, causing frustration for novice pitmasters. Fatty Butts BBQ advises patience during this phase, as it allows the connective tissues to break down, resulting in a more tender and flavorful end product.

The Wrap:

To further enhance tenderness, Fatty Butts BBQ employs the Texas crutch – a technique involving wrapping the pork butt in foil or butcher paper during the later stages of smoking. This helps retain moisture and accelerates the cooking process, ensuring a juicy and delectable outcome.

Resting Period:

Once the pork butt reaches its target internal temperature, Fatty Butts BBQ insists on a crucial step often overlooked by amateurs – the resting period. Allowing the smoked pork butt to rest for at least an hour lets the juices redistribute throughout the meat, resulting in a more succulent and flavorful final product.

The Bark:

A hallmark of a well-smoked pork butt is the bark – the flavorful and crusty exterior. Fatty Butts BBQ achieves the perfect bark by allowing the meat to develop a caramelized crust during the smoking process. This adds a delightful texture and intensifies the overall flavor experience.

Serving and Enjoyment:

As the smoked pork butt rests, anticipation builds, and Fatty Butts BBQ suggests serving it in generous slices or pulled apart, depending on your preference. Pair it with classic barbecue sides like coleslaw, baked beans, or cornbread for a complete and satisfying meal.


Smoking the perfect pork butt is an art, and Fatty Butts BBQ has mastered this craft through years of dedication and expertise. From selecting the finest cuts to employing time-honored smoking techniques, their commitment to barbecue excellence shines through in every bite. With this insight into their process, you’re now equipped to embark on your own journey to smoked pork perfection, channeling the spirit of Fatty Butts BBQ in your backyard. So fire up the smoker, savor the aroma, and get ready to indulge in a symphony of flavors that only the art of smoking pork butt can deliver.