{"id":126630,"date":"2025-03-11T16:33:38","date_gmt":"2025-03-11T16:33:38","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/dry-aged-pork-butt-yoder-smokers\/"},"modified":"2025-03-11T16:33:38","modified_gmt":"2025-03-11T16:33:38","slug":"dry-aged-pork-butt-yoder-smokers","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=126630","title":{"rendered":"Dry-Aged Pork Butt – Yoder Smokers"},"content":{"rendered":"


\n<\/p>\n

\n

DRY AGING PROCESS:<\/strong><\/p>\n

Preparation:
\u2022 Start with a high-quality bone-in pork butt from a butcher.
\u2022 Pat the pork butt dry with paper towels. Trim any excessively thick fat to about \u00bc inch but leave enough for flavor and protection during aging.<\/p>\n

Dry Aging Setup:
\u2022 Place the pork butt on a wire rack inside the dry ager to ensure air circulates around the meat.
\u2022 Set the dry ager to temperature: 34\u201336\u00b0F and humidity: 75\u201380%.
\u2022 Age the pork butt for 30 days, monitoring periodically to ensure there is no spoilage (a dry, crusty exterior is normal).<\/p>\n

Post-Aging Prep:
\u2022 After 30 days, remove the pork butt. Trim off the dried exterior layer (the pellicle) until you reach fresh, well-aged meat underneath.
\u2022 Pat the trimmed pork butt dry.<\/p>\n

SMOKING PROCESS:<\/strong>
Seasoning the Pork Butt:
\u2022 Apply the rub generously to all sides of the pork butt, massaging it into the meat. (Use your favorite rub. I\u2019m using Yoder Smokers Pork Rub)
\u2022 Optional Step:
\u2022 Wrap the seasoned pork butt in plastic wrap and refrigerate overnight for deeper flavor.<\/p>\n

Smoking the Pork Butt:
\u2022 Place the pork butt fat side up directly on the smoker grate.
\u2022 Smoke at 225\u00b0F for 6\u20138 hours or until the internal temperature reaches 165\u00b0F. Spritz the pork every hour with a 50\/50 mixture of apple cider vinegar and apple juice to maintain moisture.<\/p>\n

Wrapping the Pork Butt:
\u2022 Once the internal temperature hits 165\u00b0F and the bark is set, wrap the pork butt tightly in foil.
\u2022 Return it to the smoker and increase the temperature to 275\u00b0F.<\/p>\n

Finishing the Cook:
\u2022 Continue cooking until the internal temperature reaches 203\u00b0F
\u2022 Remove the pork butt from the smoker and let it rest, still wrapped, in a cooler for at least 1 hour.<\/p>\n

Serving:
\u2022 After resting, shred the pork with forks or gloved hands, discarding any excess fat.
\u2022 Serve with your favorite barbecue sauce, pickles, and coleslaw, or enjoy it plain to savor the dry-aged flavor.<\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

DRY AGING PROCESS: Preparation:\u2022 Start with a high-quality bone-in pork butt from a butcher.\u2022 Pat the pork butt dry with paper towels. Trim any excessively thick fat to about \u00bc inch but leave enough for flavor and protection during aging. Dry Aging Setup:\u2022 Place the pork butt on a wire rack inside the dry ager […]<\/p>\n","protected":false},"author":1,"featured_media":126631,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[29263,55365,55371,55366,13821,55367,55368,55369,34635,19219,55370],"dealstore":[],"offerexpiration":[],"class_list":["post-126630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-butt","tag-dry-aged-pork-butt","tag-dryaged","tag-pellet-grill-pork-butt","tag-pork","tag-pork-on-the-yoder","tag-pulled-pork-recipe-on-yoder","tag-smoked-pork-recipe","tag-smokers","tag-yoder","tag-yoder-smokers-pork-butt"],"yoast_head":"\nDry-Aged Pork Butt - Yoder Smokers - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=126630\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dry-Aged Pork Butt - Yoder Smokers - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"DRY AGING PROCESS: Preparation:\u2022 Start with a high-quality bone-in pork butt from a butcher.\u2022 Pat the pork butt dry with paper towels. 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