{"id":7071669,"date":"2026-10-01T18:01:17","date_gmt":"2026-10-01T18:01:17","guid":{"rendered":"https:\/\/fivemor.com\/?p=7071669"},"modified":"2026-10-01T18:01:17","modified_gmt":"2026-10-01T18:01:17","slug":"5-hour-smoked-pork-butt","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7071669","title":{"rendered":"5 Hour Smoked Pork Butt"},"content":{"rendered":"


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5 Hour Smoked Pork Butt<\/h1>\n

There\u2019s just something about pork cooking directly over hot coals. All that fat and meat juice drips down onto the fire, comes back up as smoke, and gives the pork a flavor you just can\u2019t get cooking indirect.<\/p>\n

That\u2019s why this is one of my favorite ways to cook a pork butt.<\/h3>\n

For this cook, I started with a Tyson All Natural Fresh, Bone-In Pork Butt<\/strong>, ran the pit at 300\u00b0F and let it cook right over the coals for the first 3 hours to build that bark and charcoal-smoked flavor. Then I wrapped it with a little BBQ sauce and let it go until it was tender.<\/p>\n

The whole cook takes about 5 hours, but there is one part you don\u2019t want to rush. Give that pork butt a good rest before you pull it. After at least an hour, it\u2019ll still be hot and tender, the juices have had time to settle back into the meat, and you\u2019re ready to pull it and serve.<\/p>\n

WHAT MALCOM USED IN THIS RECIPE:<\/strong><\/p>\n