Smoked Pork Butt: A Labor Day Weekend of Gratitude and Giving

Labor Day weekend usually means cookouts, family gatherings, and slowing down for a little rest. For us, it also means firing up the smoker and cooking for our community.

This month, we smoked 30 pounds of pork butt. Along with pasta salad, baked beans, and 120 bakery-style cookies, it became a full meal for 80–100 people who’ve fallen on hard times.

Our car still isn’t running — it’s been four months now! — but that didn’t stop us. A dear friend from the nonprofit we partner with stepped in and helped deliver the meal. It reminded me that community is a circle: when you give, others give too.

We don’t share this story to brag. We share it because even though my husband and I are both in wheelchairs, we’ve learned that anything is possible if you put your mind to it. Life has given us challenges, but it’s also given us gratitude — and feeding others is one of the ways we express it.

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Smoked Pork Butt & Rub

Yield: 10+

Author: Tamra Mentzer

Prep time: 1 HourCook time: 8 HourInactive time: 2 HourTotal time: 11 Hour

This simple rub and smoking method transforms a pork butt into tender, juicy pulled pork with a smoky crust. Perfect for BBQ gatherings or community cookouts, it’s a balance of sweet, savory, and just a touch of heat.

Ingredients

Pork Rub

• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp coarse black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tsp mustard powder (optional)
• 1/2–1 tsp cayenne pepper (to taste)

Instructions

Prep & Smoking

1. Prep the Pork
2. Bring to room temperature for 30–60 minutes.
3. Pat dry, score the fat cap in a crisscross pattern.
4. Slather with yellow mustard and coat generously with rub.
5. First Smoke (Unwrapped)
6. Preheat smoker to 225°F.
7. Smoke pork butt unwrapped, fat side up, for 2 hours to build bark.
8. Wrap & Continue
9. Wrap tightly in foil or butcher paper.
10. Return to smoker at 225°F.
11. Cook until internal temp reaches 195–205°F (6–10 hours depending on size, or up to 12 hours when smoking multiple butts).
12. Optional Browning
13. For a deeper crust, unwrap for the final 20–30 minutes.
14. Rest & Serve
15. Rewrap tightly and rest for at least 1 hour before pulling.
16. Shred, serve, and enjoy the smoky, tender pork.