Hey there, BBQ lovers! Craig here from With the Bickhams, and today I’m excited to share with you how I smoked an incredible Boston Butt Pork Roast on my Z Grill Pellet Smoker for our 4th of July family get-together. This was an 11.75 lb pork butt, and let me tell you, it turned out absolutely amazing! Follow along, and I’ll show you step-by-step how to achieve the perfect smoked pork butt that will leave your friends and family begging for more.
The Joy of Smoking Meat
Learning to Smoke with a Pellet Grill
When I first got into smoking meat, I was a bit intimidated. There are so many variables to consider: temperature, wood type, seasoning, and cook time. But over time, and with the right equipment, it became a passion. The Z Grill Pellet Smoker has made it so much easier to control the temperature and get that perfect smoke every time. If you’re new to smoking, a pellet grill is a great way to start because it offers precise temperature control and consistent results.
BBQ and the 4th of July
Barbecue has become synonymous with the 4th of July in the United States. Families gather to celebrate Independence Day with fireworks, parades, and of course, delicious food. There’s something about the smoky smell of barbecue that just screams summer and freedom. This year, I decided to make a smoked pork butt, and it was a hit with everyone!
Ingredients and Preparation
What You’ll Need
- One large pork roast (I used an 11.75 lb Boston Butt)
- Your favorite BBQ seasonings (I used my own mix, Kinder’s Brand Cowboy Butter, and Kinder’s Woodfire Blend)
- Light olive oil for the binder (you can also use mustard, mayonnaise, or hot sauce)
- Apple juice for moisture
- Hot honey, brown sugar, and butter for topping
Prepping the Pork Butt
- Cleaning and Trimming:
- Start by cleaning your pork butt. There wasn’t much trimming needed for my roast, but you may need to trim off some excess fat.
- Scoring the Fat Cap:
- Score the fat cap in a cross-hatch pattern down to the meat. This allows the seasonings to penetrate and the fat to render more effectively.
- Applying the Binder:
- Coat the pork butt with a light layer of olive oil. This helps the seasonings stick to the meat. Other good binders include mustard, mayonnaise, or even hot sauce.
- Seasoning:
- Season generously! I started with a layer of my own blend, then added Kinder’s Brand Cowboy Butter, and finished with Kinder’s Woodfire Blend. Remember, this is a big piece of meat, so it can handle a lot of seasoning.
Smoking the Pork Butt
Getting Started
- Preheat the Z Grill:
- Fire up your Z Grill Pellet Smoker to 225 degrees F. I chose a mix of wood blend pellets and Royal Oak charcoal pellets for this smoke to give a rich, smoky flavor.
- Starting the Smoke:
- Place the pork butt on the smoker at 1:45 AM. This early start ensures plenty of time for that low and slow cook.
- Initial Smoke:
- Smoke the pork butt at 225 degrees F for the first 4 hours.
Increasing the Temperature
- Upping the Heat:
- At 6:00 AM, insert the Z Grill temp probe and increase the temperature to 250 degrees F. This helps to continue cooking the pork butt evenly.
- Checking and Spritzing:
- At the 6-hour mark, check the internal temperature and spritz the pork butt with apple juice to keep it moist. Let it cook for another 1-2 hours until the internal temperature reaches about 170 degrees F.
Wrapping and Finishing
- Adding Toppings:
- Once the pork butt reaches 170 degrees F, top it with hot honey, brown sugar, and 9 pats of butter. This adds an incredible flavor and helps keep the meat moist and tender.
- Wrapping:
- Place the pork butt in a throw-away pan and wrap it with two layers of aluminum foil. Put it back on the smoker for another 4 hours and 15 minutes.
- Final Temperature:
- After a total cook time of 11 hours and 45 minutes, the internal temperature should be around 208 degrees F. You can pull it as long as it’s just over 200 degrees F.
Resting and Shredding
- Resting:
- Move the whole pan into a dry ice chest and let it rest for almost 2 more hours. This rest period allows the juices to redistribute throughout the meat.
- Shredding:
- After the rest period, let the pork butt cool slightly, then remove most of the fat cap and shred the meat in the pan. Add the juices back in and sprinkle with a little more of Kinder’s Woodfire Blend seasoning.
Serving Suggestions
The Perfect Pulled Pork Sandwich
This smoked pork butt made some of the best-pulled pork sandwiches I’ve ever had. I didn’t add any BBQ sauce directly to the meat, allowing everyone to customize their sandwiches with their favorite sauce. We topped our pulled pork sandwiches with homemade coleslaw (a recipe and video for that coming soon) and added a little mayo to the buns. The combination of smoky, tender pork, crunchy slaw, and creamy mayo was out of this world.
Pairing with Sides
This pulled pork pairs perfectly with classic BBQ sides like baked beans, corn on the cob, and potato salad. The mix of flavors and textures makes for a memorable meal.
A Few Tips for Smoking Success
- Be Generous with Seasonings:
- Don’t be afraid to really coat your pork butt with seasonings. It’s a big piece of meat, and the seasoning helps build that delicious bark on the outside.
- Low and Slow:
- The key to great BBQ is cooking low and slow. This allows the meat to become tender and the flavors to develop fully.
- Resting is Important:
- Don’t skip the resting step. It makes a big difference in the juiciness and flavor of your pulled pork.
The History of BBQ and the 4th of July
A Tradition Born in Fire and Smoke
Barbecue has a long and storied history in America, especially in the South. It’s a method of cooking that involves slow-smoking meat over indirect heat, often using wood or charcoal to impart a smoky flavor. The tradition of BBQ has become a part of 4th of July celebrations across the country.
Bringing People Together
There’s something about BBQ that brings people together. It’s an activity, from the preparation and cooking to the eating and enjoyment. Families and friends gather around, sharing stories, laughter, and delicious food. This year, our smoked pork butt was the star of the show, and it was wonderful to see everyone enjoying the fruits of my labor.
Watch the Video
You can see all the steps and tips in action in my YouTube video below. It’s packed with helpful advice and a visual guide to making the perfect smoked pork buWatch the YouTube video here!
Check Out More from With the Bickhams
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Useful Links:
- Our Cookbook: With the Bickhams Cookbook Volume 1
- Amazon Storefront: Check out our Amazon storefront here
- Kinder’s Seasonings: Click Here to get yours today!
- Z Grills Mod. 700D3 Pellet Grill: Click Here to check out their smokers and accessories!
Affiliate Disclaimer: There are affiliate links on this page. If you click a link and make a purchase, I may receive compensation at no additional cost to you.
Legal Disclaimer: I cannot guarantee any results. All the people on this page who use this product may have results that vary. No guarantees of wealth, fame, or success. But hey, at least you tried.
Thanks for stopping by, and I hope you found this guide helpful. Happy grilling, and I’ll see you next time!
Watch the YouTube video tutorial below!
By following these steps, you’ll have a mouth-watering smoked pork butt that’s sure to become a family favorite. Enjoy, and happy eating!
Affiliate Disclaimer: There are affiliate links on this page. If you click a link and make a purchase, I may receive compensation at no additional cost to you.
Legal Disclaimer: I cannot guarantee any results. All the people on this page who use this product may have results that vary. No guarantees of wealth, fame, or success. But hey, at least you tried.