Bone-in pork butt: 8 lb
Sweet BBQ dry rub: 1/4 cup
BBQ sauce: 3/4 cup
Let’s get cooking.
1. Stabilize indirect heat at 275°F with apple, cherry or maple smoke.
2. Trim the shoulder's fat cap to roughly 1/8 inch. Cover all sides with rub.
3. Smoke until the thickest part reaches about 165°F, usually 4 1/2–5 hours.
4. Add the sauce and seal the pork tightly in heavy foil. Continue cooking at 275°F until probe-tender, approximately 200–205°F. Allow another 1 1/2–2 hours or longer as needed.
5. Rest wrapped for 30 minutes. Remove the bone and large fat pieces, shred, and mix in cooking juices to taste.
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JUST BBQ · Pork
Foil-Wrapped Smoked Pulled Pork
By tlk2drew · Published Sep 21, 2026 · Last edited Sep 21, 2026
A hotter shoulder cook with a sauced foil finish.
Equipment
Smoker or indirect covered grill; thermometer; heavy foil
Timing
About 7 hours cooking + 30 minutes rest; timing varies
Yield
12 servings
Ingredients
Bone-in pork butt: 8 lb
Sweet BBQ dry rub: 1/4 cup
BBQ sauce: 3/4 cup
Instructions
1. Stabilize indirect heat at 275°F with apple, cherry or maple smoke.
2. Trim the shoulder's fat cap to roughly 1/8 inch. Cover all sides with rub.
3. Smoke until the thickest part reaches about 165°F, usually 4 1/2–5 hours.
4. Add the sauce and seal the pork tightly in heavy foil. Continue cooking at 275°F until probe-tender, approximately 200–205°F. Allow another 1 1/2–2 hours or longer as needed.
5. Rest wrapped for 30 minutes. Remove the bone and large fat pieces, shred, and mix in cooking juices to taste.