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Best Competition-Style Smoked Pork Butt Recipe with Carolina Mustard BBQ Sauce for Easy Homemade BBQ

competition style smoked pork butt - featured image
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This recipe delivers tender, smoky pork butt with a flavorful crust and a tangy Carolina mustard BBQ sauce, perfect for gatherings and BBQ enthusiasts.

Ingredients

Scale
  • 7–8 lb pork butt (pork shoulder), bone-in or boneless
  • Yellow mustard (for binder)
  • Wood chunks or chips for smoking (hickory or oak recommended)
  • 2 tbsp paprika (smoked paprika preferred)
  • 1 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp packed brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper (adjust to heat preference)
  • 1 cup yellow mustard (for sauce)
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey or brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce (optional)
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions

  1. Trim and prep the pork butt by patting dry and trimming excess fat, leaving about 1/4-inch layer. Spread a thin, even layer of yellow mustard all over the pork as a binder.
  2. Mix paprika, salt, black pepper, brown sugar, garlic powder, onion powder, and cayenne pepper in a bowl. Generously coat the pork butt with the dry rub, pressing it into the meat. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
  3. Preheat smoker or charcoal grill to 225°F (107°C). Add hickory or oak wood chunks for smoke flavor. Set up for indirect heat and keep a spray bottle with apple cider vinegar or water nearby.
  4. Place pork butt fat side up on smoker grate. Insert meat thermometer probe into thickest part of meat, avoiding bone. Smoke maintaining 225°F, spritzing with apple cider vinegar every hour after the first 2 hours.
  5. When internal temperature reaches about 160°F (71°C), wrap pork tightly in aluminum foil or butcher paper to push through the stall. Return to smoker.
  6. Continue smoking until internal temperature reaches 195-205°F (90-96°C) and meat is tender.
  7. Remove pork from smoker and let rest wrapped for 30-45 minutes to redistribute juices.
  8. Unwrap and shred pork using meat claws or forks. Serve with generous drizzles of Carolina mustard BBQ sauce.

Notes

Maintain consistent smoker temperature at 225°F. Wrap pork during stall phase to retain moisture and speed cooking. Hickory or oak wood chunks recommended for authentic flavor. Rest meat for at least 30 minutes before shredding. Sauce tastes better after sitting overnight. For gluten-free, substitute Worcestershire sauce with tamari or coconut aminos and ensure brown sugar is gluten-free.

Nutrition

Keywords: smoked pork butt, competition BBQ, Carolina mustard BBQ sauce, smoked pork shoulder, BBQ recipe, slow smoked pork, backyard smoker, pulled pork

Find it online: https://cheerycrisp.com/best-competition-style-smoked-pork-butt-recipe-with-carolina-mustard-bbq-sauce-for-easy-homemade-bbq/