Hot Rod's Creole Smoked BBQ Pork Butt

Summertime can only mean one thing: #grillseason. This Smoked BBQ Pork Butt may be low and slow, but the flavor that builds is unlike any other. You are going to want to get outside to fire up the grill for this one.

Hot Rod's Creole Smoked Pork Butt


Prep Time: 45 minutes

 Cook Time: 10-12 hours

Total Time: 12 hours

Serves: Depends on how large the Boston Butt is, but usually a heck of a lot of people.






  1. The night before, lightly season your Boston Butt with Hot Rod's Creole BBQ Rub. After seasoning, wrap in saran wrap and place back in the fridge until you are ready to cook the next day— keep in mind it can take 10-12 hours for the pork butt to reach perfection.

  2. Season the Boston Butt a second time with another coat of Hot Rod's Creole BBQ Rub, 30-45 minutes before it is time to cook.

  3. Preheat Big Green Egg or Traeger to 225 degrees Fahrenheit.

  4. While your grill of choice is warming up, soak your apple, oak, pecan, or mesquite wood chips for 30 minutes up to 4 hours before cook. Drain the wood chips and spread amongst the coals right before you put the meat on. Remember to put the diversion plate and drip plate in the green egg.

  5. Place the Boston Butt, fat side up in the center of the Big Green Egg. Cook for 10-12 hours or until internal temperature reaches 175 to 185 degrees throughout. If you let the temperature get above 250, meat can get dried out and tough in parts of the cut.

  6. Take the bone out and tear apart with forks, tongs, bear claws, or whatever ya got.

  7. Serve with some Hot Rod’s Creole BBQ Sauce on the side.


Low & Slow Creole Smoked BBQ Pork Butt Recipe

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