This 9 lb pork butt goes into the smoker late Friday night so it can be served for Saturday’s dinner. In California, my favorite wood to smoke with is Catalina cherry. Back east, I use black cherry. Cherry wood is nice because it can be used green, cut from the tree just before firing up the smoker. Apple and maple are also great choices.

A big hunk of meat like this will easily feed 20 people, and leftovers will keep for up to a week. Recipe below.



– One 5-10 pound pork butt (a.k.a shoulder, picnic roast, Boston butt)
– One jar of your favorite store-bought BBQ sauce, thinned 3:1 with apple cider vinegar


1 cup brown sugar
1/2 cup white sugar
1/2 cup paprika or chili powder
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons onion powder
1 tablespoon ground cumin


1) Preheat smoker to 225°F, fill water reservoir and load wood chips or chunks
2) Mix all rub ingredients in bowl then liberally sprinkle pork with rub
3) Load pork into smoker and cook at 1.5 hours per pound, keeping an eye on water level
4) About 2 hours before meat should be done, start checking temperature at 30 minute intervals
5) When meat reaches 202°F, remove from smoker
6) When ready to serve, remove and shred portions of meat as needed

Immediately serve on rolls or buttered white bread, and top with a liberal squeeze of BBQ sauce. Enjoy!!