We’ve shown you how we make competition pork butt, now we’re going to show you our down and dirty, simple pork butt.  You’re going to have amazing tasting pulled pork for a crowd, smoked in 4 hours.


Pork Rub

Sweet and salty work together with a little more heat to make give these ribs the perfect flavor.  Small: 7.4 oz | Large: 13.9 oz

Hot & Fast Pulled Pork

Course Main Course


  • Pork butt
  • Montana Outlaw BBQ Pork Rub
  • Stubb’s Pork Marinade
  • Blue’s Hog Original BBQ Sauce


  • If it' a bone-in pork butt, fillet out the bone.
  • Add a heavy coat of Montana Outlaw BBQ Pork Rub on all sides of the pork butt.  Place in tin foil roaster pan, let rest for a minimum of 12 hours in the refrigerator. 
  • Smoke at 275°-300° for 2 hours, spritzing with water every half hour.
  • Remove from smoker and place pork butt on 2 pieces of tin foil, fat cap up.  Pour a half bottle of Stubb’s Pork Marinade around pork butt (not on it). Wrap tin foil tight so it doesn’t boil or steam, alternating seams of tin foil. 
  • Smoke at 275°-300° for additional 2 hours.
  • After you remove it from the smoker, let it rest for 45 minutes to 1 hour.
  • Shred and serve with BBQ sauce (we use Blue’s Hog Original BBQ Sauce).


Keyword BBQ Sauce, Pork, Pork Butt