Smoked Pork Butt (Sliced, Not Pulled)
By Keisha Jefferson · Soul Food Carnivore · Updated 2026-05-08
8-pound pork butt smoked at 225°F to 195°F internal, sliced thick like brisket instead of pulled. 10-hour cook, salt only. Different from pulled pork.
Carnivore smoked pork butt is an 8-pound bone-in pork shoulder cooked at 225°F for about 10 hours to an internal temperature of 195°F — pulled earlier than traditional pulled pork (203°F), which firms the meat enough to slice rather than shred. Salt is the only seasoning. Each ¾-inch slice carries crispy bark on top, soft moist interior, and the marbling that makes the pork-shoulder cut so forgiving. A 6-ounce sliced serving delivers 32g protein, 22g fat, and 320 calories. The whole 8-pound butt yields 12 to 14 servings at about $2 per serving — the cheapest smoked-meat dollar-per-pound option below brisket trim. Slicing across the grain is essential; pork-butt grain runs at multiple angles, so you'll need to rotate the cooked roast as you slice. This method differs from pulled pork in two ways — lower internal pull temp, and a sharper knife.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 6 oz sliced pork butt cooked (per serving) | 32g | 22g | 320 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 32g | 22g | 320 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Pat the pork butt dry. Apply 2.5 tbsp coarse salt evenly across all surfaces. Refrigerate uncovered on a rack for 12 to 24 hours to dry-brine.
- 2
Heat the smoker to 225°F. Add 4 wood chunks for the long cook.
- 3
Place the pork butt fat-cap up on the grate. Insert probe thermometer into the thickest part avoiding the bone.
- 4
Smoke uncovered for 7 to 8 hours, until internal temp reaches 165°F. Bark will form during this phase.
- 5
Wrap tightly in butcher paper. Return to the smoker for 1.5 to 2 more hours.
- 6
Pull when internal temp reaches 195°F (NOT 203°F like pulled pork — 195°F leaves enough structural integrity to slice).
- 7
Rest wrapped for 30 minutes — too long and the residual heat over-tenderizes for slicing.
- 8
Unwrap, place on a cutting board, slice in ¾-inch thick slabs across the grain. Rotate as needed; grain changes direction.
Nutrition per Serving
Frequently Asked Questions
How is this different from pulled pork?
Two differences. First, pull temperature: 195°F here vs 203°F for pulled pork. Connective tissue starts breaking down at 190°F and is fully gelatinized by 203°F. At 195°F the meat is tender enough to slice without tearing but firm enough to hold a slab. Second, rest time: 30 minutes here vs 1 hour for pulled. Long rests over-tenderize for slicing.
Bone-in or boneless pork butt?
Bone-in. The shoulder blade gives you a built-in probe target (avoid hitting bone with the thermometer) and the bone retains heat through the long cook, helping internal temperature stabilize. Boneless versions cook 10 to 15% faster but the meat tends to dry more on the cut surface where the bone used to sit.
Why salt-only with no rub?
Most pork rubs are 30 to 50% sugar. Sugar burns at smoker temperatures over 300°F (not an issue at 225°F) but caramelizes into a sweet bark layer that competes with pork's natural flavor. Salt alone produces a savory, mineral bark that lets the smoke and the pork itself dominate. Carnivore-aligned and tastes more like pork.
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