How to Smoke a Pork Butt Step-By-Step with Masterbuilt Electric Smoker

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This is how to smoke a pork butt with a Masterbuilt Electric smoker. Within this video, I explain step-by-step how to smoke a perfect pork butt in a Masterbuilt Electric smoker. This is a slow process! Please be certain that you have 24 hours or so to devote to the process because a pork butt that is rushed is no good! Within this video, I explain how to setup the Masterbuilt electric smoker, how to rub the pork butt and steps for achieving the optimal degree of doneness that makes the pork pull perfectly and taste delicious! #PulledPork #ChefIrixGuy #Masterbuilt
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[@IrixGuy]

Did this video help? Please consider tipping Chef IrixGuy by clicking the "Thanks" button below this video. It's not required but is deeply appreciated! #SuperThanks

[@rainamiller6023]

Very nice information. Thanks. Great job. One thing: "Ambient temperature " means outdoor temperature. It was a little confusing at first. Use "internal smoker temperature ". That will be more easily understood.

[@IrixGuy]

Noted! I've always said "ambient temperature," to refer to the inside temperature of the smoker but will use "internal smoker temperature" within future videos. Thank you for that tid-bit and please subscribe and stay tuned! #ChefIrixGuy

[@IrixGuy]

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[@user-pb4hs5md9b]

Good job Man I have a smoker just like yours only the next size bigger after finding out the smoke only last for 28 minutes per load you take that one Philippines screw out of the bottom part that the smoker tray sits in and remove it the stainless steel smoker box available at Walmart holds 10 times more chips and sits Perfectly inside and provide smoked for over three hours

[@kickstart7712]

New to smoking. Just happened to buy the same smoker and probe, so finding your channel with the exact info I need was awesome. I love how thorough your vids are as others leave out some of the minor but important details that more experienced bbqers probably already know. Your vids have really helped me get the hang of this and following your process has always yielded excellent results. Thank you for putting these out!

[@IrixGuy]

Thank you very much! This video is the product of trial-and-error but following this process has consistently resulted in 100% perfect pulled pork. If you have any questions, please ask and I'll try to post a video response. I need to work on a brisket video next. Cheers! #ChefIrixGuy

[@martinnorbeck4657]

I started smoking when I caught 25 or so American shad in the spring runs. Cousin and big sister liked the shad roe. My Dad liked smoked shad and would eat it on crackers everyday. One year I had twenty average shad smoked. I used a little chief electric smoker. Then had a fishing buddy who smoked trout and salmon in his little chief. Then when all the cooking shows came about I wanted to try smoking different meats. I finally bought an electric smoker. A masterbuilt. I had mixed results, the learning curve was one hurdle. You dont need to coat your meat with creosote by over smoking it. A light smoke with a juicy chicken is one example. You already are coating it with spices and baste it with sauce. You want a balance of all three. Sometimes salt pepper and garlic powder is all you need. I was going to build an ugly drum smoker but didnt want to bother with charcoal and all the work to get it up to temp. Once you get in a groove with the machine you will like it all the more. I bought one that had blue tooth which actually made it harder to get the results I was after. Thanks Masterbuilt your smokers work good. I always put tin foil in water pan and take it out when not using waterpan. Good video thank you. A pork butt is my next challenge.

[@IrixGuy]

Great tip about using tin foil in the water pan. That will make clean-up effortless!

[@Imixdrnks79]

Great Video! thanks for going over everything in such detail. Easy to understand tutorial!

[@IrixGuy]

Thanks so much! Please subscribe and check out all of my electric smoker videos. Also, if there are any topics that you'd like to see me attempt to address within upcoming videos, just ask! #ChefIrixGuy

[@EngineeredChannel]

You should get the cold smoker attachment, that thing is the shiznit!

[@IrixGuy]

I have it and use it to smoke cheese. It’s great!

[@EngineeredChannel]

@IrixGuy I recommend using it for everything. Basically turns it into an offset and then you don't have to mess with reloading chips as often.

[@briansheerin1436]

Great video with lots of great tips!!! Thank you for making it!!!

[@IrixGuy]

I deeply appreciate that. Be sure to subscribe and check out my other cooking videos too. If you have any questions, please ask and I’ll try to post a video response!

[@jaquan123ism]

perfect video awesome i have a smoker that you have to open to replenish so instead im using a pellet maze lats 12hrs doing my first butt of the season this weekend

[@IrixGuy]

I hope that the butt turns about perfect! It's hard to be perfectly-cooked pulled pork!

[@billystanton8037]

Thanks for uploading this. I needed a tutorial on this thing, and you just took care of that. Much appreciated.

[@IrixGuy]

Awesome! This process for smoking a but has never disappointed! Thank you!

[@IrixGuy]

Subscribe and check out my mustard sauce recipe too!

[@whitetailhollowacres6917]

Just bought a masterbuilt smoker today. Going to break it in this weekend. Thanks for the good tips.

[@IrixGuy]

My pleasure and be sure to subscribe to my channel and check out my Masterbuilt Electric Smoker video playlist!

[@growingagainstthegrain2165]

I smoke 2 butts in the morning... I smoke 2 butts at night... I smoke 2 butts before I smoke 2 butts... It makes me feel all right!

[@IrixGuy]

Gangsta!

[@sambora1963]

Thanks for the video, i have a smoker just like that, a bit over thinking on all the temp stuff

[@IrixGuy]

201 internal meat temp after ~24 hours of smoking at 225...you can't go wrong! Just be sure to let it rest a half hour or so after taking it out of the smoker before pulling it =). #ChefIrixGuy

[@reddog907]

I have the same smoker and sometimes I have to move it , so I picked up some casters and now can roll it around to wherever I need it .

[@IrixGuy]

Great technique! How is your Masterbuilt holding up by the way? I keep mine stored outside with a cover and zero issues so far!

[@reddog907]

@@IrixGuy Ha and I have the same cover you have , it seems to be ok outside , no issues. I have a Pot Boss smoker and it’s outside , only thing when it is really cold it takes a long time to get up to temp. Anyway I enjoyed your pork butt cook I have one in the fridge right now but as soon as it warms up I’ll be smoking it Cheers

[@lightseraphim6816]

Here are a few more experiments to try. Try wood chips soaked in a liquor like bourbon or ale and one without. Curious if the flavor is affected. Also, some people substitute the water with play sand so try to compare a no-sand control to one. See if you get a repeat. Also, do the experiment with water one or two more times to see if it is reproducible.

[@IrixGuy]

Bourbon barrels definitely add great flavor. I’ve done that before and can confirm. I’ve never heard of the play sand one! That’s interesting and I’ll have to research that. Thank you for posting!

[@roopan1968]

Thanks!

[@IrixGuy]

I deeply appreciate the Super Thanks! Thank you very much for supporting my channel! #SuperThanks

[@screamtwice]

This is the video I am going to use for my first ever smoke on this Smoker, I've got a pork butt waiting! Thank you for making it! Two questions, since I am new to this, I want to add in the wood chips every hour or so right? Also, I want to make sure that my pork butt is not frozen too right (seems obvious) lol, Thank you!

[@IrixGuy]

It definitely cannot be frozen…wood chips every 45 minutes or so. I add more when smoke stops rolling. Be sure to subscribe and check out my other electric smoker videos too! Best of luck with the smoke! #ChefIrixGuy

[@traumajock]

I have one of the red brinkmann electric smokers that I'm taking to work. We work 48 hour shifts, but may have to leave for hours at a time. I'm thinking of a cheat/hack way to do it., The evening before, roast it in an oven at 250 and let it go all night. At work, put it in the smoker, let it go until supper time. Might not be as perfect as the long way, but it gets the big family type meal done on the first evening of our hitch, we'd eat leftovers or something else the next evening.

[@IrixGuy]

That’s a brilliant strategy!

[@rusinjeff5959]

You can also set a timer for like 10 hours instead of 24 that way if you forget to turn off it doesn’t run for additional 14 hours and on another note when you set the temperature if you hit the down button it’ll start from the highest temperature and work its way down so you don’t have to go from 100 all the way up to 250 and you can also just hold the button down and it will continue moving the temperature up or down Instead of clicking it 5000 times and also you don’t need to set it to 265 you can set it to 225 and the element comes on the same as if you set it to 265. A hotter temperature does not make it come on any faster or any hotter. It should never take 24 hours to cook a pork butt that size and you should start spritzing it after the first hour or two and then you should cover it up around 165 in a pan with some kind of fluid and foil until it hits 205 I’m sorry but you have no idea what you’re doing

[@IrixGuy]

I’ve smoked 30+ pork butts at this point and all have turned out perfect! I remove the butt when it hits 201 degrees internal and yes, that does take ~24 hours…give or take a few hours to achieve. You must be smoking at a higher temperature and/or slicing your butt into multiple pieces.

[@martyhart135]

Great help

[@IrixGuy]

Thanks! Be sure to subscribe and checking out all of my other videos too! #ChefIrixGuy

[@sambaker7973]

Just FYI you can go backwards on the temperature setting. Little time saver

[@IrixGuy]

You are correct and thank you for sharing the tip! btw subscribe and check out my slow smoker attachment videos that I'm about to roll out =). The amount of smoke is crazy!!!!

[@retiredfire2013]

@@IrixGuy Hold the button down instead for faster temp selection and a rolled-up rag or other barrier between your vent and controller before it fry's the electronics

[@joelkeller5993]

Sorry if I missed this in the comments. I noticed you have the slow smoker in the links but you did not use it. How easy is it to setup and how often would I need to refill? Think it says 6 hours but what do you find in practice?

[@IrixGuy]

I use the slow smoker quite a bit and please subscribe and check out my videos of it. With that said, I’m a weirdo and preference the interactive nature of adding additional wood chips every half hour or so :) #ChefIrixGuy

[@evilsorcerer]

I’m new to smoking, I just got my master built electric smoker. I’m curious about when you need to dump the tray out? If you add chips every hour eventually you have to open the door and dump the tray right? I’m not sure how many times you can reload before the tray becomes full. I’m new to this and am watching all your videos! Thanks

[@richardlodh8813]

Same here how are you meant to keep the smoke up during the night? Especially as the wood chips only last for 40 mins tops - does the master built just use normal heat without the wood chips? I ask this as my Masterbuilt (purchased from Amazon UK) temperature drops as soon as the wood burns out 😢and have to restart the machine

[@IrixGuy]

Check out the Slow Smoker attachment that I have linked within this video's description. That's an awesome upgrade for this smoker.

[@evilsorcerer]

@@IrixGuy what I was asking is when your smoking something that takes hours and your constantly adding chips do you ever have to open the smoker door to empty the chip tray? In your videos you say to almost never open the smoker door unless you have to. I wasn’t sure how many times you can add chips without eventually having to empty the small tray

[@sheogorath6639]

If you're the impatient type skip to 2:30 for all the important stuff

[@IrixGuy]

LOL impatient people shouldn't become involved with smoking BBQ =). #ChefIrixGuy

[@Joshua-jz4dg]

My boy, you dont have to damage the buttons by multiple clicking. Hit the button and hold it. The temperature and time will adjust if you hold the buttons just trying to help with ware and tare on the machine.

[@IrixGuy]

Woohoo! Great tip! Thanks for sharing! I’ve smoked over 50 butts in this electric smoker but didn’t realize that I could do that. Thank you!

[@Deepz4242]

I checked the links where did you get those shoes. I need a link/brand/style.

[@IrixGuy]

I seldom do this but those shoes were TERRIBLE! The rubber soles wore off in a few weeks after walking 3 miles daily on a smoothly-paved street. They were a replacement for my previous pair because my previous pair (different style) wore out just as quickly. I like the Puma business casual shoes because their soles last but I will never purchase Puma athletic shoes again, unless they improve their soles. Also, I think that the pair that I was wearing in this video have been discontinued. They were so janky that I didn't even donate them.....I threw them in the trash.

[@Deepz4242]

@@IrixGuy lmao thanks man I appreciate the information. Gonna have to smoke in my flipflops this week.

[@randallingram7992]

Any tree that produces nuts will cause you to belch smoke flavor after eating the meat that was smoked with it. If you use fruit tree wood to smoke your meat, it will eliminate the belching of smoke flavor after eating the meat.

[@IrixGuy]

I learned something new! I never knew that! Thanks so much for sharing :)

[@MCCRITTERS]

Yummy!!! I miss my MB, Looking for a replacement, but they are either all out of stock or the prices are jacked up. ;-P

[@IrixGuy]

Check the link within this video’s description. That one is likely the most affordable one out there.

[@hoosierstar6147]

Facebook market place-!

[@toddyell4440]

How many loads of chips do you reload throughout the process

[@IrixGuy]

Probably about 4 or 5 canister fills, then I slept and then probably 3-5 the next day. It uses a minimal amount of wood chips to create incredibly smoky flavor! #ChefIrixGuy

[@Outrun6017]

I noticed you don't soak your wood chips. Does that make a difference? I tend to soak mine for 45 min or so before using.

[@IrixGuy]

I'm on the fence. I used to soak my wood chips but don't anymore.

[@randallingram7992]

​@IrixGuy it makes the wood last longer by burning slower. Unless you're soaking it for several hours, there's really no reason to soak.

[@jron5113]

A lot of videos smoke @ 250. Why do you choose 225? Thanks

[@IrixGuy]

Low and slow and it’s delicious once the internal meat temperature hits 201 degrees, I let it rest for around 30 minutes and then pull the butt! #ChefIrixGuy

[@robertqueen9191]

How long did it actually take to cook?

[@IrixGuy]

Depends on the size of the butt. Typically mine take 22-26 hours. I pulled them out right when they hit 201 degrees internal.

[@robertqueen9191]

I'm 4 and a half hours in doing exact same method with an internal temp of 140. We shall see how long the stall is for this 11lb butt. Appreciate your video!

[@norbertsmurawa6251]

Does the smoker consume a lot of electricty?

[@IrixGuy]

It is electric, so it does use electricity. You can find a link to the smoker within this video’s description.

[@jamespatterson6463]

You add wood chips throughout the entire cook?

[@IrixGuy]

When I smoke a pork butt for ~24 hours I typically add wood chips throughout the day, before I go to sleep and then start adding wood chips again the next morning. From my experience, that adds plenty of hickory flavor.

[@jamespatterson6463]

I have one going now. I am around the 3 hour mark. We will see how she turns out! Thanks!@@IrixGuy

[@martyhart135]

I was told not to clean my Masterbuilt Smoker inside except the racks and drip pans, but never the sides and glass 🤷‍♂️🤷‍♂️🤷‍♂️🤷‍♂️🤷‍♂️

[@IrixGuy]

I just clean the water pan, racks (ones that I used for the smoke) and drip pan. Like you, I don’t have any meat drippings that made contact with the sides, so cleaning them seems to be pointless :)

[@freidacathers5530]

Good video but. But, it is called "rub" for a reason! Your hands should smell like mustard and spices when after you rub. Rub in the mustard then rub in the spices!

[@IrixGuy]

Great point! I guess that my spoon smelled like rub instead :)

[@mtibbe]

Why did you not remove the fat cap so the seasoning could penetrate the meat. The pork will still stay plenty moist without it

[@IrixGuy]

I've tried both ways. Since I smoke for 24 hours ish, I've found the meat to be more flavorful, with the fat cap left on.

[@glennbrian3d]

Smoked rat = extra protein

[@IrixGuy]

That’s one way to think about it :)