Pork Butt Rub – Four Pork Butts and Multilevel Cooking

This past weekend, my backyard smelled like heaven. Four pork butts went down on my 22-inch Weber Smokey Mountain. The top and bottom grates were packed with meat seasoned in an amazing pork butt rub. Cooking that much pork at once was a challenge. However, with patience and help from my Weber Kettle, the result was delicious pulled pork. Let’s talk about it.

The Pork Butt Rub That Brings People Together

The star of this cook was Butcher BBQ Honey Rub. This pork butt seasoning brings a sweet note that caramelizes beautifully. It balances savory flavors with a touch of heat at the finish. Around my house, it’s the most used pork rub.

Barbecue always turns a meal into a gathering. A pork butt rubbed with smoke and honey seasoning is irresistible. Neighbors lean over fences, kids sneak bites, and conversations start. That’s the power of a great Boston butt rub.

This cook was for my mother-in-law’s neighborhood picnic. She reported nothing but compliments on the pulled pork. That’s the kind of feedback every pitmaster loves to hear.

Cooking Four Pork Butts on the WSM

Four pork butts on a WSM is not simple. Airflow, heat control, and timing matter. I fired up the WSM using the minion method. Charcoal formed the base and hickory wood chunks sat near the vents. When thin blue smoke appeared, I knew it was ready.

Hickory and pork are old friends. That deep smoke hugs meat and pairs well with a pork shoulder rub for smoking. My target was 225–250°F at the grate. It took about an hour to stabilize.

Prep the Pork Butts

While the smoker came alive, I prepped the pork. Removing some of the thicker areas of the fat cap and trim anything hanging. Each butt was dusted with Butcher BBQ Honey Rub. The pork butt rub for smoking clung to the meat, forming a golden-red layer. After resting, it was time for the pit.

At 225°F, two butts went on the bottom grate. Two more sat on the top grate. Smoke rolled steady and strong.

Multilevel Cooking on the WSM Can Be Tricky

Loading four butts on two grates can be tough. The Weber Kettle saved me. I used it to hold the top grate while placing two butts on the bottom. Problem solved.

Butts on the lower grate cook faster. I placed probes in pork butts both levels to track temps. Multilevel cooking requires patience, but the results are definitely worth it.

Time to Wrap!

When pork hit 155–165°F, it was wrap time. The pork butt rub had built a rich bark that was dark, mahogany, and full of flavor.

Here’s what I added to the wrap:

• 2 oz of BBQ sauce
• 2 oz of Agave in the Raw
• 2 tbsp of Sugar in the Raw
• 2 tbsp of Butcher BBQ Honey Rub
• Half a stick of salted butter, cut into pats

This mixture melts into a sweet, buttery au jus sauce!

Back on the WSM

Wrapped butts are back on the WSM. Top and bottom positions swapped, and the Weber Kettle acted as my extra hands. At this stage, it’s a waiting game. Internal temps climbed toward 195–200°F and it was time to rest.

Time to Pull the Pork

This is the best moment. After resting, the first bone slid out clean. The Honey Rub created a beautiful mahogany crust. Each butt shredded easily into smoky strands.

Ever tried pork butt bacon? It’s the thin strip of meat under the fat cap. Smoky, tender, and a pitmaster treat.

The pulled pork tasted sweet, smoky, and savory. A good pork rub transforms pork into something unforgettable.

What to Do with the Au Jus

Those drippings are liquid gold, be sure to hang onto them! Use a fat separator and pour the au jus over the pulled pork, toss a few times, and now it is loaded with flavor.

Pro tip: Save extra au jus for pulled pork sandwiches. One drizzle takes them to another level.

In Conclusion

Four pork butts, one pork butt rub, and a lot of flavor later. That’s what I am talking about! Cooking on both WSM grates with kettle worked perfectly. The results were worth every minute.

That’s barbecue. It takes time, patience, and a solid pork shoulder rub for smoking. The payoff is always more than food. It’s memories, laughter, and friends going back for seconds.

So grab a pork butt, your favorite pork butt rub for smoking, and make memories around the smoker.