Dry-Aged Pork Butt

Dry aging is a time-honored technique that not only brings out the inherent flavor of pork but also results in a more tender product. To achieve the desired outcome, meat is stored at a specific temperature, humidity, and air circulation for an extended period. This recipe outlines the process for dry-aging a bone-in pork butt in a dry ager, then smoking it on a Yoder YS640 smoker for maximum flavor and tenderness.

—
Recipe from @bigpaulonthegrill on Instagram

Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/

INGREDIENTS

  • high-quality bone-in pork butt from a butcher
  • Yoder Smokers Pork Rub⁣
  • apple cider vinegar
  • apple juice⁣

INSTRUCTIONS

DRY AGING PROCESS:

Preparation:
•       Start with a high-quality bone-in pork butt from a butcher.
•       Pat the pork butt dry with paper towels. Trim any excessively thick fat to about ¼ inch but leave enough for flavor and protection during aging.

Dry Aging Setup:
•       Place the pork butt on a wire rack inside the dry ager to ensure air circulates around the meat.
•       Set the dry ager to temperature: 34–36°F and humidity: 75–80%.
•       Age the pork butt for 30 days, monitoring periodically to ensure there is no spoilage (a dry, crusty exterior is normal).

Post-Aging Prep:
•       After 30 days, remove the pork butt. Trim off the dried exterior layer (the pellicle) until you reach fresh, well-aged meat underneath.
•       Pat the trimmed pork butt dry.

SMOKING PROCESS:
Seasoning the Pork Butt:
•      Apply the rub generously to all sides of the pork butt, massaging it into the meat.  (Use your favorite rub. I’m using Yoder Smokers Pork Rub)
•      Optional Step:
•       Wrap the seasoned pork butt in plastic wrap and refrigerate overnight for deeper flavor.

Smoking the Pork Butt:
•       Place the pork butt fat side up directly on the smoker grate.
•       Smoke at 225°F for 6–8 hours or until the internal temperature reaches 165°F. Spritz the pork every hour with a 50/50 mixture of apple cider vinegar and apple juice to maintain moisture.

Wrapping the Pork Butt:
•       Once the internal temperature hits 165°F and the bark is set, wrap the pork butt tightly in foil.
•       Return it to the smoker and increase the temperature to 275°F.

Finishing the Cook:
•       Continue cooking until the internal temperature reaches 203°F
•       Remove the pork butt from the smoker and let it rest, still wrapped, in a cooler for at least 1 hour.

Serving:
•       After resting, shred the pork with forks or gloved hands, discarding any excess fat.
•       Serve with your favorite barbecue sauce, pickles, and coleslaw, or enjoy it plain to savor the dry-aged flavor.