Pork butt, often called “Boston butt,” is actually a cut from the upper part of the pig’s shoulder. It’s a well-marbled and flavorful cut used for making pulled pork and various barbecue dishes.
The best wood to choose for smoking pork butt is your choice of hickory, apple, mesquite, cherry, pecan or oak wood due to their balanced and complementary flavor profiles.
Hickory adds a strong, smoky taste, while apple imparts sweetness, mesquite offers intensity, cherry brings a mild fruitiness, pecan provides a rich, nutty note, and oak delivers a robust foundation. The versatility of these woods enhances the pork butt’s flavor, creating a delicious and well-rounded result.
It’s important to note that pork butt and pork shoulder is not the same thing. They are sometimes mentioned together but while the pork shoulder does in fact come from the pig’s shoulder area both upper and lower, pork butt comes from the upper shoulder area specifically. Check out the Final Thoughts section at the end for specifics.
Below we’ll discuss the 5 above-mentioned woods to consider and why each one is worthy of consideration.
Infusing Flavor: The Role of Wood in Pork Butt Smoking
When it comes to smoking pork butt, the type of wood you use plays a pivotal role in determining the final flavor of your succulent dish. Each type of wood lends a distinct character, ranging from subtle and sweet to robust and smoky.
Choosing the right wood is your first step in enhancing the flavor of your smoked pork butt. Different woods impart unique aromas and tastes. Here are some popular options:
1. Hickory: The Bold and Classic Choice
Hickory is often considered the quintessential wood for smoking pork. It delivers a strong, robust flavor that pairs wonderfully with the rich, fatty meat of a pork butt. If you’re looking for a traditional, smoky barbecue taste, hickory is your go-to choice.
2. Applewood: A Sweet and Fruity Twist
Applewood offers a sweeter, fruitier flavor profile. It’s an excellent choice if you want to infuse your pork butt with a delicate, slightly sweet aroma. It pairs beautifully with pork and provides a lighter, milder smokiness.
3. Mesquite: An Intense Flavor Adventure
Mesquite wood delivers a strong, robust, and somewhat intense smokiness. While it’s often used for beef, it can be an exciting choice if you want a bolder flavor for your pork butt, especially when used sparingly.
4. Cherrywood: A Subtle Elegance
Cherrywood offers a delicate, refined smoke flavor. It’s perfect if you want to add a touch of fruitiness without overwhelming the natural taste of the pork. Cherrywood creates a subtle, rosy hue on the meat and a pleasingly mild smokiness.
5. Pecan Wood: Southern Charm
Pecan wood provides a mild and slightly sweet smoke flavor. It’s a great choice for those who prefer a gentle, southern-style smokiness. Pecan wood can complement the natural taste of pork butt while adding a touch of nuttiness.
6. Oak: Versatile and Reliable
Oak is known for its versatility and reliability. It imparts a balanced smoky flavor that doesn’t overpower the meat. Oak works well with pork butt, especially when you’re seeking a dependable, mild smoke profile. In case you’re into Australian woods, check out Sheoak. Similar name but a different wood.
8. The Science of Combining Woods
Many pitmasters get creative by blending different types of wood to create unique flavor profiles. Experimenting with wood combinations can lead to exciting results. For instance, mixing hickory with fruitwoods like apple or cherry can produce a well-rounded, complex flavor.
9. Balancing the Intensity
Keep in mind that the intensity of smoke flavor can be controlled by factors such as the amount of wood used and the smoking time. For milder flavor, use less wood or smoke for a shorter duration. Adjusting these variables allows you to tailor the final taste to your preference.
Hickory is considered to have a strong taste which is why a little goes a long way and why some pitmasters like to blend it with milder woods.
10. Freshness Matters
Regardless of the wood you choose, ensure it’s well-seasoned and free from any mold or contaminants. Fresh, high-quality wood guarantees the best flavor infusion for your pork butt.
The choice of wood for smoking your pork butt is a pivotal decision that can elevate your culinary creations. Understanding the nuances of different woods and experimenting with combinations will allow you to craft the perfect flavor for your smoked pork butt.
Want more specifics? Here’s an even deeper look at each of the suggested woods.
Hickory Heaven: A Classic Choice for Pork Butt Smoking
When it comes to smoking pork butt, hickory is a classic and time-tested choice. This hardwood is renowned for its strong, smoky flavor profile, making it ideal for infusing bold, savory notes into your pork. The robust aroma and deep, rich undertones it imparts create a mouthwatering result that pork lovers adore.
Flavor Profile: Hickory’s signature smokiness is assertive but well-balanced, providing a perfect complement to the rich, fatty nature of pork butt. It adds a traditional barbecue taste that’s both timeless and irresistible.
Pairing: Hickory pairs exceptionally well with pork butt. Its bold character can stand up to the meat’s richness and complements the flavors, creating a harmonious and satisfying outcome.
Intensity: Hickory produces a medium to strong smoke, which ensures a thorough flavor infusion throughout the pork butt. This consistency results in that quintessential smoky goodness that barbecue enthusiasts crave.
When you’re looking for that traditional smoky flavor to elevate your pork butt, hickory is your trusted ally. Whether you’re smoking a small batch or preparing a feast, this classic wood choice never disappoints.
Applewood’s Sweet Twist on Pork Butt Flavor
If you’re seeking a sweeter and fruitier dimension to your pork butt, applewood is the wood of choice. This hardwood offers a delightful contrast to the rich, savory nature of pork by infusing it with subtle sweetness and a touch of fruitiness.
Flavor Profile: Applewood imparts a milder, slightly sweet, and fruity flavor that gives your pork butt a unique and enticing character. It’s perfect for those who prefer a more delicate smokiness.
Pairing: Applewood’s gentle sweetness pairs wonderfully with pork butt. It complements the meat’s natural flavors without overpowering them, resulting in a harmonious, well-rounded taste.
Intensity: The smoke intensity produced by applewood is on the lighter side. It subtly infuses your pork butt with a gentle smokiness that doesn’t overwhelm the palate.
Applewood adds a touch of sophistication to your smoked pork butt, making it a favorite among those who appreciate nuanced flavors. Whether you’re a seasoned smoker or new to the craft, applewood’s sweet twist will keep your taste buds intrigued.
Mesquite Magic: Elevating Your Pork Butt Game
If you’re looking to elevate your pork butt smoking game, you can’t ignore the magic of mesquite wood. Mesquite’s bold and intense flavor is an excellent choice for those who crave a powerful smoky punch.
Flavor Profile: Mesquite wood delivers a robust, earthy, and sometimes slightly sweet flavor. It’s a great choice when you want your pork butt to have a pronounced, smoky character.
Pairing: While mesquite is often considered the king of the grill for beef, it can work wonders for pork butt as well. It’s particularly well-suited for Texan-style barbecue, where robust flavors shine.
Intensity: The smoke intensity is high, so use mesquite sparingly or consider mixing it with milder woods for a balanced result.
When it’s mesquite time, your pork butt will emerge with a bold and distinctive flavor that sets it apart. Just remember, a little mesquite goes a long way, so use it thoughtfully to achieve a mouthwatering masterpiece.
Cherrywood Delight: A Gentle Enhancement for Pork Butt
For those who prefer a more delicate, subtly fruity flavor for their pork butt, cherrywood is an excellent choice. This hardwood offers a gentle enhancement to the meat’s natural taste, creating a delightful blend of smokiness and sweetness.
Flavor Profile: Cherrywood contributes a mild, slightly sweet, and fruity flavor to your pork butt. The result is a refined smokiness that doesn’t overpower the meat but instead adds a subtle layer of complexity.
Pairing: Cherrywood’s gentle flavor makes it a versatile choice for pork butt. It complements the meat’s taste without dominating it, allowing the pork’s natural qualities to shine through.
Intensity: The smoke intensity produced by cherrywood is on the milder side, making it perfect for those who appreciate nuanced flavors.
Cherrywood offers a unique twist to your pork butt, infusing it with a hint of fruity sweetness that’s sure to impress your taste buds. Whether you’re a BBQ aficionado or a novice pitmaster, cherrywood’s gentle enhancement will elevate your pork butt smoking game.
Pecan Wood: A Southern Touch to Your Pork Butt
When you’re seeking to infuse a southern flair into your pork butt, pecan wood steps up to the plate. This wood variety, reminiscent of the American South, brings a unique and slightly nutty flavor to your meat.
Flavor Profile: Pecan wood provides a delightful mix of mild smokiness with a hint of nuttiness, giving your pork butt a distinct and enjoyable taste.
Pairing: This wood pairs beautifully with pork butt, adding an extra layer of complexity to the meat without overwhelming it. It also combines well with other fruitwoods and hardwoods for those who love experimenting with flavors.
Intensity: The smoke intensity from pecan wood is moderate, making it a versatile choice for pork butt smoking.
If you’re aiming for a distinct southern touch in your pork butt, pecan wood is a fantastic option. Its unique blend of smokiness and nutty undertones adds character to your barbecue, perfect for those looking to experience a taste of the South.
Oak Wood: Versatile and Reliable
When it comes to smoking pork butt, you can always rely on oak wood. This hardwood variety is known for its versatility and a steady, dependable performance in the smoker.
Flavor Profile: Oak wood imparts a balanced and robust smoky flavor that enhances the natural taste of pork butt without overwhelming it. It’s like the dependable workhorse of the smoking world.
Pairing: Oak wood is versatile enough to pair with various meats, and it complements pork butt perfectly. If you’re looking for an all-around wood that won’t steal the show but will enhance your cooking, oak is an ideal choice.
Intensity: The smoke intensity is medium, ensuring a consistent, well-rounded flavor in your pork butt.
From briskets to ribs and, of course, pork butt, oak wood is a reliable choice that won’t disappoint. Its even-keeled flavor profile and versatility make it an excellent option for those who want to keep things straightforward but delicious when smoking pork butt.
Best Wood Pairings: Experimenting with Pork Butt Flavors
Smoking pork butt is as much an art as it is a science, and experimenting with wood pairings can take your culinary creations to new heights. The choice of wood can significantly impact the flavor profile of your pork butt. Here are some creative wood pairings to elevate your pork butt smoking game:
- Hickory and Cherry: The bold smokiness of hickory combined with the subtle sweetness of cherry adds complexity to your pork butt. This duo is perfect for a balanced and layered flavor.
- Applewood and Pecan: Applewood’s mild, sweet undertones paired with pecan’s nuttiness create a unique profile, making your pork butt subtly sweet and delightfully rich.
- Oak and Mesquite: Combining the versatility of oak with the intense smokiness of mesquite is like a flavor explosion. It’s ideal for those who enjoy a pronounced smoky taste.
- Maple and Alder: Maple’s mild sweetness paired with alder‘s light and fruity notes makes for a delicately flavored pork butt. This combo is perfect when you want to enhance the natural pork taste without overwhelming it. Red alder is another wood to consider for smoking.
- Cherry and Apple: The fruitiness of cherry and the sweetness of applewood blend beautifully, imparting a sweet and slightly tangy essence to your pork butt.
Remember, there’s no one-size-fits-all answer when it comes to wood pairings. It’s all about your personal preference. Don’t hesitate to get creative and combine woods to achieve the precise flavor you desire. Whether you’re aiming for sweet, smoky, bold, or mild, the possibilities are endless. Enjoy the journey of experimenting and uncovering the perfect wood pairings for your pork butt.
The Final Decision: How to Select the Perfect Wood for Pork Butt
After exploring the diverse world of wood flavors and pairings for pork butt, you might be wondering how to make the perfect choice. Here’s a simple guide to help you select the ideal wood for your pork butt based on your preferences:
- Flavor Profile: Consider the flavor you want to infuse into your pork butt. If you prefer a strong, intense smokiness, go for woods like hickory or mesquite. For milder, sweeter notes, applewood, cherry, or pecan are great options.
- Experimentation: Don’t be afraid to experiment. Mix and match woods to create unique flavor profiles. It’s a journey of discovery, and you might stumble upon your signature blend.
- Personal Taste: Your personal taste plays a crucial role. Some folks adore a robust, smoky flavor, while others prefer subtler notes. Trust your palate and select wood accordingly.
- Meat Selection: The type of pork butt you’re smoking matters. If it’s a high-fat cut, you can be bolder with your wood choice. Leaner cuts may benefit from milder woods to avoid overpowering the meat.
- Cooking Method: The method of cooking also influences your choice. If you’re using a slow and low technique, you can go with stronger woods. For higher-heat, faster cooking, choose milder woods.
- Availability: Consider what’s readily available in your region. Local wood sources can be more sustainable and cost-effective.
- Storage: Think about wood storage. Some woods, like chunks, might require more space than chips. Ensure you have a suitable storage solution.
- Consistency: Once you find your preferred wood, stick with it for consistency in your dishes. This is especially important if you’re cooking for others or in a professional setting.
- Combine When Needed: Don’t hesitate to combine woods for specific occasions. Mixing woods allows you to customize the flavor according to your exact requirements.
In the end, the perfect wood for your pork butt is the one that suits your taste buds and achieves the flavor you desire. It’s all about the journey of exploration, the joy of experimentation, and the satisfaction of savoring the fruits of your labor. Enjoy your pork butt smoking adventures!
Making It Work: Preparing Wood for Pork Butt Smoking
To make your wood choice work its magic in pork butt smoking, proper preparation is key. Here’s a guide to ensure your wood is ready to impart the best flavors:
- Select High-Quality Wood: Start with high-quality wood from reputable sources. It should be free from chemicals and contaminants.
- Drying Time: If you’re using freshly cut wood, it needs to be seasoned or dried. This can take several months to a year. Properly seasoned wood should have a moisture content below 20% for efficient smoking.
- Chips, Chunks, or Logs: Choose the wood form that suits your smoker and cooking style. Chips work well for quick infusions, while chunks and logs are ideal for long, slow smoking sessions.
- Soaking (or Not): The age-old debate – to soak or not to soak wood chips? It’s largely a matter of personal preference. Soaking can create more smoke, but it also takes longer to ignite. Experiment to find what works best for you.
- Smoker Compatibility: Ensure your wood choice is compatible with your smoker type. Different smokers, like offset, pellet, or electric, may require different wood forms or sizes.
- Wood Placement: Properly place the wood in your smoker. In offset smokers, this often means adding wood to the firebox. For electric or pellet smokers, follow the manufacturer’s guidelines.
- Monitoring: Pay attention to your smoker’s temperature and the amount of smoke being produced. Adjust your wood accordingly. Too much smoke can result in a bitter taste, while too little may not provide enough flavor.
- Safety: Always prioritize safety. Store wood in a dry, cool place away from direct sunlight. Keep it away from flammable materials and open flames.
- Be Patient: Achieving the perfect balance of smoke and heat takes time. Be patient and enjoy the process. Each smoking session is a learning experience.
- Document Your Results: Keep notes about your smoking sessions. Record the type and amount of wood used, cooking times, and the resulting flavors. This will help you refine your technique.
Remember, while the type of wood you choose is crucial, the preparation and execution are equally important. With the right wood and proper preparation, you’ll be well on your way to mastering the art of pork butt smoking.
Soaking Wood Chips: Yes or No for Pork Butt?
The age-old question of whether to soak wood chips for pork butt smoking remains a subject of debate among pitmasters. Here’s a balanced view to help you decide whether to soak those wood chips:
Soaking Wood Chips (Yes):
- Extended Smoke Time: Soaking wood chips can prolong their smoking time. The water needs to evaporate before the chips start producing smoke, making them smolder more slowly.
- Milder Smoke Flavor: Soaked chips tend to create a milder and more subtle smoky flavor. This can be ideal for those who prefer a gentler smoke profile on their pork butt.
- Reduced Risk of Flare-Ups: Soaking can reduce the risk of flare-ups in charcoal grills or smokers. This can be particularly beneficial if you’re smoking a large pork butt for an extended period.
Soaking Wood Chips (No):
- Delayed Ignition: Soaked wood chips take longer to ignite. This can mean a longer wait time before you start seeing smoke, which may not be ideal if you’re trying to maintain a consistent temperature.
- Possible Uneven Smoke: The water-soaked chips might produce uneven smoke, resulting in unpredictable flavor infusion.
- Wasted Effort: Some argue that soaking is unnecessary and can be considered wasted effort. Dry chips ignite faster and still impart excellent flavor when used correctly.
The Verdict:
Ultimately, the decision to soak or not to soak wood chips for your pork butt depends on your personal preference and the equipment you’re using. If you’re after a milder, longer-lasting smoke, soaking can be beneficial.
On the other hand, if you value quicker ignition and don’t mind a slightly stronger smoke, then dry chips might be your choice.
To truly master your pork butt smoking technique, consider experimenting with both soaked and dry chips to determine which works best for your taste and equipment. The goal is to achieve that perfect balance of smoke and flavor that makes your pork butt memorable.
Unlocking Flavor: Achieving the Perfect Pork Butt Smoke Ring
The revered smoke ring on your pork butt isn’t just a visual treat; it signifies deep flavor penetration and expert smoking technique. Here’s how to achieve the perfect pork butt smoke ring:
Ingredients:
- Pork Butt: Choose a high-quality pork butt with a good fat cap. The fat interacts with the smoke, enhancing the ring.
- Wood Choice: Opt for flavorful woods like hickory, cherry, or oak. Their rich smoke will impart a robust flavor.
- Rub: Apply a flavorful rub to your pork butt. The spices and seasonings in the rub add complexity to the ring.
Technique:
- Low and Slow: Smoke your pork butt at a low, consistent temperature (225-250°F). This extended cooking time allows for deeper smoke penetration.
- Indirect Heat: Use the indirect heat method, where the meat isn’t directly over the heat source. This prevents charring and allows for more even smoke distribution.
- Water Pan: Place a water pan in your smoker. It helps stabilize temperature and keeps the air moist, enhancing the smoke ring.
- Don’t Peek: Avoid frequently opening the smoker. Every time you lift the lid, you release precious smoke.
Achieving the Smoke Ring:
- Nitric Oxide Reaction: The smoke ring forms due to a reaction between the nitrogen dioxide in wood smoke and the myoglobin in the meat. Myoglobin is a protein responsible for the meat’s pink color.
- Time and Patience: Achieving a smoke ring can take time. It typically forms within the first few hours of smoking, so be patient.
- Meat Quality: High-quality, fresh meat often produces a more pronounced smoke ring.
- Slicing Technique: Slice your pork butt against the grain to emphasize the pink ring. This provides a beautiful contrast with the interior meat.
- Smoke Density: A thick, consistent smoke is essential. Make sure your smoker produces ample smoke throughout the cooking process.
Measuring Success:
While the smoke ring is often seen as a mark of a successful smoking endeavor, remember that its absence doesn’t indicate flavorless meat. The absence of a smoke ring might mean that the meat absorbed all the smoke early in the cooking process.
In the end, a perfect smoke ring is a visual treat, but it’s the flavor and texture that truly matter. Keep experimenting and fine-tuning your smoking process, and you’ll soon master the art of achieving the coveted pork butt smoke ring.
Consistency Matters: Tips for Maintaining Smoke in Pork Butt
Achieving that mouthwatering smoky flavor in your pork butt depends on maintaining a steady stream of smoke throughout the cooking process. Here are essential tips for ensuring consistency:
Properly Seasoned Wood:
Dryness is Key: Ensure your smoking wood is properly seasoned. Well-seasoned wood has lower moisture content, leading to cleaner combustion and a steady release of flavorful smoke.
Avoid Green Wood: Green or unseasoned wood contains too much moisture, leading to inconsistent and often bitter smoke. Stick with seasoned wood for reliable results.
Smoking Woods:
Choose Wisely: Opt for woods that are known for steady, flavorful smoke production, such as hickory, oak, cherry, or applewood. These woods offer a consistent and pleasant smokiness.
Controlling Temperature:
Steady Heat: Maintain a consistent cooking temperature in your smoker. Fluctuations can affect the combustion of wood and, consequently, the smoke production.
Airflow: Properly manage the airflow in your smoker. Too much air can lead to hotter but less flavorful combustion, while too little air might smolder the wood, resulting in weak smoke.
Fuel Placement:
Wood Placement: Arrange your smoking wood around the heat source, ensuring they smolder and release smoke steadily. Don’t overcrowd the firebox or wood tray; maintain proper spacing.
Monitoring:
Use a Thermometer: Invest in a smoker thermometer to keep track of the temperature inside the smoker. Many modern smokers have built-in thermometers for this purpose.
Check the Wood: Periodically inspect your wood chips or chunks to ensure they are still producing smoke. Swap them out when they burn down.
Smoke Generator:
Consider a Smoke Generator: Some smokers come with smoke generators or attachments. These can provide a consistent source of smoke, making your job easier.
Avoiding Flare-Ups:
Fat Management: As the fat from the pork butt drips into the fire, it can cause flare-ups. While this can add a delightful smoky flavor, it can also lead to temperature spikes. Manage fat flare-ups to maintain steady heat.
Minimize Lid Opening:
Limit Peeks: Every time you open the smoker’s lid, you release precious heat and smoke. Keep the lid closed as much as possible and only open it when necessary.
Advanced Smoking Techniques:
Smoke Box or Tube: Consider using a smoke box or tube. These are specifically designed for generating steady smoke and can be placed in your smoker.
Practice and Patience:
Learn Your Smoker: Every smoker behaves differently. To achieve perfect consistency, you need to learn your smoker’s unique quirks and behavior through practice.
Maintaining consistent smoke in your pork butt is key to infusing that delicious smoky flavor throughout. With these tips and a bit of practice, you’ll master the art of achieving a reliable, mouthwatering smokiness every time you smoke a pork butt.
Top Tips: Smoking Pork Butt with Different Wood Varieties
Smoking pork butt is all about infusing rich, smoky flavors into the meat. The type of wood you choose plays a significant role in the final taste. Here are top tips for smoking pork butt with different wood varieties:
1. Hickory, the Classic Choice:
- Balanced Boldness: Hickory wood provides a classic smoky flavor with a bold, but not overpowering, intensity. It pairs exceptionally well with pork butt, creating a timeless barbecue taste.
- Tip: Use hickory for traditional Southern-style pulled pork. Combine it with a sweet barbecue sauce for a mouthwatering experience.
2. Applewood’s Sweet Twist:
- Fruity Fragrance: Applewood infuses a sweet, fruity aroma into the pork butt. It complements the meat’s natural sweetness, enhancing the overall taste.
- Tip: Perfect for a unique, sweet-smoky flavor. Ideal for those who prefer a milder smokiness.
3. Mesquite Magic:
- Intense Flavor: Mesquite is known for its intense, bold smokiness. It’s not for the faint of heart but can create a robust, Southwestern-style pork butt.
- Tip: Use mesquite sparingly, as its strong flavor can easily dominate. Ideal for those who love a bold and spicy kick.
4. Cherrywood Delight:
- Delicate Enhancement: Cherrywood offers a mild, slightly sweet smoke. It’s excellent for adding a touch of fruity delicacy to your pork butt.
- Tip: Cherrywood pairs wonderfully with pork butt. It’s a great choice when you want a hint of fruitiness without overwhelming the meat.
5. Pecan Wood, a Southern Touch:
- Mild and Nutty: Pecan wood imparts a gentle, nutty flavor, contributing to a balanced smokiness that enhances the pork butt’s taste.
- Tip: Pecan wood is an excellent choice for a well-rounded flavor. It pairs beautifully with most pork rubs and seasonings.
6. Oak Wood: Versatile and Reliable:
- Steady and Strong: Oakwood provides a dependable and robust smoke flavor. It doesn’t overpower but complements the pork butt nicely.
- Tip: Oakwood is versatile and a safe choice when you want a consistent smoky taste without extreme sweetness or intensity.
7. Experimenting with Combinations:
- Blend for Complexity: Don’t be afraid to experiment by mixing different wood varieties. Combining oak with fruitwoods or adding a touch of hickory to milder woods can yield complex, layered flavors.
- Tip: Experimentation can lead to unique flavor profiles. Keep a log of your combinations to recreate your best results.
Final Thoughts
Hickory, apple, mesquite, cherry, pecan, and oak woods are excellent choices for smoking pork butt due to their unique flavor profiles and suitability for slow-cooking.
Hickory adds a classic smoky taste, while apple provides a sweet and fruity note. Mesquite offers an intense, bold flavor, and cherry brings a gentle enhancement. Pecan wood, with its Southern touch, imparts a delightful taste, and oak, known for its versatility, balances the flavors. These woods enhance the pork butt’s taste, creating a delicious and rich smoky experience that BBQ enthusiasts love.
Remember…
“Pork butt” and “pork shoulder” are terms often used interchangeably, but there is a subtle difference:
- Pork Butt (Boston Butt): This cut comes from the thicker, marbled part of the upper shoulder. It is well-suited for slow cooking and smoking, making it a favorite for pulled pork.
- Pork Shoulder: The pork shoulder includes both the upper part (the pork butt) and the lower part (the picnic shoulder). The upper portion is typically what’s sold as pork butt, while the lower part (picnic shoulder) is slightly less fatty.
In practice, both are great for smoking and slow-cooking, so you can use either for your recipes. Just be aware that when you buy “pork butt,” you’re getting the upper part of the shoulder.
And in case you’re wondering where the word “butt” comes from, it refers to the old name of the barrel that used to hold the cut of meat for storage.