Whole Oak-Smoked Pork Butt
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThe Whole Oak-Smoked Pork Butt from Salt + Smoke is a bone-in cut brined and coated in mustard and seasoning for fall-apart tender texture. This St. Louis staple is slow-smoked over post oak using a chef-driven philosophy that emphasizes patience and precision to deliver a rich, flavorful barbecue experience.
This package serves 10-12 people and includes one whole pork butt (approx. 5-8 lbs.)
- Items ships fully smoked and frozen with dry ice, may evaporate in transit.
- Do not remove dry ice with bare hands.
- Upon arrival, store in the freezer.
- Items may be stored in the refrigerator for 3-4 days once thawed, or in the freezer for 3-6 months.
- Once ready to cook, thaw meat in the refrigerator overnight.
To Serve
- If frozen, defrost overnight in the vacuum-sealed package.
- Preheat the oven to 250° to 350° F. Note: lower temperature takes longer but is less temperamental; higher temperature is faster but may dry out the product.
- Remove meat from the sealed package and fully wrap in foil.
- Place the wrapped meat on a sheet tray or baking dish. Optional: add 6 oz. of water or broth to aid in hydration.
- Heat covered until internal temperature reaches 165° F. Optional: if saucing, add sauce after reaching 160° F, then glaze under broiler or on grill/smoker.
- Remove meat, serve & enjoy!
- Pork – Oak Smoked Pork Butt, Kosher Salt, Mustard (Distilled Vinegar, Water, #1 Grade Mustard Seed, Salt, Turmeric, Paprika, Spice, Natural Flavor, Garlic Powder), Garlic Powder, Onion Powder, Spices
St. Louis’ Hottest BBQ Destination
St. Louis’ Hottest BBQ Destination
Salt + Smoke in St. Louis, Missouri is celebrated for its 16-hour slow-smoked brisket, crafted with a classic “low and slow” barbecue philosophy and post oak smoke. Founded in 2014 by Tom Schmidt and pitmaster Haley Riley, the restaurant quickly earned a reputation as a modern St. Louis barbecue powerhouse, combining traditional pit-smoking techniques with chef-driven precision. What began as a single smokehouse has grown into a local favorite across the Gateway City, known for its signature yellow awnings and deeply flavorful barbecue.
While honoring St. Louis barbecue traditions, Salt + Smoke also brings creativity to the table with inventive dishes like Burnt End Toasted Ravioli, a bold twist on a regional classic. Their tender, smoky brisket and signature barbecue flavors are shipped nationwide on Goldbelly.
