{"id":1951,"date":"2026-10-27T16:53:00","date_gmt":"2026-10-27T16:53:00","guid":{"rendered":"https:\/\/grillgusto.com\/?p=1951"},"modified":"2026-10-25T20:43:07","modified_gmt":"2026-10-25T20:43:07","slug":"how-to-smoke-pork-butt","status":"publish","type":"post","link":"https:\/\/grillgusto.com\/?p=1951","title":{"rendered":"How to Smoke Pork Butt: A Step-by-Step Guide for Tender, Flavorful Results"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Smoking pork butt involves low and slow cooking over indirect heat using wood smoke to break down the tough connective tissues and render the meat tender and flavorful. By maintaining a steady temperature around 225-250\u00b0F and using the right wood chips, you can achieve moist, melt-in-your-mouth pulled pork that\u2019s perfect for sandwiches or main dishes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This cooking method matters because pork butt is a tougher cut with abundant marbling that benefits from prolonged smoking. The smoke infuses complex flavors while the slow cooking tenderizes the meat, making it an economical yet delicious choice for barbecue lovers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this article, we&#039;ll cover everything from prepping your pork butt, selecting the ideal smoker setup and wood to use, temperature management, cooking times, and finishing techniques to master how to smoke pork butt like a pro.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Preparing the Pork Butt for Smoking<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img title=\"How to Smoke Pork Butt: A Step-by-Step Guide for Tender, Flavorful Results 1\" fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960975.png\" alt=\"Preparing the Pork Butt for Smoking\" class=\"wp-image-1952\" srcset=\"https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960975.png 1024w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960975-300x300.png 300w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960975-150x150.png 150w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960975-768x768.png 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Trimming and Cleaning the Meat<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Before smoking, trim excess fat from the pork butt but leave a thin fat cap to baste the meat during cooking. Remove any silver skin or tough membranes to improve texture. Pat the meat dry with paper towels to help the rub adhere better.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cleaning the meat of any loose bits and ensuring a consistent shape allows for more even cooking, preventing any undercooked or dry spots in the final product.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Leave about 1\/4 inch fat cap<\/li><li>Remove silver skin and connective tissue<\/li><li>Dry thoroughly with paper towels<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Applying the Dry Rub<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A good dry rub enhances flavor and helps form a flavorful bark during smoking. Use a mixture of salt, black pepper, paprika, garlic powder, onion powder, and brown sugar for a balanced profile.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Apply the rub generously, massaging it into the meat evenly to penetrate the surface. For best results, let the rubbed pork butt rest in the refrigerator for several hours or overnight to allow the seasoning to develop.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Use a balanced mix of salt, pepper, and spices<\/li><li>Massage rub evenly over entire meat surface<\/li><li>Refrigerate wrapped for 4-12 hours before smoking<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Choosing the Right Smoker and Wood<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img title=\"How to Smoke Pork Butt: A Step-by-Step Guide for Tender, Flavorful Results 2\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960978.png\" alt=\"Choosing the Right Smoker and Wood\" class=\"wp-image-1953\" srcset=\"https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960978.png 1024w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960978-300x300.png 300w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960978-150x150.png 150w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960978-768x768.png 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Smoking Equipment Options<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Popular smokers for pork butt include offset smokers, pellet smokers, and charcoal smokers. Each offers different levels of temperature control and smoke intensity. Pellet smokers provide convenience with consistent heat, while offset smokers offer traditional smoke flavor but require more attention.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The type of smoker you pick influences your smoking experience and final flavor, so consider your comfort level with temperature management and desired smoky intensity.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Offset smokers for traditional smoky flavor<\/li><li>Pellet smokers for consistent temperature<\/li><li>Charcoal smokers for versatile smoke control<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For more on this, see our related guide: <a href=\"https:\/\/grillgusto.com\/?p=444\">How to Grill Pork Chops: Expert Tips for Tender, Juicy Results<\/a>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Best Wood for Smoking Pork Butt<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Hickory, oak, and pecan are excellent choices for smoking pork butt due to their medium to strong smoke flavor that complements the meat\u2019s richness without overpowering it. Fruity woods like apple and cherry add a sweeter, milder smoke flavor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Choosing the best wood for smoking pork butt depends on your flavor preference; mixing hardwoods can create a balanced smoke profile that enhances tenderness and aroma.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Hickory for robust smoky taste<\/li><li>Apple or cherry for mild, sweet notes<\/li><li>Oak for steady, versatile smoke<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Managing the Smoking Process<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img title=\"How to Smoke Pork Butt: A Step-by-Step Guide for Tender, Flavorful Results 3\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960980.png\" alt=\"Managing the Smoking Process\" class=\"wp-image-1954\" srcset=\"https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960980.png 1024w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960980-300x300.png 300w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960980-150x150.png 150w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960980-768x768.png 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Maintaining Consistent Temperature<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Keep your smoker between 225\u00b0F and 250\u00b0F for the best results. This temperature range allows collagen in the meat to break down correctly, rendering fat and keeping the pork moist.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Use a reliable digital or wireless thermometer to monitor both smoker and meat temperature. Adjust your fuel source and airflow to maintain steady heat, avoiding temperature fluctuations that dry out the meat.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Use smoker vents to control airflow<\/li><li>Add fuel in small amounts if temperature drops<\/li><li>Avoid opening smoker frequently<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Knowing When Your Pork Butt is Done<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pork butt is typically ready when it reaches an internal temperature of 195-205\u00b0F, making it tender enough to pull apart easily. Lower temperatures result in tougher meat that isn&#039;t fully broken down.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Measure temperature in the thickest part of the meat, avoiding bone or fat pockets. Once reached, let the meat rest before pulling to allow juices to redistribute.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Target 195-205\u00b0F internal temperature<\/li><li>Check with an instant-read probe thermometer<\/li><li>Rest meat for at least 30 minutes after cooking<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Finishing Techniques and Serving Suggestions<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img title=\"How to Smoke Pork Butt: A Step-by-Step Guide for Tender, Flavorful Results 4\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960983.png\" alt=\"Finishing Techniques and Serving Suggestions\" class=\"wp-image-1955\" srcset=\"https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960983.png 1024w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960983-300x300.png 300w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960983-150x150.png 150w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960983-768x768.png 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Resting and Pulling the Pork Butt<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Resting is essential to keep pork butt juicy. Wrap it loosely in foil and let it sit for 30-60 minutes. This step allows the muscle fibers to reabsorb moisture.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Use meat claws or two forks to shred the pork gently, separating the bark from the tender inner meat. The pulled pork is now ready to be dressed with your favorite barbecue sauce or seasoning.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Wrap pork in foil or butcher paper to rest<\/li><li>Pull apart using forks or shredding claws<\/li><li>Preserve crispy bark for texture contrast<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For more on this, see our related guide: <a href=\"https:\/\/grillgusto.com\/?p=496\">How to Grill Potatoes Perfectly Every Time: Techniques and Tips<\/a>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Serving Ideas<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pulled pork is versatile\u2014use it in sandwiches, tacos, nachos, or as a main protein with classic sides like coleslaw, baked beans, or cornbread. You can dress the meat with mustard-based, vinegar-based, or sweet barbecue sauces depending on regional preferences.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Offering a variety of sauces and side dishes lets guests customize their meal, highlighting the smoky pork\u2019s complex flavor.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Classic pulled pork sandwiches with coleslaw<\/li><li>Pork tacos with fresh salsa and avocado<\/li><li>Barbecue plates with baked beans and cornbread<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Troubleshooting Common Issues in Smoking Pork Butt<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img title=\"How to Smoke Pork Butt: A Step-by-Step Guide for Tender, Flavorful Results 5\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960986.png\" alt=\"Troubleshooting Common Issues in Smoking Pork Butt\" class=\"wp-image-1956\" srcset=\"https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960986.png 1024w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960986-300x300.png 300w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960986-150x150.png 150w, https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960986-768x768.png 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Handling Temperature Fluctuations<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Temperature swings can dry out pork or result in uneven cooking. If you notice drops below 225\u00b0F, add small amounts of fuel and adjust vents to boost heat gently without causing flare-ups.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avoid opening the smoker frequently as it lets heat and smoke escape, causing instability. Investing in a good thermostat or controller can reduce fluctuations significantly.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Keep vents partially open for airflow<\/li><li>Add charcoal or wood chunks gradually<\/li><li>Use digital controller for fuel management<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For more detailed background on pork butt as a cut of meat, you can visit the Wikipedia article on Pork Butt. <a href=\"https:\/\/en.wikipedia.org\/wiki\/Pork_butt\" target=\"_blank\" rel=\"noopener\">Wikipedia article on Pork Butt<\/a>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Improving Bark Formation<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A pale or soft bark can result from excess moisture or insufficient seasoning. Pat the pork dry before applying rub, and consider spraying it with apple cider vinegar during cooking to enhance bark texture.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ensure your smoker produces clean, thin smoke rather than thick, acrid smoke, which can impart bitter flavors affecting bark quality.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Dry the meat thoroughly before rubbing<\/li><li>Spritz with vinegar solution during smoking<\/li><li>Use well-seasoned wood and avoid thick smoke<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Smoking Wood Types for Pork Butt Category Comparison<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This table compares popular wood types for smoking pork butt based on flavor profile, burn time, and compatibility with pork.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Wood Type<\/th><th>Flavor Strength<\/th><th>Burn Time (minutes)<\/th><th>Best Use Case<\/th><\/tr><\/thead><tbody><tr><td>Hickory<\/td><td>Strong, robust smoky flavor<\/td><td>90-120<\/td><td>Traditional smoky barbecue<\/td><\/tr><tr><td>Apple<\/td><td>Mild, sweet and fruity<\/td><td>60-90<\/td><td>Gentle smoke for subtler flavor<\/td><\/tr><tr><td>Oak<\/td><td>Medium, versatile smoke<\/td><td>120-150<\/td><td>Long smokes with steady flavor<\/td><\/tr><tr><td>Pecan<\/td><td>Mild to medium nutty flavor<\/td><td>90-120<\/td><td>Balanced flavor, blends well with spices<\/td><\/tr><tr><td>Cherry<\/td><td>Sweet, fruity, light smoke<\/td><td>60-90<\/td><td>Adds color and mild smoke to pork<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently Asked Questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">How long does it typically take to smoke a pork butt?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Smoking a pork butt usually takes about 1.5 to 2 hours per pound at 225-250\u00b0F, so a 6-pound butt might need 9-12 hours. Always use a thermometer to check doneness rather than relying on time alone.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I wrap pork butt during smoking?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, wrapping pork butt in foil or butcher paper about halfway through cooking can speed up the process and retain moisture, but it may soften the bark slightly compared to bare smoking.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What internal temperature should pork butt reach to be fully cooked?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pork butt should reach an internal temperature between 195\u00b0F and 205\u00b0F for tender, pull-apart meat. Temperatures lower than 195\u00b0F can result in tough texture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Do I need to inject pork butt before smoking?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Injecting pork butt with a seasoned liquid can add moisture and flavor internally, but it\u2019s optional. A well-applied dry rub and low-and-slow smoking usually yield excellent results without injection.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How do I keep my pork butt moist during a long smoke?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Maintaining steady temperatures, leaving some fat cap intact, and optionally spritzing the meat with apple cider vinegar or juice every hour help keep pork butt moist while smoking.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Key Takeaways<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Maintain smoker temperature between 225-250\u00b0F for tender pork butt<\/li><li>Use hardwoods like hickory or apple for balanced smoke flavor<\/li><li>Cook pork butt to 195-205\u00b0F internal temperature for pull-apart texture<\/li><li>Rest meat before pulling to preserve juiciness and flavor<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Conclusion<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Smoking pork butt is a rewarding process that transforms a tough cut into a tender, flavorful centerpiece. The key to success lies in understanding how the low-and-slow method breaks down connective tissue within the meat, combined with the complexity wood smoke contributes. Monitoring both smoker and meat temperatures rather than guessing times ensures perfectly cooked pork butt every time. With patience and care, you can achieve mouthwatering barbecue that stands out.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Depending on your setup, choose a smoker type that fits your comfort level, whether it\u2019s a traditional offset smoker for rich smoke intensity or a pellet smoker for convenience and temperature control. Hickory and oak are reliable wood choices for classic smoky goodness, while apple and cherry woods add mild sweetness to the profile. Wrapping in foil halfway through can help speed cooking for larger pieces, but keeping some bark intact keeps texture interesting. Mixing your smoking approach allows customization to your taste and schedule.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Your next step is picking a well-marbled pork butt, seasoning it with a flavorful dry rub, and selecting your wood. Prepare your smoker early to stabilize temperature and remember to use a good thermometer to track progress. Rest your meat after smoking and enjoy it pulled, sauced, or with your favorite sides. Smoking pork butt well is as much about patience and practice as it is about equipment, but the delicious results are well worth the effort.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Learn how to smoke pork butt perfectly with our detailed guide for tender, juicy meat and rich smoky flavor. Great for beginners and grill pros alike.<\/p>\n","protected":false},"author":1,"featured_media":1952,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thinkrank_schema_form_data":"","_thinkrank_selected_schema_type":"","_thinkrank_additional_schemas":"","_thinkrank_canonical_url":"","_thinkrank_og_title":"","_thinkrank_og_description":"","_thinkrank_og_image":"","_thinkrank_twitter_title":"","_thinkrank_twitter_description":"","_thinkrank_twitter_image":"","_thinkrank_imported_from":"","_thinkrank_focus_keywords":[],"_thinkrank_focus_keyword":"","_thinkrank_robots_meta_enabled":0,"_thinkrank_robots_meta":"","_thinkrank_advanced_robots_meta":"","_thinkrank_exclude_from_search":0,"_thinkrank_exclude_from_archives":0,"_thinkrank_primary_category":0,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":["post-1951","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-smokers"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/grillgusto.com\/wp-content\/uploads\/2026\/10\/ai-article-image-1792960975.png","_links":{"self":[{"href":"https:\/\/grillgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/1951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grillgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grillgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grillgusto.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grillgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1951"}],"version-history":[{"count":2,"href":"https:\/\/grillgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/1951\/revisions"}],"predecessor-version":[{"id":1958,"href":"https:\/\/grillgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/1951\/revisions\/1958"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grillgusto.com\/index.php?rest_route=\/wp\/v2\/media\/1952"}],"wp:attachment":[{"href":"https:\/\/grillgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1951"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grillgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1951"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grillgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}