Smoked pork butt is the star of any barbecue. Whether you want tender pulled pork sandwiches or juicy chunks with crispy bark, the key is knowing how long to smoke a pork butt. The time depends on weight, cooking temperature, and finishing technique. This guide covers everything you need, from smoking times per pound to internal temperature goals.
What is Pork Butt
Despite the name, pork butt does not come from the rear of the pig. It comes from the upper part of the shoulder. It is also called Boston butt. It contains a good amount of fat and connective tissue, which makes it ideal for low and slow cooking.
Many people confuse pork butt with pork shoulder. Pork shoulder sits lower on the foreleg and is a bit leaner. Both cuts work for smoking, but pork butt is more forgiving and gives you better juicy tender pulled pork.
Average Smoking Time
The most common question is: how long does it take to smoke a pork butt?
The general rule is:
◉ At 225°F, expect 1.5 to 2 hours per pound.
◉ At 250°F, expect 1 to 1.5 hours per pound.
For example:
◉ A 6 lb pork butt takes 9 to 12 hours at 225°F.
◉ A 10 lb pork butt takes 12 to 15 hours at 225°F.
This is an estimate. Always cook by internal temperature of pork butt, not by time alone.
Pork Butt Smoking Time and Temp Chart
Here is a quick chart to guide you:
| Weight | 225°F | 250°F |
|---|---|---|
| 5 lbs | 8–10 hrs | 6–8 hrs |
| 6 lbs | 9–12 hrs | 7–9 hrs |
| 8 lbs | 12–16 hrs | 9–12 hrs |
| 10 lbs | 14–20 hrs | 10–15 hrs |
This pork butt smoking time and temp chart is only a guideline. Use a meat probe thermometer for accuracy.
Best Temperature to Smoke Pork Butt
The two most popular settings are:
◉ 225°F for maximum smoke flavor and bark formation.
◉ 250°F for a faster cook with similar results.
Some pitmasters smoke at 275°F to save time, but beginners should stay lower. Low and slow cooking helps break down collagen and fat gradually, which produces tender meat and rich smoke flavor.
Internal Temperature of Pork Butt
The most important factor is finishing temperature. For pulled pork, smoke until the pork butt reaches an internal temperature of 195–205°F. At this range, the connective tissue melts, and the meat shreds easily.
Tips:
◉ Insert the thermometer into the thickest part, avoiding the bone.
◉ Aim for 203°F for perfect pulled pork texture.
◉ Always rest the meat after smoking.
The Stall
During smoking, the meat temperature rises steadily until it hits a plateau around 150–170°F. This is called the stall temperature pork butt. At this point, evaporation cools the surface, slowing down the cooking process. The stall can last several hours.
To manage the stall:
◉ Leave it alone and wait. Patience gives a deeper bark.
◉ Wrap the pork butt in foil or butcher paper, known as the Texas Crutch, to push it through faster.
Wrapping Options
Many pitmasters wrap pork butt once it reaches 160–170°F. This traps moisture and speeds up the cooking process.
◉ Foil holds in more steam, making the pork butt softer.
◉ Butcher paper breathes more, keeping the bark crisp while still helping past the stall.
Some prefer no wrap at all for maximum bark formation on pork butt. The choice depends on your texture preference.
Smoking Pork Butt for Pulled Pork
When smoking pork butt for pulled pork, the target is tenderness. Once the internal temperature reaches around 203°F, remove it and rest for at least one hour. Resting allows juices to redistribute. Wrap the meat in foil and place it in a cooler with towels to keep it warm. This also makes shredding easier.
Smoking Wood Types
Wood choice impacts flavor. Popular options:
◉ Hickory for a strong traditional BBQ flavor.
◉ Apple for a mild, sweet smoke.
◉ Cherry for a deeper color and balanced flavor.
◉ Mesquite for bold, earthy smoke (best in small amounts).
Mixing fruit woods with hickory gives a balanced taste. Use wood chips, chunks, or pellets depending on your bbq smoker setup.
Fat Cap Up or Down
Pitmasters debate whether to cook with the fat cap up or down.
◉ Fat cap up lets fat drip down, basting the meat.
◉ Fat cap down protects the meat from direct heat.
Both methods work. On pellet grills, fat cap down often works better to shield against rising heat.
Pork Butt Bone-In vs Boneless
Both versions smoke well.
◉ Bone-in provides more flavor and is easier to shred when done. The bone slides out cleanly.
◉ Boneless smokes faster but needs tying or netting to hold shape.
Pork Butt Rub and Marinade
A good pork butt rub recipe helps form a flavorful bark. Common ingredients include salt, black pepper, paprika, garlic powder, onion powder, and sugar. Some use a marinade or brine for added moisture, especially for overnight smoking.
BBQ Smoker Setup
The smoker setup depends on your equipment.
◉ Pellet grill pork butt smoking is beginner-friendly with stable temperatures.
◉ Charcoal smoker pork butt gives a more authentic flavor but needs more management.
◉ Electric smokers offer convenience but less smoke flavor.
Whatever smoker you use, maintain steady heat and consistent airflow.
Pork Butt Cooking Time Smoker
Cooking time varies by smoker type. A pellet grill at 225°F often takes longer than a charcoal smoker at 250°F. Use a pork butt smoke time calculator to plan your cook, but always adjust based on temperature readings.
Rest Time After Smoking
After removing the pork butt, let it rest. Minimum rest time is 30 minutes, but 1 to 2 hours is ideal. Wrap in foil and place in a cooler if you need to hold it longer. This step prevents juices from running out when shredded.
Smoke Ring Formation
The pink layer under the bark is the smoke ring formation. It happens when nitric oxide from the smoke reacts with myoglobin in the meat. It is a sign of proper smoking but does not affect flavor.
Smoking Pork Overnight
Large pork butts often take more than 12 hours. Many pitmasters start smoking at night. To do this safely:
◉ Use a reliable smoker with stable temperature control.
◉ Monitor using a Wi-Fi enabled thermometer.
◉ Avoid overloading the firebox.
Overnight smoking helps you serve pulled pork fresh for lunch or dinner the next day.
Pork Butt Smoking Guide for Beginners
◉ Choose a pork butt between 6 and 10 lbs.
◉ Trim excess fat, but leave a thin layer.
◉ Apply rub evenly.
◉ Preheat smoker to 225–250°F.
◉ Place pork butt fat side up or down depending on smoker type.
◉ Smoke until the stall, then decide whether to wrap.
◉ Cook to 195–205°F internal temperature.
◉ Rest, then shred for pulled pork.
Key Takeaways
◉ How long to smoke pork butt at 225: 1.5–2 hours per pound.
◉ How long to smoke pork butt at 250: 1–1.5 hours per pound.
◉ Always cook to internal temperature, not time.
◉ Best finishing temperature: 203°F.
◉ Rest before shredding for the best results.
FAQs
Q: How long to smoke a 10 lb pork butt at 225°F?
A: Expect 14 to 20 hours, depending on stall length and wrapping.
Q: What is the finishing temp for pulled pork?
A: Aim for 195–205°F internal temperature.
Q: Can I cook pork butt faster?
A: Raising the smoker to 275°F shortens cooking time, but may affect texture.
Q: Should I wrap pork butt?
A: Wrapping helps push through the stall, but unwrapped gives a stronger bark.
Q: How do I keep pork butt juicy?
A: Use low and slow cooking, monitor internal temperature, and rest properly.
Final Word
Smoking pork butt takes patience, but the results are worth it. Plan your time using weight and smoker temperature, but rely on internal temperature for accuracy. Manage the stall, choose the right wood, and rest the meat before pulling. With this pork butt smoking guide, you know exactly how long to smoke a pork butt and how to achieve perfect pulled pork every time.