How Long To Smoke A Pork Butt? (Fully Explained)

Are you ready to take your BBQ game to the next level?

Smoking a pork butt is a delicious and satisfying way to impress your friends and family with your culinary skills. But how long does it take to smoke a pork butt?

With so many conflicting opinions out there, it can be hard to know where to start. Fear not, we’ve got you covered.

In this article, we’ll break down everything you need to know about smoking a pork butt, including cook times, temperatures, and tips for achieving the perfect pulled pork.

So grab your smoker and let’s get started!

How Long To Smoke A Pork Butt?

The answer to this question depends on a few factors, including the size of your pork butt, the consistency of your smoker, and even the outside temperature. However, as a general rule of thumb, you can plan for about 1 1/2 to 2 hours of cook time per pound of pork when smoking at 225°F.

For example, an 8-pound pork shoulder will take about 16 hours from start to finish. However, every cut of meat is different, so it’s important to plan ahead for variations in cook time. Some 8-pound smoked pork butts may finish in 12 hours, while some 10-pound smoked pork butts may take up to 20 hours to finish.

It’s best to give yourself plenty of time and start early. You can always keep your pork warm in a cooler until you’re ready to “pull”. Additionally, be sure to factor in about an hour of rest time before pulling the pork.

Choosing The Right Pork Butt

When choosing a pork butt to smoke, it’s important to consider the size and quality of the meat. As mentioned above, most pork butts weigh around 7-8 pounds, but they can vary in size. It’s best to choose a pork butt that is well-marbled with fat, as this will help keep the meat moist and tender during the long smoking process.

If possible, choose a pork butt that has the bone-in. This will add flavor and help keep the meat from drying out. When selecting a pork butt, look for one with a good balance of fat and meat. Too much fat can lead to a greasy finished product, while too little fat can result in dry and tough meat.

It’s also important to consider the quality of the meat. Look for a pork butt that is fresh and has not been previously frozen. Frozen meat can become dry and lose flavor during the smoking process.

Preparing The Pork Butt For Smoking

Before you start smoking your pork butt, it’s important to properly prepare it. Begin by trimming any excess fat from the meat, leaving about 1/4 inch of fat on the surface. This will help to keep the meat moist during the smoking process.

Next, season the pork butt with your preferred rub or seasoning. A sweet and slightly spicy rub is recommended, as it helps to create a flavorful bark on the outside of the meat. Be sure to coat the entire surface of the meat with the rub, ensuring that it is evenly distributed.

Once seasoned, allow the pork butt to sit at room temperature for about 30 minutes before placing it on the smoker. This will help to ensure that the meat cooks evenly.

When ready to smoke, preheat your smoker to 225°F for indirect smoking. Hickory or apple wood are both great options for smoking pork. Place the pork butt on the smoker, fat side up, in the middle of the grate away from direct heat. This allows for even cooking and ensures that the fat will melt and baste the meat as it cooks.

It’s important to monitor the internal temperature of the pork butt throughout the smoking process. Use a meat thermometer to check that it reaches an internal temperature of at least 195°F before removing it from the smoker. This can take anywhere from 12-20 hours depending on the size and consistency of your pork butt and smoker.

Once finished, remove the pork butt from the smoker and wrap it tightly in foil. Allow it to rest for at least an hour before shredding and serving. With these tips, you can prepare and smoke a delicious pork butt that is sure to impress your guests!

Setting Up The Smoker And Controlling Temperature

Before getting started, make sure your smoker is clean and has enough fuel to last the duration of the cook. You can use wood chips, chunks, or pellets, depending on your smoker’s design. Preheat your smoker to 225°F for indirect smoking.

To help control the temperature of your smoker, you can add a baking dish filled with water on the grate on one side of the smoker. This will help regulate the temperature and keep it consistent throughout the cooking process.

Once your smoker is preheated and ready to go, it’s time to prep your pork shoulder. Remove it from the packaging and trim any excess fat or silver skin. Make diagonal cuts in a diamond pattern diagonally across the meat about 1/2 inch deep and 1 inch apart. Slather the entire pork shoulder with mustard or mayonnaise to help the rub adhere to the meat. Liberally season the pork with BBQ rub on all sides.

Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots. Close the lid and smoke the pork until it reaches an internal temperature of at least 195°F. Insert a temperature probe into the thickest part of the meat, taking care to not touch any bone. The temperature probe will remain in the meat for the entire cook, so be sure and find a location that will take an accurate reading.

Maintain a consistent temperature of 250-275°F during the first several hours of smoking. Smoke for approximately 4 hours, spritzing with a spray bottle filled with apple juice and apple cider vinegar every hour. Check the internal temperature of the pork shoulder using a meat thermometer. By this time, the pork should be at LEAST 145°F.

Completely spritz the pork shoulder one more time and carefully wrap it in aluminum foil or peach paper. Place pork back into smoker and lower temperature to 225°F. Smoke pork about another 4 hours, but do not spritz during this stage of cooking. Check the internal temperature of the pork shoulder using a meat thermometer. You’re looking for your pork shoulder to be about 200°F.

Once your pork butt has reached an internal temperature of at least 195°F, prepare to wrap it by placing 4 large sheets of heavy-duty aluminum foil in an overlapping X pattern on a large baking sheet. If necessary, spread and orient the foil so it will be spread wide enough to generously wrap the pork shoulder snugly and without allowing liquids to escape.

When wrapping your pork shoulder, add any remaining spritzing liquid before tightly sealing it shut. Place it back onto the center of the smoker, then increase the heat to 300°F and continue to cook until it reaches an internal temperature of 204°F.

It’s common for the internal temperature of a pork shoulder to stall or stop climbing for a while between 165°F–170°F. Although frustrating, this is a completely normal part of the process. The stall can last as long as a few hours so do not get discouraged if the temperature does not seem to increase for some time.

Once your pork butt has reached an internal temperature of at least 195°F and has been wrapped in foil or peach paper, you can expect it to take another 4-6 hours to finish cooking depending on its size.

By following these steps for setting up your smoker and controlling temperature during smoking, you can ensure that your smoked pork butt turns out perfectly every time!

The Smoking Process: Time And Technique

When it comes to smoking a pork butt, there are a few phases to consider. First, you’ll want to smoke the meat at a target temperature of 250°F for the first 3-4 hours. During this time, you can use a spray bottle to lightly spritz the shoulder every 30 minutes until the internal temperature of the pork butt reaches 165°F.

Once it hits this temperature, you can wrap the shoulder in foil or butcher paper and continue smoking at 250°F until it reaches a range of 190-205°F. This can take an additional 5-7 hours depending on the size of your pork shoulder, so be sure to check the temperature regularly and cook to temperature rather than time.

When checking for doneness, use an instant-read thermometer to ensure that the probe goes into the shoulder easily, feeling like it’s entering room temperature butter with no tension. You can also test by pulling on the bone – if it slides out easily, your pork butt is done.

After reaching the desired temperature, remove the pork butt from the smoker and let it rest for about an hour in a cooler (with no ice) to allow the flavors and moisture to redistribute. Then, use your favorite tool to pull the pork into strings and discard any cartilage or stringy fat.

If you’re in a time crunch, you can speed up the cooking process by wrapping your meat once it has developed its bark and reached an internal temperature of 165°F. You can then finish off in a higher-temperature smoker or oven roast until reaching the desired finished temperature.

Remember that every cut of meat is different, so be sure to plan ahead for variations in cook time and give yourself plenty of time to smoke your pork butt low and slow for maximum flavor and tenderness.

How To Know When Your Pork Butt Is Done

When smoking a pork butt, it’s important to know when it’s done to ensure that it’s cooked to perfection. The most reliable way to determine if your pork butt is done is by checking its internal temperature with a meat thermometer. The ideal internal temperature for a smoked pork butt is between 195-205°F.

However, some pitmasters prefer to rely on the “feel” of the meat instead of solely relying on the thermometer. A properly smoked pork butt should feel “loose” and have a good amount of jiggle to it when touched. If you insert your thermometer and it goes in with almost no effort, you know you’re getting close.

Another way to tell if your smoked pork butt is done is by checking if the bone can be easily pulled out. If the bone comes out with little resistance, you can be sure that your pork butt is cooked to perfection.

It’s important to note that every cut of meat is different, so the cooking time and temperature may vary slightly. It’s also important to give your smoked pork butt enough time to rest before pulling it apart. Letting it rest for at least an hour will allow the juices to redistribute throughout the meat and make it more tender and flavorful.

Resting And Pulling The Pork Butt

Once your pork butt is fully cooked, it’s important to let it rest before pulling it. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. The resting time can vary from 15 minutes to 2 hours, but the ideal range is between 30 to 45 minutes.

During this resting period, it’s important to monitor the internal temperature of the meat. You want to make sure it doesn’t drop below 140°F, as this is considered the danger zone for bacteria growth. If you’re not serving the pork immediately, you can let it rest at room temperature until it reaches an internal temperature of around 160°F, then transfer it to a Cambro or steam cabinet to hold the temperature at a safe level.

When it comes time to pull the pork, you want to make sure the meat is still warm. Cold meat is harder to shred and can result in a less desirable texture. You can use two forks or meat claws to pull the pork apart into small shreds. Alternatively, you can use a stand mixer with a paddle attachment to shred the meat quickly and easily.