I always make my Simple Smoked Pulled Pork Butt (also called Smoked Pork Shoulder) when I need to feed a lot of people quickly. With only 3 ingredients, you’re looking at some good, classic BBQ with plenty of flavor.
This process for smoked pulled pork is a delicious way to cook pork butt. It’s a relatively easy process that requires a bit of time, some simple ingredients, and a trusty smoker.
This post is the perfect guide for your first pulled pork. It has a lot of useful information, so make sure you read it all the way through and then scroll down to the printable recipe card to learn even more about pork. Then you’ll be ready to face this tasty beast.
The reason I call this smoked pulled pork butt “simple” is because of how little effort it takes. For this recipe to always turn out perfectly, you don’t need any fancy injections, tools, spritzing mixtures, or wrapping. single. time. You only need a good pork shoulder, my famous sweet BBQ rub, some smoke, and a lot of time for this recipe to work.
Smoking a pork butt, also known as a Boston butt or pork shoulder, is one of the most rewarding ways to prepare pork. When cooked low and slow, this tough yet flavorful cut transforms into succulent, fall-off-the-bone pulled pork that makes incredible sandwiches, tacos, egg rolls, and more. But the key is allowing enough time for the connective tissue to properly break down. So how long does it take to smoke a 4 pound pork butt?
Overview of Smoking Times for a 4 Pound Pork Butt
As a general guideline, smoking times for pork butt range from about 1-1.5 hours per pound at 225-250°F. This means a 4 pound pork butt will likely take 4-6 hours when hot smoked at these temperatures. However, cooking times can vary significantly depending on factors like the shape and thickness of the meat, type of smoker used, and accuracy of the temperature.
It’s always best to rely on an instant read thermometer over cook times, and pull the pork when it reaches 195-205°F internally. This ensures it reaches the ideal tenderness. At this temp, the collagen melts into succulent meat that pulls apart easily. Relying solely on time can lead to dried out or undercooked pork.
Typical Smoking Timelines for a 4 Pound Pork Butt
To give you a better idea of what to expect, here are some typical timelines when smoking a 4 pound pork butt at 225-250°F:
- Electric Smoker: 4-5 hours
- Offset Smoker: 5-6 hours
- Pellet Smoker: 4.5-6 hours
- Kamado Grill: 4-5 hours
- Kettle Grill: 5-6 hours
- Propane Smoker: 4-5 hours
These time ranges account for the differences in heat control and airflow between various types of smokers. Well-insulated electric and kamado style smokers tend to cook faster, while offset smokers and basic kettle grills run on the slower side.
Key Factors That Affect Smoking Times
Keep in mind, there are many variables that can shorten or lengthen the smoking time for a 4 pound pork butt. Here are some of the main factors to consider:
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Temperature of the Smoker: Lower temp (225°F) equals longer cook time. At 300°F or above, total time drops to 1-1.5 hours per pound.
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Venting and Airflow: Restricted airflow increases time. Better airflow means faster cooking.
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Ambient Temperature: Cold weather can significantly increase cook times.
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Accuracy of Thermometer: A thermometer being off by 25 degrees or more will alter time.
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Thickness and Shape Pork butts with more thickness require more time
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Bone-In or Boneless Bone-in takes a bit longer to cook through
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Presence of Fat Cap An untrimmed fat cap can act as insulation increasing time slightly.
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Stall Period: The dreaded stall around 150-170°F will add 1-2+ hours to total cook time.
Step-By-Step Smoking a 4 Pound Pork Butt
To smoke pork butt like a pro, follow these simple steps:
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Trim: Trim excess fat, leaving about 1/4 inch. This helps prevent bitter fat flavors.
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Season: Generously coat all sides with your favorite dry rub or mustard + rub.
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Preheat Smoker: Get the smoker up to 225-250°F before putting the meat on.
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Place on Grates: Put the butt on the middle to upper racks, away from direct heat.
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Maintain Temp: Keep the smoker temp steady at 225-250°F for the entire cook.
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Spritz and Wrap: After 3-4 hours, spritz with apple juice or broth. Wrap in foil if bark looks good.
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Check Temp: Start checking temp after 4 hours. Cook until 195-205°F internally.
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Rest and Pull: Rest wrapped for 1 hour before pulling and serving.
Tips for Best Results When Smoking a 4 Pound Pork Butt
Follow these tips and tricks for the most tender, flavorful pulled pork using a 4 pound pork shoulder:
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Invest in a good digital thermometer for monitoring smoker and meat temps.
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Use quality lump charcoal or wood pellets for clean, even smoke flavor.
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Keep the water pan full to help regulate temperatures.
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Spritz with apple juice or vinegar every 1-2 hours after the first 3 hours.
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Wrap in butcher paper or foil once the bark sets to power through the stall.
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Injecting with broth or finishing sauce helps keep it extra juicy.
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Let it rest wrapped for at least 1 hour before pulling or slicing.
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Serve pulled pork on buns with tangy BBQ sauce or your favorite slaw.
Perfectly smoked pulled pork is worth the time and effort. For a 4 pound Boston butt or picnic roast, expect around 4-6 hours when smoking low and slow at 225-250°F in most types of smokers. Rely more on the internal temp of the pork, not the clock. Once it hits 195-205°F, you’ll have fall-apart tender meat ready for sandwiches and more. With the right techniques, a 4 pound pork butt can give you endless ideas for mouthwatering smoked pork meals.
Smoked Pork Butt vs. Smoked Pork Shoulder
Most smoked pork butt recipes call for a pork shoulder with the bones still in it. This cut of meat is also known as a Boston butt roast or a pork butt. All of these labels are for the exact same cut of pork.
It can be hard to tell, but none of them come from the pig’s butt end. Instead, they all come from the upper part of the shoulder. The muscle groups in the pork butt, also called the pork shoulder, overlap and work hard. They are held together by tight connective tissue.
That tight tissue makes this cut particularly well suited for smoking. A pork shoulder roast that wasn’t cooked low and slow to break down the muscles and connective fibers would be hard to just cut up and serve. You’d end up chewing for a long time and not getting anywhere.
By cooking the meat slowly over a wood fire for a long time, those tissues start to break down and become tender, making amazing strands of smoked pork shoulder that are very tasty.
How to Freeze Smoked Pulled Pork
You might get hungry for pulled pork a lot when you only have to feed a small family, like I do. If you find yourself in this predicament, simply freeze the leftovers!.
- Before putting the pork in the freezer bag, let it cool to room temperature or less. When pulled pork is hot, it will steam and make water crystals in the bag. It also makes the pulled pork mushy when it’s heated up again.
- Shred the pork before freezing. This will let you flatten the bags before putting them in the freezer. This will save space and freeze the pork faster, which means it tastes better when it’s reheated.
- Use freezer-safe bags. Put the pork in either gallon-sized zip-top bags or freezer-safe vacuum-sealed bags and freeze them. This helps preserve freshness and cut down on freezer burn. It is also crucial during the reheating process.
- Remove excess air in the bag. Get rid of as much air as you can in your freezer bag, whether it’s a food saver or a regular zip-top bag. This will help your meat last longer frozen.
- Use it or lose it. If you take out enough air, frozen pulled pork will last up to 6 months in a deep freezer or 6 weeks in a fridge/freezer combo. You can keep track of your freezer bags by writing their names and dates on them.
How to Smoke Pork Butt / How to Make Pulled Pork Recipe
FAQ
When to wrap a pork butt?
How long to let pork shoulder rest after smoking?