Picture this for Game Day: tender, smoky goodness so irresistible it practically melts in your mouth. Now, imagine taking smoked pork butt and transforming it into mouthwatering pulled pork on the Traeger grill. With our help, you’ll learn how to make every batch of food taste just right, with the right amount of smoky flavor and juicy tenderness.
Smoking a pork butt to make pulled pork is a quintessential BBQ experience. When done right, it results in incredibly flavorful, fall-apart tender pork that makes amazing sandwiches, tacos, bowls, and more. But to get the best results, knowing how long to smoke a pork butt is key.
Specifically, when working with a 6 pound pork butt, you can expect a total smoking time of approximately 6-8 hours when smoking at around 250°F. However, cooking time can vary based on a few important factors
In this complete guide, we’ll cover everything you need to know to smoke a delicious 6 pound pork butt, including:
- Estimated cooking times and temperatures
- tips for maximizing moisture and tenderness
- how to tell when it’s done
- what to do if it finishes early
- and much more
Overview of Smoking a 6 Pound Pork Butt
Pork butts are a well-marbled, naturally flavorful cut taken from the upper shoulder of the pig. When smoked low and slow the fat renders out basting the meat and keeping it unbelievably moist.
For a 6 pound pork butt, smoking at 225-250°F, you can estimate 1-1.5 hours per pound of meat. Since yours weighs 6 pounds, you’ll need approximately 6-9 hours of total smoking time.
However, always rely on an instant read thermometer over time. Pork butts are done when they reach an internal temp of 195-205°F. At this point, the collagen will have broken down, making the meat pull apart easily.
Below we’ll go over all the details you need for smoked pork butt perfection.
Detailed Smoking Instructions for a 6 Pound Pork Butt
Follow these steps when smoking a 6 pound pork butt:
1. Prep the Pork Butt
- Trim off any excess fat cap or skin. Leave about 1⁄4 inch.
- Inject pork with apple juice, broth, or other flavorful liquid.
- Rub the outside all over with a spice rub. Get into every crevice.
- Refrigerate overnight to let rub penetrate meat.
2. Preheat Smoker to 225-250°F
- Use indirect heat, with a drip pan underneath.
- Soak wood chips 30 minutes before smoking.
- Maintain steady temp throughout smoking.
3. Smoke the Pork Butt
- Place pork butt fat side up on middle rack.
- Add soaked wood chips to coals every 45-60 minutes.
- Smoke for estimated 1-1.5 hours per pound of meat.
- Start checking temp after about 5 hours.
4. Monitor Internal Temp
- Insert instant read thermometer into thickest part.
- Cook until internal temp reaches 195-205°F.
- Expect a stall around 150-170°F (this is normal!)
5. Rest and Pull Pork
- Once at proper internal temp, remove and tent with foil.
- Let rest 30-60 minutes to allow juices to redistribute.
- Using bear claws or forks, shred and pull pork.
What to Expect When Smoking a 6 Pound Pork Butt
Here’s a timeline of what to expect when smoking a 6 pound pork butt:
- 0-1 hours: Pork absorbs smoke flavor as outside starts browning.
- 2-4 hours: Deep smoke ring forms as inside temp rises to 140-170°F.
- 4-6 hours: Meat hits stall around 150-170°F. Power through and wait it out!
- 6-8 hours: Pork butt finally reaches 195-205°F. It’s ready to come off and rest!
- 8-10 hours: After resting, pork is fall apart tender and ready for pulling.
If you’re a beginner, it may seem daunting to manage a 6+ hour smoke. But it’s actually pretty hands off once you dial in your temperature. Just periodically check the meat, add more charcoal as needed, and wait it out. The delicious finished pork is worth the time!
5 Factors That Affect Pork Butt Smoking Time
While the general estimate is 6-8 hours for a 6 pound pork butt, a few factors can increase or decrease the total smoking time needed:
1. Pork Butt Size
- A larger or thicker pork butt needs more time for the heat to fully penetrate.
2. Smoker Temperature
- Higher heat = less time. Lower heat = more time. Stick between 225-250°F.
3. Weather Conditions
- Wind and cold can increase time needed to maintain smoker temp.
4. Desired Doneness
- Meat will stall around 170°F. Push past to 195-205°F for tender pulled pork.
5. Type of Smoker
- Electric smokers tend to run hotter, charcoal and offset smokers run cooler.
Pay attention to these factors and adjust your smoke time up or down as needed. Rely on a meat thermometer for doneness, not just time guidelines.
Tips for Moist, Tender Pulled Pork
Here are some top tips for getting the best results when smoking pork butt:
- Leave the fat cap on to baste the meat from the inside out.
- Spritz with apple juice or broth every 45-60 minutes during the stall.
- Wrap in foil at the stall to power through (optional technique).
- Let pork rest before pulling to allow juices to redistribute.
- Keep pulled pork warm in a cooler wrapped in towels until ready to serve.
What If It Finishes Early?
Pork butts sometimes cook faster than expected. If your 6 pound pork butt reaches 195-205°F before the full 6-8 hours, you have two good options:
-
Wrap in towels and place in a cooler – This allows it to rest while keeping warm for several hours.
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Place in a low oven – Keep it wrapped in foil and put in a 170°F oven to rest until ready to serve.
Having the pork butt finish early is a good problem to have! Just keep it insulated and let it hang out until your meal is ready.
Master Smoking a 6 Pound Pork Butt
Smoking pork butt requires patience, but the rewards are worth it. With the information in this guide, you can masterfully smoke a 6 pound pork butt to juicy, tender perfection.
Be sure to monitor temperature, power through any stalls, and let the meat properly rest before digging in. Your patience will be rewarded with amazing pulled pork that your family and friends will love.
For even more smoking tips and inspiration, be sure to join our BBQ community on social media. Happy smoking!
Keep It Low and Slow
When you smoke pork butt, the cooking temperature depends on how long you have to really love and smoke the pork. If you have the time, 225°F is an excellent sweet spot for low-and-slow cooked pork butt. At this temperature, you can also use Super Smoke if your Traeger has that capability. You can cook it at 225°F the whole time, or after a few hours of speed cooking, you can raise the smoked pork butt.
Keep It Simple
Skip any marinades, injections, or brines for your smoked pork butt. Marinades and brines are meant to make meat tender, moist, and flavorful. But pork shoulder that has been slow-cooked is already so tender that it doesn’t need them. Our Traeger Perfect Pork rub is the best rub for smoking pork butt because it adds moisture to the meat. A good rub, smoke, and the moisture from the fat and collagen inside will make this cut of pork taste great.
How to Smoke Pork Butt / How to Make Pulled Pork Recipe
FAQ
How long does it take to smoke a 6 pound pork shoulder at 225?
Is it better to smoke a pork shoulder at 225 or 250?
When should I wrap my pork butt?
How long does it take to smoke a 6lb pork roast?
How long does it take to smoke pork butt?
Depending on the temperature you smoke your pork butt, it can alter how long it takes to smoke your pork butt to a point where it is tender enough to be used for pulled pork. You can easily expect it to take somewhere between 1 per pound at the higher temps or as long as 2 hours per pound based on the lowest temps.
How long does it take to smoke a pound of pork?
You can easily expect it to take somewhere between 1 per pound at the higher temps or as long as 2 hours per pound based on the lowest temps. There are three different temps I use for smoking my pork butt low and slow.
How do you smoke a boneless pork butt?
Combine all of the ingredients for the spice rub. Rub a 5-6 pound boneless pork butt with the seasonings, and refrigerate it for 12 hours (or for up to 2 days). Smoke the pork butt at 250˚F (120˚C) until the internal temperature reaches 150˚F (65˚C), about 3 ½ – 4 ½ hours.
How long should you smoke a pork shoulder?
The most important thing to know about smoking any type of meat is that you should smoke them to temp, not just by time. With that said, the general guideline is 90 minutes of smoking time at 225°F per pound for pork shoulder or butt. First things first: are a pork shoulder and a pork butt 2 different cuts? Well, they’re often the same cut of meat!