How Long to Smoke a 7 Pound Pork Butt for Perfectly Tender Pulled Pork

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, also known as a Boston butt or pork shoulder, is one of the most rewarding things a barbecue pitmaster can do. With the right technique, you’ll end up with incredibly moist, fall-apart tender pulled pork that makes amazing sandwiches, tacos, nachos, and more. But to get there, you need to give your pork butt plenty of time in the smoker. So how long does it take to smoke a 7 pound pork butt?

Based on general rules of thumb, a 7 pound pork butt will take about 8-9 hours to smoke at around 250°F. This allows enough time for the collagen in the pork to fully break down and the meat to become succulent and shredable. But smoking times can vary a lot depending on factors like temperature and the specific cut of meat.

Let’s take a closer look at estimating smoke times and techniques for perfectly cooked pulled pork.

Overview of Smoking Times for a 7 Pound Pork Butt

As a general guideline plan for 1-1.5 hours of smoking time per pound of meat at 225-250°F. For a 7 pound pork butt this gives you

At 225°F: 7-10.5 hours
At 250°F: 7-9 hours

So when smoking around the 250°F mark, which is ideal, you can expect your 7 pound pork butt to take 8-9 hours including a rest period But always rely on temperature over time estimates

Take notes the first few times you smoke a pork butt and you’ll dial in the specifics for your smoker. Let’s look at what affects smoke times.

Factors That Influence Pork Butt Smoke Times

While the 1-1.5 hours per pound guideline works as a starting point, many factors can increase or decrease your actual smoking time.

Temperature – Lower temperature = longer time. At 225°F expect up to 50% longer smoking than at 250°F.

Size and shape – Fatter and thicker cuts take longer. A 7 lb bone-in or irregular shaped butt may need more time than a uniform 7 lb boneless roast.

Type of smoker – Insulated smokers hold heat better resulting in shorter cook times. Check manufacturer guidance for your specific smoker.

Weather conditions – Cool or windy days can increase smoke time needed to reach proper internal temp.

Wood used – Some wood burns hotter which could reduce smoke time slightly.

Doneness – Cook to higher internal temp for very tender meat.

Monitoring temperature and using a probe thermometer is the best way to test for perfect doneness.

Step-by-Step Guide for Smoking a 7 Pound Pork Butt

Follow this process for foolproof pulled pork every time:

1. Prepare the Pork Butt

Trim excess fat and remove skin/rind. This allows smoke and rub or seasoning to better penetrate the meat.
Inject with apple juice or broth if desired. This boosts moisture.
Apply a dry rub or seasoning all over. Let rest for 30-60 minutes to form a flavorful bark during smoking.

2. Set Up Your Smoker

Use indirect heat with a drip pan to prevent burning.
Bring temperature to 225-250°F before adding meat.
Add your favorite smoking wood like apple, pecan, hickory, etc.

3. Smoke the Pork Butt

Place butt fat side up on the grate away from direct heat.
Maintain your target temperature as close as possible.
Flip and rotate periodically for even smoking.
Spritz with apple juice or broth if desired.
Wrap in foil at 165°F internal temp if aiming to shorten smoke time.

4. Check for Doneness

Pork butt is done between 195-205°F internal temperature.
Use a probe thermometer to test center and multiple areas.
Meat should probe very tenderly with no resistance.

5. Rest and Pull

Let rest wrapped for 1-2 hours before pulling.
The meat will continue to tenderize and juices will redistribute.
Pull apart using forks, shred with gloves or chop into chunks.
Mix in reserved juices, season to taste.

Tips for Perfectly Cooked Pulled Pork Every Time

Here are some additional tips for mouthwatering pulled pork:

Leave a good bark – If foil wrapping, do so later at 175°F+ to allow bark to first form.
Pull when still warm – Pork pulls apart easier when still warm rather than fully cooled.
Slice point off – You can slice the fatty point off after smoking to include or discard as desired.
Save those juices! – Don’t discard those flavorful smoked meat juices.
Reheat gently – Use broth or cider to reheat pulled pork instead of water.
Adjust rub to your taste – Add more spice, sugar, etc if you want at the end.
Give it a rest – Letting the meat rest allows juices to redistribute so it won’t dry out.

With the right timing, temperature control, and technique you’ll have tasty, fork-tender pulled pork from your 7 pound smoked pork butt. A good general rule of thumb is 1-1.5 hours per pound, so for a 7 pounder plan on around 8-9 hours at 225-250°F for perfect results.

Just be sure to always rely on a meat thermometer over recommended cook times. Smoking succulent pulled pork does take some patience, but the results are well worth the wait. Now get outside and start smoking that pork butt!

how long to smoke a 7 pound pork butt

Plan for the Stall

The temperature of the pork steadily rises to 150°F, where it stays for what seems like forever as the water moves to the top and evaporates. Then, during whats known as the stall, the pork may hold between 150°F and 160°F for hours. You could wrap the pork in butcher paper or foil at this point to help it cook a little faster. Also, you can turn up the grill heat since the meat isn’t taking in smoke when it’s wrapped.

Let It Rest (This Is Key)

When cooking large hunks of meat, a good rest is as important as a good cook. When youre smoking a pork butt, its no different.

Before you shred it, let it sit at room temperature for at least 45 minutes and no more than two hours. If. if it’s going to be more than a few hours before the meal, you can leave the meat on the Traeger with the heat off or put it in the oven and turn the temperature down to about 170°F.

Make a faux Cambro using a tight plastic beer cooler. Leave the probe in the meat and wrap the hunk tightly in foil. Then wrap the foil with more towels, and put the whole thing in the cooler. Fill up the cooler with more towels, blankets, or newspaper to keep the meat insulated. Hang the thermometer cord over the lid of the cooler, and close it tightly. Make sure it never goes below 145°F. This will soften the bark and slightly change the texture of the meat.

How to Smoke Pork Butt / How to Make Pulled Pork Recipe

FAQ

How long does it take to smoke a 7lb pork shoulder at 225?

If your shoulder is boneless, cook for 1-1 ½ hours per pound. For bone, cook it 1 ½ l- 2 pounds per hour. Tip: Bone-in pork shoulder takes slightly longer to cook.

Is it better to smoke a pork shoulder at 225 or 250?

Now some BBQ aficionados might argue that 250 degrees Fahrenheit is optimal since it speeds up the smoking process. However, to ensure the best results, 225 degrees Fahrenheit is recommended.

Is pulled pork better at 190 or 205?

But every pit-boss worth their salt knows that cuts rich in collagen, like pork butt, need to be brought to much higher temperatures (195-205°F [91-96°C]) to properly break down the connective tissues.

When to wrap a pork butt?

Temperature-wise, wrap your pork butt when it reaches between 150 and 170°F (65 to 76°C). The easiest way to check the temperature is to use a leave-in thermometer. You’ll want to stick it into the thickest part of the pork away from the bone (if applicable), as this heats up faster.