How Long Does It Take to Smoke a 9 lb Pork Butt to Perfection?

Smoking a juicy, tender pork butt is pure backyard barbecue bliss. When you see that 9 lb beauty at the grocery store, you know pulled pork sandwiches are in your future. But the key question is – how long does it take to smoke a 9 lb pork butt? This guide will walk you through the timing and technique for smokehouse perfection.

Overview of Smoking Pork Butts

Pork butt, also known as Boston butt or pork shoulder, comes from the upper portion of the front leg of the hog. It’s an affordable, flavorful cut that’s ideal for low and slow smoking.

The keys are maintaining a low temperature (225-275°F) over an extended period, plus a good dry rub and aromatic smoke. This slowly renders fat and breaks down collagen for insanely tender meat that pulls apart easily.

Estimated Time to Smoke a 9 lb Pork Butt

For a 9 lb pork butt you’ll need around 10-12 hours of smoking time at 225-250°F. This gives the collagen plenty of time to melt and the pork to become fall-apart tender.

As a general guideline:

• Plan for 1 hour 15 minutes per pound when smoking at 250°F.
• For a 9 lb butt, that’s around 10-12 hours of smoking time.

Here’s a guide for other common pork butt sizes

• 5 lbs: 6-7 hours
• 7 lbs: 8-9 hours
• 9 lbs: 10-12 hours
• 12 lbs: 14-16 hours

Exact time varies based on shape, bone-in vs boneless and smoker temp. Rely on a meat thermometer for doneness.

Step-by-Step Guide for Smoking a 9 lb Pork Butt

Follow these simple steps for mouthwatering pulled pork every time:

1. Choose and Prepare the Meat

• Select a bone-in pork butt for best moisture and flavor.
• Trim excess fat, leaving a thin layer over the top.
• Apply a dry rub – a classic barbecue rub adds great flavor.
• Let rest 30 minutes up to overnight before smoking.

2. Set Up Your Smoker

• Heat to 225-250°F using indirect heat.
• Use your favorite smoking wood – hickory, oak, etc.
• Add a water pan if your smoker accommodates one.

3. Smoke the Pork Butt

• Place pork fat side up on the smoker grates.
• Insert a digital meat thermometer in the thickest part without touching bone.
• Maintain even heat of 225-250°F throughout the smoke.

4. Smoke for 10-12 Hours

• Smoke until internal temp reaches 200-205°F for tender meat.
• Spritz with apple juice or broth every 1-2 hours if desired.
• Wrap in foil at 160°F internal if bark is getting too dark.

5. Rest and Pull

• Rest pork for at least 30 mins, up to 1-2 hours before pulling.
• Pull pork into bite-size pieces, discarding excess fat.
• Season with more rub, barbecue sauce, etc.
• Pile high on buns, nachos, tacos – enjoy!

Tips for Moist, Tender Pulled Pork

Use these tips for the best smoked 9 lb pork butt:

• Cook low and slow – 225-250°F for ideal tenderness.
• Check internal temp – Smoke until 200-205°F.
• Rest 30-120 mins before pulling – allows juices to redistribute.
• Use a water pan – Adds moisture and regulates temps.
• Wrap at stall – Prevents over-smoking if bark gets too dark.
• Inject flavor (optional) – Marinades or injections add moisture and flavor.

With the proper temperature control, smoke exposure, and some patience, you’ll be rewarded with succulent pulled pork bursting with smoky goodness.

Choosing the Right Size Pork Butt

Pork butts typically range from 5 to 15 lbs. While huge cuts sound impressive, smaller ones often work better:

• 5-7 lbs – Best for 2-6 people. Shorter cook time. Easier to manage.

• 7-9 lbs – Feeds 6-10. Provides great leftovers. Takes 10-14 hours.

• 10-12 lbs – For larger gatherings of 10-15 people. Very long cook.

For most backyard cooks, a 7-9 lb pork butt hits the sweet spot. It provides delicious leftovers without requiring you to wake up at dawn. The 9 pounder is a great choice for most.

Estimated Timeline for a 9 lb Butt

Use this timeline as a guide for your 9 lb pork butt smoke:

• 8 am: Remove pork from fridge. Trim, apply rub, let sit
• 10 am: Fire up smoker to 225-250°F. Add water to pan.
• 11 am: Place seasoned pork in smoker fat side up. Insert thermometer.
• 1 pm: Pork should be around 120°F internal temp. Spritz if desired.
• 4 pm: Pork likely hit the stall around 160°F. Wrap in foil, return to smoker.
• 6 pm: Pork reaches 180°F internal temp. Check periodically.
• 9 pm: Pork should be nearing 205°F – check for tenderness.
• 10 pm: Pork hits 205°F+! Remove, wrap in towels, rest 1-2 hours.
• 11:30 pm: Unwrap, pull pork, serve and enjoy!

While your timing may vary, tracking temps and milestones will help you estimate when to expect key points in your smoke.

Troubleshooting Pork Butt Smoking Issues

Smoking pork butt requires patience, but you can avoid some common problems:

• Stalled temp – Wait it out. Could take hours. Wrapping speeds it up.
• Takes too long – Try 250°F instead of 225°F next time.
• Dries out – Always rest 1-2 hours wrapped before pulling.
• No smoke flavor – Use more wood and make sure vents aren’t blocked.
• No bark – Smoke longer unwrapped. Unwrap the last 30 mins to firm bark.
• Fat not rendering – Cook until 205°F+ internal temp. Check tenderness.

By mastering temperature control and allowing ample time, you’ll turn out phenomenal smoked pork butt time and time again.

Perfection Takes Time and Technique

Perfectly smoking a pork butt does require commitment – we’re talking 10-12 hours for a 9 pounder. But the result of unbelievably moist, smokey pulled pork is so, so worth it. With the right techniques, you’ll have the star of your next cookout. Fire up your smoker, sit back, and look forward to tender, juicy pulled pork!