How Long to Smoke a 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 best ways to make incredibly tasty and tender pulled pork. When cooked low and slow over indirect heat, this well-marbled cut breaks down into succulent, fall-apart shreds perfect for sandwiches, tacos, nachos, and more. But exactly how long does it take to smoke a pork butt?

The timing depends on a few key factors:

Pork Butt Size and Shape

Larger and thicker cuts take longer to cook than smaller and thinner ones. A 6-8 lb bone-in butt may take 10+ hours while a 3 lb boneless roast may only need 6-8 hours.

Smoking Temperature

The lower the temp (225-250°F), the longer the cook time. Higher temps (275°F+) speed things up.

Meat Thermometer Readings

Cook until hitting 195-205°F internally. The collagen in the butt must break down and the pork should probe tender.

Type of Smoker

Cook times can vary based on how hot different smokers run. Electric smokers tend to run cooler than pellet grills.

Weather Conditions

Cold or windy days require longer cook times compared to hot, calm days.

Taking these factors into account, here are some general timelines:

6-8 lb bone-in pork butt 10-12 hours at 225°F
4-5 lb boneless pork butt 6-8 hours at 250°F
8-10 lb bone-in pork butt 12-15 hours at 225°F
3 lb boneless pork butt: 5-7 hours at 275°F

While these time ranges give you a rough estimate, the best way to know when your smoked pork butt is done is to use a digital meat thermometer. Insert a leave-in thermometer probe into the thickest part of the meat, avoiding bone. Maintain your target smoking temp, monitoring the internal temp. Once it hits 195-205°F, start checking for tenderness by sticking a fork in the meat and twisting gently. When the fork slides in easily with little resistance, your pork butt is ready, regardless of cook time.

Here are some extra tips for smoking pork butt:

Apply a dry rub the night before for added flavor penetration. Traeger’s Perfect Pork Rub is excellent.
Smoke with fruitwoods like apple or cherry for mild sweetness. Hickory and mesquite work well too.
Spritz with apple juice or cider every 1-2 hours for extra moisture.
Wrap in foil at the stall around 160°F to power through and speed up cooking.
Rest wrapped for 1-2 hours before pulling for juicy meat.
Pull by hand or use bear claws for tender, shreds. Avoid chopping.
Finish with your favorite BBQ sauce or Traeger Que sauce.

With the proper prep and cooking technique, smoking pork butt results in incredibly delicious pulled pork in around 1-1.5 hours per pound at 225-250°F. Use a thermometer and tenderness test for the best gauge of doneness. Rest and pull the pork correctly for maximum juiciness and smoky flavor. Now fire up your smoker and make some mouthwatering pulled pork for sandwiches, tacos and more!

how long to smoke a pork butt

Take the Time to Season Right

Cover the meat thoroughly with your favorite seasoning. We suggest our Perfect Pork Rub or Pork & Poultry Rub. Let the meat sit for at least 30 minutes so the salt and spices can work their way into it. For a stronger flavor, season it the day before and keep it in the fridge.

Test for Doneness — Every Pork Butt Is Different

When is smoked pork butt ready? Depends on the size, your grill, and the weather. What you are looking for is fork-tender meat and an internal temperature between 195°F and 204°F. This can take up to 6-12 hours, so be sure to give yourself plenty of time.

While temperature is a good gauge, it can vary depending on where the thermometer was inserted. Try these tests to check for doneness:

Wear a glove or a paper towel to protect your fingers while cooking a pork butt with the bone still in it. Wiggle the bone around. When the meat is cooked to tender, it should easily turn and come. This means she is done.

If you are smoking a boneless butt, insert a fork in the meat and try to rotate it. If it turns with only a little torque, your meat is done.

The color of your pork butt could be misleading. The exterior should look dark brown in color.

Close the lid and let the pork butt cook for another 30 minutes before checking again. If it isn’t tender or hasn’t reached the right temperature,

If it is still not tender enough, you may have a tough butt. Try wrapping it in aluminum foil and let it go for another hour. However, do not take it above 205°F or the muscle fibers will start giving up moisture and toughen.

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

FAQ

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.

How long to smoke a 10 pound pork butt?

It will take 12-14 hours for a 8-10lb pork butt to fully cook at low temps. About 8 hours in ramp the temp up to 220 and continue cooking until the internal temperature reaches 190°F. At this point the butt is fully rendered and a thermometer probe will slide in with little to no resistance.

How long to smoke a 5 lb pork shoulder at 250 degrees?

A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250°. Another way is to use a thermometer the entire time for indications of when your pork may be done. Remove it from the smoker once it reaches an internal temperature of 165°.

How long to smoke 8 lb pork shoulder at 275 degrees?

Place your seasoned pork shoulder on the grates of your smoker, close the lid, and smoke at 275 degrees F until the pork reaches an internal temperature of 165 degrees F. This process typically takes about 4.5-5 hours for an 8-pound shoulder.