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 is a classic technique for making delicious pulled pork. Getting that sweet, succulent meat requires patience, but the payoff is so worth it. One of the most common questions for beginners is, how long does it take to smoke a pork butt per pound? Let’s dive into the details.
Overview of Pork Butt for Smoking
First, let’s clarify what cut of pork we’re talking about. Pork butt, also known as Boston butt or pork shoulder, comes from the upper portion of the front leg. This area contains several muscles with fat marbled throughout, which helps the meat stay moist during the low and slow smoking process.
The term “pork butt” can sometimes cause confusion. Contrary to what the name implies, the pork butt does not come from the rear end of the pig.
General Smoking Time per Pound
For the best results, plan for approximately 15 to 2 hours of smoking time per pound of pork shoulder at 225°F
So for a 6 lb pork butt, estimate 9-12 hours of total cook time A 10 lb one will need 15-20 hours This 1.5-2 hour per pound estimate gets you in the right ballpark.
As a general guideline:
- 1.5 hours per lb = Fully cooked, still moist pork butt with some bite
- 2 hours per lb = Fall-off-the-bone tender and super juicy
But smoking times can vary quite a bit, so don’t rely solely on this per pound approximation.
Factors that Affect Smoking Time
Several factors impact how long it takes to smoke pork butt besides just the size. Here are the main variables:
-
Temperature of the smoker – A lower, “low and slow” temperature like 225°F will require more time than a hot and fast 275°F cook.
-
Ambient conditions – Cold, windy days make your smoker work harder to maintain temp.
-
Type of smoker – Insulated electric smokers may run differently than traditional offset smokers.
-
Pork butt shape – Flat, evenly-shaped roasts cook faster than irregular hunks.
-
Bone vs. boneless – Bone-in pork butts can take a bit longer than boneless.
-
Stall time – The dreaded stall around 165°F will extend your smoking time.
-
Target internal temp – 195°F for sliceable butt vs. 205°F for pull-apart texture.
Best Internal Temp for Smoked Pork Butt
Rather than relying just on time, use an instant read thermometer to determine when your smoked pork butt is ready. Insert the probe into the thickest part of the meat, avoiding bone.
Aim to cook the pork butt until it reaches an internal temperature of 195-205°F. At this temp range, the collagen has broken down and the pork is fall-apart tender.
-
195°F – Meat pulls apart easily. Juicy and sliceable for chopped pork or sandwiches.
-
203°F – Very tender, starting to fall off the bone. Ideal for pulled pork.
-
205°F – Fall-off-the-bone tender. Pork shreds easily for pulled pork.
Cooking beyond 205°F runs the risk of drying out the meat, so stay in that target range for perfectly smoked pork butt.
Handling the Smoker Temp Stall
Around 150-170°F, you’ll likely hit a plateau where the internal meat temp stalls for 1-3 hours. This frustrating stall is due to moisture evaporating from the pork as collagen breaks down. Don’t worry, it’s completely normal!
Be patient and let it ride out the stall. Spritzing with apple juice can help. Wrapping in foil is another option to power through it faster.
Should You Wrap Pork Butt in Foil?
Wrapping the pork butt in foil or butcher paper (“the Texas crutch”) during the stall can accelerate the cooking process. However, this causes the pork to braise in its own juices rather than taking on more smoke flavor.
Wrapping is optional and comes down to personal preference. For a pronouced smoky flavor, avoid wrapping. If you’re pressed for time, wrap at the stall around 165°F.
Estimated Smoking Timelines
Here are some estimated smoking timelines for common pork butt sizes:
5 lb pork butt
- Unwrapped – Approximately 7-10 hours
- Wrapped at 165°F stall – Approximately 6-8 hours
8 lb pork butt
- Unwrapped – Approximately 12-16 hours
- Wrapped at 165°F stall – Approximately 10-13 hours
10 lb pork butt
- Unwrapped – Approximately 15-20 hours
- Wrapped at 165°F stall – Approximately 12-17 hours
Remember, these are rough estimates and your times may vary based on all the factors mentioned above. Use a meat thermometer for the most accurate doneness.
Tips for Perfectly Smoked Pork Butt
Follow these tips for amazing pulled pork every time:
-
Use a digital thermometer with probes to monitor smoker temp and internal meat temp.
-
Keep the smoker temp consistent between 225-250°F.
-
Use a water pan in the smoker to help regulate temps.
-
Choose fruit woods like apple or cherry for flavor.
-
Let the pork rest for at least 30 minutes before pulling.
-
Keep the pork butt as evenly-shaped as possible when trimming.
-
Power through the stall! Don’t panic if your meat seems to stop rising in temp.
Perfectly smoked pork butt requires patience, but following a 1.5-2 hour per pound estimate at 225°F will set you up for succulent results. Monitor internal meat temperature, power through the stall, and wrap optionally if pressed for time. With the right technique, you’ll achieve outstanding pulled pork worth the wait.
How to Reheat Smoked Pulled Pork
Ready to thaw the pork you have in the freezer? Here are some tips that will make it taste as good as the day it came off the smoker.
- Defrost first for crispy pork. Put your frozen pork in the fridge for 24 hours to defrost before cooking it. Next, add some cooking fat, like avocado oil, to your cast iron skillet. Then, add the shredded pork. Flip the pulled pork pieces over every two to three minutes until they are fully cooked. This is how I usually make pulled pork tacos or burritos.
- Simmer from frozen for freshest flavor. It’s best to let the pork slowly simmer in water if you want it to taste as good as the day you made it. Make sure the lids on your freezer bags are tight so that water doesn’t get inside. Slowly bring a large pot of water to a boil. Then, add your frozen bag of pulled pork to the pot. The pulled pork bag should be about an inch thick. Let it cook in the water for 25 to 30 minutes.
- Smoke it some more! I’ve also heated up frozen pork in the smoker. Defrost the package enough to remove the meat. Put the pulled pork in a disposable aluminum pan. Add about 1/4 cup of apple juice to the pan. Then, put the pan into a smoker that has been heated to 225 degrees F. Close the lid and smoke the pork for about two hours, stirring and breaking it up every 30 minutes or so until it’s 100% hot again.
How Long to Smoke a Pork Butt
Your smoker should stay at 225 degrees F the whole time. Each pound of pork should take about two hours to cook.
For example, an 8-pound pork shoulder will take about 16 hours from start to finish. Note: The cook time will vary depending on the cut of meat you choose. For example, some 8-pound smoked pork butts finish in 12 hours, while others 10 pounds take 20 hours.
I recommend a good instant read probe thermometer to keep track of the internal temperature of the meat, and for this one reason. You’ll notice a pattern emerge as you start to smoke pork butts more frequently. Your meat rises in temperature up to about 145 degrees F pretty quickly, then the cooking process will slow dramatically and take hours to increase in temperature from 145 degrees F to 165 degrees F. This phase is called the “Stall” and is completely normal. Don’t panic, just let everything keep cooking and eventually the temperature will start to rise again.
A lot of pitmasters choose to wrap their smoked pork butt in foil or butcher paper at this point to speed up the process and get the meat through this time of waiting (you can see how I do this HERE). For this simple smoked pork butt recipe, I did not wrap at all.
I let the smoke keep working on the pork shoulder instead, and it helped create a great crust on the outside of the meat that is called “bark.” People who aren’t into BBQ might think this top layer looks burned, but people who do know what they’re doing love that dark caramelized bark!
How to Smoke Pork Butt / How to Make Pulled Pork Recipe
FAQ
Is it better to smoke a pork shoulder at 225 or 250?
How long to smoke a 10 lb pork shoulder at 300 degrees?
When to wrap pulled pork?