Smoking pork butt at 225°F takes 1 1/2 to 2 hours per pound to smoke. The type of grill you use and the size of your pork butt will affect the overall time it takes to smoke. For the best results, use the internal temperature as a guide as your pork butt should be pulled from the smoker once it reaches 195°F.
Smoked Pork Butt Temperature Chart
The amount of time it takes to smoke pork butt varies according to a few factors – the thickness of the meat, your grill, and the temperature outside. The best way to time the meat is to measure and monitor the internal temperature of the meat.
| Weight of Pork Butt | Approximate Smoking Time |
| 4 pounds | 8 hours |
| 5 pounds | 10 hours |
| 6 pounds | 12 hours |
| 7 pounds | 14 hours |
| 8 pounds | 16 hours |
| 9 pounds | 18 hours |
| 10 pounds | 20 hours |
How to Smoke Pork Butt at 225
This simple guide for how to smoke pork butt will give you the most amazing, tender, and juicy pulled pork you can imagine.
Trim the meat
First things first: trimming the excess fat. Remove 1 inch of the fat cap – the layer of fat covering the entire bottom side of the pork butt. A sharp knife and a steady hand will do the trick!
Dry the meat
Pat dry with paper towels before seasoning. Allow your cut of meat to come to room temperature.
Seasoning
You can use any rub recipe you enjoy or buy your favorite from the grocery store. If you’re using a dry rub, coat your pork butt with vegetable oil before applying it to help it stick to the meat.
Smoke
Place your pork butt on a smoker at 225°F for about 2 hours per pound (or until the internal temperature reaches 150°F).
Foil
Similarly to brisket, you can foil your pork butt using the Texas crutch method. After reaching 150°F, wrap your pork butt in foil and continue smoking until the internal temperature is 10 degrees below the ideal internal temperature (the temperature will continue to rise 5-10°F while resting).
Rest
When you’ve reached this point, remove your meat from its foil wrapper and allow it to rest for at least 30 minutes before slicing it thinly, against the grain.
Print
Easy Smoked Pulled Pork Recipe
- Total Time: 19 hours 15 minutes
- Yield: 16 1x
Description
The best pulled pork recipe is the kind you don't have to worry about. That's why this smoked pork butt recipe is perfect. With just three ingredients, you'll have an incredible smoked pork butt that will shred easily while remaining juicy.
Ingredients
- 8 lbs pork shoulder roast (bone-in)
- 3 tbsp yellow mustard
- 1/4 cup dry rub
Sweet Dry Rub
- 1/4 cup dark brown sugar
- 1 tbsp coarse sea salt
- 2 tsp cracked black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground mustard
- 1/2 tsp cayenne pepper
Instructions
- Preheat your pellet smoker to 225°F and ready the wood pellets: the best wood options for pork butt are hickory, mesquite, or apple.
- Coat the outside of your pork shoulder with mustard (or olive oil if you prefer).
- Mix the sweet rub ingredients together in a mixing bowl.
- Apply the sweet rub all over the meat.
- Place your pork butt in the smoker with the fatty side facing the heat source.
- Let the pork butt smoke until it reaches an internal temperature of 195°F.
- After reaching that temperature, take the piece of meat off the grill.
- Resting is a big part of the smoking process, so make sure to let your pork shoulder rest for about 30 minutes – and up to 2 hours at room temperature.
- Shred the smoked meat – pull apart all the pieces with a fork or meat claws.
- Add more of the remaining seasoning if you wish or toss with your favorite bbq sauce!
Notes
If you want a crusty exterior: smoke the pork butt for about 6 hours at 225°F, then increase the smoker temperature to 275°F. Your pork butt will be done once it reaches 195-202°F internal temperature.
Optional: you can spritz your pork butt every hour with broth, apple juice, or apple cider vinegar for extra moisture.
The best way to reheat the pork butt is by placing it in an oven (or electric smoker) covered at 220°F for 30 minutes to an hour.
- Prep Time: 15 minutes
- Cook Time: 18 hours
- Cuisine: American
Nutrition
- Calories: 267
How Do You Know a Pork Butt is Done?
You know a pork butt is done when it’s fall-off-the-bone tender, right? Knowing how long to smoke pork shoulder can actually be a bit of a science.
The USDA says pork should be cooked to a minimum internal temperature of 145°F, but with a pork butt, it won’t be tender enough to pull apart until it reaches a much higher temperature.
To make pulled pork, you’ll need an internal temperature of 195-205 degrees F. At this temperature, the meat will pull apart easily. This is also why it is important to smoke at a low temperature as it will prevent your meat from drying out.
Measuring the Internal Temperature of Pork Butt
To measure the internal temperature of your pork butt, you’ll need a digital instant-read thermometer. Ensure your thermometer has been cleaned thoroughly before use.
To take a good reading, insert the thermometer into the thickest part of the roast, ideally at least 2 inches (5 cm) away from any bone or fat. Leave the thermometer in for 5 minutes before removing it and reading your results on the thermometer’s digital display screen.
How Long Does it Take to Smoke Pork Shoulder at 225?
Pork shoulder is another name for pork butt and the same smoking temperature range applies here. Pork shoulder should be removed from the smoker once it reaches 150°F (unless making pulled pork). While pork shoulder is resting, the temperature will rise another 5 to 10 degrees.
How Long Does it Take to Smoke Pulled Pork at 225?
Pulled pork is made of shredded pork butt. It takes 1 and a half to 2 hours for 1 pound of pork butt to be smoked. Since a piece of pork butt typically weighs about 6-8 pounds, it can take from 12 to 16 hours to smoke pulled pork.
The best way to accurately time the meat is by checking for the internal temperature. For pulled pork, the internal temperature of your pork butt has to reach 195-205°F.
Why is Pork Butt Used for Pulled Pork?
Contrary to popular belief, pork butt doesn’t come from a pork’s behind. It comes with a range of names like pork shoulder, pork roast, pork butt roast, and Boston butt.
The pork butt is a cut of pork from the upper part of the pig’s shoulder. While a whole pork shoulder (both the upper and under part – the Picnic shoulder and the Boston butt) usually weighs about 12 to 18 pounds, a typical pork butt weighs about 6-8 pounds and has about two inches of fat.
Pork butt has a high-fat content with marbling throughout the meat. This fat makes the meat incredibly flavorful and tender when slow cooking – allowing the connective tissue to break down beautifully and keep the meat moist, making it perfect for pulled pork. Some popular pulled pork recipes include pulled pork sandwiches and tacos. It’s also ideal for stewing, braising, smoking, and ground meat!