Light up the smokers and get ready to enjoy a delicious recipe for smoked pulled pork shoulder with the best bark and BBQ rub. This will absolutely be your new go-to smoked pork recipe.
Find out how I use this BBQ sauce in my recipe for bacon-wrapped meatloaf and smoked BBQ chicken.
Like how much I love Corned Beef Hash, I pretty much only eat pulled pork when I go to a BBQ restaurant. Pork shoulder has plenty of fat to make this recipe loaded with flavor. Just like I always say, fat equals flavor.
Smoking obviously requires you to have a smoker and plenty of time to smoke it. You should set aside at least 10 hours of your day to properly prepare and smoke this pork shoulder.
Smoking a pork butt to make pulled pork is a quintessential barbecue technique that every smoker master needs to know Getting the cook time right is crucial for moist, tender and flavorful pulled pork The general rule of thumb is around 2 hours per pound at 225°F, but there are some tips and tricks to get perfect pulled pork every time.
Overview of Pork Butt Smoking Time
The most important factor in determining pork butt smoke time is the size of the pork shoulder you are cooking. Here are some general guidelines:
- 5 pound pork butt – Allow 10 hours at 225°F
- 7-8 pound pork butt – Allow 14-16 hours
- 10 pound pork butt – Allow 20 hours
- 12-15 pound pork butt – Allow 24-30 hours
The reason for the 2 hours per pound estimate is that pork butt needs time for the tough collagen to break down into gelatin, which results in succulent and pull-apart meat. The larger the piece of meat the longer it takes.
While the 2 hours per pound rule works well. you can shorten or lengthen the time depending on a few factors
Cook Temperature
- Higher temperature = shorter cook time. If cooking at 250°F, estimate 1.5 hours per lb.
- Lower temperature = longer cook time. At 200°F, estimate 2.5 hours per lb.
Bone-in or Boneless
- Bone-in takes a bit longer since the bone acts as an insulator. Add 30 mins per lb.
- Boneless cooks faster. Can reduce time by 30 mins per lb.
Meat Shape and Size
- Uniform shape = more even cooking.
- Thick end = will take longer than the thin end. Rotate occasionally.
Use of a Meat Thermometer
- Always rely on temp, not just time. Pork butt is done at 195°F-205°F.
Step-by-Step Guide
Follow these steps for foolproof pulled pork:
1. Select the Pork Butt
- Choose bone-in or boneless, about 7-10 lbs is ideal.
- Get Boston butt or pork shoulder. Same cut of meat.
- Pick one with good marbling for moistness.
2. Trim and Prepare the Meat
- Trim off any loose fat or sinew.
- Rub with mustard and seasoning. Refrigerate overnight.
3. Determine Cook Time
- Estimate 1.5-2 hours per pound at 225°F.
- 10 lb butt = 20 hours, 8 lb = 16 hours.
4. Set up the Smoker
- Heat smoker to 225-250°F. Add wood chunks.
- Use indirect heat if using a grill.
5. Smoke the Pork Butt
- Place pork butt fat-side up on grill grates.
- Smoke for 4-6 hours unwrapped until bark sets.
6. Wrap in Foil or Butcher Paper
- Wrap tightly in foil or paper at 160°F internal temp.
7. Continue Cooking Until 205°F
- Pork butt is done between 195°F-205°F internal temp.
8. Rest and Pull
- Rest wrapped for 1-2 hours before pulling.
- Pull meat apart using forks or bear claws.
9. Mix and Serve Pulled Pork
- Toss pork with barbecue sauce. Keep it moist.
- Pile high on buns, sandwiches and tacos!
Common Pork Butt Smoking FAQs
How long does it take to smoke a 10 pound pork butt?
At 225°F, a 10 pound pork butt will take around 20 hours from start to finish. Allow 4-6 hours unwrapped, then wrap in foil and continue cooking until 205°F internal temp. Rest for 1-2 hours before pulling.
Should you wrap pork butt in foil while smoking?
Wrapping a pork butt in foil is recommended to speed up cooking, keep the meat moist and tender, and capture delicious juices. Wrap after 4-6 unwrapped hours when bark has set.
What is the optimal internal temperature for pulled pork?
Pull the pork butt when it reaches 195°F-205°F for tender and shreddable meat. The collagen will have broken down at this temp.
How long does pork need to rest after smoking?
Rest the pork butt for 1-2 hours wrapped in foil before pulling. This allows juices to absorb back into the meat.
Can you reuse pork butt cooking liquid?
The juices can be saved and refrigerated until the fat separates. Remove the fat layer and use the remaining juices to keep pulled pork moist.
What is the best wood for smoking pork shoulder?
Apple, cherry, pecan, and hickory are all excellent wood choices for pork. Use fruity woods for milder flavor.
Is it better to smoke a pork butt bone-in or boneless?
Bone-in pork butt retains more moisture during smoking. Boneless cooks a bit faster. Either produces delicious pulled pork.
How to reheat leftover smoked pork butt?
To reheat, place pulled pork in a foil pan with some juices or barbecue sauce. Cover and heat at 250°F until warmed through, about 1-2 hours.
Perfectly smoked pulled pork is easy when you follow the approximate 2 hours per pound guideline. For pork butt smoking mastery, use a thermometer, adjust for temperature, shape, and bone, and find the techniques that work best for your smoker. With the right timing, you’ll have crowd-pleasing pulled pork every time.
Should I Wrap My Pork Shoulder?
It is always encouraged to wrap your pork shoulder at some point in the smoking process. A lot of BBQ pitmasters say that once it reaches 165° inside, you should wrap it in foil or peach paper. Wrapping the pork helps to raise its temperature even more and steams it, which makes it more tender. This process also helps break down the collagen and fat, which makes the meat juicier and more tender.
After going to culinary school, I’ve always known how important it is to let the meat rest before cutting it up or serving it. The pork’s juices soak back into it during this time, giving it a lot more flavor and tenderness. This can take anywhere from 30 to 60 minutes. While the pork rests, I suggest putting foil or butcher’s paper over it.
The bark is the crust that forms on the outer surface of the meat you are smoking. Small pieces of smoke stick to the outside seasoning and start to form a firm edge that looks dark red and black. People want this crust, which makes the meat taste great by caramelizing the outside and adding a lot of flavor. Think of it as a candied outside crust.
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Light up the smokers and get ready to enjoy a delicious recipe for smoked pulled pork shoulder with the best bark and BBQ rub. This will absolutely be your new go-to smoked pork recipe.
Find out how I use this BBQ sauce in my recipe for bacon-wrapped meatloaf and smoked BBQ chicken.
Like how much I love Corned Beef Hash, I pretty much only eat pulled pork when I go to a BBQ restaurant. Pork shoulder has plenty of fat to make this recipe loaded with flavor. Just like I always say, fat equals flavor.
Smoking obviously requires you to have a smoker and plenty of time to smoke it. You should set aside at least 10 hours of your day to properly prepare and smoke this pork shoulder.