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.
Title: Mastering the 7 Pound Pork Butt: A Step-by-Step Guide
Smoking a juicy, perfectly cooked pork butt requires precision and patience. When working with a 7 pounder you need to understand exactly how long it will take and what steps to follow. In this comprehensive guide I’ll walk through everything from prep to rest to help you smoke pork shoulder perfection in your own backyard.
Total Cook Time for a 7 Pound Pork Butt
The general rule of thumb when smoking pork butt is to plan for about 1-1.5 hours per pound. This accounts for both the active smoking time and the rested time.
For a 7 pound pork butt, you can expect a total cook time of:
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7-10.5 hours at 225-250°F
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6-8 hours at 250-275°F
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5-7 hours at 275-300°F
Keep in mind that cooking times vary based on the shape and thickness of each piece of meat. Every pork butt is unique.
The most foolproof method is to cook by internal temperature, not time. Use a good digital meat thermometer and smoke until it reaches 195-205°F.
Step-by-Step Guide
Follow this timeline for a perfect 7 pound pork butt smoke:
Prep Work
- Trim excess fat and skin, leaving about 1⁄4 inch fat cap
- Inject pork butt with apple juice, broth, or marinade
- Coat with dry rub, cover, and refrigerate 8-12 hours
- Remove from fridge and allow to come to room temperature
Smoke Time
- Set up smoker for indirect heat at 225-250°F
- Place pork butt on grate fat side up, insert thermometer
- Maintain temperature, smoke for first 3-4 hours untouched
- Start spritzing with apple juice/vinegar every 45-60 minutes
- Smoke until internal temp reaches 160-170°F
Wrapping
- Double wrap pork butt in foil or butcher paper
- Add 1⁄2 cup apple juice/broth before sealing
- Return to smoker until internal temp hits 195-205°F
Resting
- Remove pork butt when it hits 205°F
- Place in a cooler wrapped in towels for 1-2 hours
- Allow meat to rest; internal temp will rise to 210°F
Service
- Unwrap and shred pork with forks or claws
- Chop or pull pork based on your preferred texture
- Mix in barbecue sauce or serve on the side
Choosing the Right Cut
I recommend using a bone-in pork butt in the 7 pound range for optimal results. Bone-in pork imparts more flavor. Allow extra time if using a boneless butt.
Look for good marbling when selecting your pork shoulder. Avoid odd shapes that can lead to uneven cooking.
When possible, choose fresh never-frozen meat. The rub and injection will penetrate better. If using frozen, thaw fully 2-3 days in fridge.
Mastering Low and Slow
For authentic smoked pork butt, cook low and slow at 225-250°F. This gives the collagen time to break down into gelatin, resulting in succulent, pull-apart meat.
Higher heat will reduce cook time but you sacrifice moisture and tenderness. Ideal for flavor is 225-250°F.
Use indirect heat and avoid direct flame. Place a water pan in the smoker to regulate temps.
Maintain an even temperature throughout. Open the smoker as little as possible and use a wireless thermometer.
Troubleshooting Issues
Here are some common problems and solutions:
Stalled at 160°F: Wrap in foil and push through the stall.
Cooking too fast: Lower temperature and monitor carefully.
Takes longer than expected: Check for water pan, wind, cold weather.
Dry exterior: Inject and spray more. Did you trim fat cap too thin?
Handy Pork Butt Tips
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Apply rub the night before and refrigerate for added flavor.
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Use apple, cherry, pecan, or hickory wood for ideal smoke flavor.
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Spritz with a mix of apple juice, cider vinegar, broth every 45 mins once bark sets.
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Double wrap in foil at 160°F for moisture and to power through the stall.
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Rest wrapped for 1-2 hours before shredding for juicy meat.
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Save the bone for soups or beans after cooking pork butt.
Step Up Your Pork Butt Game
It’s worth taking the time to master smoking a 7 pound pork butt. With the right tools and techniques, you can achieve competition-worthy results in your own backyard.
Perfect pork butt should pull apart easily and be incredibly moist. It shreds beautifully for tacos, sandwiches, nachos, and more.
Let this guide equip you with the steps and timeline needed to smoke pork butt like a pro. Stick with the plan and monitor temps closely for finger-licking, melt-in-your-mouth smoked pork every time.
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.
Ingredients for Smoked Pulled Pork
Here’s all you’ll need to grab to make your simple smoked pulled pork butt:
- 8-10 pound bone-in pork shoulder roast (or Boston butt)
- 2-3 Tablespoons yellow mustard
- 1/4 cup and 1 tablespoon of Signature Sweet Rub, split up. You can make this rub using my Best Sweet Rub recipe, or you can buy it already made at Patio Provisions.
Bam. That’s it. Three ingredients are all that stand between you and some sweet, sweet, smoked pulled pork.
How to Smoke Pork Butt / How to Make Pulled Pork Recipe
FAQ
How long does it take to smoke a 7lb pork shoulder at 225?
How long to cook a 7.5 lb pork shoulder at 250 degrees?
How long to smoke a 7lb pork loin at 225 degrees?
How long do you smoke a rubbed pork butt?
Place the rubbed pork butt on the smoker and cook until you reach an internal temperature of 165 ºF. This will take 5-6 hours. If you’re s moking a on a charcoal grill, rotate your meat and grate after 2 hours and 45 minutes. Smoked pork butt at 165 ºF after 5.5 hours unwrapped
How long does it take to smoke pulled pork?
It will take about 5-7 hours to smoke a five- to six-pound pork butt on a Traeger (or other smoker), depending on the size of the butt. What is the internal temp of pulled pork? The pork butt will be done cooking when the internal temperature reads 195-205˚F (90-96˚C). Let the pork cool slightly, then shred it using two forks into pulled pork.
How long does pork butt take to cook?
Most pork butts range from 6 to 10 pounds, so the total cook time will be anywhere from 9 to 15 hours. If you want to reduce the cook time, you can try increasing the cooking temperature to 250°F. This will significantly reduce the cook time, with the pork butt cooking closer to 1 hour per pound.
How do you smoke a pork butt?
Smoke the pork butt. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots. Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork.