A complete guide to making the best pulled pork recipe using Smoked Pork Butt (Pork Shoulder). Learn the tips and steps for tender pulled pork on your smoker. Plus a full video tutorial on How to Smoke Pork Shoulder.
We have smoked A LOT of pork butts, which are also called pork shoulders. Hundreds of them for ourselves and for our catering business, Ember and Vine. And we are here to share all we have learned through experimentation, awards, and questions from our community. Follow this guide for the perfect smoked pulled pork flavor and texture.
Smoking a juicy, tender 7 pound pork butt may seem intimidating for backyard pitmasters But with the right timeline, temperature control, and prep, you can achieve competition-worthy pulled pork from your own smoker
In this complete guide, you’ll learn how long it takes to smoke a 7 pound pork shoulder as well as tips and tricks for smoked meat success.
Total Cook Time for a 7 Pound Pork Butt
The general rule of thumb for smoking pork butt is about 2 hours per pound at 225°F. So for a 7 pound pork shoulder, you can expect a total cook time of 14-16 hours from start to finish.
This accounts for:
- 12-14 hours of active smoking time at 225°F
- 2 hours rested time
However, cooking times can vary a bit depending on the shape and thickness of each pork butt. Every piece of meat has its own unique properties.
For the most precise doneness, always rely on internal temperature over cook times. Smoke the pork butt until it reaches 195-205°F internally.
Step-by-Step Guide for Smoking a 7 Pound Pork Butt
Follow this timeline for foolproof results:
- Prep (Night Before) – Trim excess fat, apply rub, refrigerate overnight
- Remove from Fridge – Allow meat to come to room temp before smoking
- Set Up Smoker – Bring to 225°F, use indirect heat, add smoke wood
- Smoke – Place pork butt fat side up and smoke for first 5-6 hours untouched
- Spritz – Spray with apple juice/broth every 45-60 minutes
- Wrap – Double wrap in foil at 160°F internal temp
- Finish Smoking – Cook until pork butt reaches 195-205°F
- Rest – Allow to rest wrapped for 1-2 hours before pulling
Choosing the Right Pork Butt
I recommend selecting a bone-in pork butt in the 7 pound range for the best results. Bone-in retains more moisture. Go a little larger if using a boneless shoulder.
Look for good marbling throughout the meat. Avoid oddly shaped roasts that can lead to uneven cooking.
When possible, choose a fresh never-frozen pork butt. The rub and smoke will penetrate better into the meat. If using frozen, be sure to thaw fully 1-2 days in the fridge.
Mastering the Low and Slow Smoke
Perfect pulled pork is all about the low and slow technique. Keep your smoker at a consistent 225°F and let the pork cook low and slow over several hours.
This gives the collagen in the pork plenty of time to break down into succulent, melt-in-your-mouth meat. A higher heat will reduce your cook time but sacrifice moisture.
Use an accurate thermometer and avoid opening the smoker. Add a water pan for extra temperature regulation.
Maintaining an even 225°F throughout is key for pork butt perfection.
Troubleshooting Pork Butt Issues
Smoking a pork butt does take some practice. Here are some common issues and solutions:
- Stalled at 160°F – Wrap in foil to push through
- Cooking too fast – Lower the temperature
- Takes longer than expected – Check water pan, wind, cold weather
- Dry exterior – Did you trim the fat cap too thin? Spritz more.
Handy Tips for Delicious Pork Butt
-
Apply rub the night before and let sit in the fridge 8-12 hours
-
Use wood like apple, cherry, pecan, or hickory for flavor.
-
Once bark sets after a few hours, spritz with apple juice/vinegar every 45-60 minutes.
-
Double wrap at 160°F internal temp to power through the stall.
-
Rest wrapped for 1-2 hours after smoking – don’t skip this step!
-
Save the bone for soups or beans after pulling the pork.
Take Your Pork Butt to the Next Level
With the right prep and patience, you can achieve amazing smoked pork shoulder at home. Properly smoked pork butt should pull apart easily and deliver an incredible mouthfeel.
Let this guide give you the timeline and tips needed to master the 7 pound pork butt. Stick to the plan, monitor your temperatures, and get ready for the best pulled pork sandwiches of your life!
How Long to Smoke Pork Butt
Plan 1 hour and 15 minutes per pound, on average, when cooking at 250 degrees Fahrenheit.
- 5 pounds: 6-7 hours
- 7 pounds: 8-9 hours
- 8 pounds: 9-11 hours
What is Pork Shoulder (Pork Butt)
Pork Butt is a dense muscle from the shoulder of the pig (not the actual butt). The characteristics of the shoulder include pockets of intramuscular fat that are elongated and stringy. There is another important muscle inside the shoulder. It is called the pork collar, or “money muscle” in battle barbecue.
When cut in different ways, the shoulder can be called different names. It can also have bones in it or not. We prefer bone-in pork shoulder for smoking because it gives a more uniform shape.
- Whole pork shoulder: This is usually a 12–14-pound pork shoulder that includes the shoulder itself, just off the spine, and the top part of the leg, or picnic.
- Picture of a picnic: the lower part of the shoulder and the bone in the upper leg This is easy to spot because it has a triangular shape that points down toward the leg. These average 6 – 8 pounds.
- The shoulder that has been split off from the picnic is called Boston Butt or Pork Butt. This cut is typically 6 – 8 pounds. Still, the butt is the shoulder. It’s not the same thing as the ham, which is the back of the pig.
- Cuts in Parts: Sometimes, grocery stores will already cut pork shoulders into 3–4-pound pieces. We do not recommend using these for smoking.
- Boneless – Any of these cuts can be boneless. The butcher only takes out the bone and may use butcher string to tie the pork shoulder together.
Tip from the Butcher: If you see the word “Roast” on pork shoulder, make sure it’s not pork loin. Pork Loin is a separate cooking process. The cuts should be between 3 and 4 pounds. Ask the butcher if they have a whole shoulder or Boston Butt that hasn’t been trimmed. Often they have them and you can trim them yourself.
Smoking pork shoulder low and slow is the best way to cook it because the fat burns slowly.
- Silicone Gloves: These are fantastic when working with hot meat. You can also put them in the dishwasher to make sure they are always clean and safe. There are different kinds of silicone gloves, but we only use these.
- Pork Puller: This pork puller makes it quick and easy to cook a lot of pork butts for a big group. You just put it on your drill like a drill bit and pull it off. So easy and so awesome to make smoked pulled pork!.
- Being able to read the temperature of a large piece of meat like a pork butt is very important. It’s important to have a good thermometer because every change we make is based on a temperature. It has two-zone tracking, and we use a Thermoworks Smoke Unit. At the end of the cooking process, we use a Thermoworks Thermapen One to check the meat for doneness.
- Aluminum Foil or Pink/Peach Butcher Paper for wrapping.
- We use a culinary injector to put the meat through a process and a food-safe spray bottle for a spritz.
How to Smoke Pork Butt / How to Make Pulled Pork Recipe
FAQ
How long does it take to smoke a 7 lb pork shoulder at 225?
How long does it take to smoke a 7 pound pork loin at 225?
Is 250 too hot to smoke pork shoulder?
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 should you smoke a pork shoulder?
The most important thing to know about smoking any type of meat is that you should smoke them to temp, not just by time. With that said, the general guideline is 90 minutes of smoking time at 225°F per pound for pork shoulder or butt. First things first: are a pork shoulder and a pork butt 2 different cuts? Well, they’re often the same cut of meat!
How do you smoke a boneless pork butt?
Combine all of the ingredients for the spice rub. Rub a 5-6 pound boneless pork butt with the seasonings, and refrigerate it for 12 hours (or for up to 2 days). Smoke the pork butt at 250˚F (120˚C) until the internal temperature reaches 150˚F (65˚C), about 3 ½ – 4 ½ hours.