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.
Nothing beats the flavor of slowly smoked pork butt pulled into deliciously moist strands just begging to be piled high on a bun. But to achieve pork butt perfection, you need to know exactly how long to smoke a 5 lb pork butt.
Undercook it and you’ll end up with tough, dry meat. Go too long and it dries out. Follow this guide to learn the ideal smoking time and temperature that results in mouthwatering pulled pork every time.
What is Pork Butt?
Pork butt, also known as Boston butt or pork shoulder, comes from the upper part of the front leg of the pig This well-marbled cut contains a good amount of fat and connective tissue that must be slowly cooked to break down and become tender
The toughness makes pork butt ideal for smoking low and slow. When done properly, it transforms into succulent, pull-apart pork with incredible flavor.
Why Smoke a 5 lb Pork Butt?
Smoking is the perfect cooking method for a 5 lb pork butt for two reasons:
Moist, tender meat – The low, gradual smoking temperature gently breaks down collagen while keeping moisture locked in. This creates delightfully tender pork that pulls apart easily.
Intense smoky flavor – Slow smoking infuses deep smoky taste into the meat that you just can’t achieve quickly. Smoked pork butt is on another level flavor-wise.
While you can braise pork butt, smoking it low and slow results in the most luscious texture and insanely good flavor.
How Long to Smoke a 5 lb Pork Butt
When smoking pork butt, cooking time depends on two key factors – temperature and size.
Temperature – The ideal temperature for smoking pork butt is 225°F to 250°F. This low gradual heat tenderizes the meat. Much hotter and the pork dries out.
Size – For a 5 lb pork butt smoked at 225°F to 250°F, plan on:
- 5 lbs: 6-7 hours
- 7 lbs: 8-9 hours
- 8 lbs: 9-11 hours
So you can expect a 5 lb pork butt to take around 6-7 hours when smoked between 225-250°F. Always use a meat thermometer to check for doneness.
Step-by-Step Smoking Instructions
Follow these simple steps for mouthwatering smoked pork butt every time:
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Prepare pork butt by trimming excess fat and applying a dry rub.
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Smoke at 225-250°F for 1-1.5 hours per pound until internal temperature reaches 195°F.
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Wrap in foil at the halfway point to protect from drying out.
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Rest pork for 30 minutes before pulling to allow juices to absorb.
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Pull apart pork using two forks and serve on buns!
It only takes a few easy steps to transform a pork butt into the most insanely delicious pulled pork you’ve ever tasted.
Handy Pork Butt Smoking Time Chart
For quick reference, here are estimated smoking times for pork butts:
| Size | Smoking Time at 225°F |
|---|---|
| 3 lbs | 4-5 hours |
| 4 lbs | 5-6 hours |
| 5 lbs | 6-7 hours |
| 6 lbs | 7-8 hours |
| 7 lbs | 8-9 hours |
| 8 lbs | 9-11 hours |
Always use a meat thermometer to check for doneness instead of relying solely on time. Pork butts often finish early or need extra time.
Sample 5 lb Pork Butt Smoking Recipe
Want to see this pork butt smoking method in action? Follow this simple recipe:
Ingredients
- 1 5 lb pork butt
- Dry rub of choice
- Applewood chunks
Instructions
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Coat pork butt liberally with dry rub.
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Smoke at 225°F for 6-7 hours until internal temp reaches 195°F.
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Wrap in foil at 165°F to prevent drying out.
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Rest 30 minutes before pulling pork into strands.
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Pile high on buns and enjoy!
In just a few hours, you’ll have insanely delicious pulled pork ready for piling high on buns.
Common Pork Butt Smoking Questions
Get the answers to your top pork butt smoking questions:
Should I wrap the pork butt in foil?
Yes! Wrapping at 165°F prevents the exterior from drying out.
When do I apply barbecue sauce?
After smoking – sauce burns and tastes bitter if added before.
Do I need to rest pork before pulling?
Yes, resting for 30 minutes allows juices to reabsorb for moister meat.
Can I use too much smoke?
Yes. Use a light smoke and avoid bitter smoke flavor.
What wood is best for smoking pork butt?
Fruit woods like apple, cherry, pecan, and maple give great flavor.
More Sensational Smoked Pork Recipes
Once you’ve nailed smoking pork butt, try these other amazing smoked pork recipes:
- Smoked Pork Belly Burnt Ends
- Smoked Pork Loin with Herb Crust
- Smoked Pork Tenderloin
- Smoked Pork Ribs
- Smoked Sausage
With the right temperature, time, and technique, you can turn out show-stopping smoked pork masterpieces. A perfectly smoked 5 lb pork butt is a crowning achievement for any pitmaster!
How to Freeze Smoked Pulled Pork
You might get hungry for pulled pork a lot when you only have to feed a small family, like I do. If you find yourself in this predicament, simply freeze the leftovers!.
- Before putting the pork in the freezer bag, let it cool to room temperature or less. When pulled pork is hot, it will steam and make water crystals in the bag. It also makes the pulled pork mushy when it’s heated up again.
- Shred the pork before freezing. This will let you flatten the bags before putting them in the freezer. This will save space and freeze the pork faster, which means it tastes better when it’s reheated.
- Use freezer-safe bags. Put the pork in either gallon-sized zip-top bags or freezer-safe vacuum-sealed bags and freeze them. This helps preserve freshness and cut down on freezer burn. It is also crucial during the reheating process.
- Remove excess air in the bag. Get rid of as much air as you can in your freezer bag, whether it’s a food saver or a regular zip-top bag. This will help your meat last longer frozen.
- Use it or lose it. If you take out enough air, frozen pulled pork will last up to 6 months in a deep freezer or 6 weeks in a fridge/freezer combo. You can keep track of your freezer bags by writing their names and dates on them.
How to Smoke a Pork Butt
Old-school BBQ techniques and flavors are used to make this simple smoked pulled pork shoulder. The pulled pork is very authentic and very tasty. Here’s how to do it:
- Preheat. Get your favorite smoker running steady at 225 degrees F. For smoked pulled pork, either hickory or apple wood (or a mix of the two) is my favorite. Both of them are mild enough to go with pork without being too smokey.
- Slather in mustard. Put on some nitrile gloves and cover the pork shoulder with mustard all over.
- Season. Season on all sides with my signature sweet BBQ rub. This rub is one of the main ingredients in Hey Grill Hey. It is made with brown sugar mixed with smoked paprika, onion, garlic, and a little cayenne.
- Smoke. After getting the pork ready, put it right on the smoker’s grill grates, fat side up if possible. Close the lid and smoke the pork for 15 to 20 hours, or until it reaches 195 to 201 degrees F inside.
- Rest, shred and serve. As soon as the pork is cooked, take it out of the smoker and tightly wrap it in aluminum foil. Allow the roast to rest for at least an hour.
- Shred and serve. After giving the pork some time to rest, get some forks or my awesome Hey Grill Hey shredder claws and start shredding. Remove the bone and discard any fat or gristle. For a tasty pulled pork sandwich, serve it on its own or on a bun with homemade coleslaw.
How long does it take to smoke a 5 lb Boston butt?
FAQ
How long to smoke a 5 lb pork shoulder at 225?
Is it better to smoke a pork shoulder at 225 or 250?
How long does it take to smoke a 5 lb pork loin at 225?
How long does it take to smoke a 5lb pork butt?
Generally speaking, the standard smoking time for an average-sized 5lb pork butt is approximately 6-7 hours. However, placing the pork inside a tightly sealed foil pouch will take roughly 8-9 hours until it’s ready to eat. This extra step will give it the extra flavor everyone looks for when making smoked meats.
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 to smoke a 5lb Boston butt?
The average time estimate for smoking your pork shoulder depends on the smoker’s temperature and will require 6 to 7 hours of total cooking time, though if you’re hoping for fall-off-the-bone tender meat, then add an extra hour or two. How Long To Smoke A 5lb Boston Butt At 225?
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.