How Long to Cook an 8 Pound Pork Butt for Melt-in-Your-Mouth Pulled Pork

Cooking an 8 pound pork butt may seem daunting for many home cooks. With the right preparation and technique however, this generous cut can be transformed into incredibly moist and flavorful pulled pork that will wow your family and guests. In this comprehensive guide, we’ll walk through everything you need to know to cook a perfect 8 pound pork butt, from start to finish.

Overview of an 8 Pound Pork Butt

A pork butt, also sometimes referred to as a Boston butt or pork shoulder, comes from the upper area of the front leg of the pig. It’s a relatively fatty cut of pork that becomes exceptionally tender and juicy when cooked low and slow. An 8 pound pork butt will typically feed a crowd, yielding around 4-6 pounds of finished pulled pork that can serve 12 or more people.

How Long Does it Take to Smoke an 8 Pound Pork Butt?

When cooking an 8 pound pork butt low and slow, timing is key With a smoker running at a steady temperature around 225°F, you can estimate about 2 hours of cook time per pound of meat That means for an 8 pound pork butt, your total cook time will be around 16 hours start to finish. This long smoking time breaks down the pork’s fat and collagen, resulting in succulent, pull apart meat.

Here is a typical timeline for smoking an 8 pound pork butt:

• 1 hour: Remove pork from refrigerator and rub thoroughly with your favorite spice rub. Allow meat to come closer to room temperature before smoking.
• 10-12 hours: Place pork in smoker running at 225°F. Maintain this steady low temperature and smoke pork, adding more charcoal and wood chunks as needed.
• 2 hours: Once pork butt reaches an internal temperature of around 200°F, wrap it tightly in foil and return to smoker.
• 2-4 hours: Continue cooking until pork is fork tender and reaches 205°F internally.
• 30 minutes: Remove pork from smoker, wrap in towel and rest before pulling.

The total cooking time can vary slightly based on the shape and thickness of your particular cut of meat. Always rely on the internal temperature rather than time to determine doneness.

How to Prepare an 8 Pound Pork Butt

Proper preparation is key to ensuring your pork butt turns out juicy and flavorful. Here are a few tips:

• Choose a bone-in or bone-out pork butt – Bone-in cuts typically have more fat and connective tissue, which keeps the meat moist. Boneless cuts cook a bit faster. Either will work beautifully.

• Trim excess fat – Leave about 1⁄4 inch of the fat cap intact, but trim off any thick excess areas of fat for better smoke absorption.

• Apply a dry rub – A spicy dry rub adds a burst of flavor. Rub it thoroughly over all sides of the meat at least 1 hour before smoking.

• Bring to room temperature – For even cooking, allow meat to come closer to room temp before placing it in the preheated smoker.

• Use a water pan – Adding a water pan to your smoker provides moisture to prevent the pork from drying out during the long cook time.

How to Smoke an 8 Pound Pork Butt Perfectly

Smoking a pork butt low and slow is the key to melt-in-your-mouth pulled pork. Follow these tips for perfect results:

• Maintain an even, low temperature – The ideal temp range is 225-250°F. This low heat tenderizes the meat.

• Use a thermometer – Investing in a good digital meat thermometer ensures you cook the pork to a safe internal temp.

• Add smoke – Use wood chips, chunks or pellets to add extra smoke flavor. Soak wood chips in water first for more smoke production.

• Spritz or mop – Every 1-2 hours, you can optionally spritz or mop the pork with apple cider vinegar, broth or beer to add moisture and flavor.

• Power through the stall – As the meat’s internal temperature rises, it may stall around 150-170°F. This is normal, just power through until it reaches 200°F.

• Wrap at 200°F – Once pork reaches 200°F, wrap it tightly in foil to power through until 205°F. This helps it cook evenly.

• Rest before pulling – Let pork rest wrapped in a towel for at least 30 minutes before pulling. This allows juices to redistribute.

How to Tell When an 8 Pound Pork Butt is Done

With such a large cut of meat, it can be tricky determining when your pork butt is fully cooked and ready to come off the smoker. Here are some telltale signs your pork is done:

• Temperature reaches 205°F – This is the magic number you’re aiming for. At around 205°F, the collagen will have properly broken down.

• Bone slides out cleanly – If cooking a bone-in pork butt, the bone should twist and slide out with no resistance when the meat is ready.

• Meat is fork tender – The pork should be so tender that a fork inserted into the thickest part glides in with no resistance.

• Internal color – Check the internal color. When done, it should be a uniform light pink with no traces of redness.

Don’t rely solely on time to gauge doneness. Always double check with a thermometer for an accurate reading. When in doubt, cook it a bit longer until fork tender.

Troubleshooting an 8 Pound Pork Butt

Even experienced pitmasters can run into issues when cooking a big cut like an 8 pound pork butt. Here are some common problems and how to prevent them:

Problem: Pork butt stalls and won’t come up to temperature.

Solution: Don’t panic if your pork hits a stall around 150-170°F. This is normal with a large cut of meat. Simply power through the stall by maintaining your smoker temp until the pork reaches 200°F.

Problem: Pork butt comes out dry or tough.

Solution: Ensure you cook the meat to 205°F internally. Also be sure to rest the pork for at least 30 minutes before pulling to allow juices to redistribute.

Problem: Pork butt has bland flavor.

Solution: Always rub your pork butt the night before with a bold dry rub. Also spray or mop the meat during smoking to add layers of flavor.

Problem: Outside of pork butt is burned.

Solution: Maintain your smoker temp at a steady 225-250°F. Uneven heat can cause the outside to overcook. Use a diffuser as needed.

Tips for Leftover Pork Butt

Pork butt yields a lot of meat, so you’ll inevitably have delicious leftovers. Here are some fantastic ways to use up pulled pork:

• Make carnitas by crisping leftovers in the oven or skillet.

• Toss with barbecue sauce and pile high on buns for pulled pork sandwiches.

• Fold into omelets, breakfast burritos or hash for a morning protein punch.

• Stir into baked beans, soups or chili for a flavor and texture boost.

• Make use of the pork fat by sautéing veggies in it for incredible flavor.

With a little planning and patience, an 8 pound pork butt can be transformed into the star of your cookout or party. Follow this master guide for mouthwatering pulled pork worthy of the long smoke time.