How Long To Cook Pork Butt Per Pound – A Detailed Guide

Pork butt also known as Boston butt or pork shoulder, is a fantastic cut of meat for low and slow smoking or roasting. With its abundant marbling and connective tissue pork butt transforms into succulent, pull-apart perfection after hours in the smoker or oven. But one question always comes up – how long does it take to cook pork butt per pound?

The general rule of thumb is to smoke pork butt for about 1.5 hours per pound at 225-250°F. So a 5 lb pork butt will take around 7-8 hours, while a 10 lb butt may need 15+ hours. But there are many factors that affect cook times. To better understand how long to smoke pork butt per pound, let’s break down the key points:

Pork Butt Cook Time Per Pound

• At 225°F, smoke for 1.5 hours per lb
• At 250°F, smoke for 1 – 1.25 hours per lb
• For a 5 lb butt, smoke for 7-8 hours
• For a 10 lb butt, smoke for 15+ hours

As you can see the cooking temperature makes a big difference in cook times. Lower and slower (225°F) will take longer while a slightly hotter 250°F will reduce total cook time.

Why Go Low and Slow?

Smoking pork shoulder low and slow serves an important purpose The connective tissue in pork butt needs time to break down and become tender.

Cooking at a low 225-250°F gives the collagen time to melt into succulent gelatin. If cooked too hot and fast, the pork will turn out tough.

The long smoke time also allows the meat to gradually absorb flavorful smoke. A 12+ hour smoke bath infuses pork with that irresistible smoky flavor.

So for the most tender, juicy and smokey pulled pork, keep temps low and give it plenty of time.

Size Matters

Pork butts generally range from 5-12 pounds. A small 5 lb butt will cook faster than a huge 12 lb behemoth. Plan accordingly.

For long cooks, don’t be afraid to go big. Given the lengthy smoke times, a giant 10-12 lb pork butt is very manageable. Get a big group together and smoke a monster butt for pulled pork sandwiches all week long.

Bone-In vs Boneless

Bone-in pork butt will take a little longer to cook than boneless. The bone acts as an insulator, slowing the cooking process.

For bone-in pork butt, use the 1.5 hrs per lb cooking time. For boneless, reduce cook time slightly to 1 – 1.25 hrs per lb.

The bone does add extra flavor during the long smoke. If given the choice, opt for bone-in for maximum flavor.

Wrapped vs Unwrapped

Wrapping pork butt in foil or butcher paper is a common technique. Often referred to as the “Texas Crutch”, wrapping helps speed up cook times.

An unwrapped smoke will take about 25% longer than a wrapped cook. The sealed foil pouch braises the pork in its own juices.

There’s debate on which method is best. Wrapping ensures moist, fall-apart meat, but may reduce bark formation. Do a test cook to decide which you prefer.

Higher Temps Mean Less Time

If you need pulled pork in a hurry, crank up the heat. Cooking at 275°F or even 300°F will drastically slash cook times.

At 300°F, you can have succulent pulled pork in 6 hours or less. Just keep a close eye on it, as higher temps increase risk of drying out. Spritz and wrap to prevent this.

Higher heat means less smoke absorption though. The pork spends less time in the low and slow smoke zone.

Should You Inject Pork Butt?

Injecting pork butt with a flavorful marinade can vastly shorten cook times. Injections permeate deep into the meat, carrying moisture and flavor.

Meat that’s pre-injected requires less time to become tender. An injected pork butt may only need 45-60 minutes per pound at 225-250°F.

Keep in mind that injections can create artificial flavors and an unpleasant saltiness. Use them sparingly and balance flavors.

Ambient Temperature Matters

If smoking pork in cold weather, plan for longer cook times. Ambient air temp can greatly affect your smoker’s ability to maintain heat.

In freezing conditions, it may take up to twice as long to smoke a pork butt compared to a hot summer day. Be prepared to burn more fuel to compensate.

Wind and rain can also cool down your smoker, delaying cook times. Protect your cooker from the elements if possible.

Altitude Adjustments

Higher altitudes thin the air, reducing oxygen for combustion. Smokers become less efficient at high elevations.

Above 3,000 feet, increase smoke time by 5%. At 5,000 feet, add 10%. Near 10,000 feet, multiply cook time by 1.25x.

Humidity also increases at altitude, slowing evaporation. Use a water pan and spritz less to counteract.

Resting & Holding Times

Once pork butt Hits 203°F, it still needs ample resting time. Let it rest wrapped in a cooler for 1-4 hours before pulling. This allows juices to redistribute for maximum juiciness.

Pulled pork also holds incredibly well. You can safely keep it in a slow cooker or cooler for 4+ hours. There’s no need to rush the pulling process.

Prepping meat the day before serving works perfectly for large cooks. You can smoke, rest, refrigerate, then gently reheat.

Monitoring Temps

Use a good quality thermometer to track pork butt temps. Probe thermometers let you monitor the cook without opening the smoker.

Track the rise in internal temp to estimate when it will finish. Look for a plateau around 160-170°F when coojectives render and the meat stalls.

Push through the stall by wrapping and increasing heat. This powers through the longest phase of the cook.

Spritzing & Mopping

Adding moisture by spritzing helps regulate pork butt cook times. Misting the meat cools the surface and temporarily pauses cooking.

It’s best to hold off spritzing until after the first few hours of smoking. Starting too early can overly prolong the cook.

Use a 50/50 apple cider vinegar and water mix. Spritz every 45-60 minutes once bark has formed.

Choosing the Right Wood

The type of wood used for smoking also impacts cook times. Some take longer than others to fully combust.

Fruit woods like apple and cherry burn quicker, while dense hickory and oak smolder for longer, slower burns.

Mixing woods is ideal for balancing quick smoke and a steady, lingering flavor. Always use more mild fruit wood than bold hickory or mesquite.

Electric Smokers

Electric smokers like those from Masterbuilt maintain precise, constant temps that minimize cook time variability.

You can confidently use the low end of time estimates (1 – 1.25 hours per lb at 225-250°F). Rely less on temp spikes and visual cues.

The only electric smoker variable is the meat itself. Cook to feel, testing tenderness as it reaches 200°F. Adjust time up if needed.

Pellet Smokers

Like electrics, pellet smokers provide stable, consistent heat for predictable cooks. Use the low hourly rate per pound.

One variable is pellet brand. Some burn significantly hotter than others. Get to know your pellets.

Pellet grills combine smoking with convection heat. Run on Smoke mode only to get true low and slow smoking.

Offset Smokers

Stick burners require the most cook time management. Temp fluctuations are common.

Plan for the high end of time estimates, around 1.5 hours per lb at 225-250°F.

Use an oven or chamber thermometer to track temps. Adjust vents to fine tune heat.

The Visual Cues

While the meat thermometer never lies, there are visual indicators during the cook.

• Bark should be dark and crusty
• Meat should jiggle and droop from the bone
• It should twist easily without shredding

Use your senses. Feel, look and smell. Adjust time up if pork seems underdone.

Patience Is a Virtue

The cardinal sin of smoking pork butt is impatience. Resist rushing the process.

Code to temp, not time. Every piece of meat is unique. Let it finish when ready.

Remember, you can hold finished pork for hours in a cooler wrapped in towels. Rushing only leads to disappointment.

Relax and tend the fire. The rewarding result is well worth the wait.

Perfectly smoked pork butt is a labor of love. Follow the guidelines of 1-1.5 hours per pound at 225-250°F for the most succulent, pull-apart meat. Adapt as needed base