Picture this: tender, smoky goodness so irresistible it practically melts in your mouth. Now, imagine taking smoked pork butt and transforming it into mouthwatering pulled pork on the Traeger grill. With our help, you’ll learn how to make every batch of food taste just right, with the right amount of smoky flavor and juicy tenderness.
Smoking a juicy, tender 9 pound pork butt may seem daunting for beginner pitmasters But with the right timeline, temperature control, and prep, you can achieve competition-worthy pulled pork right in your own backyard.
This complete guide will teach you everything you need to know about smoking a 9 lb pork shoulder You’ll learn total cook times, step-by-step instructions, and pro tips for incredibly moist and flavorful pulled pork success
Total Cook Time for a 9 Pound Pork Butt
The general rule of thumb when smoking pork shoulder is allowing about 15-2 hours of cook time per pound of meat at 225°F
So for a 9 pound pork butt, you can expect a total cook time of approximately 13-18 hours from start to finish. This includes:
- 11-16 hours of active smoking at 225°F
- 2 hours rested time
However, cook times can vary slightly depending on the shape and thickness of each particular pork butt. Rely more on internal temp than cook times for perfect doneness.
Smoke the 9 lb pork butt until it reaches 195-205°F internally. Use a leave-in thermometer to monitor.
Step-by-Step Guide to Smoking a 9 Lb Pork Butt
Follow this timeline for foolproof pulled pork:
- Prep – Trim excess fat, apply rub, let sit overnight
- Remove from Fridge – Let meat come to room temp
- Set Up Smoker – Get to 225°F, use indirect heat, add smoke wood
- Smoke – Place pork butt fat side up, smoke for first 5-6 hours
- Spritz – Spray with apple juice or broth every 45-60 minutes
- Wrap – Double wrap in foil at 160°F internal temp
- Finish Smoking – Cook until 195-205°F internal temp
- Rest – Allow to rest wrapped for 1-2 hours before pulling
Choosing the Right 9 Pound Pork Butt
I recommend selecting a bone-in pork shoulder roast in the 8-10 pound range for best results when smoking. The bone helps retain moisture and impart flavor.
Look for good marbling and uniform shape. Avoid oddly shaped roasts that can lead to uneven cooking.
When possible, choose a fresh never-frozen pork butt. The rub and smoke will better penetrate the meat. If using frozen, fully thaw 1-2 days in the fridge.
Mastering the Low and Slow Smoke
The secret to incredible pulled pork is maintaining a low temperature over a long smoke time. Keep your smoker between 225-250°F and smoke the pork shoulder for many hours.
This gives the collagen in the pork time to fully break down into mouthwateringly tender meat. A higher heat will reduce cook time but sacrifice moisture.
Use a water pan and avoid opening the smoker. An even 225°F the entire time is vital for pork butt perfection.
Troubleshooting Pork Butt Cook Issues
Smoking pork shoulder does take some trial and error to master. Here are some common problems and solutions:
- Stalled at 160°F – Wrap in foil to power through
- Cooking too fast – Lower the temperature
- Takes longer than expected – Check water pan, wind, cold weather
- Dry exterior – Did you trim fat cap too thin? Spritz more.
Handy Tips for Delicious 9 Lb Pork Butt
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Apply rub the night before and refrigerate 8-12 hours
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Use apple, cherry, hickory, or pecan wood for flavor.
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Once bark sets, spritz with apple juice or vinegar every 45-60 minutes.
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Double wrap at 160°F internal to push through stall.
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Rest wrapped 1-2 hours after smoking – don’t omit this step!
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Save bone for beans or soup stock after pulling pork.
Take Your Pork Butt to the Next Level
With proper prep and patience, you can achieve incredible smoked pork shoulder right in your own backyard. Well-smoked pork butt should pull apart easily and deliver perfect mouthfeel and texture.
Use this guide to gain the knowledge and techniques needed to master the 9 pound pork butt smoke. Follow the timeline, monitor temperatures, and get ready for the best pulled pork of your life!
Trim the Fat
Trim off most of the fat from the exterior of the meat but not all of it. Fat helps carry flavor and a little cooks up into a nice crisped bark.
Keep It Low and Slow
When you smoke pork butt, the cooking temperature depends on how long you have to really love and smoke the pork. If you have the time, 225°F is an excellent sweet spot for low-and-slow cooked pork butt. At this temperature, you can also use Super Smoke if your Traeger has that capability. You can cook it at 225°F the whole time, or after a few hours of speed cooking, you can raise the smoked pork butt.
How to Smoke Pork Butt / How to Make Pulled Pork Recipe
FAQ
How long to smoke a 9 pound pork shoulder at 225?
Is it better to smoke a pork shoulder at 225 or 250?
How long to smoke a 10 pound pork butt?
Do you smoke a pork butt fat side up or down?
How long do you cook pork butt in a smoker?
When the pork butt reaches 165°F (74°C) or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil. Place pork butt back onto 300°F (149°C) smoker and continue to cook for 2 hours or until the internal temperature of the meat reaches 205°F (96°C).
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 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.