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.
Smoked pulled pork is an iconic centerpiece of backyard barbeques and Southern cuisine When done right, it yields incredibly moist, fall-apart tender meat infused with rich smoky flavor But with so many variables, a common question is – how long does it take to smoke a pork butt?
In general, smoking a 6-10 lb pork butt at 225°F takes 1.5 hours per pound, so 9-15 hours total. However, cook times vary based on temperature, size, and technique. Follow this complete guide for foolproof tips to smoke pork butt to perfection.
Overview of Pork Butt Smoke Times
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Smoking at 225°F takes about 1.5 hours per lb – a 10 lb butt = 15 hours
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Higher heat around 275°F reduces time to 1 hour per lb – a 10 lb butt = 10 hours.
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Ideal internal temp is 205°F when it probes tender and shreds easily.
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Allow at least 1 hour of rest time wrapped in a cooler before pulling.
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Cook times range from 10-15 hours depending on size, temp, and methods.
Step-by-Step Guide to Smoking Times
Follow this timeline as a guide for smoking pork butt
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Prep butt with dry rub, let sit 30-60 minutes
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Smoke at 225-275°F unwrapped until internal temp hits 160°F (5-7 hours)
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Wrap tightly in foil, return to smoker until 205°F (2-5 hours)
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Rest wrapped for 1-4 hours
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Unwrap, shred, and serve!
How Size Impacts Pork Butt Smoke Time
The most significant factor determining cook time is the size of the pork butt. Averages sizes range from:
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6-8 lbs = 9-12 hour cook time
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8-10 lbs = 12-15+ hour cook time
I recommend allowing a buffer of 2+ hours since times can vary. It’s better for the butt to finish early and rest longer.
For large 10-15 lb pork butts, smoking at a higher 275°F reduces the cook time while still producing moist, fork-tender meat.
Choosing a Cooking Temperature
The ideal smoking temperature for pork butt is 225-275°F. Higher heat will reduce the time, but may sacrifice a bit of tenderness. Here’s a comparison:
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225°F = 1.5 hours per lb (more time for tenderizing)
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250°F = 1.25 hours per lb (moderate time reduction)
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275°F = 1 hour per lb (faster cook time)
Use 275°F for hot and fast smoking. For ultimate tenderness, stick to 225°F. I recommend 250°F as the perfect middle ground.
Internal Temp and Tenderness
Cook pork butts to an internal temp of 205°F. At this temp, the collagen melts, connective tissue breaks down, and meat shreds easily.
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Insert a probe thermometer into thickest part, not touching bone.
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Test tenderness by poking with a fork – it should slide in with no resistance.
Pull it off a tad early at 200-203°F since the temp will continue rising as it rests.
Wrapping the Pork Butt
Wrapping is a technique that speeds up cook time. Wrap the butt tightly in foil when internal temp reaches 160°F.
Benefits of wrapping:
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Cuts total cook time by 2-4 hours
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Prevents drying out
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Creates steam to further break down tissue
Leave it unwrapped for maximum bark formation. But for time purposes, I always wrap.
Allowing Adequate Rest Time
Resting is a crucial step for moist pork and easy shredding. The general guideline is:
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Rest for at least 1 hour
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Up to 4 hours wrapped in a cooler
This allows juices to redistribute evenly throughout the meat. Then the pork shreds perfectly without drying out.
Weather and Altitude
Climate conditions can significantly impact cook times. Wind, cold temps, rain, and high altitude increase times.
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Use a thermometer – don’t rely solely on estimates.
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For high altitude, increase heat 25°F increments to compensate.
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Cold climates may require auxiliary heating sources.
Choosing the Best Pork for Pulled Pork
For the best results, choose a bone-in pork shoulder or Boston butt. Other suitable cuts include:
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Pork picnic shoulder
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Pork butt roast
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Blade shoulder roast
The marbling provides flavor, tenderness and prevents drying out after hours of smoking.
Types of Wood for Smoking
The traditional wood for pulled pork is hickory, prized for its strong, bacon-like flavor. Other good options include:
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Oak – robust, smoky notes
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Apple – milder, fruity smoke
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Cherry – subtly sweet
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Pecan – nutty hints
Experiment to find your favorite wood or combo. Avoid mesquite, which can be overpowering.
Additional Tips and Tricks
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Injecting the pork shoulder can drastically reduce cook time.
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Spritz with apple juice or vinegar every 45-60 minutes once bark sets (~3 hours in).
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Use a water pan for added moisture – reduces chance of drying out.
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Let pork rest for 30-60 mins while heating reserved defrosted juices to pour over pulled meat.
Mastering the Perfect Pulled Pork
The key to incredible pulled pork is low and slow smoking over several hours to achieve ultimate tenderness. With the proper temperature control, wrapping method, and resting time, you can get predictable, foolproof results every time no matter the size of your pork butt. Just be sure to budget 10-15 hours for the process. But once you taste the succulent, smoky outcome, you’ll agree it’s worth the wait!
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.
Ingredients for Smoked Pulled Pork
Here’s all you’ll need to grab to make your simple smoked pulled pork butt:
- 8-10 pound bone-in pork shoulder roast (or Boston butt)
- 2-3 Tablespoons yellow mustard
- 1/4 cup and 1 tablespoon of Signature Sweet Rub, split up. You can make this rub using my Best Sweet Rub recipe, or you can buy it already made at Patio Provisions.
Bam. That’s it. Three ingredients are all that stand between you and some sweet, sweet, smoked pulled pork.
How to Smoke Pork Butt / How to Make Pulled Pork Recipe
FAQ
How long to smoke a pork butt at 225?
How long to smoke a 5 lb pork shoulder at 250 degrees?
How long to smoke a 10 pound pork butt?
How long to smoke pork butt at 275?
How long does it take to cook a pork butt?
A typical pork butt weighs between 6 and 10 pounds, so it takes anywhere from 9 to 15 hours to cook. If you want to reduce the cook time, you can increase the cooking temperature to 250°F. In this case, the pork butt will cook closer to 1 hour per pound. Most pork butts range from 6 to 10 pounds.
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 a smoked Butt?
Set smoker to 275 degrees and place the seasoned butt on the smoker fat cap up and smoke 6 – 7 hours or until the internal temperature reaches 180. Once the internal temperature reaches 180 – remove and wrap with foil (or butcher paper) and place back on to the smoker for 1 – 2 hours until the internal temperature reaches 205.
How do you smoke a pork butt in a crock pot?
Pat your pork butt dry with a paper towel and coat it in yellow mustard. Preheat your smoker to 225°F. Apply a second coat of seasoning to your Boston butt. Spritz the pork butt with baste and wrap in foil. Place the pork butt in the smoker and set the timer for 2 hours.