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 pork butt is a labor of love. The low and slow cook time is what gives the meat its incredible flavor and fall-apart tenderness. But how long does it actually take to smoke a pork butt? Specifically, how long should you smoke an 8 pound pork butt?
The general rule of thumb is about 2 hours per pound at 225°F. For an 8 pound pork butt, that means around 16 hours start to finish. However, there are a lot of factors that determine exactly how long your pork butt will need to smoke. Let’s break down everything you need to know.
Estimating Smoke Time Based on Weight
As mentioned above, the basic formula for smoking pork butt is roughly 2 hours per pound at 225°F This is just an estimate though The actual time can vary quite a bit depending on
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Size of the pork butt – A smaller 3-4 lb pork butt may cook a little faster, while a huge 15 lb pork butt could take over 24 hours.
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Bone-in or boneless – Bone-in pork butt retains more moisture as the bone conducts heat slower. Plan for a little longer cook time.
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Shape of the pork butt – Flat wide cuts will have more surface area exposed and may cook faster.
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Temperature of the smoker – If smoking at a higher temp (250°F+) the pork butt will cook faster. Lower and slower is better for breaking down connective tissue.
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Stall time – The dreaded stall where the meat seems to stop cooking can add hours to your cook. Be patient.
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Accuracy of your thermometer – Get an instant read thermometer to be sure. The pork is done at 195°F – 205°F.
So for an average 8 pound boneless pork butt, smoking low and slow at 225°F, you can expect approximately 16 hours total cook time, give or take a few hours depending on the factors listed above.
Should You Smoke an 8 Pound Pork Butt Longer?
You may be wondering if you should let that 8 pound pork butt smoke even longer, just to be safe. Here are a few considerations:
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** Tenderness -** The collagen in pork butt needs time to break down into succulent gelatin. But if smoked too long, the meat can get dry and stringy.
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Bark formation – A dark, crispy, flavorful bark needs a few hours to form through the smoking process. Too short a cook won’t develop much bark.
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Stall time – The dreaded stall where the meat seems to stop cooking can last anywhere from 1-6 hours. Be patient and let it power through.
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Bone slide out – If bone-in, the bone should twist and slide out cleanly when the pork is fully cooked.
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Temperature – Use a meat thermometer to confirm the internal temp reaches 195°F – 205°F.
If you’re unsure if the pork butt is done after 16 hours, use the above indicators to make the call. You can always wrap it and rest it in a cooler if needed to allow more cook time.
Step-By-Step Guide for Smoking an 8 Pound Pork Butt
Follow this timeline as a guide for smoking an 8 pound pork butt on your pellet grill:
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8:00 am – Prepare the pork butt by trimming excess fat and applying a liberal coating of rub. Allow to sit for 30 minutes up to overnight.
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9:00 am – Preheat your pellet smoker to 225°F using a smoking wood like hickory, apple, or cherry.
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9:30 am – Place seasoned pork butt on grill, fat side up. Maintain smoker temp at 225°F.
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11:30 am – Pork butt internal temp reaches 150°F – 160°F. This is the start of the stall. Keep cooking.
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1:30 pm – The meat stall continues. Spritz with apple juice or broth if desired. Resist opening the smoker.
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3:30 pm – Pork butt temp begins climbing again, breaking through the stall.
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5:30 pm – Internal temp reaches 195°F – 205°F. Pork butt should probe tender.
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6:00 pm – Remove pork butt, wrap in foil and rest for 1 hour.
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7:00 pm – Unwrap, shred and serve!
The above timeline is just an estimate, as pork butts can sometimes surprise you. The key is allowing enough time and using a meat thermometer to determine doneness rather than relying solely on time. Patience pays off with this slow-cooked cut.
Helpful Tips for Smoking an 8 Pound Pork Butt
Here are some additional tips to ensure pork butt perfection:
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Use a meat injector to inject flavors deep into the meat. Try apple juice, broth, or barbecue sauce.
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Spritz with a mixture of apple juice, vinegar, or broth every 1-2 hours during the smoke for enhanced flavor and moisture.
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Wrap in butcher paper or foil when the pork hits 160°F internal temp to power through the stall faster.
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For ideal bark formation, avoid wrapping until the pork butt reaches an internal temp of at least 180°F.
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Use a dual probe thermometer to monitor both the pork temp and smoker temp.
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Allow the pork to rest wrapped for 1-2 hours before shredding.
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Save the defatted drippings to toss with the shredded pork for added moisture and flavor.
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Resist over-saucing the finished pulled pork. Let the pork flavor shine.
Choice of Wood Pellets Makes a Difference
The wood pellets used during the smoking process impart big flavor. Apple, cherry, pecan, and hickory are all excellent options. For an 8 hour smoke, consider using a blend of pellets like hickory and cherry for layers of flavor. Swap pellets halfway through the cook, or use smoke tubes loaded with a second variety.
Serving Up Delicious Pulled Pork
After all that time and effort smoking the perfect pork butt, you’ll want to highlight the pork itself. Keep sides simple. Serve juicy pulled pork sandwiches piled high on soft buns with coleslaw. Or plates of tender pulled pork with baked beans, potato salad, and cornbread. Leftovers also make amazing carnitas tacos, nachos, pizza, soups, and more.
The possibilities are endless with a properly smoked 8 pound pork butt. Just be sure to allow plenty of time for low and slow cooking. With the right timing, temperature control, and a little patience, you’ll be rewarded with the most mouthwatering, flavorful pulled pork that your family and friends will devour. Master this cut, and you’ll have a go-to recipe for backyard barbecues and tailgating that everyone will request time and time again.
Let It Rest (This Is Key)
When cooking large hunks of meat, a good rest is as important as a good cook. When youre smoking a pork butt, its no different.
Before you shred it, let it sit at room temperature for at least 45 minutes and no more than two hours. If. if it’s going to be more than a few hours before the meal, you can leave the meat on the Traeger with the heat off or put it in the oven and turn the temperature down to about 170°F.
Make a faux Cambro using a tight plastic beer cooler. Leave the probe in the meat and wrap the hunk tightly in foil. Then wrap the foil with more towels, and put the whole thing in the cooler. Fill up the cooler with more towels, blankets, or newspaper to keep the meat insulated. Hang the thermometer cord over the lid of the cooler, and close it tightly. Make sure it never goes below 145°F. This will soften the bark and slightly change the texture of the meat.
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 8 lb pork shoulder at 225?
Is it better to smoke a pork shoulder at 225 or 250?
Is 250 too high for pulled pork?
Do you smoke a pork butt fat side up or down?
How long do you smoke a pork butt?
Smoke the pork butt for 8-10 hours or until the internal temperature reaches between 195 and 203 degrees. After the pork butt reaches the desired temperature, remove it from the grill and rest for 30 – 60 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
Can you smoke 8 lb Pork Butt?
Smoking an 8 lb pork butt takes time, and you need to be patient. It’s essential to properly prepare the meat by trimming any excess fat and seasoning it well. I recommend using a dry rub and letting it sit in the refrigerator for at least 12 hours before smoking. Another mistake to avoid is not properly controlling the temperature of your smoker.
How long does it take to smoke a pound of pork?
Investing in a good thermometer and staying patient while monitoring the meat’s temperature is key to achieving the best-pulled pork you have ever tasted. At a steady smoker temperature of 225°F, it typically takes about 2 hours of cook time per pound of pork, meaning that an 8 lb pork butt may take around 16 hours to smoke fully.