Pork · smoking times
How long to smoke Pork butt (Boston butt)
At 250°F, plan on 75 to 90 minutes per pound. A 8 lb pork butt takes about 10 to 12 hours. Pull it at 195 to 205°F.
Pork butt is the forgiving cut for pulled pork. Plan around 1.25 to 1.5 hours a pound at 250°F, and let it hold wrapped if it finishes early.
Smoking time by weight
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| 4 lb | 7 to 8 hours | 5 to 6 hours | 4 to 5 hours |
| 6 lb | 10.5 to 12 hours | 7.5 to 9 hours | 6 to 7.5 hours |
| 8 lb | 14 to 16 hours | 10 to 12 hours | 8 to 10 hours |
| 10 lb | 17.5 to 20 hours | 12.5 to 15 hours | 10 to 12.5 hours |
| 12 lb | 21 to 24 hours | 15 to 18 hours | 12 to 15 hours |
Click a weight for the full plan. Times assume the smoker holds the temperature shown; they are ranges.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 195 to 205°F |
| USDA safe minimum | 145°F plus a 3-minute rest |
| Suggested rest | 1 to 2 hours |
Plan your start time
Tips for pork butt
- The stall hits around 150 to 170°F. Many cooks wrap in foil or butcher paper at that point to push through it and keep the meat moist.
- Done means the shoulder blade bone wiggles free and a probe slides in with no resistance, typically 195 to 205°F. USDA's 145°F is the safe minimum, but the meat is not tender until it goes higher.
- Rest 45 minutes to 2 hours wrapped in a towel inside a cooler, above 140°F, before pulling. Pull while it is still hot.
Best wood
Hickory, Apple, Oak, Cherry. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.