Pork butt is one of the most sought-after smoked meats, and with good reason. It is moist, juicy, and so delicious.
The trick to the perfect smoked pork butt is to cook it at 225°F for 12-16 hours. You will have the perfect smoked pork butt.
- Pork Shoulder vs. Pork Butt
- Is 225 Too Low for Pork Shoulder?
- Can You Overcook Pork Butt at 225?
- Should I Wrap My Pork Butt?
- How Long to Smoke Pork Butt at 225
- How to Smoke Pork Butt
- Final Thoughts
Pork Shoulder vs. Pork Butt
Pork butt and pork shoulder are often used interchangeably. Both pork shoulder and butt originate from the shoulder of the pig. But they are not the same cut of pork.
Pork butt is larger than pork shoulder. It’s also much tougher, so it needs to be smoked or braised for a long time.
In contrast, pork shoulder is smaller and more tender than pork butt. While it can be smoked, pork shoulder can also be braised or roasted.
Pork shoulder is also labeled as Boston butt. However, do not confuse this with pork butt.
Pork shoulder is usually used for pulled pork. On the other hand, pork butt is used to make chopped pork.
Is 225 Too Low for Pork Shoulder?
BBQ experts debate which temperature is best for smoking pork butt. Some believe 225°F is perfect for smoking pork butt. Others believe 225°F is perfect for smoking pork butt.
I think 225°F is perfect for smoking pork butt. At this low temperature, the heat renders the fat and connective tissues. The result is a tender, juicy pork butt.
Can You Overcook Pork Butt at 225?
Yes, you can overcook pork butt at 225°F. If you smoke your pork butt above 210°F, the pork will start to dry out.
Even if you cover the pork butt in BBQ sauce or gravy, the pork will still be dry. So do not overcook the pork butt.
Should I Wrap My Pork Butt?
Wrapping pork butt is another controversial topic in the BBQ world. Some people do not wrap pork butt because it softens the bark.
However, wrapping pork butt can be beneficial. As its smoking, pork butt will enter the stall with a temperature of 160°F.
During this phase, the pork’s temperature will remain constant. The stall can last for hours.
Wrapping the pork but speeds up the stall.
You must wrap the pork butt when it reaches a temperature of 160°F. If you wrap it too early, the bark may not form, resulting in a less flavorful pork butt.
At 160°F, the pork butt should have a dark mahogany color which indicates the bark has formed.
How Long to Smoke Pork Butt at 225
How long to smoke pork butt depends on the size of the meat and your smoker. Pork butt takes about 1 1/2 -2 hours minutes per pound.
However, paying attention to the pork butt’s internal temperature is best. Pork butt should be cooked until it has an internal temperature between 195°F and 203°F.
How Long Smoke to a 3 Pound Pork Butt at 225
It takes 1 1/2-2 hours to cook pork butt at 225. Therefore, a 3-pound pork butt will take about a 3-pound pork butt will take about 3 1/2-6 hours.
How Long Smoke to a 4 Pound Pork Butt at 225
A 4-pound pork shoulder takes about 6-8 hours to cook. Check the pork butt’s temperature after 4 hours to endure it does not overcook.
How Long Smoke to a 5 Pound Pork Butt at 225
Pork takes 1 1/2 to 2 hours to cook at 225°F. A 5-pound pork butt will take about 7 1/2-10 hours to cook.
How Long Smoke to a 8 Pound Pork Butt at 225
An 8-pound pork butt takes about 12-16 hours to cook. Every pork butt is different.
It may take 12 hours to cook, or it may take the full 16 hours to cook. Check the pork butt’s temperature after 8 hours to prevent it from overcooking.
How Long Smoke to a 10 Pound Pork Butt at 225
10 pounds is a lot of meat, so it will take longer to cook. A 10-pound pork butt will take about 15-20 hours to cook at 225°F.
Check the pork butt’s internal temperature after 10 hours to ensure it does not overcook.
How to Smoke Pork Butt
All this talk about smoking pork butt probably has you craving pork butt. Luckily, smoking pork butt is relatively easy.
Simply preheat your smoker to 225°F. Add your preferred wood chips to the smoker.
The trick is using wood that will not overpower the pork butt’s flavor. Hickory, cherry, and applewood work perfectly with pork butt.
These woods are mild enough to impart flavor without overpowering the pork butt’s natural flavor.
Coat your pork butt with mustard. The mustard helps the seasoning stick to the pork butt. If you are worried about the mustard giving the pork butt a flavor, it will not add any flavor.
Nevertheless, you can also use a neutral oil to help the seasoning adhere to the pork butt.
Next, coat your pork butt with your favorite BBQ rub. You can also make your own homemade BBQ rub.
Combine garlic powder, salt, onion powder, brown sugar, smoked paprika, black pepper, and cayenne pepper, then apply it to the meat. Make sure you get the seasoning all over the pork butt.
Once your smoker is ready, place the pork butt on the cooking grates. Close the door or lid and smoke the pork butt for 12-16 hours until it has an internal temperature between 195°F and 203°F.
Take the pork butt out of your smoker and place it in a foil pan. Wrap it with aluminum foil. Let the smoked pork butt rest for an hour.
While you can technically cut into the pork butt as soon as you remove it from the smoker, I recommend against it. If you don’t let it rest, you will be disappointed when you end up with a dry, tough pork butt.
As the pork butt cooks, moisture is pulled to the surface of the meat. The moisture needs time to return back into the pork.
If not, the moisture will end up all over your butcher block instead of in the meat. So let it rest for at least an hour.
Pork butt is the perfect candidate for smoking, especially if you know how long to smoke it. Luckily this won’t be an issue since you will end up with a juicy, tasty pork butt every time you smoke it.
I have been smoking and grilling meat from an early age and enjoy sharing my knowledge and expertise through the hundreds of articles I have written about BBQ. I hope to make everyone’s BBQ journey that little bit easier.