Guide · smokebrothersguild.com
How to Smoke a Pork Butt at 225°F
At 225°F, plan on 1.5 to 2 hours per pound, then pull it at 195–205°F when a probe slides in easily. Rest it at least an hour. A 10 lb pork butt takes about 15–20 hours.
Pork butt smoking times at 225°F
| Weight | Approx. cook time |
|---|---|
| 6 lb | 9–12 hours |
| 8 lb | 12–16 hours |
| 10 lb | 15–20 hours |
| 12 lb | 18–24 hours |
Have a different weight? Use the Smoking Time Calculator.
Step by step
1. Trim and season the night before
Trim loose fat and any hard fat to about 1/4 inch. Coat with a thin layer of mustard or oil, then a generous rub. Salt early helps the seasoning reach deeper into the meat.
2. Bring the smoker to 225°F
Let the smoker settle at 225°F with clean, thin blue smoke. Hickory, oak, apple and cherry are all classic woods for pork.
3. Smoke fat side up or down — just be consistent
Place the butt in the smoker and leave the lid closed. Every time you open it you lose heat and add time. Spritz with apple juice or cider vinegar every hour or so after the first 3 hours if the surface looks dry.
4. Push through the stall
Around 150–170°F internal, the temperature can sit still for hours while moisture evaporates. This is normal. Wait it out, or wrap tightly in butcher paper or foil to speed it up once the bark is set and dark.
5. Cook to probe tender, not the clock
Start checking around 195°F. The butt is done when a probe slides in like soft butter, usually 195–205°F. The bone should wiggle loose.
6. Rest at least 1 hour
Wrap it and rest in a dry cooler for 1–2 hours, or longer. This keeps juices in the meat and makes pulling easier. Keep it above 140°F while holding.
7. Pull and serve
Remove the bone and any fat pockets, shred with forks or gloved hands, and mix in some of the collected juices. Sauce on the side.
Pork butt questions, answered
How long does it take to smoke a 10 lb pork butt at 225°F?
Plan on about 15–20 hours, using 1.5–2 hours per pound, plus 1–2 hours to rest. Two smaller butts cook faster than one large one. Start early; a finished butt holds well in a cooler.
What internal temperature is pork butt done?
Pork is safe at 145°F with a 3-minute rest, but a butt for pulling needs 195–205°F so the connective tissue breaks down. Go by tenderness: the probe should slide in easily.
Should I wrap pork butt?
You don't have to. Unwrapped gives the firmest bark. Wrapping in butcher paper or foil around 160–170°F shortens the stall and keeps it moist, with slightly softer bark.
Is 225°F or 250°F better for pork butt?
Both work. 225°F is the classic low-and-slow temperature and gives plenty of smoke time. 250°F shortens the cook by a few hours with little difference in the result.