Pork shoulder, also known as pork butt, is a flavorful and inexpensive cut of meat that’s perfect for long, low and slow smoking. When smoked around 300°F, a pork butt usually takes 1-1.5 hours per pound to reach an internal temperature of 200-205°F, which is ideal for pulling and shredding. So a 6-8 lb pork butt will take approximately 6-12 hours to smoke at 300°F.
What temperature to smoke a pork butt?
The optimal smoking temperature for pork butt is between 225-300°F. At temperatures lower than 225°F, the meat might not get done in time and bacteria could grow. Temperatures higher than 300°F will cause the exterior to dry out before the interior is fully cooked. Smoking around 300°F creates a nice balance of tender, juicy meat with a flavorful bark or crust on the outside.
225-250°F
Smoking pork shoulder at 225-250°F is considered low and slow smoking. This method takes longer, often 1-1.5 hours per pound, but results in very tender meat by breaking down the collagen. The lower heat allows more time for fat to render and more smoke flavor to penetrate the meat. If you’re not pressed for time, 225-250°F is ideal.
275-300°F
Increasing the temperature to 275-300°F speeds up the smoking time. At 300°F, you can expect the pork butt to finish in 1-1.5 hours per pound. The meat will still become fall-apart tender, but there may be a little less smoke flavor. This hot and fast method works well if you want pulled pork sooner rather than later.
How long per pound to smoke pork shoulder?
The general rule of thumb for smoking pork butt is 1-1.5 hours per pound at 225-300°F. Here are some more specific time estimates based on the weight:
5 pound pork butt
Smoking time: 5-7.5 hours (1-1.5 hours per pound)
Pulling temperature: 200-205°F
8 pound pork butt
Smoking time: 8-12 hours (1-1.5 hours per pound)
Pulling temperature: 200-205°F
10 pound pork butt
Smoking time: 10-15 hours (1-1.5 hours per pound)
Pulling temperature: 200-205°F
What temperature do you pull a pork butt?
Pork butt is done and ready to pull or shred when it reaches an internal temperature of 200-205°F. At this temperature range, the collagen has melted into the meat, making it incredibly tender and easy to pull apart using forks or your fingers. Here’s why 200-205°F is ideal:
- 195°F – Some collagen breakdown has begun but meat may still be tough.
- 200°F – Majority of collagen has melted for tender, pullable meat.
- 205°F – Maximum tenderness but meat can start drying out.
Always use a good digital meat thermometer to check the pork’s temp in multiple areas. The thickest part of the butt needs to reach 200-205°F before it’s ready for shredding or pulling. Resting the pork for 30-60 minutes before pulling also allows juices to be reabsorbed for moist, flavorful meat.
How to Tell When Pork Butt is Done Without Thermometer?
It’s highly recommended to use a thermometer to accurately determine when your pork butt is done smoking. But if you don’t have one, here are some ways to test for doneness visually and physically:
- The meat has noticeably shrunk back from the bone and the bone moves easily.
- The outside bark is dark and crispy.
- The meat feels very tender when poked with a fork.
- Juices run clear when pierced rather than pink.
While these signs can indicate the pork is nearing completion, the best way to ensure it has reached the ideal internal temperature for pulling is to use an instant read thermometer. This avoids drying out or undercooking the meat.
Smoking Timeline for 8 lb Pork Butt at 300°F
Here is an approximate timeline for smoking an 8 lb pork shoulder at 300°F:
| Time | Process |
|---|---|
| 8:00 am | Remove pork butt from refrigerator and rub with seasoning |
| 8:30 am | Place pork in 300°F smoker |
| 12:00 pm | Pork reaches160°F internal temp – fat has rendered |
| 2:30 pm | Pork reaches 185°F internal temp – collagen breaking down |
| 4:00 pm | Pork hits 200-205°F – ready for pulling! |
| 4:30 pm | Rest pork for 30-60 minutes |
| 5:00 pm | Pull/shred pork and serve! |
An 8 lb pork butt will take approximately 8-12 hours when hot smoked at 300°F. Time can vary based on the shape and composition of the particular piece of meat. Always rely on a meat thermometer over cooking times.
Tips for Smoking Pork Butt at 300°F
Here are some helpful tips for smoothly smoking pork shoulder at 300°F:
- Use a digital instant read thermometer to monitor temperature.
- Spritz with apple juice or broth if the outside seems too dry.
- Allow for carryover cooking and rest before pulling meat.
- Place fat side up to self baste as fat renders.
- Use water pan or foil pans for extra moisture.
- Apply rub the night before for maximum flavor.
- Inject with broth or marinade for added moisture and taste.
The Stall
The pork may hit a stall around 160-170°F where the internal temp stops rising for 1-2 hours. This is caused by evaporative cooling as the connective tissue and collagen breakdown. Be patient, push through the stall, and continue smoking until 205°F.
Resting
Let the pork rest tented in foil for at least 30 mins before pulling. This allows juices to redistribute and makes the meat more moist.
Serving
Shred with forks, chop into chunks, or pull by hand for delicious smoked pulled pork. Serve on buns, tacos, nachos, sandwiches, salads, baked potatoes, and more!
Common Problems and Solutions
Pork butt taking too long
If your pork butt is smoking slower than expected, check that your smoker is maintaining a consistent 300°F. Open vents fully for adequate airflow and use a thermometer to monitor the internal temp, not relying on time alone.
Pork is drying out
Try spraying more frequently with broth/juice and ensuring your thermometer’s placement to prevent overcooking. Let rest before pulling. An oven finish at 250°F can add moisture.
Not enough smoke flavor
Increase smoke by using more wood chips, chunks, or logs. Make sure chips are fully lit and producing thin blue smoke. Inject pork with extra broth for more flavor.
Bark is bitter or burnt
Avoid oversmoking by keeping temp around 300°F and proper airflow through vents. Spritz bark if it seems too dry. Or, wrap in foil if bark is too dark.
Conclusion
Smoking a pork butt at 300°F will take about 1-1.5 hours per pound, so an 8 lb pork shoulder will need 8-12 hours to reach the ideal internal temp of 200-205°F for shredding or pulling. Use a digital thermometer to monitor doneness and keep an eye on bark formation. Resting the meat after smoking and proper vents for airflow will help ensure moist, tender pulled pork with good smoke penetration when hot smoking around 300°F. With some patience and the right technique, you’ll be rewarded with the perfect plate of pulled pork.