Smoked Pork Butt (Smoked Pork Shoulder)

Name: Smoked Pork Butt (Smoked Pork Shoulder)
Prep time: 20 min
Cook time: 10 h
Yield: 16
Cuisine: American
Ingredients: 8 pounds Bone-In Pork Butt (also called Pork Shoulder); 1 tablespoon Yellow mustard; 1/4 cup Rump Shaker All-Purpose BBQ Rub, optional recipe in notes above; 3/4 cup Apple juice; 1/4 cup Apple cider vinegar

Prep: 20 mins Cook: 10 hours Yield: 16 Skill Level: Easy

Ingredients

Main

8 pounds Bone-In Pork Butt (also called Pork Shoulder)
1 tablespoon Yellow mustard
1/4 cup Rump Shaker All-Purpose BBQ Rub, optional recipe in notes above

Spritz

3/4 cup Apple juice
1/4 cup Apple cider vinegar

Instructions

Preheat smoker to 250°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.
Trim any excess fat or loose ends of pork. You can remove the fat cap completely or trim it down to a thin 1/4” layer.
Rub a thin, even coating of yellow mustard on all sides of the pork.
Combine dry rub ingredients and sprinkle a thick, even coating on pork butt on all sides. This can be done the night before by wrapping in plastic wrap and storing in the fridge until ready to smoke.
Let the pork shoulder sit out on the counter for 1 hour to let the meat come to room temperature and the rub to adhere well. This will ensure a more even cook.
Add pork butt to smoker grate and smoke at 250°F until it hits an internal temperature of 165°F in the thickest part of the shoulder, approximately 4-6 hours.
Each hour after the first 3 hours, open up the smoker and spritz pork butt. Make sure your spray bottle is set to spray in a light, even mist and not a direct blast of the liquid. You just want to moisten the pork, not soak it.
When the pork reaches 165°F degrees in the thickest part, remove it from the smoker, lay it in the center of 2 pieces of heavy duty aluminum foil, spritz heavily one more time with the spray bottle, and then wrap the foil tightly around the pork. You could also put the pork butt in an aluminum pan and cover with aluminum foil.
Return the wrapped pork butt to the smoker and smoke at 250°F for approximately 4 more hours. The smoked pork butt is done when the internal temperature is between 200°F-205°F and the meat thermometer slides in & out like a knife slicing through room temperature butter - barely any resistance. I find that this usually occurs around 203°F, but all meat is different.
Remove pork from smoker and keep pork wrapped while it rests for a minimum of 30 minutes and up to 2 hours. You can keep in warmer long bu placing it in an insulated cooler.
Unwrap the foil and pour the juices into a gravy separator or bowl until you can see the fat separated from the jus. If you're not using a fat separator, carefully spoon off the fat from the top of the jus.
Place the pork butt into a pan and shred into thin strands with your fingers, a pair of forks, tongs, or any other shredding utensil you prefer.
Pork the reserved jus into the pan and toss with the shredded pork.

Frequently Asked Questions:

What temperature should I smoke a pork butt?

Smoke pork butt at 225–250°F until it reaches 195–205°F internally and feels probe tender.
How long does it take to smoke a pork butt?

Plan on 1.5–2 hours per pound at 225–250°F. A typical 8–10 lb pork butt takes 12–16 hours.
What temperature is pork butt done?

Pork butt is done between 195°F and 205°F when a probe slides in easily with little resistance.
Should I wrap pork butt?

Wrapping at 165–170°F helps push through the stall and retain moisture. It’s optional but shortens cook time.
What is the stall when smoking pork butt?

The stall happens around 160–170°F when moisture evaporation slows the cook. Wrapping helps overcome it.
What wood is best for smoking pork butt?

Hickory, apple, cherry, and pecan are all great choices. Fruit woods give balanced flavor while hickory adds classic BBQ depth.
How long should pork butt rest?

Rest pork butt at least 30–60 minutes before shredding to allow juices to redistribute.

If you want smoked pork butt that pulls clean, stays juicy, and develops deep bark, this is the method I use every time. We’re cooking low and slow, targeting the right internal temperature, handling the stall correctly, and resting it long enough to make sure every bite is tender.

This isn’t complicated — but it does require patience and consistency. Here’s exactly how to do it right.

What Temperature to Smoke Pork Butt

Run your smoker between 225°F and 250°F. Consistency matters more than chasing an exact number. Stable heat allows fat and connective tissue to render slowly, which is what makes pulled pork tender instead of dry.

Your target internal temperature is 195–205°F, but tenderness is the real indicator. When a probe slides in with little resistance, it’s ready.

How Long to Smoke Pork Butt

Plan on roughly 1.5–2 hours per pound at 225–250°F. An 8–10 lb pork butt can take anywhere from 12–16 hours depending on your smoker and whether you wrap.

Always cook to temperature and tenderness — not the clock.

When to Wrap Pork Butt

Pork butt typically stalls around 160–170°F. That’s when moisture evaporation slows the cook down.

Once the bark is set, you can wrap in foil or butcher paper to push through the stall faster and retain moisture. Wrapping is optional, but it shortens cook time and helps keep the meat juicy.

Best Wood for Smoked Pork Butt

Hickory is classic. Apple, cherry, and pecan are great for a balanced smoke flavor. Pellet blends with fruit wood and hickory also work well.

Avoid heavy, dirty smoke — clean smoke builds better flavor and bark.

When Is Pork Butt Done?

Pork butt is done when it reaches 195–205°F internally and feels probe tender throughout. The bone should pull out clean and the meat should shred easily without feeling dry.

How to Rest and Pull Pork Butt

Rest the pork butt at least 30–60 minutes before shredding. Longer is even better. Resting allows juices to redistribute and finish breaking down connective tissue.

When pulling, mix bark and interior meat together for the best flavor in every bite. Add any collected juices back into the meat.

Keep your temperature steady, cook to tenderness, and let it rest. Do those three things and your smoked pork butt will come out right every time.

Not in the mood for pulled pork? You can also go with smoked pork loin for a firmer, sliceable cut that still works great on a smoker.

In this recipe, we're going to discuss:

Frequently Asked Questions
Ingredients
How to make Smoked Pork Butt (Smoked Pork Shoulder)
Comments

Frequently Asked Questions

What temperature should I smoke a pork butt?

Smoke pork butt at 225–250°F until it reaches 195–205°F internally and feels probe tender.

How long does it take to smoke a pork butt?

Plan on 1.5–2 hours per pound at 225–250°F. A typical 8–10 lb pork butt takes 12–16 hours.

What temperature is pork butt done?

Pork butt is done between 195°F and 205°F when a probe slides in easily with little resistance.

Should I wrap pork butt?

Wrapping at 165–170°F helps push through the stall and retain moisture. It’s optional but shortens cook time.

What is the stall when smoking pork butt?

The stall happens around 160–170°F when moisture evaporation slows the cook. Wrapping helps overcome it.

What wood is best for smoking pork butt?

Hickory, apple, cherry, and pecan are all great choices. Fruit woods give balanced flavor while hickory adds classic BBQ depth.

How long should pork butt rest?

Rest pork butt at least 30–60 minutes before shredding to allow juices to redistribute.