Smoker Temperature for Pulled Pork
225–275°F works; 250°F is a reliable default. Pork butt is very forgiving — the bigger risk is starting too late, not cooking a few degrees hot.
- Range
- 225–275°F
- Default
- ≈250°F
- Pull at
- ~195–205°F, probe-tender
- USDA minimum
- 145°F + 3-min rest
Temperature vs time
| Pit temp | Time per lb | Notes |
|---|---|---|
| 225°F | ≈1.75–2 h | Classic low-and-slow; overnight cook |
| 250°F | ≈1.5–1.75 h | Default |
| 275–300°F | ≈1–1.4 h | Hot and fast; wrap helps keep it moist |
Plan the whole cook
Tell the planner when you want to eat; it works backward to when the fire needs to be lit.
Open the serve-time planner →How long to smoke a pork butt? — times by weight and pit temperature.
Questions recruits ask
Can I smoke pork butt at 300?
Yes. Many cooks do; wrap once the bark sets and expect a much shorter day.
Safe minimum temperatures from the USDA FSIS safe temperature chart. Times and temperatures are editorial guidance; cook to temperature. Major Wood is our fictional pit commander. Last updated 2026-10-07.