How long to smoke a pork butt?
About 1.5 to 2 hours per pound at 225–250°F. An 8-pound bone-in butt is typically a 14–16 hour cook at 225°F, or 12–14 hours at 250°F. Pull it when a probe slides in easily — usually 195–205°F — and rest it at least an hour.
- Pit temperature
- 225–275°F
- Estimated time
- ≈1.5–2 h per lb at 225–250°F
- Done when
- Probe-tender for pulling, usually ~195–205°F
- USDA safe minimum
- 145°F + 3-minute rest (whole pork cuts)
- Wrap
- Optional. Wrapping in foil or butcher paper around 160–170°F pushes through the stall faster but softens the bark.
- Rest
- At least 1 hour wrapped; holds well for several hours above 140°F.
Pork Butt smoking time by pit temperature
| Pit temperature | Estimated cook time |
|---|---|
| 225°F | 1.75–2 h per lb |
| 250°F | 1.5–1.75 h per lb |
| 275°F | 1.1–1.4 h per lb |
Estimates for planning only. Every cut, cooker and day is different — cook to temperature and tenderness, not the clock.
Planning table by weight
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| 6 lb | 11–12 h | 9–11 h | 7–8 h |
| 8 lb | 14–16 h | 12–14 h | 9–11 h |
| 10 lb | 18–20 h | 15–18 h | 11–14 h |
Cook time only — add rest time and a buffer. The serve-time planner works backward from dinner for you.
What changes the cook time
- Bone-in vs boneless. Boneless butts are usually tied and cook a little faster, but the bone is a great doneness indicator — it slides out clean when the pork is ready.
- The stall hits pork too, usually in the 150s–160s.
- Two butts on the pit take longer than one, mostly because of extra mass and lid-open time.
The Major's orders, step by step
- Trim excess hard fat, season generously, and get it on early.
- Smoke at 225–275°F. Let the bark set before you spritz or wrap.
- Wrap optionally around 160–170°F.
- Pull at probe-tender, usually 195–205°F; the bone should wiggle loose.
- Rest wrapped at least an hour, then pull and season to taste.
Which wood for pork butt?
Hickory. Pork shoulder's fat and connective tissue soak up a strong smoke backbone, and hickory's bacon-like character is what most people mean by “pulled pork flavor.” Blend in cherry for color, or switch to pecan for a gentler version.
Best wood for smoking pork butt →Questions recruits ask
How long to smoke an 8 lb pork butt at 225?
Roughly 14–16 hours of cook time, sometimes more if it stalls hard, plus an hour of rest. Starting the night before is common.
What temperature do you pull pork butt?
For pulled pork, most cooks pull between about 195°F and 205°F when a probe slides in with little resistance. It is safe to eat far below that (145°F), but it won't shred.
Further orders
Safe minimum temperatures from the USDA FSIS safe temperature chart. Times are editorial planning estimates, not guarantees. Major Wood is our fictional pit commander. Last updated 2026-10-07.