How Long to Smoke an 8 Pound Pork Butt for Perfectly Tender Pulled Pork

Smoking a pork butt is a quintessential BBQ experience The smoky, tender meat slowly cooking over indirect heat results in flavorful pulled pork that makes amazing sandwiches But getting the timing right can seem intimidating for new pitmasters.

The most important factor determining cook time is the size of the pork butt An 8 pound pork butt takes much longer to smoke than a 3 pounder But there are other considerations as well,

In this comprehensive guide, I’ll walk through everything you need to know to smoke an 8 pound pork butt, from prep to pulling. Let’s get smoking!

How Long Does It Take to Smoke an 8 Pound Pork Butt?

When smoking a pork butt at 250 degrees F you can plan to cook it for about 1.5 hours per pound. So an 8-pound pork shoulder will take around 12 hours to smoke until it’s fall-apart tender and reaches an internal temperature of 200 degrees F.

This 1.5 hours per pound rule of thumb works for smoking at 225-275 degrees. If smoking at a lower temp like 200 degrees, it will take longer. At higher temps over 275, the cook time decreases slightly.

While 1.5 hours per pound is a good guideline, cook time can vary by over 2 hours in either direction depending on factors like:

• Pork butt shape – Flat, wide cuts take longer than round, tall ones
• Bone-in or boneless – Boneless cooks faster
• Stall duration – The stall around 160 degrees may last 1-6 hours
• Smoke consistency – Temperature swings lengthen cook time

Because of these variables, it’s best to use a meat thermometer and cook to tenderness, not just time. The pork is done when it reaches 200-205 degrees F internally.

Now let’s walk through the full process of smoking an 8 pound pork butt, from preparation to pulling juicy pork.

Preparing the Pork Butt

Proper preparation is key to maximizing bark development and smoke absorption when smoking a pork butt. Here are the steps:

• Select – Choose a bone-in pork butt for best flavor and texture
• Trim – Remove excess fat cap and any loose pieces
• Score – Cut 1/4 inch deep slits across the meat
• Season – Generously coat all sides with a dry rub
• Rest – Let sit for 30-60 minutes before smoking

Scoring the pork shoulder helps the rub penetrate deep into the meat. Be sure to get seasoning into every nook and cranny. The salt and sugar will start to break down the proteins even during the rest period.

Letting the rub sit for an hour before smoking allows the flavors to fully permeate the pork. This rest also dries out the surface slightly which aids bark development later.

Setting Up the Smoker

To smoke an 8 pound pork butt low and slow, you’ll need to configure your smoker for indirect cooking at 225-275 degrees F. Here are some tips:

• Fuel – Use lump charcoal or wood chunks for best smoke flavor
• Water pan – This helps regulate temp and adds moisture
• Placement – Put pork butt on opposite side from coals or heat source
• Temp – Shoot for 225-250 degrees; use vents to adjust
• Wood chunks – Soak chips 30 min; chunks just need a quick spray
• Replenish – Add a new chunk every 45-60 minutes

I prefer to smoke pork butts over a combination of hickory and apple wood. The hickory provides a richer, bacon-y smoke while the apple gives a milder fruity note.

Maintaining a steady temperature is crucial during the long cook time. Be ready to tweak the vents as needed to keep the smoker around 225-250 degrees F.

Monitoring Temperature and Smoke

The best way to monitor temperature is with a wireless thermometer that has probes for both the meat and smoker temp. This allows you to keep an eye on things without constantly opening the smoker.

For smoke, you’ll need to visually check periodically to make sure it’s lightly billowing from the vents. Add more wood chunks or chips as needed to maintain constant thin blue smoke.

If white smoke is pouring out thickly, vent to allow oxygen in. You don’t want heavy smoke which can create a bitter taste.

During the cook, monitor the internal temp of the pork butt. Once it hits around 160 degrees F, be prepared for a stall.

Getting Through the Stall

The dreaded stall! This happens when the pork butt temperature hits around 150-170 degrees F and just sits there for 1-6 hours without rising.

Don’t panic if your 8 pound pork butt stalls. It’s a normal part of smoking meat low and slow. Here’s what’s happening:

• The collagen hasn’t broken down yet
• Moisture is evaporating from the surface
• The meat fibers are tightening

This stall is caused by the pork butt sweating out moisture. As evaporation occurs, it temporarily stops the internal temp from increasing.

Powering through the stall requires patience. But here are 3 tips to push through it:

• Wait it out – Don’t wrap or adjust temp, just wait
• Spritz – Lightly spritz with apple juice/cider
• Texas crutch – Wrap in butcher paper at 160 degrees

Waiting out the stall with no intervention will result in the best bark. But spritzing with juice or using the Texas crutch wrap can shorten the stall time.

No matter what you choose, don’t crank up the heat to speed things along. Keep smoker temp steady, drink a cold beverage, and before you know it the stall will break!

Determining Doneness

The stall will eventually end and the internal temperature will steadily rise again until the pork butt is done. There are two ways to judge doneness:

By temperature – Cook until it hits 200-205 degrees F internally

By feel – The pork should probe tender with no resistance

I recommend relying more on tenderness than a specific temp number. Insert a fork in a few places and it should slide in with zero resistance.

When it reaches this ultra tender stage, the pork butt is ready to come off the smoker after its 12 hour journey!

Resting and Pulling the Pork

After smoking an 8 pound pork butt for nearly half a day, it’s finally time to rest, pull, and eat! Follow these last steps:

• Rest – Wrap in foil and let sit 1-2 hours
• Pull – Use forks or bear claws to shred, removing fat
• Season – Mix in BBQ sauce or more dry rub
• Serve – Pile high on buns or mix into baked beans

Letting the pork rest allows the juices to redistribute. Resist digging in right away! Shredding is easier after resting too.

Pulling the pork is seriously satisfying after the long, patient cook. Be sure to sample a juicy morsel straight from the smoker!

Adding more seasoning and sauce gives flavor to the pulled meat. Get creative mixing in chili powder, hot sauce, brown sugar, etc.

Now you can finally enjoy the fruits of your smoker labor! The smoky, succulent pulled pork is perfect in sandwiches, tacos, nachos, and more.

Troubleshooting Issues

Despite your best efforts, smoking an 8 pound pork butt may not go exactly as planned. Here are some common issues and how to troubleshoot:

Problem: Too much time spent stalled at 160 degrees
Fix: Spritz and wrap in butcher paper

Problem: Pork took 20+ hours to reach 200 degrees
Fix: Cut larger roasts in half next time

Problem: Bark is black and bitter tasting
Fix: Use less wood, improve airflow, wrap earlier

Problem: Pork dried out and is tough
Fix: Pull off smoker earlier and rest longer

Don’t get discouraged if you run into problems on your first few pork butt smokes. Cooking large cuts of meat low and slow takes practice.

The key is making careful notes each time on what went well and what you’d change for next time. You’ll be smoking juicy, tender pork butt like a pro pitmaster in no time!

Smoking an 8 Pound Pork Butt with Ease

Cooking times can vary widely, but you can bank on smoking an 8 pound pork butt taking around 12 hours at 250 degrees F. With the right preparations and a little patience getting through the stall, you’ll be rewarded with incredibly flavorful and tender pulled pork.

The effort is worth it. Smoked pork butt makes for amazing tacos, sandwiches, salads, pasta dishes, and more. Leftovers freeze well too.

Now that you know what to expect when smoking an 8 pound pork butt, it’s time to get your smoker fired up! Adjust your vents, load in the wood chunks, and settle in for a relaxing, mouthwatering BBQ experience.