Smoked pork shoulder, also known as pork butt or Boston butt, is one of the most popular choices for making pulled pork. When cooked low and slow in a smoker, this fatty, well-marbled cut transforms into succulent, fall-apart tender meat that takes perfectly to shredding. But knowing what temperature to cook smoked pork shoulder is key to pork butt perfection.
I’ve smoked my fair share of pork shoulders over the years, and through trial and error I’ve learned how to nail the temperature and timing to get ideal results every time. In this article, I’ll share everything I know about smoking pork butt at the right temp for sensationally moist, smokey pulled pork.
Why Temperature Matters for Smoked Pork Shoulder
With large, tough cuts of meat like pork shoulder, temperature control is critical during the long smoking process. If you cook the meat too hot and fast, it will turn out tough and dry. Go too low and slow, and you risk bacteria growth and spoilage.
The key is maintaining a constant temperature between 225-275°F throughout the hours-long cook. This allows the pork’s collagen to break down into gelatin, turning a potentially chewy cut into rich, succulent pulled pork
So what’s the magic number for pulled pork perfection? Let’s take a closer look.
Best Temperature for Smoking Pork Shoulder
For most pitmasters 225°F is the ideal temperature for smoking pork shoulder. At this low temperature the meat cooks gently for 8-12 hours, becoming incredibly tender without drying out.
That said, temperatures between 225-275°F can all produce great pulled pork. The lower the temp, the slower it will cook. Here are some guidelines:
- 225-240°F – Cooks low and slow for ultimate tenderness; ideal if you have 10-18 hours
- 250°F – The sweet spot if you’re pressed for time; done in 6-10 hours
- 275°F – Cooks relatively quickly; better for smaller pork shoulders (5-7 lbs)
I personally like cooking around 250°F as I find it strikes the perfect balance between cook time and tender, juicy meat.
Whichever temp you choose, the key is holding it steady. Pork shoulder stalls around 150-170°F, so temperature fluctuations during this period can really throw off your cook time estimates. Invest in a good thermometer and check it often.
What Internal Temp for Pulled Pork?
The collagen in pork shoulder starts breaking down around 160°F, transforming tough meat into succulent pulled pork. But you need an internal temperature of 195-205°F for it to be shredding-ready.
At this point, the pork will literally fall apart when poked with a fork. If you take it to 200-205°F, it will shred incredibly easily into fine, supple strands with no stringy bits.
Always use an instant read thermometer to check doneness, as appearances can be deceiving. The meat should be very tender and the bone (if any) loose.
Once it hits 195°F, wrap the pork in foil, towels, or a cooler and let it rest for at least 30-60 minutes before shredding. This allows the juices to reabsorb for maximum moistness.
Step-By-Step Guide to Smoking Pork Butt
Follow these simple steps for foolproof pulled pork every time.
1. Prep the Pork Shoulder
Trim off any loose fat or skin, leaving a 1⁄4 inch fat cap. Apply a dry rub generously on all sides. Refrigerate at least 1-2 hours, or up to overnight.
2. Prep the Smoker
Set up your smoker and preheat to 225-250°F. Use wood chunks or chips – hickory, oak, and apple all pair well with pork.
3. Smoke the Pork
Place pork in the smoker fat side up and smoke until internal temp reaches 195-205°F, about 1-1.5 hours per pound. Spritz with apple juice or broth every 45-60 minutes if desired.
4. Rest and Shred
Rest pork in a cooler or wrapped in towels for 30-60 minutes. Shred using two forks, adding reserved juices and barbecue sauce as desired.
Pork Butt Smoking FAQs
Get answers to all your smoked pork shoulder questions here.
How long per pound to smoke pork shoulder?
Plan on 1-1.5 hours per pound at 225-250°F. A 6 lb butt = 6-9 hours; a 10 lb butt = 10-15 hours. Go by temperature rather than time.
Should you wrap pork shoulder in foil?
Wrapping in foil during the stall at 150°F will speed up cooking. But it also steams the pork, making it mushy. Use unwaxed butcher paper instead to allow smoke in.
Can you smoke a pork shoulder at 300°F?
Yes, but flavors will be less deep and bark not as crispy. Keep temps under 275°F for best texture and smoke penetration.
How much smoke time does pork shoulder need?
Aim for 4-6 hours of good smoke exposure. After that, the meat won’t absorb much additional smoke flavor.
Should you rest pork shoulder before pulling?
Yes, resting is a must! Rest 30-60 minutes wrapped in foil or a cooler before shredding. This allows juices to reabsorb.
Mastering the Perfect Pulled Pork
Cooking smoked pork shoulder properly is all about control. Maintain a steady temperature between 225-275°F and smoke the meat low and slow until it hits 195-205°F internally. Rest before shredding and you’ll have incredibly moist, fall-apart tender pulled pork that’s smoky perfection in every bite.
What temperature do you smoke pork shoulder at? Share your tips and tricks in the comments below!