How Long to Smoke a 4 Pound Pork Butt for Melt-in-Your-Mouth Pulled Pork

Smoking a pork butt is the ultimate way to enjoy mouthwatering pulled pork. When done right, the pork shreds apart easily and is infused with delicious smoky flavor. But to achieve pork butt perfection, you need to smoke it for the right amount of time. So how long does it take to smoke a 4 pound pork butt?

The general rule of thumb is about 1-2 hours per pound at 225-250°F. For a 4 pound pork butt, that means a total smoking time of 4-8 hours. However, cook times can vary quite a bit depending on several factors:

Factors That Affect Pork Butt Smoke Times

Temperature of the smoker – Lower temps (200-225°F) result in longer cook times compared to hotter temps (250°F+)

Use of a crutch – Wrapping the pork butt in foil (aka the crutch method) speeds up cooking.

Pork butt shape – Flat, wide cuts take longer than compact, thick cuts.

Bone-in or boneless – Boneless pork butts often cook faster than bone-in

Pork butt composition – Higher fat content = longer cook times.

Altitude – Account for slightly longer cook times at high altitudes.

Patience – Be prepared for a long smoke and don’t rush it! Low and slow is key.

Taking all these potential factors into account, here are more detailed time estimates:

How Long to Smoke a 4 Pound Pork Butt

• At 225°F without crutching – 8 to 10 hours
• At 225°F with crutching at 160°F – 6 to 8 hours
• At 250°F without crutching – 6 to 8 hours
• At 250°F with crutching at 160°F – 5 to 7 hours

The most foolproof test for doneness is measuring the internal temperature of the pork butt using a good digital meat thermometer.

For pulled pork, you want to smoke the pork butt until it reaches 195°F internally. At this point, the collagen will have fully broken down, making the meat incredibly tender and ready for shredding.

Step-by-Step Guide to Smoking a Perfect Pork Butt

Follow these simple steps for mouthwatering pulled pork every time:

1. Trim Excess Fat

• Remove any large excess fat, but leave about 1⁄4 inch intact for moisture.

2. Apply a Dry Rub

• Coat all surfaces with a flavorful dry rub the night before or just before smoking.

3. Bring Meat to Room Temp

• Take pork butt out of fridge and let sit until meat reaches room temp.

4. Set Up Smoker

• Bring smoker to 225-250°F using preferred wood like hickory, oak, apple, cherry.

5. Add Pork Butt

• Place seasoned pork butt on grate fat-side up.

6. Maintain Temperature

• Keep smoker temp steady at 225-250° throughout the smoke.

7. Monitor Internal Temp

• Insert a probe thermometer into thickest part of pork butt.

8. Spritz (Optional)

• Spritz with apple juice/cider vinegar every 45-60 minutes if desired.

9. Wrap at 160°F (Optional)

• Wrap butt tightly in foil at 160°F stall to power through and speed up cook time.

10. Smoke Until 195°F

• Continue smoking pork butt until internal temp hits 195°F for tender, pullable meat.

11. Rest Pork

• Remove pork butt and let rest wrapped for 1-2 hours before pulling.

12. Pull and Serve!

• Using forks or bear claws, shred pork butt and serve on buns with BBQ sauce.

Choosing the Right Wood for Smoking Pork Butt

Fruit woods like apple, cherry, and pecan pair especially well with pork. They add a touch of sweetness that complements the meat. Hickory is also a popular choice for its bold, smoky flavor.

Try mixing woods like hickory and apple to balance sweet and savory flavors. Always soak wood chunks for 30 minutes before adding to your smoker.

Should You Wrap Pork Butt in Foil?

Wrapping pork butt in foil when it stalls around 160°F (aka the Texas crutch method), powers through the stall quickly by braising the meat. This can reduce cook time by several hours.

But some pitmasters argue wrapping makes the bark soggy and limits smoke exposure. Feel free to experiment and decide which you prefer.

Let Pork Butt Rest Before Serving

Resting the smoked pork butt for 1-2 hours allows juices to redistribute for moist, tender meat. Keep pork wrapped in a cooler or oven at 175°F during this time.

Serve the succulent pulled pork on buns with your favorite barbecue sauce and enjoy!

With the proper timing and temperature, you can easily smoke a 4 pound pork butt that will have guests begging for your secret recipe. Just be sure to allow plenty of time for the low and slow smoking process. The patience will pay off in fork-tender, mouthwatering pulled pork.