How Long to Smoke a 6 Pound Pork Butt for Melt-In-Your-Mouth Pulled Pork

Smoking a pork shoulder, also known as a pork butt or Boston butt, is one of the most rewarding challenges for any pitmaster. The rich, tender pulled pork that results from hours enveloped in wood smoke is pure barbecue perfection.

But determining the right cook time can seem daunting, especially for a 6 pound pork butt on your first few smoked pork attempts.

Never fear – this guide covers everything you need to know about timing for a 6 pound butt, from ideal smoker temps to wrapping, resting, pulling, and more

Follow these tips and you’ll be biting into supremely juicy pulled pork in no time. Let’s get smoking!

How Many Hours to Smoke a 6 Pound Pork Butt?

For a 6 pound boneless pork butt smoked at 225-250°F, plan on around 9-11 hours total cook time.

This estimate is based on approximately 1.5 hours per pound of meat. But there are additional factors that can lengthen or shorten the time needed:

• Bone-in takes longer than boneless
• Lower smoker temp increases time
• The dreaded “stall” around 160°F
• Inconsistent smoker temperature

Because of these potential variables, rely more on checking for tenderness and an internal temp of 200-205°F to determine doneness rather than just going by time.

Now let’s look at tips for prepping, seasoning, maintaining smoker temp, and more when smoking a 6 pound pork shoulder

Preparing a 6 Pound Pork Butt for Smoking

Proper preparation is crucial for smoking pork perfection. Follow these steps:

• Choose bone-in for best moisture and flavor
• Trim excess hard fat cap and loose pieces
• Apply a bold dry rub generously on all sides
• Allow rub to penetrate 30-60 minutes before smoking

Be sure to coat every nook and cranny with your favorite pork rub. Letting it sit gives the salt time to start breaking down the proteins.

Setting Up Your Smoker for a 6 Pound Butt

Slow smoking a pork butt requires maintaining 225-250°F indirect heat for many hours. Follow these smoker tips:

• Use a digital thermometer with dual probes
• Place a water pan for extra moisture
• Put pork butt on opposite side from heat source
• Shoot for 225-250°F; use vents to adjust as needed
• Add fresh wood chunks every 45-60 minutes

I prefer a combo of apple and hickory wood chunks. The fruit wood gives a milder, sweeter smoke while the hickory adds richness.

Maintaining an even, consistent temperature is vital to properly smoking a pork shoulder. Be ready to tweak the vents and replenish charcoal/wood as needed during the long cook.

Monitoring Temps and Smoke When Smoking Pork

When smoking meat low and slow, you need to keep an eye on:

• Internal meat temperature – Use a digital probe placed in thickest area
• Smoker temperature – Start at 225-250°F for best results
• Smoke – Thin blue smoke is ideal; avoid heavy white smoke

Monitor the pork butt’s internal temp to track when it hits the stall around 160°F and ultimately reaches 205°F for optimal tenderness.

Also check the smoker periodically to ensure thin blue smoke is present. Add more wood chunks as needed.

Handling the Dreaded Stall Around 160°F

When smoking large cuts like pork shoulder, be prepared for the temperature to hit a wall around 160°F.

Referred to as “the stall,” this happens as moisture evaporates from the surface. Don’t panic if your 6 pound pork butt stalls between 150-170°F. Here are 3 ways to power through it:

• Wait it out – Be patient; the stall will break eventually
• Spritz – Lightly spray juices to add moisture
• Texas crutch – Wrap in butcher paper at 160°F

I prefer just patiently waiting out the stall since it allows for maximum smoke flavor and bark development. But spritzing and wrapping can help minimize time spent in the stall.

Determining Doneness of Smoked Pork Butt

A 6 pound pork butt is perfectly smoked when:

• Internal temperature hits 200-205°F
• Meat probed feels tender with no resistance
• Bark has formed with dark, caramelized exterior

Use a fork or instant read thermometer to check multiple areas for tenderness and an internal temp over 200°F.

Resting and Pulling Smoked Pork Butt

After the long smoke, be sure to let the pork rest before digging in:

• Rest in foil for 1-2 hours – Allows juices to reabsorb
• Pull and shred – Use bear claws or forks to break up meat
• Season the pulled pork – Mix in reserved rub or BBQ sauce
• Serve – Pile high on buns, tacos, nachos, and more!

Letting the pork rest is crucial. Otherwise juices will spill out when you shred it. Lightly saucing or seasoning the pulled meat adds back flavor.

Now you’re ready to indulge in the fruits of your smoke labor! Juicy pulled pork straight from the smoker is perfect in sandwiches, tacos, bowls, salads, and beyond.

Troubleshooting Issues When Smoking Pork Butt

It’s normal to encounter some pitfalls when first learning to smoke pork shoulder. Refer to these tips if you have problems:

Underdone pork butt – Cook longer; increase smoker temp to 250°F

Dry, tough pork – Don’t exceed 250°F; wrap earlier to retain moisture

Bad smoke flavor – Use better quality lump charcoal and wood chunks

Temperature swings – Make smaller vent adjustments; monitor temps closely

Don’t get discouraged by less than perfect results on your early attempts. Smoking pork shoulder truly takes practice. Adjust your methods each time until you achieve pork perfection.

Smoking a 6 Pound Pork Butt Requires Patience

Allowing 1.5 hours per pound, you can expect a 6 pound pork butt to take around 9-11 hours to smoke at 225-250°F until fork tender.

Going low and slow rewards you with the most flavorful, succulent pulled pork conceivable. Just keep your smoker dialed in at a steady 225-250°F, frequently check for doneness, and exercise patience. Before you know it, you’ll have mastered smoking pork butt.

Now it’s time to season up a pork shoulder, get your smoker rolling, and look forward to the magical moment when tender, juicy pulled pork comes off the grill!