Smoking a pork butt is a delicious way to prepare juicy, flavorful pulled pork. But smoking takes patience and time to let the pork absorb all that wonderful smoky flavor. So how long does it really take to smoke a 7 pound pork butt? Read on for a complete guide on smoking times and temperatures for perfect pulled pork every time
An Intro to Pork Butts
Let’s start with the basics – a pork butt, also known as a Boston butt or pork shoulder, refers to the upper portion of the front leg of the pig. This is a very marbled, flavorful cut that’s ideal for smoking, braising and roasting
A full pork butt averages 16-20 pounds. You’ll often see them cut down and sold in smaller sizes like 5, 7 or 10 pounds. These make manageable portions for home cooks.
Smoking Time Per Pound
There’s no one size fits all answer for smoking times. Every piece of meat is unique. But there are general guidelines you can follow per pound of meat:
- 5 pounds: Allow 6-7 hours of smoking time
- 7 pounds: Plan for 8-9 hours in the smoker
- 8 pounds and up: Estimate 9-11 hours or more
The most foolproof way to test for doneness is using a digital meat thermometer. For pulled pork, you want to smoke the pork butt until it reaches an internal temp of around 203°F. At this point, the collagen will have melted into the meat, making it incredibly moist and tender.
Aim to smoke the pork about 1-1.5 hours per pound. A 7 pound pork butt will likely need about 8-10 hours of smoking time. But always rely on the thermometer, not the clock, to determine when it’s done.
The Best Smoking Temperature for Pork Butts
Low and slow is the name of the game when smoking pork butts. The optimal temperature range is 225-275°F. This slower cooking gives the fat time to render and the tough connective tissues to break down.
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225-250°F – For authentic pit-style barbecue, smoke at the lower end of this range. This can take 12 hours or more.
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250-275°F – The higher end will shave off some cooking time while still producing moist, tender meat. Aim for 8-10 hours when smoking at 250°F.
Some shortcuts like wrapping the pork butt in foil or cranking up the heat to 300°F can speed things up. But slower cooking times lead to the most tender, juicy pulled pork texture.
How to Estimate Smoking Times
Here are some tips for estimating smoking times for pork butts:
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Calculate 1-1.5 hours per pound as a base guideline. A 7 lb butt will need an estimated 7-10 hours.
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Plan for longer cooking times at lower smoker temperatures (225-250°F).
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Bone-in cuts and pork shoulders with the skin on will take a bit longer than boneless, skinless pork butts.
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An unwrapped, naked pork butt will need more time than one wrapped in foil at some point to power through the “stall”.
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Allow for carryover cooking time too. The internal temp will continue rising 5-10° after removing from the heat.
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Always use a meat thermometer for the most accurate doneness read. Rely on hitting 203°F rather than going by time alone.
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When in doubt, give yourself more time! It’s done when it’s done. Slow smoking ensures the most tender, fall-apart meat.
Step-By-Step Guide to Smoking a 7 Pound Pork Butt
Follow these simple steps for foolproof pulled pork every time.
1. Prep the Pork Butt
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Leave the fat cap intact for moisture and flavor.
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Liberally rub the pork all over with your favorite barbecue dry rub.
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For more smoke flavor, apply yellow mustard first before the rub.
2. Smoke at 225-250°F
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Use indirect heat with chunks of smoking wood like hickory, apple, pecan, etc.
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Maintain a constant temperature between 225-250°F.
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Smoke for about 1 hour per pound, so around 7-8 hours for a 7 lb butt.
3. Get Through the Stall
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At around 160°F, the pork will hit a stall where the temperature stops rising. This may last 1-3 hours.
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Power through by wrapping in foil or bumping up the heat to 275°F. Do not open the smoker!
4. Finish It Off
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Smoke until the internal temp hits 203°F for tender, pull-apart meat.
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If needed, tightly wrap in foil and let rest 30-60 mins before pulling.
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The meat will continue to cook and get more tender during the rest time.
5. Pull, Sauce and Serve
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Use forks or bear claws to pull and shred the pork.
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Mix in your favorite barbecue sauce or serve it on the side. Pile high on buns for epic pulled pork sandwiches!
Troubleshooting Smoking Issues
Having trouble getting perfect pulled pork after hours of smoking? Here are some common issues and solutions:
Problem: Pork butt has hit a stall and the internal temperature is stuck between 150-170°F.
Solution: Wait it out! Stalls can last 1-3 hours. Be patient and do not open the smoker. Wrapping it in foil can help push it past the stall quicker.
Problem: Pork butt seems done too quickly, before the internal temp hits 200°F.
Solution: You may be cooking it at too high of a temperature. Lower the heat to 225-250°F. Cook to 203°F, not by time.
Problem: The pork butt is dry, not tender and doesn’t pull apart easily.
Solution: It’s overcooked. Smoke at a lower temp next time and do not go over 203°F internal temperature. Wrapping it in foil can help retain moisture too.
Problem: The pork butt has decent smoke flavor on the outside but not internally.
Solution: Try adding more wood chunks throughout the smoke to increase smoke exposure. Smoke at a lower temp next time so smoke has more time to penetrate.
Frequently Asked Questions
Still have questions? Here are answers to some commonly asked questions about smoking pork butts:
How much pork butt should I buy per person?
Aim for 1/2 pound of raw meat per person. A 7 pound pork butt will feed 10-14 people. Go smaller for fewer portions.
Should I brine the pork butt before smoking?
Brining isn’t necessary since pork butts are naturally well-marbled. Dry rubs give plenty of flavor.
What wood is best for smoking pork?
Hickory and apple woods give great classic smoke flavor. Oak, pecan and cherry also pair well with pork.
Do I need to wrap the pork butt in foil?
Wrapping speeds up cooking and powers through the stall. But unwrapped pork butts get more smoky flavor. Try both ways!
Can I speed up the smoking time?
Yes, wrap in foil at 160°F and increase heat to 300°F. But slower and lower always yields the most flavorful, juicy pulled pork.
Perfectly Smoked Pork Every Time
Smoking a pork butt requires patience for the best possible results. Allow plenty of time and use a low, steady temperature between 225-250°F. For a 7 pound pork butt, estimate around 8-10 hours but cook to an internal temperature of 203°F. Rest before pulling for magnificently moist and smoky shredded pork.