Mastering the Perfect Smoke Time for a 7 Pound Pork Butt

Nothing says summertime like the sweet, smoky aroma of a pork butt smoking low and slow on the grill. Pulled pork is a quintessential BBQ dish, perfect for piling high on soft rolls or serving as tacos. For the best results though, you need ample smoke time to let the meat break down. So how long should you expect to smoke a 7 pound pork butt?

Estimating Smoke Time Based on Size

There are a few rules of thumb when estimating smoke times for pork butt:

• Plan for 1 hour and 15 minutes per pound of meat when cooking at around 250°F

• For a 7 pound pork butt, expect a total smoke time of 8-9 hours.

• The 1 hour 15 minutes per pound is just a general guideline. Cook times can vary based on shape, bone-in vs boneless, and grill temperature.

• Use a digital meat thermometer and cook to temperature, not time.

While the per pound estimate works for most cooks, it’s still helpful to use a meat thermometer. This eliminates the guesswork and tells you exactly when your pork is done.

Step-by-Step Guide to Smoked Pork Butt

Follow these steps for juicy pulled pork success:

• Prep the meat – Trim excess fat, leave about 1⁄4 inch. Apply a dry rub generously.

• Preheat the smoker – Bring up to 225-250°F using indirect heat from charcoal or wood chunks.

• Add the pork – Place the seasoned pork butt fat side up on the grate. Insert a meat thermometer.

• Monitor temp – Maintain 225-250°F. Spritz with juice every 45 mins starting at 2-3 hours in.

• Wrap at 165°F – When the internal temp hits 165°F, wrap in foil and keep smoking.

• Cook to 205°F – Remove when internal temp hits 200-205°F for tender meat. Should take about 8-9 hours total.

• Rest 1 hour – Wrap in towels and rest in a dry cooler before pulling.

• Pull, serve and enjoy! – Shred, chop or pull into bite size pieces.

Choosing the Right Size Pork Butt

Pork butts typically range from 5-10+ pounds. For efficient smoking, a 7 pounder hits the sweet spot for many home cooks:

• 5 pounds – Good for 3-4 people. Shorter 6-7 hour smoke time.

• 7 pounds – Feeds 4-6. Provides leftovers. Takes around 8-9 hours.

• 10 pounds – For a big crowd. Can take 14+ hours to smoke. Harder to manage.

A 7 pound boneless or bone-in pork butt gives you ample meat for sandwiches without excessively long smoke times. It’s substantial but still manageable for most backyard smokers.

Helpful Tips for Tender, Juicy Meat

• Use a water pan for even heat distribution and moisture.

• Spritz with apple juice or stock every 45 minutes after the first 2-3 hours.

• Wrap at 165°F internal temp in foil to power through the stall.

• Cook to 205°F for fall off the bone meat. Use a thermometer to monitor.

• Rest wrapped for 1+ hours to allow juices to reabsorb before pulling.

• Save the fat for beans! Refrigerate and add flavor to baked beans.

• Gently reheat leftovers in broth or sauce to prevent drying out.

Estimated Timeline for a 7 Pound Pork Butt

• 9:00 am – Trim, season, and apply rub to pork butt. Let sit while heating smoker.

• 10:00 am – Begin smoking at 225-250°F. Add water pan.

• 12:00 pm – Pork is likely around 150°F internal temp. Spritz with juice.

• 2:00 pm – Pork hits stall around 165°F. Wrap tightly in foil, return to smoker.

• 4:00 pm – Pork reaches 180°F internal temp. Continue monitoring.

• 6:00 pm – Pork approaches 200-205°F. Check for tenderness.

• 7:00 pm – Pork hits 205°F! Remove from heat, wrap in towels and rest 1+ hours.

• 8:00 pm – Unwrap pork and pull into bite size pieces. Serve and enjoy!

While this timeline provides estimates, always rely on your thermometer for doneness, as cook times can vary.

Troubleshooting Common Pork Butt Problems

Smoking pork butt may take time, but you can avoid hassles with some troubleshooting:

• Takes too long – Try a higher heat around 275°F next time. Wrap sooner at 165°F.

• No bark – Smoke longer unwrapped. Or unwrap last 30 mins to crisp bark.

• Dries out – Always rest wrapped for 1+ hours. Reheat with broth or juice.

• No smoke flavor – Use more wood or bigger chunks. Check for vent blocking.

• Fat not rendering – Cook to 205°F for tender, melted fat.

• Burned exterior – Keep away from direct heat. Use a water pan.

• Stalled temp – Ensure thermometer is accurate. Give it more time.

Mastering the Art of Smoked Pork Butts

Perfectly smoked pork butt does require patience. But the result of succulent, smokey meat is well worth the wait. Plan for approximately 1 hour 15 minutes per pound, or 8-9 hours for a 7 pound pork butt smoked at 225-250°F.

Monitor internal temp, wrap at 165°F, and allow ample resting time. Before you know it, you’ll have mastered the art of smoking pork butts and be dishing out amazing pulled pork for any occasion. So get your dry rub ready, fire up the smoker, and look forward to juicy, tender barbecue perfection. Your friends and family will thank you!