Mastering the Art of Smoking a Perfect 9 lb Pork Butt

As a backyard barbecue enthusiast, I live for the day when I can fire up my smoker and transform a huge hunk of pork into mouthwatering, fall-off-the-bone deliciousness. Pork butt, also known as Boston butt or pork shoulder, is one of my absolute favorite cuts to smoke low and slow The marbled meat gets incredibly moist and tender after a lengthy stay in the smoker, making it ideal for pulled pork sandwiches and more.

But when dealing with a 9 lb pork butt it can be tricky to know exactly how long you need to smoke it. Undercook it and you’ll end up with tough dry meat. Smoke it too long and you risk drying it out. After years of trial and error, I’ve finally mastered the perfect timing and technique for smoking a 9 lb pork butt. Follow my guide and you’ll be rewarded with the most flavorful and foolproof pulled pork ever.

How Long Does a 9 lb Pork Butt Take to Smoke?

The general rule of thumb when smoking pork butt is about 1.5-2 hours per pound at a temperature of 225-250°F. So for a 9 lb pork butt you’re looking at a total cook time of 13.5-18 hours.

I recommend planning for the longer end of that time range, as it’s much better for the pork to reach ideal tenderness and juiciness than to be undercooked. The cooking time can also vary a bit depending on the specific shape and thickness of each butt.

Use an instant-read thermometer to check for doneness, not just cooking time. Pork butt is perfectly cooked and ready to pull at an internal temp of 195-203°F.

Step-by-Step Guide to Smoking a 9 lb Pork Butt

Follow these steps and tips for smoking pork butt perfection every time:

• Start with a nicely marbled piece of meat. Look for good consistent fat striations running through the pork butt. This fat will baste the meat from the inside and keep it incredibly moist.

• Give it a rub. A salty, sweet and spicy dry rub adds tons of flavor. Apply it liberally and really massage it into the meat. Let it sit for at least 30 minutes before smoking.

• Smoke at 225-250°F using a mix of hickory and fruit woods. The lower temp range is ideal for breaking down collagen.

• Smoke fat side up. This allows melting fat to baste the meat. Place it in the middle of the smoker grate away from direct heat.

• Spritz with apple juice or cider vinegar every hour for the first 3-4 hours. This adds flavor and moisture.

• Wrap it in foil at 165°F internal temp. This powers through the stall quickly and keeps the butt moist.

• Cook until 203°F. Use a thermometer to check for doneness. At this temp, it will be fall apart tender.

• Rest it wrapped for 1-2 hours before pulling. This allows juices to absorb back into the meat.

• Dig in! Use forks or your fingers to pull juicy, smoky pork goodness into tasty bite-size pieces.

Choosing the Right Wood for Amazing Smoked Flavor

The first key to incredible smoked pork butt is choosing the right kind of wood. Hickory is the quintessential smoking wood, with a robust, bacon-like flavor. For pork, I like to use a blend of hickory and fruit woods like apple, cherry or pecan.

The fruit woods provide a sweet, delicate smoky note that perfectly complements the richness of pork. Too much hickory smoke can make the meat bitter. I use a ratio of 2:1 fruit wood to hickory and get wonderful results every time.

Pellets are a very convenient option, letting you dial in specific flavor profiles. Look for food-grade pellets without artificial flavors or binders. Soaked wood chips work too, but need to be replenished every 45-60 minutes. Carefully rotating your meat helps ensure even smoke absorption.

Maintaining Ideal Smoker Temperatures

The ideal smoker temperature for pork butts is 225-250°F. This low and slow heat tenderizes the meat and allows the collagen to melt into succulent deliciousness.

Maintaining a steady, even temperature is crucial when smoking pork butt over many hours. Use a high quality dual-probe thermometer and make small vent adjustments as needed to hold the temp.

Let your thermometer be your guide – don’t blindly follow cooking times. Every piece of meat and every smoker is different. Focus on hitting the target internal temp for perfectly cooked pork.

If using a charcoal smoker, avoid temptation to add a lot more hot coals to speed things up. This can lead to bitter, sooty flavors. Instead, add a few lit coals every 45-60 minutes to gradually increase heat as needed.

The Bark Is Where the Flavor Is

That dark, crusty, spicy layer on the exterior of smoked meat is known as bark. And when it comes to pork butt, the bark is one of the best parts!

A great bark requires a few key steps. First, use a sugar-based rub with spices and chili powder. Next, smoke with hunks of wood, not just chips, for more pronounced smoke flavor.

Cook at a low temperature, and refrain from spritzing. Finally, avoid wrapping until you’ve built up nice bark formation. All these steps will reward you with the ultimate crispy, flavorsome pork butt bark.

To Wrap or Not To Wrap?

Wrapping pork butt in foil or butcher paper during the cooking process is a point of debate among barbecue aficionados. Here are some pros and cons to help decide what will work best for you:

Pros:

• Speeds up cooking by powering through the stall

• Keeps meat incredibly moist and tender

• Produces very even, consistent bark

Cons:

• Can make bark slightly soft/mushy

• Limits smoke absorption after wrapping

• Requires hands-on step of unwrapping to firm bark

I personally like wrapping because it locks in moisture so well. I just make sure to unwrap the butt for the last 1-2 hours of cooking to re-crisp the bark. Experiment and see which method you prefer for ideal texture.

Mastering the Art of Resting

Resting the smoked pork butt properly before digging in is one of the most crucial steps. I know it’s tempting to tear into it straight off the smoker, but patience pays off here.

Resting gives time for juices to redistribute through the meat. Skipping this leads to dry meat and lots of juices running onto your cutting board instead of back into the pork.

For best results, rest the pork butt for at least 1 hour, and up to 2 hours. Keep it wrapped the whole time, as this insulates it and keeps it piping hot for longer. Once cooled enough to handle, you’ll have perfectly cooked pulled pork.

Smoking a 9 lb pork butt requires patience and care. But armed with my tips above for wood selection, temperature control, bark building and more, you’re sure to achieve outstanding results.

Remember to give yourself plenty of time, use an accurate thermometer, and let the pork rest sufficiently. Follow this guide and soon you’ll be a master of smoking moist, deliciously smoky and utterly irresistible pulled pork. Get your tongs ready – the most amazing barbecue meal awaits!