How Long to Smoke a 9 Pound Pork Butt for Melt-In-Your-Mouth Pulled Pork

Smoking a pork butt to make pulled pork is one of the most satisfying ways to spend a weekend. The sweet smoky flavor of pulled pork is an American BBQ classic perfect for sandwiches piled high on soft rolls, tacos brimming with flavor, or even just eaten straight from a platter with a generous squirt of BBQ sauce. But to achieve tender, juicy pulled pork, you’ll need to give your meat plenty of time to break down in the smoker. So how long does it take to smoke a 9 pound pork butt?

Figuring Out Cook Times for Pork Butt

Cooking times for smoking pork butt can vary quite a bit depending on the size of the meat, the temperature of the smoker, and other factors. As a general guideline, you can estimate 1.5 hours of cook time per pound of meat when smoking at 225°F to 250°F.

For a 9 pound pork butt, that means you’ll need to plan for approximately 13.5 to 18 hours of total cook time. This allows ample time for the pork to become fall-apart tender as the collagen melts and the fat renders. Rushing the process by cranking up the heat results in drier, tougher meat.

While the 1.5 hours per pound estimate works for most cooks, it’s still helpful to use a digital meat thermometer to monitor the internal temperature of the pork butt. This takes the guesswork out and tells you exactly when your meat is done.

Step-By-Step Guide for Smoking a 9 Pound Pork Butt

Follow these simple steps for foolproof pulled pork every time:

Trim the pork butt and pat dry. Remove the skin and trim off any large excess fat. Blot with paper towels.
Apply a dry rub Coat all surfaces with a flavorful dry rub Let rest for 30 minutes up to overnight,
** Preheat your smoker** to 225°F to 250°F using indirect heat. Wood chunks or charcoal work well.
Smoke the pork, fat side up, until it reaches an internal temp of 165°F. This usually takes 6-8 hours.
Wrap in foil or butcher paper and return to the smoker. This helps it power through the stall.
Cook until 205°F. Continue cooking until the internal temp hits 200°F+ for tender meat. About 5 more hours.
Rest for 1-2 hours wrapped in a cooler before pulling. This allows the juices to reabsorb.
Pull the pork, discarding any excess fat or bone. Shred using two forks.
Serve and enjoy! Pile high on buns, make tacos, or eat as-is for the perfect weeknight meal.

Helpful Tips for Smokey, Tender Pulled Pork

Smoking a pork butt might seem intimidating if you’ve never done it before. But have no fear! Follow these tips for success:

Choose bone-in for the most flavor and moisture. The bone adds flavor and collagen.
Use a water pan in your smoker to regulate temps. Fill with water or juices.
Spritz with juice during the stall around 160°F to add moisture. Apple or pineapple juice work well.
Wrap in foil at 165°F to power through the stall quickly. Butcher paper works too.
Rest in a cooler for 1-2 hours before pulling to allow juices to redistribute.
Pull in batches and keep warm in a slow cooker on low until serving.
Save the fat! Refrigerate to use for beans or other recipes. Adds great flavor.
Reheat gently in juices in a slow cooker or oven at 225°F to prevent drying out.

Choosing the Right Size Pork Butt

Pork butts usually range from 5 to 10 pounds or more at the store. While it’s tempting to grab a mega 15 pounder for a big cookout, smaller cuts are often better choices:

5-7 pounds – Best for 2-6 people. Shorter cook. Easy to manage.
7-9 pounds – Feeds 6-10 people. Provides great leftovers. Takes 12-18 hours.
10-12 pounds – For a big crowd of 10-15. Bulky to smoke. Can take 18+ hours.

I recommend a 7-9 pound butt for most home cooks. It’s substantial enough to feed a group with leftovers, but doesn’t require you to wake up at the crack of dawn to start smoking. A 9 pounder hits the sweet spot for many backyard smokers.

Step-By-Step Guide to Perfection

Follow this timeline as a guide while smoking your 9 pound pork butt:

8 am: Remove pork from fridge and let sit until room temp, about 1 hour. Trim and apply rub.
9:30 am: Fire up smoker to 225°F – 250°F. Use wood chunks or charcoal. Add water to pan.
10 am: Place seasoned pork in smoker fat side up. Put in digital meat thermometer.
12 pm: Pork should be around 120°F internal temp. Spritz with juice if desired.
3 pm: Pork likely hit the stall around 160°F. Wrap in foil and continue smoking.
5 pm: Pork should be at 180°F internal temp. Spritz and check periodically.
8 pm: Pork nears 205°F. Check for probe tenderness and bark formation.
9 pm: Pork hits 205°F+! Remove and wrap in towels in a cooler to rest 1-2 hours.
10:30 pm: Unwrap, pull pork, discard excess fat, and serve! Enjoy your delicious pulled pork.

While your pork butt may cook faster or slower, tracking the temps and times in this schedule helps you estimate when to expect key milestones in the cook.

Troubleshooting Common Pork Butt Issues

Smoking a pork butt does take patience, but you can avoid potential pitfalls with some simple troubleshooting:

Not hitting temp – Check your thermometer calibration. And give it more time, up to 18+ hours.
Takes too long – Cook at 250°F instead of 225°F next time. Wrap sooner at 160°F.
Dries out – Always rest wrapped for 1-2 hours. Reheat gently with juices.
No smoke flavor – Try more wood, in bigger chunks. Soak chips. Make sure vents aren’t blocked.
No bark – Smoke unwrapped longer next time. Or unwrap last 30 mins to firm bark.
Fat isn’t rendering – Cook to 205°F+ internal temp. Check for probe tenderness.
Burned exterior – Avoid direct heat on the meat. Use a water pan. Spritz if needed.

Mastering the Art of Smoked Pork Butt

Smoking pork butt does require patience and time commitment. But the reward of incredibly flavorful, juicy pulled pork is well worth the effort. With the right techniques, a 9 pound pork butt can turn into the star of your next backyard BBQ in around 13.5 to 18 hours at 225°F to 250°F.

Use a digital thermometer, power through the stall at 160°F by wrapping, rest well, and gently reheat any leftovers. Before you know it, you’ll have mastered the art of smoking pork butt and be churning out amazing pulled pork on the regular. So gather your ingredients, fire up your smoker, and look forward to tender, smokey pulled pork perfection!

How to Smoke Pork Butt / How to Make Pulled Pork Recipe

FAQ

Is it better to smoke a pork shoulder at 225 or 250?

6) Keep It Low and Slow Cooking temperature when smoking pork butt all depends on how much time you have to really work some love and smoke into that pork. If you have the time, 225°F is an excellent sweet spot for low-and-slow cooked pork butt.

How long to smoke a 9 pound pork loin?

Smoking time It’s time to break out your beloved smoker, the entire reason for the loin. Place the pork on the grates of the smoker and let the machine do its thing. The most generally accepted rule is to smoke the meat for half an hour per pound.

How long to smoke pork shoulder at 225 pit boss?

The ideal smoking time for a pork shoulder on a Pit Boss can range from 1.5 to 2 hours per pound of meat at a temperature of around 225-250°F. This slow smoking process allows the pork shoulder to become tender and flavorful. Should I brine the pork shoulder before smoking it on a Pit Boss?

How long to smoke a 10 pound pork butt?

You are going to need between 10-12 hours to smoke a 10 pound pork butt at 225F. You will want to cook the butt in the smoke for about 5 hours, wrap it in foil and then cook for another 6 hours. Set aside the time, follow this technique and you will have some Extraordinary pulled pork! One of the big four competition categories.

Can one eat pork?

A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).

How long do you smoke a pork butt in a crock pot?

Wrap the pork butt in 2-3 layers of aluminum foil, and baste with spritz solution. Sprinkle a little more BBQ rub on top. Wrap tightly shut, and transfer back to smoker. Smoke until pork internal temperature has reached 200°F. This will vary depending on the size of the meat, but should be about 2-3 hours further.

How do you smoke a pork butt?

Smoke the pork butt. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots. Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork.