How Long to Smoke Pork Butt at 225? Easy Homemade Tutorial

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By: Bill Dawers


Are you looking to learn the tricks of the trade when it comes to smoking pork butt? Have you been disappointed by dry, brittle cuts that fall apart as soon as they leave the smoker?

Don’t worry — we’ve got your back! In this blog post, we’ll explore How Long to Smoke Pork Butt at 225 degrees and provide tips and tricks to help ensure succulent, tender meat every time.

Whether you’re an experienced pit master or just getting started with smoking, there’s something here for everyone. So let’s light up that smoker and get ready for some delicious barbecue!

How to make pork butt ready to smoke?

How to make pork butt ready to smoke?

For a pork butt of 8-12 lbs, you should plan to smoke it at 225°F for approximately 1.5 hours per pound. For example, if the pork butt is 10 lbs, it will take an estimated 15 hours to be fully cooked and ready.

During this time, you may need to add additional charcoal or wood chips as needed in order to maintain your desired temperature. It’s important to note that any barbecuing or smoking recipes are only estimates, as every piece of meat is different and can require more or less time than expected.

When it comes to how long to smoke pork butt at 225°F, use your best judgement in determining when the internal temperature has reached 195°F before taking it off the smoker.

Additionally, it’s important to remember that how long the meat is smoked at 225°F will not necessarily be how long it takes until it’s ready; you must monitor the internal temperature of the pork butt before deciding when to take it off. Good luck and happy smoking!

Can You Overcook Pork Butt At 225?

Yes, it is possible to overcook pork butt if you leave it smoking at 225°F for too long. It’s best to check the internal temperature of the meat regularly and keep an eye on how much time has passed in order to ensure that your pork butt isn’t getting overly dry or tough.

If it begins to look like the bark may be burning, take the meat off immediately. You should also make sure that you are maintaining a consistent temperature throughout the cooking process; otherwise, this can lead to unevenly cooked meat.

Although how long to smoke pork butt at 225°F varies based on its size and how hot your smoker is running, it’s important not to let the time become your only indicator for when it’s ready. If you’re unsure, it’s always best to err on the side of caution and check the internal temperature before serving. Enjoy your smoked pork butt!

Can You Overcook Pork Butt At 225?

Should I Wrap My Pork Butt?

Wrapping your pork butt is a great way to keep it moist and tender throughout the smoking process. While how long to smoke pork butt at 225°F will remain the same, wrapping it in foil or butcher paper can help ensure that the meat doesn’t dry out as quickly.

Additionally, wrapping allows for additional flavor to be imparted from any marinades or rubs you may have used during its preparation. When wrapping pork butt, make sure that the entire piece is sealed tightly by firmly crimping all edges of foil or paper together.

This helps prevent steam from escaping and keeps your food moist while cooking. It’s important to note, however, that when your internal temperature reaches around 150-160°F (approximately halfway through the cooking process) the wrapping should be removed to allow the bark to form. Enjoy your flavorful, tender pork butt!

How To Smoke Pork Butt?

How To Smoke Pork Butt?

Howdy! I’d be happy to help you with a guide on how to smoke pork butt. Smoking a pork butt can result in tender, juicy, and flavorful meat that will make your taste buds sing. So grab your apron, fire up your smoker, and let’s get started!

Step 1: Gather your supplies

Before you start smoking your pork butt, make sure you have all the necessary supplies handy:

  1. Pork butt: Look for a pork butt with a good amount of fat marbling. This will keep the meat moist during the smoking process.
  2. Rub: Get your hands on a good quality rub or make your own using a combination of salt, pepper, paprika, garlic powder, and any other spices you love.
  3. Smoker: You can use a charcoal, electric, or wood smoker. Choose the one that suits your preference and experience level.
  4. Wood chips: Select your favorite wood chips for smoking. Popular options include hickory, apple, or mesquite.
  5. Spray bottle: Fill it with a mixture of apple cider vinegar and water, which will help keep the meat moist during smoking.
  6. Thermometer: A meat thermometer is essential for ensuring your pork butt is cooked to the right internal temperature.

Step 2: Prepare the pork butt

Before you can start smoking, you need to prep your pork butt:

  1. Rinse: Give your pork butt a quick rinse under cold water and pat it dry with a paper towel.
  2. Trim: Remove any excess fat or silver skin from the pork butt. Leave some fat on the surface to add flavor.
  3. Season: Generously apply the rub all over the pork butt, making sure to get it into all the nooks and crannies. Let it sit for at least 30 minutes to allow the flavors to penetrate the meat.

Step 3: Fire up the smoker

Now it’s time to get your smoker ready for action:

  1. Preheat: Start by preheating your smoker to a temperature of 225°F (107°C).
  2. Add the wood chips: Soak your wood chips in water for about 30 minutes, then drain them. Place the chips in your smoker according to the manufacturer’s instructions.
  3. Heat source: If you’re using a charcoal or wood smoker, arrange the charcoal or wood chunks in the smoker’s firebox. If using an electric smoker, plug it in and set the temperature accordingly.

Step 4: Smoke the pork butt

Once your smoker is at the right temperature, it’s time to put that pork butt on the grill:

  1. Place the pork butt: Put the seasoned pork butt on the grates of the smoker, fat side up. This will allow the fat to render down and keep the meat moist.
  2. Maintain temperature: Monitor the temperature of your smoker and adjust the vents or heat source to keep it at a steady 225°F (107°C).
  3. Add smoke: Every hour or so, add some soaked wood chips to maintain a steady flow of smoke throughout the cooking process.
  4. Spray: Use the spray bottle to spritz the pork butt with the apple cider vinegar and water mixture every couple of hours. This will help keep the meat moist and enhance the flavor.
  5. Cook time: Smoking a pork butt can take anywhere from 8 to 12 hours, depending on its size and your desired level of doneness. Aim for an internal temperature of 195-205°F (90-96°C) for perfectly tender meat.
  6. Rest: Once the pork butt reaches the desired internal temperature, remove it from the smoker and let it rest for about 30 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy end result.

Step 5: Serve and enjoy

Finally, it’s time to dig into that delicious smoked pork butt:

  1. Pull the pork: Use a couple of forks or meat claws to shred the pork into mouthwatering strands.
  2. Serve with your favorite accompaniments: Enjoy your smoked pork butt as-is or serve it with barbecue sauce, coleslaw, buns, or any other sides you love.
  3. Store any leftovers: If you have any leftovers, store them in an airtight container in the refrigerator. They’ll make for excellent sandwiches or additions to other dishes.

And there you have it! A step-by-step guide on how to smoke pork butt. Get ready to impress your friends and family with your smoking skills. Happy smoking and even happier eating!

How Long To Smoke Pork Butt At 225?

How Long to Smoke Pork Butt at 225? The exact amount of time it takes to smoke a pork butt at 225°F will vary depending on how thick the piece is, how hot your smoker is running, and how often you are checking the internal temperature.

Generally speaking, it can take between 8-10 hours for a pork butt that weighs around 10 lbs. If you have a smaller piece of meat, plan on smoking it for 6-8 hours instead. Regardless of size though, monitoring the internal temperature should be your primary indicator for when your pork butt is ready; once it reaches 195°F use your best judgement in determining when to take it off the smoker. Happy smoking!

How to know is pork butt done smoking?

When your pork butt is done smoking, the internal temperature should be around 195-200°F. To test for doneness, insert an instant read thermometer into the thickest part of the meat and leave it in for a few seconds. If the temperature reads between 195 and 200°F, then it’s ready to eat.

What to serve smoked pork butt?

Once you have successfully smoked a pork butt, there are many ways to enjoy it. Pulled pork sandwiches are always a crowd pleaser, as the smoky flavor of the pork pairs well with tangy BBQ sauces and coleslaw.

You can also turn your pork butt into tacos or nachos, blending the subtle smoke flavor with traditional Latin spices. Smoked pork is also great on its own served with sides such as roasted vegetables, mashed potatoes, and salads. The possibilities for how to enjoy your smoked pork butt are endless! Enjoy your meal and don’t forget to savor every bite!

What to serve smoked pork butt?

What is the best way to store smoked pork butt?

After smoking your pork butt, it is important to store it correctly to ensure that its flavors are retained. The best way to store smoked pork butt is by wrapping it in aluminum foil or butcher paper and placing it in an airtight container.

Refrigerate the pork for up to 4 days, or freeze for up to 3 months. Proper storing will help preserve the flavor and texture of your smoked pork butt, allowing you to enjoy every delicious bite! Read more at


Smoking pork butt is a lengthy process, but the results are definitely worth it. Make sure that your smoker is running at 225°F and check the internal temperature of the pork every few hours. When it reaches 195°F, remove it from the smoker and let rest for 10 minutes before serving. After smoking, store in an airtight container in either the refrigerator or freezer to ensure maximum flavor retention. Enjoy!


Smoking a pork butt at 225°F requires patience, but the results are worth it. The time needed to smoke a pork butt depends on how thick it is and how hot your smoker is running, but generally it takes 8-10 hours for a 10 lb piece.

Monitor the internal temperature of the meat using a thermometer to ensure that it reaches 195°F before taking off the heat and letting rest for 10 minutes. After smoking, store in an airtight container in either the refrigerator or freezer for up to 4 days or 3 months respectively. Enjoy your delicious smoked pork!

FAQ Smoke Pork Butt

How long to smoke an 8 pound boston butt at 225?

Smoking an 8-pound Boston butt at 225 degrees Fahrenheit should take between 8 to 10 hours.

How long to smoke a 5 lb pork butt?

Roasting a turkey of any size has never been easier! Five pounds only require 6 to 7 hours in the oven, seven pounds 8-9 hours and for those large gatherings an eight pounder just needs 9 to 11. Deliciousness awaits you at whatever time is convenient!

How long to smoke a 10 pound pork butt?

To make the most delicious pulled pork, you’ll be investing some serious time in your smoker! Prepare to spend between 10-12 hours carefully creating something extraordinary – five hours smoking it uncovered and then 6 more with a foil wrapping. At the end of this process, you will have crafted an amazing meal that everyone is sure to enjoy!

How to smoke a pork butt in an electric smoker?

Spice up your pork butt with a flavorful dry rub seasoning and seal it in a resealable plastic bag. Then start the smoker at 225°F to slowly cook the meat for 7-8 hours until its internal temperature reaches perfection. Dig into some delicious, smoky goodness!

How long to smoke a 7 pound pork butt?

Smoked pork butt is a surefire way to wow your family and friends! Preparing it requires patience as you’ll need up to 10 hours of slow cooking for every 7 lbs. You won’t regret the effort, though – that smoky deliciousness will make all your hard work worth it in the end.

How long should you let a boston butt rest after smoking?

As you approach the finishing touches of your pork butt feast, remember to give it a well-deserved break. Allow for about 15 minutes before dishes are served – during this time its internal temperature will rise around 10 degrees! A few moments of rest can make all the difference in achieving maximum flavour and juiciness.

How long does it take to smoke a pork butt at 225 degrees?

Cooking a pork butt to perfection can take all day; set the oven at 225 °F and wait 8-10 hours for it to reach an internal temperature of 195-203 °F. It’s worth taking your time – the difference between succulent, juicy meat or crunchy char is in the details!

What is the ideal internal temperature for a smoked pork butt?

Flavor your meat with the classic combination of smoky and sweet by slow-cooking a pork butt roast in a smoker. Let it gently simmer for 6 hours, spritzing occasionally with apple cider vinegar to keep delicious moisture locked inside each bite. When finished, check that its internal temperature reaches 160°F on an instant-read thermometer!

How much wood smoke should I use when smoking a pork butt?

When smoking a pork butt, you need enough wood to produce the desired amount of smoke. A general rule of thumb is to add one chunk of wood per hour for the duration of your cook time. You can adjust this number based on how much smoke flavor you want in your meat, but too much can overwhelm the flavor so be careful not to overdo it!

What should I serve with smoked pork butt?

Smoked pork butt is incredibly versatile and goes well with so many different sides. Whether you’re serving pulled-pork sandwiches, tacos or nachos, classic sides like coleslaw, roasted vegetables and mashed potatoes pair nicely with smoky flavors. Get creative and explore new combinations that bring out even more deliciousness in your smoked pork butt.

What kind of wood is best for smoking pork?

When selecting the best wood for smoking pork, there are a few varieties to consider. Fruit woods like apple and cherry impart a sweet flavor to your meat, while mesquite and hickory provide a bold smoky flavor. Oak is also popular because of its mild yet strong taste; it’s perfect if you’re looking for a balance between sweetness and smokiness in your pork butt!

How often should I check on my pork butt while it’s smoking?

When smoking a pork butt, it’s important to make sure that your smoker is running at 225°F. It’s also essential to check the internal temperature of the meat every few hours to ensure that it reaches 195°F before taking off the heat and letting rest for 10 minutes.

Do I need to wrap my smoked pork butt?

Wrapping your smoked pork butt in foil when it’s nearly finished can help add more moisture, as well as speed up the cooking time. If you decide to go this route, keep an eye on how much liquid is accumulating in the foil; too much can lead to soggy textures so be careful not to overdo it!

What are some signs that my pork butt is done smoking?

To ensure a perfectly cooked pork dish, the best method is to take its internal temperature with an accurate meat thermometer. When it’s done just right, the pork will be so tender that you can almost pull it apart without your fingers and melts away on contact!

Can I overcook a pork butt?

Absolutely! If you let pork shoulder or butt overcook past the temperature of 210 degrees, it’ll become dry and tough. This means your pulled pork won’t be as tender or juicy – no matter how much barbecue sauce is added.

How to store smoked pork butt?

Smoked pork butt should be stored in an airtight container or bag and kept in the refrigerator for up to 3-4 days. If you’re not going to eat it right away, you can also freeze it for up to two months. Before eating, make sure to heat it through in a preheated oven at 350°F for about 15 minutes.

Reference: What Is Pork Butt? (

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Bill Dawers

Bill Dawers is the CEO of naan on broughton, a contemporary Indian restaurant in Savannah, GA. The restaurant opened a few weeks ago and has already found a fan in City Talk columnist Bill Dawers. The restaurant sits right across the street from the Marshall House on Broughton Street, joining the large number of hot spots on the shopping street.

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