Smoked pork butt is a traditional American barbecue meal known for its deep, smokey taste and supple, juicy texture. The best-smoked pig butts, however, need time, patience, and attention to detail. In this article, we’ll break down exactly how long you should smoke a pork butt at 225 degrees Fahrenheit.
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Is Pork Shoulder The Same As Pork Butt?
Pork shoulder and pork butt are similar cuts that are frequently used in recipes. The pork butt, also called the Boston butt, comes from the upper part of the shoulder, while the pork shoulder, or picnic shoulder, comes from the lower part. Pork butt is usually more marbled and tender, making it perfect for slow-cooking methods like smoking.
Why Is Pork Shoulder Called Pork Butt?
The term “pork butt” might be confusing, since it actually comes from the shoulder of the pig. The name “butt” comes from the Old English word “butt,” which means “the thicker end.”
Butchers used to store and move these cuts of meat in barrels called “butts” in the past. Over time, the name stuck, and the cut became known as the pork butt or the Boston butt.
How Long To Smoke Pork Butt At 225
Smoking a pork butt at 225°F (107°C) typically takes about 1.5 to 2 hours per pound. This low and slow cooking method allows the meat’s connective tissue to break down, resulting in tender, flavorful, and juicy pulled pork.
How Long To Smoke Pork Butt, Per Pound
At 225°F, you should smoke your pork butt for about 1.5 to 2 hours per pound. Keep in mind that cooking time can be affected by things like the thickness of the meat, how well the smoker works, and the weather.
A 5-pound pork butt will generally take around 7.5 to 10 hours to smoke at 225°F. Always use a meat thermometer to ensure your pork butt reaches the recommended internal temperature.
How Long To Smoke A 7 Pound Pork Butt
A 7-pound pork butt requires approximately 10.5 to 14 hours of smoking time at 225°F. As with any cut, be sure to monitor the internal temperature with a meat thermometer to achieve optimal results.
How Long To Smoke A 10lb Pork Butt
A 10-pound pork butt will typically take between 15 and 20 hours to smoke at 225°F. Remember to check the internal temperature regularly and adjust your smoking time accordingly.
Wrapping your pork butt in aluminum foil or butcher paper during the smoking process is known as the “Texas Crutch” method. This technique helps to retain moisture, speeds up the cooking process, and prevents the meat from absorbing too much smoke.
It’s up to you, but wrapping the pork butt after it has reached an internal temperature of 160°F can lead to juicier and more tender results.
- 1 8-10 pound pork butt
- 1/4 cup yellow mustard
- 1/2 cup dry rub or seasoning (your choice)
- 1 cup wood chips or chunks (hickory, apple, or cherry)
How To Smoke Pork Butt At 225
- Preheat your smoker to 225°F according to the manufacturer’s instructions.
- Remove the pork butt from its packaging and pat dry with paper towels.
- Rub the entire pork butt with yellow mustard, using your hands to make sure it’s evenly coated.
- Generously apply your chosen dry rub or seasoning to the pork butt, using your hands to make sure it’s well-coated.
- Place the pork butt on the smoker, fat side up.
- Add the wood chips or chunks to the smoker according to the manufacturer’s instructions.
- Smoke the pork butt for approximately 1.5 to 2 hours per pound, or until the internal temperature reaches 195-205°F.
- If desired, wrap the pork butt in foil or butcher paper once it reaches an internal temperature of 160°F.
- Continue smoking until the pork butt is fully cooked.
- Remove the pork butt from the smoker, wrap it in foil, and let it rest for at least 30 minutes before pulling or slicing.
How To Test Doneness
The best way to test the doneness of a smoked pork butt is by checking its internal temperature with a meat thermometer. The ideal temperature range is between 195-205°F, which ensures tender, juicy, and easily pulled pork.
Internal Temp for Smoked Pork Butt
In pork butt, it is generally recommended to cook it until it reaches an internal temperature of 195-205°F. This will ensure that the meat is cooked to a safe and tender level. While it’s possible to cook pork butt to a lower temperature, such as medium rare, it’s not recommended due to the toughness of the meat and the potential risk of foodborne illness.
How To Store Leftover Smoked Pork Butt
Store leftover smoked pork butt in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Refrigerate for up to 4 days or freeze for up to 3 months.
How To Reheat Smoked Pork Butt
To reheat smoked pork butt, preheat your oven to 250°F. Place the pork in an oven-safe dish, add a small amount of liquid (such as apple juice or broth), and cover tightly with aluminum foil. Heat in the oven for about 30 minutes, or until the internal temperature reaches 165°F.
What Goes Well With Smoked Pork Butt
Smoked pork butt pairs well with a variety of side dishes, including coleslaw, baked beans, mac and cheese, cornbread, or roasted vegetables.
Smoked Pork Butt Nutrition Facts
Serving size: 3 ounces
- Calories: 209
- Total Fat: 14g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 58mg
- Total Carbohydrates: 0g
- Dietary Fiber: 0g
- Total Sugars: 0g
- Protein: 20g
How Much Pork Butt Per Person
you can estimate that a 8-10 pound pork butt will yield about 6-8 servings of pulled pork. Based on this estimate, you can plan for approximately 4-5 ounces of cooked pulled pork per person.
How Many Pounds Of Pork Shoulder Do I Need For 20 People?
You will need approximately 10-12 pounds of pork shoulder for 20 people if you plan to serve pulled pork.
How long does it take to smoke an 8lb pork shoulder at 225?
Smoking an 8-pound pork shoulder at 225°F will take around 12-16 hours.
How long does it take to smoke a 10 lb pork shoulder at 225?
Smoking a 10-pound pork shoulder at 225°F will take approximately 15-20 hours.
Is it better to smoke pork shoulder at 225 or 250?
Smoking pork shoulder at 225°F it’s better. The lower temperature allows the meat to cook slowly, which can produce a more intense smoke flavor.