How Long to Smoke Pork Butt at 225 – Easy Guide
Pork butt is one of the easiest meats to smoke…if you know what you are doing. Once you know a few simple tips, you can produce some truly mouthwatering smoked pork bbq.
If you are wondering how long to smoke pork butt at 225°F, here’s the quick answer: estimate 1 – 1.5 hours of cooking time per pound when smoking at 225°F. Read below for examples.
I feel like I’ve smoked 100’s of pork butts. While I lost count of the true number a long time ago, I can tell you I cook A LOT for family gatherings, large events, meal prep, etc.
Based on my extensive experience, I can absolutely tell you that smoking at 225 degrees is the way to go!
In this article, we give you everything you need to know about smoking pork butt low and slow (at 225°F).
How to smoke Low and Slow?
“Low and slow” is a phrase synonymous with smoking meat. It refers to the process of cooking meats at a lower temperature — typically around 225°F — over a period of long period (usually hours).
Smoking at a low temp allows heat to break down tough connective tissues in the meat, leading to succulent, tender BBQ.
Longer cook times mean smoke has more time to seep into the meat, imparting a rich, smoky flavor that’s hard to achieve through other cooking methods.
The final result is a succulent, smoky, and irresistibly tender dish that’s worth the wait.
Should I smoke pork butt low and slow?
Yes. Yes you should! Pork butt, also know as Boston Butt, is a fatty piece of meat with lots of connective tissue.
Smoking low and slow renders fat perfectly and breaks down connective tissues.
After trying many different cooking temperatures, I firmly believe 225°F is an ideal temperature to produce smoky, tender pork butt.
But how long should you smoke pork butt? It can be daunting to try and figure out cooking times since there are multiple factors to consider.
Calculating How Long to Smoke a Pork Butt at 225
Calculating how long to smoke a pork butt at 225°F isn’t an exact science. However, here are multiple factors to consider and plan for:
Weight of the pork butt
The weight of a pork butt greatly influences the amount of time needed to complete the cook. Generally, the more a pork butt weighs, the longer it will take to smoke. A good rule of thumb is to allocate between 1 to 1.5 hours of cooking time per pound of pork butt.
For instance, a 10 pound pork butt would need between 10 to 15 hours of smoking at 225 degrees calculated as follows:
10 pound pork butt X 1 hour per pound = 10 hours total cook time
10 pound pork butt X 1.5 hours per pound = 15 hours total cook time
The wide difference in cooking times may seem high, but in my experience, I have seen cook times vary this much! It’s important to keep in mind that every cut of meat is unique and the times above are estimates which can vary.
Consistent temperature of smoker
Maintaining a consistent temperature of 225° in your smoker will help you predict the total cook time. Temperature fluctuations in a smoker are bound to happen. Any time you open the lid, adjust a damper, let the heat source run low, or many other things; the smoker temperature is bound to change.
The good news is that pork butt’s are VERY forgiving, meaning short temperature fluctuations won’t have much impact on the quality of the finished product. However, you do want to monitor the smoker temperature (recommended hourly at a minimum).
Pro Tip: Ensure you have enough fuel for the entire cook process. Also, open the lid as few times as possible because as the saying goes, “if you’re lookin you ain’t cookin”.
To wrap or not to wrap?
Wrapping a pork butt during the smoking process is a relatively common practice. If you try to find a firm answer on whether or not to wrap your pork butt during the smoking process, good luck!
Folks tend to have strong opinions one way or the other. The answer ultimately depends on what you’re looking for in the final product.
- Benefits of wrapping – decreases cook time; helps retain some of the juices
- Benefits of not wrapping – more beautiful, flavorful bark since meat is exposed to smoke longer
I personally wrap pork butt in aluminum foil most of the time. Not only does this practice decrease cooking time, but I generally rest pork butt in foil anyway once they have reached the desired internal temperature and I remove them from the smoker.
Pro Tip: Use heavy duty aluminum foil to minimize leakage
How do you know when your pork butt done?
Old school BBQ guys will tell you they can look at a pork butt, maybe give it a slight touch/pull, and tell you immediately if it’s done. I am an Engineer by trade and have always preferred processes that are slightly more technical (and in this case safer).
Pork butt is safe to eat at 145°F is you rest it for 3 minutes. However, pork butt will be super tough if you choose to eat it at that temp. Why? Because the fat and connective tissues haven’t had time to render and break down.
For the purposes of awesome bbq, pork butt is done when it reaches an internal temperature of 190 to 205 degrees Fahrenheit. This temperature should be measured by placing a meat thermometer into the fattest part of the pork butt away from the bone.
Which temperature should you aim for? The answer is all about texture.
- At 190 degrees, the meat will be cooked but still a little tough
- At 205 degrees Fahrenheit, the meat will have that melt-in-your-mouth texture that everyone craves
Pro Tip: If you remove from smoker at 190 degrees, let it rest for at least an hour. Meat temperature will likely continue to rise as much as 5 – 10 degrees (called the carryover cook).
Use a meat thermometer!
As a long-time BBQ aficionado (fancy way of saying BBQ nerd), the single biggest tip I recommend to fellow or newer BBQ enthusiasts is to ALWAYS judge doneness of pork butts, and any meat off the smoker, by internal temperature of the meat.
Along with those words of wisdom, I strongly recommend investing in a good meat thermometer. This will help you nail down how long to smoke pork butt at 225.
What does it mean to “rest” your pork butt and should you do it?
When you take a pork butt out of the oven, smoker, or grill, it’s piping hot and full of juices. If you were to slice into it right away, those juices would spill out and you could be left with a dry and unappetizing piece of meat.
Resting the pork butt means letting it sit at room temperature for a little while (usually 30-60 minutes). During the rest period, juices redistribute and reabsorb into the meat.
Faux cambro? – Pronounced “Fo”
It’s not always easy to keep a big hunk of meat warm for an hour without it drying out.
That’s where the faux cambro comes in – a handy DIY solution that involves wrapping the pork butt in foil or butcher paper and placing it in a cooler filled with towels or other insulating material. This helps the meat stay at a steady temperature without overcooking or drying out.
So if you want to serve up a juicy and perfectly cooked pork butt, make sure to give it a rest – and consider trying out the faux cambro method to keep it warm and juicy.
Want more info on this topic? — Check out this article
Conclusion – How long to smoke pork butt at 225?
Smoking a pork butt at 225 is not rocket science, but it does take some preparation to pull off.
You need to calculate the cooking time based on the weight of pork butt, monitor the smoker temperature, consider if you will wrap or not, and perhaps most importantly…monitor internal temperature of the pork butt!
Once you hit the magic temperature, and preferably follow my recommendation to rest the butt, you will experience a perfectly smoked pork butt.
More great resources from New Creation Food:
Don’t have a smoker? — Check out these guides for choosing the Best Smokers for a Beginner or Best Grill & Smoker Combos
Recipes & Guides
Frequently Asked Questions (FAQs)
What does it mean to “rest” your pork butt?
Resting your pork butt means allowing it to sit at room temperature for 30-60 minutes after cooking. During the rest period, juices redistribute and reabsorb into the meat so the meat doesn’t end up dry and unappetizing.
Should I rest my pork butt after cooking?
Yes, I recommend resting. During the rest period, juices redistribute and reabsorb into the meat, making it more tender and flavorful.
How do I keep my pork butt warm while resting?
You can use the ‘faux cambro’ method – wrap the pork butt in foil or butcher paper and place it in a cooler filled with towels or other insulating material. This keeps the meat at a steady temperature without overcooking or drying out.
How long should I smoke a pork butt at 225?
The cooking time varies based on the weight of the pork butt, but it’s crucial to monitor the internal temperature. Once it reaches the ideal temperature, you should rest the pork butt to ensure it’s perfectly smoked.
Should I wrap my pork butt while smoking?
Wrapping your pork butt while smoking is a matter of personal preference. It’s known as the ‘Texas Crutch’ method and can help to break down the connective tissue in the meat, resulting in tender and moist pork.
However, it can also soften the bark (the crispy exterior of the meat), which some people dislike. If you prefer a more pronounced bark, you might want to skip wrapping.
Ultimately, the decision depends on your taste and texture preferences.
Should I use pork butt or pork shoulder?
Smoked pork shoulder and smoked pork butt are basically the same thing. They are used interchangeably unless the cut of meat is called a “Picnic roast” or “Picnic shoulder”.
How long to smoke pork shoulder at 225?
See article above since smoked pork shoulder is the same as smoked pork butt.
Other information:
Need guidance on smoking a pork butt for the first time? — Check out this video
