Smoking pork butt low and slow at 225°F (107°C) is one of the best ways to get juicy, tender, fall-apart pulled pork. But the big question is always the same: How long does it take? The answer depends on weight, fat content, bone-in vs boneless, and your smoker’s stability. This full guide explains the exact timing, temperature stages, tips, bark development, spritzing, wrapping, resting, and a complete smoking schedule.
If you want perfect pulled pork every time, this is your go-to reference.
⭐ Quick Answer: How Long to Smoke Pork Butt at 225°F
➡️ Most pork butts take 1.5–2 hours per pound at 225°F.
So:
| Pork Butt Weight | Time at 225°F |
|---|---|
| 4 lb | 6–8 hours |
| 5 lb | 7.5–10 hours |
| 6 lb | 9–12 hours |
| 7 lb | 10.5–14 hours |
| 8 lb | 12–16 hours |
| 9 lb | 13.5–18 hours |
| 10 lb | 15–20 hours |
Bone-in butts take longer because the bone slows heat transfer.
Boneless butts cook faster.
🔥 Internal Temperature Guide (Most Important)
Pork butt is done by temperature, not just by time.
| Stage | Internal Temp | What Happens |
|---|---|---|
| Start | 40–100°F | Cold, tough |
| Bark Stage | 140–160°F | Color forms, fat starts rendering |
| The Stall | 160–170°F | Temp stops rising for hours |
| Wrapping Time | 165–170°F | Most pitmasters wrap here |
| Tender Zone | 195–203°F | Meat becomes soft |
| Pulled Pork Done | 203–205°F | Fully tender, shreddable |
| Resting | 180–190°F | Juices redistribute |
Perfect pulled pork finish temp:
👉 203–205°F internal
🧊 The Stall Explained (The Longest Part)
At 160–170°F, your pork butt will “stall” for 1–4 hours.
This is normal.
Why it happens:
- Moisture comes to the surface
- Evaporation cools the meat
- Temp stays stuck even though it’s cooking inside
This is the moment many beginners panic. Don’t worry—your pork is doing exactly what it should.
Want to shorten the stall?
Wrap the pork butt (Texas Crutch) in:
- Foil (fastest)
- Butcher paper (best bark)
🧾 Complete Smoking Schedule (225°F)
This is a pro-level timetable you can follow for any 6–10 lb pork butt.
1. Preheat Smoker to 225°F (15 min)
Use hickory, apple, cherry, or a mix.
2. Season the Pork Butt (10 min)
Use a sweet + smoky rub:
- Salt
- Pepper
- Paprika
- Garlic
- Brown sugar
- Chili powder
Optional: mustard binder.
3. Start Smoking (0–4 Hours)
Leave it untouched.
Goal: Build bark and absorb smoke.
4. Spritz the Meat (Every 60–90 min)
Use:
- Apple juice
- Apple cider vinegar
- Water
- Broth
This keeps the bark from drying out.
5. Stall Begins (4–8 Hours)
At 160–170°F internal.
6. Wrap the Pork Butt (6–12 Hours)
Wrap at 165°F to push through the stall faster.
- Foil → fastest
- Butcher paper → best crust
7. Finish Cooking (12–18 Hours)
Cook until 203–205°F internal.
8. Rest the Meat (1–2 Hours Minimum)
Wrap tightly in a cooler or warm oven.
Let the temp settle and juices redistribute.
9. Shred & Serve
When the bone pulls out clean and the meat shreds easily, it’s perfect.
🍖 Bone-In vs Boneless: Which Takes Longer?
| Type | Time | Notes |
|---|---|---|
| Bone-in | Slower | Better flavor, stays juicier |
| Boneless | Faster | More surface area cooks quickly |
Bone acts as an insulator, slightly slowing cooking.
🌡️ Expected Weight Loss During Smoking
Pork butt shrinks 30–40% during smoking.
Example:
- 10 lb raw pork butt → 6 lb cooked pulled pork
A good serving estimate is 1/3 to 1/2 pound per person.
💨 Best Wood for Smoking a Pork Butt at 225°F
- Hickory – bold, classic BBQ flavor
- Applewood – sweet and mild
- Cherry – dark red bark, sweet smoke
- Maple – soft sweetness
- Pecan – rich, buttery smoke
Mix cherry + hickory for competition-style pulled pork.
⚖️ How to Know Your Pork Butt Is Perfect
Perfectly Smoked Pork Butt Will:
- Reach 203–205°F internal
- Shake like jelly when moved
- Have a deep bark
- Have a bone that slides out easily
- Shred with zero effort
- Have juicy internal fat melted throughout
If it’s still tight or tough at 203°F, let it go to 205–207°F.
🔪 Should You Wrap a Pork Butt at 225°F?
Most pitmasters say yes, unless you want a very thick bark.
Foil Wrapping
Pros:
- Fastest cook
- Juiciest results
Cons: - Softer bark
Butcher Paper Wrapping
Pros:
- Best balance
- Good bark
Cons: - Slightly slower
No Wrap (Naked)
Pros:
- Strongest bark
Cons: - Longest cook time
- Risk of dryness
💤 Resting Time (Critical Step)
Rest for at least 1 hour, but 2–3 hours is better.
Resting prevents the meat from drying out and makes shredding easier.
Keep it wrapped and place it in a cooler or warm oven (150°F).
📚 Common Questions
1. How long does it take to smoke an 8 lb pork butt at 225°F?
Expect 12–16 hours depending on wrapping and smoker stability.
2. Can I smoke a pork butt overnight?
Yes. Start it before bed, let it run at 225°F, wrap after the stall in the morning, and finish by lunch.
3. Should I spritz the pork butt?
Yes, every 60–90 minutes after bark forms.
This adds moisture and helps smoke stick.
4. What internal temperature is pulled pork done?
For tender pulled pork: 203–205°F.
5. Why is my pork butt cooking so slowly?
Reasons:
- Bone-in
- High humidity
- Smoker temp swings
- Stall lasting long
- Thick fat cap
6. Should I remove the fat cap?
Trim to 1/4 inch for perfect rendering.
7. Can I cook pork butt faster at 250°F or 275°F?
Yes, but the bark and smoke ring change slightly.
225°F gives the most classic results.
