How Long to Smoke a Pork Butt
110°C (225°F)
1.5 hrs per 500g • Internal: 96°C (205°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| 2 kg (4.4 lb) | 96°C (205°F) | 5–7 hours | Small piece. Quick cook for weeknight pulled pork. |
| 3 kg (6.6 lb) | 96°C (205°F) | 8–10 hours | Medium size. Good for a small gathering. |
| 4 kg (8.8 lb) | 96°C (205°F) | 10–14 hours | Standard size. The most common at butchers. |
| 5 kg (11 lb) | 96°C (205°F) | 13–17 hours | Large shoulder. Overnight cook recommended. |
| 6 kg (13.2 lb) | 96°C (205°F) | 16–20 hours | Very large. Start the evening before for next-day pulled pork. |
How to BBQ How Long to Smoke a Pork Butt
1
Choose bone-in pork butt (shoulder) for maximum flavour. Score the fat cap in a crosshatch pattern.
2
Apply rub generously the night before — brown sugar, paprika, garlic, cumin, chilli, salt, and pepper.
3
Set smoker to 110°C (225°F). Apple, cherry, or hickory wood are ideal.
4
Place fat-side up on the grate. Insert probe into the thickest part, avoiding the bone.
5
Spritz with apple cider vinegar every 90 minutes after hour 3.
6
Wrap in butcher paper at 74°C (165°F) internal to push through the stall.
7
Cook until 96°C (205°F) and probe-tender. The bone should wiggle freely.
8
Rest in a cooler for 1–2 hours, then pull with forks. Mix in reserved drippings.
Pro Tips
- A 4kg pork butt takes roughly 10–14 hours. Always plan for the high end.
- The stall hits around 68–74°C (155–165°F). It's normal and means the bark is setting.
- Mix the pulled pork with your favourite BBQ sauce, or serve sauce on the side for purists.
- Pork butt is very forgiving — hard to overcook unlike brisket.
- Leftovers freeze beautifully for up to 3 months.
Resting Time
Rest for 1–2 hours after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to smoke a 4kg (10 pound) pork butt?
At 110°C (225°F), a 4kg pork butt takes approximately 10–14 hours. Wrapping in butcher paper at the stall can save 2–3 hours.
How long to smoke a 3.5kg (8 pound) pork shoulder?
At 110°C (225°F), expect 9–12 hours for a 3.5kg pork shoulder. The stall period adds significant time if you don't wrap.
What temperature should pulled pork reach?
96°C (205°F) is the target. At this temperature, the collagen has fully broken down and the meat pulls apart easily.
Is pork butt the same as pork shoulder?
Pork butt is the upper portion of the shoulder. They're very similar and both excellent for smoking and pulling. Pork butt has more marbling, making it slightly more forgiving.