Perhaps you’ve consumed juicy, melt-in-your-mouth pork butt (also known as ‘Boston butt’) at a festive family BBQ before, but know little about this succulent cut of pork. Surprisingly, pork butt actually comes from the shoulder blade, upper arm, and neck of the pig, and not the rear—despite its descriptive name.
If you’re looking to serve meat that has an explosion of juicy flavor and tenderness that pleases the crowds—pork butt is one of the best options. Although you can prepare pork butt multiple ways, smoking pork butt at home is one of the easiest, most convenient meals to make, while still tasting 100% gourmet. You might even have leftovers for the whole week!
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Whether you plan to dunk a standalone piece in tangy BBQ sauce or assemble a delicious pulled pork sandwich with buttered buns, smoked pork butt is a versatile treat. At this point, your mouth might be watering, so let’s dive into how long to smoke a pork butt!
Choose the Right Pork Butt
When it comes to smoking pork butt, there are a few different cuts you can use, such as all-natural boneless center, bone-in, or boneless—all yielding tasty results. It really comes down to personal preference.
For example, boneless center and boneless pork butts tend to cook quickly and more evenly. Plus, if you want to expedite the process even more, it’s slightly more convenient to chop up boneless pork butt before smoking.
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However, if you want to enjoy a ‘full-flavor’ experience and retain the juicy, rich essence of the meat, choosing bone-in pork butt is usually the best way to go. Plus, you can easily tell if bone-in pork butt is done, just by wiggling the bone to see if the meat falls off.
Now, when it comes to achieving “tenderness” of the meat, this will always depend on the quality of cut you choose. At Coleman Natural Foods, we take the term “all-natural” to a whole new level. What all natural means to us is that we strive to only source our pork from American family farms that raise their animals crate-free—with no antibiotics, artificial ingredients, or added hormones ever. This ensures that you always get fresh, quality pork that’s better for you and your family.
What’s the Ideal Temperature for Smoking Pork Butt?
When it comes to smoking pork butt, most pitmasters will agree that smoking low and slow is key, and reaching 225 degrees Fahrenheit is ideal for a tender tasty piece of meat—yielding the best balance of lean and fat meat while melting the connective tissue.
To capture the most accurate temperature, you’ll want to use a quality meat thermometer and remove the pork butt when it hits an internal temperature of around 195 degrees Fahrenheit. Now some BBQ aficionados might argue that 250 degrees Fahrenheit is optimal since it speeds up the smoking process. However, to ensure the best results, 225 degrees Fahrenheit is recommended.
Anticipate the Stall
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Have you ever heard of the great BBQ “stall?” Well if you haven’t, don’t be alarmed if you encounter such a thing. The stall will likely occur when the pork butt’s internal temperature sort of lingers around 150 degrees Fahrenheit.
Why does this occur? Well, this is because the water trapped inside the pork butt is trying to maneuver its way to the surface, which inevitably cools down the meat and releases heat. To “control” this, you can wrap your meat in aluminum foil to keep water from evaporating—regulating the meat’s internal temperature.
How Long To Smoke Pork Butt?
When it comes to how long to smoke pork butt, this will vary depending on the thickness of your cut, weight, smoker, and applied method.
However, If you plan to employ the “low and slow” concept and keep your internal temperature around 225 degrees Fahrenheit, below is a general time chart based on the size of your pork butt.
Note- the average pork butt weighs around 6-8 pounds.
- 5 pounds: 6-7 hours
- 8 pounds: 8-10 hours
- 10 pounds: 10-12 hours
Source: https://t-tees.com
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