How Long to Smoke Pork Shoulder (Pork Butt)
By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made
Smoked pork shoulder, also called pork butt, generally takes about 1 1/2 to 2 hours per pound in a smoker set to a temperature between 225 and 250°F (107 to 121°C). This is a widely used estimate for planning a long cook, but the exact time can vary. The goal for pulled pork is not just to cook the meat, but to make it exceptionally tender.
This tenderness is achieved by cooking the pork shoulder long enough to break down its tough connective tissues into soft gelatin. This process happens at temperatures far above the minimum for food safety. While the time per pound provides a useful starting point, the final test of doneness will always be the texture of the meat itself, not the time on a clock.
How Long to Smoke Pork Shoulder (Pork Butt): time chart
| What | Heat | Time | Done when |
|---|---|---|---|
| Bone-in pork butt, 8 lb | 225 to 250°F smoker | About 1 1/2 to 2 hours per lb | Bone wiggles free, meat shreds |
| Boneless pork shoulder | 225 to 250°F smoker | About 1 1/2 hours per lb | Shreds easily |
Table source: Typical ranges from standard cooking practice, not an official chart. Ovens, grills and pieces vary: start checking at the low end of each range.
Good to know
- Rest before pulling
- A stall is normal
What affects the total smoking time
Several factors can change how long it takes to smoke a pork shoulder, which is why the time per pound is a range rather than a fixed number. The most reliable way to track progress is with a meat thermometer, not a timer.
- Weight and Shape: A heavier pork shoulder will naturally take longer to cook through than a lighter one. The shape also matters. A thick, compact roast will cook more slowly than a flatter piece of the same weight, as heat takes longer to penetrate to the center.
- Bone-In vs. Boneless: A bone-in pork butt may take slightly longer to cook. Bone is a poor conductor of heat, which can slow down the cooking process in the meat immediately surrounding it. The time per pound for a boneless shoulder is about 1 1/2 hours, while a bone-in cut can take up to 2 hours per pound.
- The Stall: Most large cuts of meat like pork shoulder experience a “stall” during smoking. This is a period where the internal temperature of the meat stops rising. The stall is a normal part of the process, caused by evaporative cooling from the meat’s surface. It can significantly extend the total cooking time.
- Smoker Temperature: Maintaining a consistent smoker temperature is key. If the temperature fluctuates, dropping low for extended periods, it will lengthen the cook time.
How to tell when pork shoulder is done
For pulled pork, doneness is about texture, not just temperature. While pork is considered safe to eat by the USDA at an internal temperature of 145°F (63°C), a pork shoulder cooked only to this point would be tough and difficult to shred. The goal is to continue cooking until the connective tissues have rendered.
The best signs of a finished pork shoulder are physical ones. The meat should be very tender, offering little resistance when probed with a thermometer or a fork. If the pork shoulder is bone-in, the large blade bone should feel loose and wiggle easily; you may be able to pull it out cleanly. For a boneless cut, the meat should pull apart with minimal effort using two forks.
Tips for better results
A few simple practices can help ensure a tender, properly cooked result.
- Rest the Meat: After removing the pork shoulder from the smoker, it is essential to let it rest. A rest period allows the muscle fibers to relax and reabsorb moisture. This makes the pork juicier and more tender when you pull it.
- Pull, Don’t Chop: Use two forks or specialized meat claws to pull the pork into coarse shreds. This method works with the grain of the meat, resulting in a better texture than chopping, which can create a mushy consistency.
- Plan for the Stall: Since the stall is a normal and expected part of the cook, factor it into your timing. Do not increase the smoker temperature to try to push through it, as this can dry out the exterior of the meat. Patience is key to rendering the connective tissue properly.
Sources and method
- USDA FSIS Safe Minimum Internal Temperature Chart
- Time ranges not marked as USDA are typical ranges from standard cooking practice
Last checked October 21, 2026.