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Pork Butt Smoking Calculator — Pulled Pork, Planned Backward
Pulled pork is the most forgiving big cook there is — if the math is right. Set dinner time below and the planner works backward through brine or dry brine, rub, the optional wrap, and the long rest that makes it shreddable.
How long to smoke a pork butt per pound
Slow and low at 225°F runs about 97 minutes per pound for pulled (to ~195°F, probing like butter) and 90 minutes per pound for sliced (pull earlier, ~185°F). Hot & fast at 300°F roughly halves it. These numbers come from a decade of real cooks through this calculator.
| Pork butt | Pulled, 225°F | Sliced, 225°F | Pulled, Hot & Fast 300°F |
|---|---|---|---|
| 4 lb | ~6 hr 30 min | ~6 hr | ~3 hr 50 min |
| 6 lb | ~9 hr 40 min | ~9 hr | ~5 hr 40 min |
| 8 lb | ~13 hr | ~12 hr | ~7 hr 35 min |
| 10 lb | ~16 hr 10 min | ~15 hr | ~9 hr 30 min |
| 12 lb | ~19 hr 25 min | ~18 hr | ~11 hr 25 min |
The blade bone tells you when it’s done
Numbers get you close; the bone calls it. Grab the blade bone and twist — done means it releases clean, and the probe glides everywhere. Pulling? A fork should shred it with a twist. Slicing? Stop around 185°F while it still holds together.
Wrap, or push through?
Pork butt stalls hard at 150–165°F. Wrapping at 60–70% of the cook powers through and saves an hour or more; going unwrapped builds maximum bark. There is no wrong answer — the calculator schedules either and puts the wrap alarm on your phone.
FAQ
195 or 203? Pulled pork wants 195°F+ and probe-tender; some butts want 203°F. Feel beats number.
How long should it rest? An hour minimum; wrapped in towels in a dry cooler, 2–4 hours makes it better, not worse.
Boston butt or picnic? Butt (upper shoulder) — more marbling, more forgiving, easier to pull.
What wood? Apple, cherry, and hickory are the pulled-pork trinity; pecan plays well with all three.
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The MeatSmokingCalculator will help you plan the timeline for any meal.
Planning, ingredients, preparation, and timing are the most critical elements to making and serving great food.
Having enough time is the most important part when it comes to slow and low!
Meat Smoking Calculator takes the thinking out of the process.
It makes cooking and serving amazing tasting smoked meats every time, on time.
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