How Long To Smoke A Pork Butt At 250?

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By: Rachae's Nosheri


Welcome to our ultimate guide to smoking pork butt at 250 degrees. Get ready to embark on a flavor-filled adventure as we reveal the secrets to achieving tender, succulent, and perfectly smoked pork butt. 

Curious about how long to smoke a pork butt at 250 degrees? – just 1.5 to 2.0 hours per pound.

Join us as we dive into the art of smoking, uncovering the ideal cooking time, expert tips, and mouthwatering techniques that will leave your taste buds begging for more. It’s time to elevate your barbecue game and learn how to create an irresistible masterpiece of smoked pork butt at 250 degrees.


What Is Pork Butt?

How Long To Smoke A Pork Butt At 250?

Before we dive into the specifics of smoking, it’s important to understand what pork butt actually is. 

Contrary to its name, pork butt does not come from the rear end of the pig. It is a cut of meat derived from the upper shoulder portion, known for its rich marbling and flavor. Also referred to as pork shoulder or Boston butt, this versatile cut is ideal for smoking due to its higher fat content, which helps keep the meat moist and tender during the cooking process.

How Do You Pick a Good Pork Butt?

When selecting a pork butt for smoking at 250 degrees, several key factors come into play. 

First and foremost, pay attention to the marbling within the meat. Ample marbling will enhance the flavor and tenderness of the final product, as the fat will render during the smoking process, resulting in moist and succulent meat. 

Secondly, ensure the pork butt is fresh by checking for a pinkish-red color and a clean, neutral scent. Freshness is crucial for achieving the best taste and texture. 

Additionally, consider the size and thickness of the pork butt in relation to your desired cooking time and serving portions. Keep in mind that larger cuts will require more time to cook thoroughly at 250 degrees, so plan accordingly. 

Lastly, opt for pork butt from reliable and reputable sources, such as trusted butchers or local farmers, to ensure high quality and support sustainable and ethical practices. By taking these factors into account, you can confidently choose a pork butt that will deliver outstanding results when smoked at 250 degrees.

How Long To Smoke A Pork Butt At 250?

Smoking a pork butt at 250 degrees provides an ideal balance between tenderness and efficiency. 

As a general guideline, plan for approximately 1.5 to 2 hours of cooking time per pound of meat. This means a 6-pound pork butt would take roughly 9 to 12 hours. 

However, it’s important to note that cooking times can vary based on several factors such as the consistency of your smoker’s temperature, the size of the cut, and personal preferences. Regularly monitor the internal temperature of the meat using a reliable meat thermometer to ensure it reaches a safe internal temperature of 195-205 degrees Fahrenheit.

Is 250 Too High For Pork Butt?

While 250 degrees Fahrenheit is not considered too high for smoking a pork butt, it’s crucial to maintain a consistent temperature throughout the cooking process. Fluctuations in temperature can result in uneven cooking and impact the texture of the meat. Use a reliable thermometer to monitor and adjust the temperature of your smoker to maintain that sweet spot of 250 degrees.

How To Smoke Pork Butt At 250?

To smoke a pork butt at 250 degrees, follow these steps:

  1. Prepare the pork butt by trimming excess fat and applying a flavorful rub of your choice.
  2. Preheat your smoker to 250 degrees Fahrenheit and add your preferred smoking wood, such as hickory or applewood, for that distinctive smoky flavor.
  3. Place the pork butt on the smoker grates and close the lid.
  4. Maintain a steady temperature of 250 degrees throughout the cooking process by adjusting airflow and adding additional wood chunks or charcoal as needed.
  5. Keep an eye on the internal temperature of the meat and, once it reaches the desired range of 195-205 degrees, remove it from the smoker.
  6. Let the pork butt rest for at least 30 minutes before shredding or slicing, allowing the juices to redistribute and the flavors to intensify.

How Should I Serve Smoked Pork Butt?

Smoked pork butt offers a multitude of serving possibilities. Consider these options:

Classic Pulled Pork: Shred the smoked pork butt using two forks or meat claws and serve it on a bun with your favorite barbecue sauce for a classic pulled pork sandwich.

Tacos or Burritos: Use the tender smoked pork to fill tacos or burritos, and top them with fresh salsa, guacamole, and a squeeze of lime for a delightful flavor combination.

BBQ Platter: Serve sliced smoked pork butt alongside traditional barbecue sides like coleslaw, cornbread, and baked beans for a mouthwatering BBQ feast.

What Are Some Tips For Smoking Pork Butt at 250 Degrees?

To take your smoking skills to the next level and achieve the perfect smoked pork butt at 250 degrees, consider the following expert tips:

  • Use a water pan in your smoker to help maintain a moist cooking environment.
  • Consider wrapping the pork butt in foil or butcher paper once it reaches the desired bark to retain moisture and enhance tenderness.
  • Give yourself ample time when planning a smoked pork butt cook, as it’s better to finish early and hold the meat in a cooler than to rush and serve undercooked meat.
  • Experiment with different rubs, injections, or marinades to personalize the flavor profile of your smoked pork butt.
  • Practice patience during resting.

By incorporating these expert tips into your smoking process, you can enhance the tenderness, flavor, and overall quality of your smoked pork butt at 250 degrees.


Should I Wrap The Pork Butt While Smoking?

Wrapping can enhance tenderness, but it’s optional.

Can I Smoke a Frozen Pork Butt?

It is not recommended to smoke a frozen pork butt. For the best results, it’s best to thaw the pork butt completely in the refrigerator before smoking.

How Do I Know When The Pork Butt is Done?

Use a meat thermometer; it’s done at 195-205 degrees Fahrenheit.

How Should I Store Leftover Smoked Pork Butt?

If you have leftover smoked pork butt, let it cool to room temperature before storing it in an airtight container or resealable bag.

Can I Use a Gas or Electric Smoker to Smoke Pork Butt at 250 Degrees?

Yes, both gas and electric smokers can be used to smoke pork butt at 250 degrees. Ensure that your smoker is capable of maintaining a consistent temperature at the desired level.

Should I Trim the Fat Cap on the Pork Butt Before Smoking?

Trimming the fat cap is a personal preference. Some prefer to leave it on to add flavor and moisture during the smoking process, while others choose to trim it to reduce the cooking time and create a more pronounced bark.

What type of wood should I use for smoking pork butt?

Popular wood choices for smoking pork butt include hickory, apple, cherry, and oak.


In conclusion, you’ve now unlocked the secrets to smoking pork butt at 250 degrees and discovered the path to barbecue perfection. By understanding the nuances of this cooking method, you can achieve tender, juicy, and incredibly flavorful results that will leave your taste buds in awe.

So, how long to smoke a pork butt at 250 degrees? As we’ve discovered, the general rule of thumb is approximately 1.5 to 2 hours of cooking time per pound of meat. However, keep in mind that each smoking session is a unique culinary journey, influenced by variables such as the size of the cut, your smoker’s consistency, and personal preferences. Get ready to impress your friends and family with your culinary prowess.

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Rachae's Nosheri

Rachael’s Nosheri is a Jewish deli located in 120 S. 19th St, Philadelphia, PA 19103. We serve breakfast and lunch comfort foods and deli sandwiches. Our extensive menu and reasonable prices make us a popular destination for locals and visitors alike. Our food is pretty good if you’re in the mood for deli sandwiches, and we’re known for our American, Bagels, Breakfast, Lunch Specials, and Sandwiches.

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