In this guide, you will find out how long to smoke a 10Ib pork butt. You might probably be wondering how long it will take to achieve that perfect smoky flavor and succulent texture if you are planning to smoke a 10Ib pork butt.
You will be guided through the process, and you will be provided with some general guidelines on how long to smoke a 10Ib pork butt to achieve delicious results.
That being said, let’s dig in and find out how long to smoke a 10Ib pork butt if you are ready to embark on a mouth-watering smoky journey.
General Guideline for Smoking Time a 10Ib Pork Butt
Normally, the smoking time for a 10Ib pork butt is about 13 hours at a temperature of 225 degrees Fahrenheit. This equates to roughly 2 hours of smoking for each pound of meat.
That being said, it is also essential to remember that smoking times can differ based on factors like the external weather conditions, the type of smoker being used, and the type of quality of the meat being smoked.
I will always say that it is a good idea to use a meat thermometer to check the internal temp of the pork butt to determine when it is fully cooked and ready to be removed from the smoker.
What is Pork Shoulder (Pork Butt)?
The pork butt is a dense muscle from the shoulder of the pig, so don’t think it’s the actual butt; it’s not.
The characteristics of the shoulder include pockets of intramuscular fat that are elongated and stringy.
Tucked inside the shoulder is another vital muscle referred to as the pork collar, or money muscle, as it is popular in competition barbecue.
However, keep in mind that the shoulder might be called several things based on how it is cut and can come bone-in or bone-less.
I suggest you go for bone-in pork shoulder for smoking, given that it gives a more uniform shape.
Whole Pork Shoulder
This is normally 12 to 14 pounds of pork shoulder, which includes the actual shoulder just off the spine, as well as the upper portion of the leg or picnic.
Picnic
This is the lower portion of the shoulder, and the bone is in the upper portion of the leg. It is easy to spot given that it tapers down toward the leg in a triangular shape. These average 6 to 8 pounds.
Partial Cuts
There are times when grocery stores will pre-slice pork shoulders into 3 to 4-pound cuts. I strongly suggest against using these for smoking.
Boneless
As you know, any of these cuts can be boneless. All the butcher does is remove the bone and tie the pork shoulder with butcher string.
Boston Butt/Pork Butt
As previously mentioned, this is the shoulder that has been separated from the picnic. This cut is normally 6 to 8 pounds. The butt is still the shoulder, so don’t confuse it with the ham, which is the rear of the pig.
Butcher’s Tip
If you see the word “Roast” when you are buying pork shoulder, just make sure that it is not pork loin.
Pork loin is a separate cooking process. In addition, if the cuts are small (3 to 4 pounds), ask the butcher if they have untrimmed the whole shoulder or Boston butt. Most times, they have them, and you can trim them yourself.
As you might already know, the best way to cook pork shoulder is to smoke low and slow to slowly render the pockets of fat.
How Long to Smoke Pork Butt?
As previously said, in the case of how long to smoke pork butt, it varies depending on the thickness of your cut, smoker, weight, and applied method.
That being said, I recommend you keep your internal temperature around 225 degrees Fahrenheit if you plan to go with the “low and slow” concept. Note that the average pork butt weighs around 6 to 8 pounds.
How to Smoke Pork Butt
This simple smoked pork butt recipe involves seasoning 1 8 to 10 pounds of pork butt with a sweet rub and mustard; after that, smoke it low and slow at 250 degrees F for about 10 to 15 hours.
The process yields succulent, flavor-packed pulled pork, with the keys to perfection being patience and maintaining a consistent temperature.
The final step is a rest period, which allows the flavorful juices to be distributed evenly, culminating in a delectable, juicy smoked pork dish worth the wait.
Course: BBQ, Entrée
Cuisine: Barbecue, BBQ, Grilling
Prep Time: 30 minutes
Cook Time: 13 hours
Total Time: 13 hours and 30 minutes
Servings: 4 servings
Equipment
- Your choice of fuel, such as charcoal or wood chips
- A sturdy grill
- A reliable meat thermometer to ensure proper cooking temperature and doneness
Ingredients
- 8 to 10 pounds of pork butt (opt for bone-in for more flavor or boneless for easy handling, particularly when you want to make shredded pork)
- ¼ cup + 1 tablespoon of signature sweet rub (you can always make this rub using the best sweet rub recipe, or just buy a pre-made version if you prefer convenience).
- 2 to 3 tablespoons of yellow mustard
Laid-Out Instructions
- First, you are to start trimming any excess fat from the pork butt, then proceed to apply a thin layer of yellow mustard all over the pork butt. This does help the rub stick better to the meat and won’t affect the flavor.
- That being done, proceed to coat the pork butt with your choice of rub and make sure it is well coated. Press it gently so that the rub sticks well to the mustard layer.
- After that, preheat your grill to 250 degrees Fahrenheit. Make sure that your grill is at the desired temp before you place the pork butt.
- Now, place the pork butt on the grill with the fat side up. This does help the fat render down through the meat, which will add more flavor. After that, close the lid and allow it to smoke.
- Make sure you check the hourly temp of the grill to make sure that it stays around 250 degrees Fahrenheit. Also, use a meat thermometer to check the internal temp of the pork butt. I suggest that you aim for an internal temperature of 195 to 205 degrees F.
- Immediately after the pork butt has reached the desired internal temperature, you are to remove it from the grill. Allow it to rest for at least an hour before you pull or slice it. This will allow the juices to redistribute all over the meat, which will in turn enhance its tenderness and flavor.
What’s the Ideal Temperature for Smoking Pork Butt?
Most pitmasters will agree that smoking low and slow is key when it comes to smoking a pork butt, and for a tender, delicious piece of meat, reaching 225 degrees Fahrenheit is ideal, which will yield the best balance of lean and fatty meat while melting the connective tissue.
I’m sure you will want to use a quality meat thermometer to capture the most accurate temp and remove the pork butt when it hits an internal temperature of about 195 degrees Fahrenheit.
Well, expect that some BBQ aficionados might argue that 250 degrees is best given that it speeds up the smoking process.
That being said, I recommend 225 degrees Fahrenheit to ensure the best results.
Conclusion
Make sure that you do not trim all the fat, given that some is required for moisture and flavor.
And I suggest that you use a rub to add flavor and form a crust on the meat.
Now, this concludes this guide, as you now know how long to smoke a 10Ib pork butt.
How Long to Smoke a 10Ib Pork Butt?
Ingredients
- 8 to 10 pounds of pork butt choose bone-in for enhanced flavor or boneless for easier handling, especially for shredding purposes.
- ¼ cup plus 1 tablespoon of custom sweet rub craft your own using a top-notch sweet rub recipe or opt for pre-made for convenience.
- 2 to 3 tablespoons of yellow mustard
Instructions
- To begin, trim any excess fat from the pork butt. Next, apply a thin layer of yellow mustard evenly over the surface. This helps the rub adhere better without altering the taste.
- Once coated with mustard, generously apply your chosen rub, ensuring thorough coverage. Gently press the rub into the mustard layer to ensure adhesion.
- Preheat your grill to 250 degrees Fahrenheit. Ensure it reaches the desired temperature before placing the pork butt on the grill.
- Position the pork butt on the grill with the fat side facing up. This allows the fat to render down into the meat, enhancing flavor. Close the lid and allow it to smoke.
- Monitor the grill temperature hourly to maintain it around 250 degrees Fahrenheit. Additionally, use a meat thermometer to check the internal temperature of the pork butt. Aim for an internal temperature between 195 to 205 degrees F.
- Once the pork butt reaches the desired temperature, promptly remove it from the grill. Allow it to rest for at least an hour before pulling or slicing. This resting period allows the juices to redistribute, resulting in improved tenderness and flavor throughout the meat.
