Pork butt / shoulder smoking time and temperature

QUICK REFERENCE

How long should pork butt / shoulder smoke?

Plan on 1½–2 hr/lb with the smoker around 225–275°F.

Planning note: Shape, stall, and wrapping can move the finish by hours

Safe minimum and texture checkpoint

The USDA safe minimum shown for this food is 145°F (3-minute rest). The common texture checkpoint is 195–205°F. Safety and texture are separate checks.

When to start checking

Probe several areas. The shoulder should feel soft throughout and the bone should release easily.

Why cook time can change

Starting temperature, thickness, airflow, weather, lid openings, wrapping, and smoker recovery can change the pace. Use the time as a planning range rather than a deadline.

Rest or hold

Rest or hold 1–3 hours before pulling.

Keep the actual cook

Save this cook plan, receive reminders and track temperatures with Smokin' Log.

Related Pork smoking references

• Pork ribs: 4–6 hr at 225–275°F
• Pork chop or loin roast: 35–45 min/lb at 225–275°F
• Fresh or uncooked smoked ham: 20–30 min/lb at 225–275°F