How Long to Smoke a 10lb Pork Butt

Smoking a pork butt is a delicious way to infuse rich, smoky flavor into the meat, creating tender and juicy results that are sure to

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Smoking a pork butt is a delicious way to infuse rich, smoky flavor into the meat, creating tender and juicy results that are sure to impress your guests. However, achieving the perfect smoked pork butt requires careful attention to cooking time and temperature. In this guide, we’ll explore five key points to help you determine how long to smoke a 10lb pork butt, ensuring mouthwatering results every time.

1. Plan for Sufficient Cooking Time:

When smoking a 10lb pork butt, it’s essential to plan for sufficient cooking time to ensure that the meat cooks evenly and reaches the desired level of tenderness. As a general rule of thumb, you can estimate approximately 1.5 to 2 hours of smoking time per pound of pork butt. Therefore, for a 10lb pork butt, you can expect the smoking process to take anywhere from 15 to 20 hours.

2. Maintain Consistent Temperature:

Consistent temperature control is crucial when smoking a pork butt to ensure even cooking and optimal flavor development. Aim to maintain a smoker temperature between 225°F and 250°F throughout the smoking process. Investing in a reliable smoker thermometer and periodically monitoring the temperature will help you achieve consistent results and prevent under or overcooking the meat.

3. Use the “Low and Slow” Method:

The “low and slow” method is a tried and true approach to smoking pork butt, allowing the meat to slowly cook over a prolonged period, resulting in tender and flavorful results. Avoid rushing the smoking process by cooking at higher temperatures, as this can lead to tough and dry meat. Instead, embrace the patience required for low and slow cooking, allowing the pork butt to gradually reach the perfect level of doneness.

4. Monitor Internal Temperature:

To ensure that the pork butt is fully cooked and safe to eat, it’s essential to monitor the internal temperature using a meat thermometer. The pork butt is considered done when it reaches an internal temperature of 195°F to 205°F. Insert the thermometer into the thickest part of the meat, avoiding contact with bone, to obtain an accurate reading. Once the desired temperature is reached, remove the pork butt from the smoker and allow it to rest before slicing and serving.

5. Factor in Resting Time:

After removing the pork butt from the smoker, allow it to rest for at least 30 minutes before slicing. Resting allows the juices within the meat to redistribute, resulting in a more tender and flavorful final product. Cover the pork butt loosely with aluminum foil during the resting period to retain heat and prevent moisture loss. Resist the temptation to slice the meat immediately, as this can cause the juices to run out, resulting in drier meat.


Smoking a 10lb pork butt requires careful planning, patience, and attention to detail, but the results are well worth the effort. By planning for sufficient cooking time, maintaining consistent temperature, using the “low and slow” method, monitoring internal temperature, and allowing for resting time, you can achieve perfectly smoked pork butt that is tender, juicy, and bursting with flavor. Whether you’re hosting a backyard barbecue or simply indulging in a delicious meal at home, mastering the art of smoking pork butt will elevate your culinary skills and delight your taste buds. So fire up the smoker, prepare your favorite seasoning rub, and get ready to enjoy the mouthwatering aroma and irresistible flavor of smoked pork butt!

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