smoker ChartsDATASHEET // CT-SM-002
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Pork Butt / Boston Butt (Pulled Pork) in the smoker
Specification: 7–9 lb bone-in pork shoulder, dry rub seasoned
Target Temp
250°F (121°C)
Convection Heat
Total Time
8–10 hours (approx 75 mins per lb)
Total Cook Window
Flip Mark
300m
Turnover Point
Internal Safe Temp
203°F–205°F (shreds effortlessly)
USDA Safe Pull
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 250°F (121°C). Place pork butt / boston butt (pulled pork) (7–9 lb bone-in pork shoulder, dry rub seasoned) in a single layer with space between items for convection airflow. No added oil required.
2
Cook & Shake / Flip
Cook for 8–10 hours (approx 75 mins per lb). Flip or shake basket at the 300-minute mark for even browning.
3
Doneness & Rest
Blade bone pulls out completely clean with zero resistance. Confirm internal temperature reaches 203°F–205°F (shreds effortlessly). Rest for 45 minutes before carving.
Verification Basis & Testing Rig
Instant Vortex Plus & Manufacturer Technical Guide; USDA FSIS Safe Food Handling Standard.
Pro Tip: Wrap in butcher paper or foil when internal temp hits 165°F stall to power through to 203°F.