smoker ChartsDATASHEET // CT-SM-039
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Pulled Pork (Pork Shoulder / Butt) in the smoker
Specification: 8-9 lb bone-in pork Boston butt, fat cap trimmed to 1/4-inch, rubbed with mustard binder and pork rub
Target Temp
250°F (121°C)
Indirect Smoke
Total Time
480–600 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
200°F–205°F (93°C–96°C) for clean bone pull
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 250°F (121°C) with your choice of wood. Prepare pulled pork (pork shoulder / butt) (8-9 lb bone-in pork Boston butt, fat cap trimmed to 1/4-inch, rubbed with mustard binder and pork rub).
2
Cook
Cook for 480–600 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Pitch-black bark with red mahogany cracks; clean bone slides out with zero resistance; meat shreds effortlessly with forks. Confirm internal temperature reaches 200°F–205°F (93°C–96°C) for clean bone pull. Rest for 45 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS 145°F pork safety (203°F targeted for collagen conversion to gelatin); Aaron Franklin BBQ Manifesto.
Pro Tip: Wrap in butcher paper at 165°F (the stall); butcher paper breathes enough to preserve crunchy bark while pushing past the stall quickly.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)