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All recipes#0227 · smoker

Smoked Pulled Pork Butt

An 8-lb pork shoulder rubbed the night before, smoked at 225°F over hickory for 12 hours, wrapped at 165°F and pushed to 203°F for the definitive Southern pulled pork.

WeekendHigh proteinGame dayWeekend ProjectServes 12
Cook temp
225°F
107°C · preheat
Total time
780 min
30 prep · 720 cook · 60 rest
Pull at
145°F
USDA safe minimum
Rest
60 min
Before slicing
Smoked Pulled Pork Butt
Meal Instructions Kitchen · 30 Aug 2026 · Reviewed for USDA food safetyPrint card
Watch the technique8:12

How to Smoke Pulled Pork Overnight in a Pellet Grill · HowToBBQRight
Malcom Reed shows seasoning a pork butt with mustard and rub, smoking low and slow on a pellet grill, wrapping, and pulling tender meat.

At A Glance // The Quick Brief
Fluff-Free Execution
  • Target //Cook at 225°F (107°C) smoker temperature for 12 hrs smoke + 1 hr rest.
  • Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 60 mins before slicing.
  • Golden Rule //Around 170°F internal, the pork will hit 'the stall' — the temp will hang there for hours as evaporative cooling matches the smoker heat. Wrapping at 165°F is the pit-master trick to power through the stall in 45 minutes instead of 3 hours.
  • Family Tweak //Reserve a portion of the shredded pork before saucing and toss with 2 tbsp mild BBQ sauce and 1 tsp honey. Kids get a sweeter, smoke-free version on slider buns; adults get the full deal.

Ingredients

Servings
  • 8 lbsBone-In Pork Butt (Boston Butt)
  • 3 tbspBrown Sugar
  • 3 tbspSmoked Paprika
  • 2 tbspKosher Salt
  • 1 tbspBlack Pepper
  • 1 tbspGarlic Powder
  • 1 tbspOnion Powder
  • 2 tspMustard Powder
  • 1 tspCayenne
  • 3 chunksHickory Wood Chunks, fist-sized, or apple for milder smoke

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720:00

Get to the point

  1. 1

    Rub 8 lb pork butt with paprika-brown sugar-salt blend; refrigerate 24 hrs.

  2. 2

    Smoke at 225°F over hickory until 165°F internal (about 8 hrs).

  3. 3

    Wrap tightly in pink butcher paper; return until 203°F internal (about 4 more hrs).

  4. 4

    Rest 1 hour wrapped in a dry cooler; shred and toss with pan juices.

Step by step

Tap a step to cross it off

  1. Dry Rub 24 Hours Ahead

    In a small bowl, mix 3 tbsp brown sugar, 3 tbsp smoked paprika, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp mustard powder, and 1 tsp cayenne. Rub all over an 8-lb bone-in pork butt, pressing into every crevice. Wrap and refrigerate 24 hours.

    Why

    The overnight rub is what separates pit-quality pulled pork from mediocre pulled pork. Salt penetrates all the way to the bone; sugar and spice form a proto-bark. Do not skip.

  2. Prep the Smoker at 225°F

    30 min

    Set up your smoker for indirect heat targeting 225°F chamber temperature with a water pan. Preheat with hickory or apple wood chunks (about 2-3 fist-sized chunks) already in place. Let stabilize 20 minutes.

    Why

    225°F is the classic low-and-slow temp. Too hot (275°F+) rushes the collagen conversion and gives you dry pork; too cool (200°F-) stalls forever.

  3. Smoke Fat-Cap Up to 165°F

    480 min

    Place the pork butt fat-cap UP on the smoker grates. Insert a leave-in probe into the thickest part not touching the bone. Smoke undisturbed until internal temp reaches 165°F (about 8 hours).

    Why

    Fat cap up lets the rendering fat baste the whole shoulder as it drips down. Cap down leaves you with a soggy bottom and dry top.

  4. Wrap at 165°F with Butcher Paper

    When the internal temp hits 165°F, remove the pork and wrap it tightly in 2 layers of pink butcher paper. Return to the smoker with the probe reinserted through the paper.

    Why

    Butcher paper over foil for a superior bark. Foil steams the crust to mush; butcher paper protects it while letting the bark stay firm. This is 'the Texas crutch.'

  5. Push to 203°F for Full Shred-Tender

    240 min

    Continue smoking wrapped until internal temp reaches 203°F, about 4 more hours. The probe should slide in with zero resistance — like poking warm butter. If it drags at 203°F, keep going another 15 minutes.

    Why

    203°F is the number, but the probe-feel is the truth. Some butts hit tenderness at 200°F, some at 208°F. Feel matters more than the exact number here.

  6. Rest 1 Hour in a Cooler

    60 min

    Transfer the wrapped pork to a dry empty cooler and close the lid. Rest 1 hour — this is the flavor-development phase. Then unwrap over a large tray to catch juices, pull the bone (should slide out clean), and shred with your hands or forks. Toss shreds in the reserved pan juices.

    Why

    The cooler rest is non-negotiable — it's when moisture redistributes through the pork. Slicing straight from the smoker gives you dry pork; the 1-hour cooler rest gives you juicy magic.

Dad pro tip
Around 170°F internal, the pork will hit 'the stall' — the temp will hang there for hours as evaporative cooling matches the smoker heat. Wrapping at 165°F is the pit-master trick to power through the stall in 45 minutes instead of 3 hours.
Kid & toddler adjustment
Reserve a portion of the shredded pork before saucing and toss with 2 tbsp mild BBQ sauce and 1 tsp honey. Kids get a sweeter, smoke-free version on slider buns; adults get the full deal.
Serve with
Creamy coleslaw and pickled onions · Baked beans with molasses · Cornbread and hot sauce
Reheating
Reheat pulled pork in a covered dish at 300°F for 20 minutes with 1/4 cup pan juice or apple juice to keep it moist. Never microwave a big batch — the outside dries before the inside warms.
Calories
395
Protein
42 g
Carbs
3 g
Fat
22 g

Nutrition source: USDA FoodData Central #167902 (pork shoulder). Cook-time basis: Tested on an 8-lb bone-in Boston butt, dry-rubbed 24 hours, smoked at 225°F using hickory chunks on a Weber Smokey Mountain 22, wrapped in butcher paper at 165°F internal, pushed to 203°F, rested 1 hour in a cooler.

Frequently Asked Questions

Can I do this on a pellet grill?

Yes — same 225°F target, same timings. Pellet grills give more consistent temperature and slightly less smoke flavor. Use extra wood pellets on the strong side for more smoke.

How long does pulled pork keep?

5 days in the fridge, 3 months in the freezer with pan juices. Reheat in the juices to bring the moisture back — freezer-burn pork is dry pork.

How do you reheat leftover smoked pulled pork butt without ruining the texture?

Reheat pulled pork in a covered dish at 300°F for 20 minutes with 1/4 cup pan juice or apple juice to keep it moist. Never microwave a big batch — the outside dries before the inside warms.

What is the target internal temperature for this recipe?

Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 60 minutes before slicing to let carryover heat equalize and lock in juices.

How do I adapt this meal for picky kids or toddlers?

Reserve a portion of the shredded pork before saucing and toss with 2 tbsp mild BBQ sauce and 1 tsp honey. Kids get a sweeter, smoke-free version on slider buns; adults get the full deal.

What are the best side dishes to serve with this?

Recommended sides include Creamy coleslaw and pickled onions, Baked beans with molasses, Cornbread and hot sauce.

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