smoketimecalc

How long to smoke pork butt

8 lb pork butt at 225°F takes

9h 35min to 15h 35min

Pull at
195–203°F
FDA safe minimum
145°F
Dial of 24 hours for 8 lb pork butt: at 225°F 9 h 35 min – 15 h 35 min, at 250°F 7 h 55 min – 13 h, at 275°F 6 h 20 min – 10 h 25 min, at 300°F 4 h 45 min – 7 h 50 min. Each ring starts at the top; its pale end is the spread between the lower and upper estimate. 6 h 12 h 18 h 24 h 225°F 250°F 275°F 300°F

Your cook

5–12 lb
Smoker temperature

At each smoker temperature

Lower and upper estimate at each smoker temperature. The row the answer states is marked.
SmokerTime
225°F answer 9 h 35 min – 15 h 35 min
250°F 7 h 55 min – 13 h
275°F 6 h 20 min – 10 h 25 min
300°F 4 h 45 min – 7 h 50 min

By weight

Each whole pound at each smoker temperature, lower and upper estimate. The weight the answer states is marked.
Weight 225°F250°F275°F300°F
5 lb 6 h – 9 h 45 min 4 h 55 min – 8 h 5 min 4 h – 6 h 30 min 3 h – 4 h 55 min
6 lb 7 h 10 min – 11 h 40 min 5 h 55 min – 9 h 45 min 4 h 45 min – 7 h 50 min 3 h 35 min – 5 h 50 min
7 lb 8 h 20 min – 13 h 35 min 6 h 55 min – 11 h 20 min 5 h 35 min – 9 h 5 min 4 h 10 min – 6 h 50 min
8 lb 9 h 35 min – 15 h 35 min 7 h 55 min – 13 h 6 h 20 min – 10 h 25 min 4 h 45 min – 7 h 50 min
9 lb 10 h 45 min – 17 h 30 min 8 h 55 min – 14 h 35 min 7 h 10 min – 11 h 40 min 5 h 20 min – 8 h 45 min
10 lb 12 h – 19 h 25 min 9 h 55 min – 16 h 10 min 8 h – 13 h 6 h – 9 h 45 min
11 lb 13 h 10 min – 21 h 25 min 10 h 55 min – 17 h 50 min 8 h 45 min – 14 h 15 min 6 h 35 min – 10 h 45 min
12 lb 14 h 20 min – 23 h 20 min 11 h 55 min – 19 h 25 min 9 h 35 min – 15 h 35 min 7 h 10 min – 11 h 40 min

When it is done

Thermometer for pork butt: take it off at 195–203°F; FDA safe minimum 145°F. Take it off 195–203°F Safe from 145°F
Take it off at
195–203°FPull temperature: the internal temperature at which the meat comes off the smoker, read with a food thermometer whose tip sits at the center of the meat.
Safe from
145°FFDA safe minimum: the internal temperature the FDA gives for Beef, pork, veal and lamb (chops, roasts, steaks), as measured with a food thermometer. The meat must reach it before it is served.
Rest
3 minRest: the minutes the meat stands off the heat before it is cut. The FDA gives Beef, pork, veal and lamb (chops, roasts, steaks) a 3-minute rest at 145°F.

Cited guides take pork butt to 195–203°F, well past the FDA minimum of 145°F, for texture rather than safety: ThermoWorks brings collagen-rich cuts to 195–205°F so their connective tissue breaks down.

What each source says

What each source says (2)

Each figure as the source states it, and restated at 225°F by this site's formula.

  • Masterbuiltpulls at 195°F
    As stated
    60 min/lb at 250°F
    This site
    72.0 min/lb at 225°F
  • ThermoWorkspulls at 203°F
    As stated
    116.4 min/lb at 225°F
    This site
    116.4 min/lb at 225°F
  • ThermoWorkspulls at 203°F
    As stated
    58.2 min/lb at 300°F
    This site
    116.4 min/lb at 225°F

Other cuts

Sources

Figures built September 2026.

Where these figures come from (3)
  • Cook times: Masterbuilt, “Smoking Time and Temperature Guide”, retrieved from https://www.masterbuilt.com/blogs/master-it-blog/smoking-time-temperature-guide on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
  • Cook times: ThermoWorks, “Smoked Pulled Pork: Delicious Results in Almost Half the Time”, retrieved from https://blog.thermoworks.com/pulled-pork-time-temperature-matters/ on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
  • Safe minimum internal temperatures: U.S. Food and Drug Administration, “Safe Minimum Internal Temperatures”, August 2017, retrieved from https://www.fda.gov/media/107000/download on 2026-09-23.

Times are estimates for planning. Meat is done when a food thermometer reads the safe minimum internal temperature, not when a timer ends.