How Long to Smoke a Pork Butt at 275°F

Smoking a pork butt is one of the most rewarding experiences for any barbecue enthusiast. This cut of meat, known for its rich marbling and incredible flavor, transforms into tender, juicy pulled pork when cooked low and slow. While traditional smoking temperatures range between 225-250°F, increasing the heat to 275°F can significantly reduce cooking time without sacrificing tenderness or flavor.

In this guide, we will break down everything you need to know about smoking a pork butt at 275°F, including estimated cook times, preparation techniques, and expert tips to achieve mouthwatering results.

Factors Affecting Cooking Time

The total cooking time for a pork butt depends on several factors, even when maintaining a steady temperature of 275°F. Understanding these variables will help you plan and execute the perfect smoked pork butt.

1. Size and Weight

• The bigger the pork butt, the longer it will take to cook. Smoking times are usually calculated based on weight, with an average of 45-50 minutes per pound at 275°F.

2. Bone-in vs. Boneless

• Bone-in pork butts tend to cook slightly slower because the bone retains heat and distributes it throughout the meat.
• Boneless butts may cook a bit faster but require proper tying to maintain shape and even cooking.

3. Fat Content and Marbling

• A well-marbled pork butt will remain juicy throughout the cooking process.
• Trimming excess fat can help develop a better bark, but leaving a layer of fat enhances moisture retention.

4. Smoker Type and Airflow

• Different smokers (offset, pellet, Kamado, or electric) retain heat and airflow differently, which can impact cooking time.
• Maintaining consistent heat at 275°F is crucial for even cooking.

General Smoking Time at 275°F

The estimated time to smoke a pork butt at 275°F is 45-50 minutes per pound. Here’s a breakdown based on weight:

• 6 lbs: 4.5 – 5 hours
• 8 lbs: 6 – 6.5 hours
• 10 lbs: 7.5 – 8.5 hours

The key to perfect pulled pork is internal temperature, not time. Always aim for an internal temperature of 195-205°F for tender, pull-apart meat.

Step-by-Step Smoking Process

1. Preparation

Proper preparation ensures that your pork butt is flavorful and develops a great bark.

• Trim excess fat: Remove thick layers of fat, leaving about 1/4 inch for moisture retention.
• Apply a dry rub: Use a balanced mix of salt, pepper, garlic powder, paprika, brown sugar, and cayenne for a bold flavor profile.
• Let it rest: Allow the pork butt to rest at room temperature for 30-60 minutes before placing it in the smoker.

2. Smoking the Pork Butt

• Preheat your smoker: Set it to 275°F and use hardwoods like hickory, apple, pecan, or cherry for a deep smoky flavor.
• Position the pork butt: Place it on the smoker grate fat-side up to allow fat to render and baste the meat.
• Monitor temperature: Use a reliable meat thermometer to track progress.

3. Spritzing & Wrapping

• Spritz every 60-90 minutes: A mix of apple cider vinegar and apple juice keeps the meat moist and enhances bark formation.
• Wrap at 165-170°F (Optional): Wrapping in butcher paper or foil (also known as the Texas crutch) can speed up cooking and retain moisture.

4. Finishing & Resting

• Pull the pork at 195-205°F: The meat should be probe-tender.
• Rest for 30-60 minutes: Allow the juices to redistribute for a succulent final product.

Tips for the Best Smoked Pork Butt

1. Use a Meat Probe for Accuracy

Never rely solely on estimated time—use a digital meat probe to monitor internal temperature.

2. Let the Bark Develop Before Wrapping

If you choose to wrap, make sure the bark is well-formed before doing so to maintain texture and flavor.

3. Resting is Crucial

Resting allows juices to redistribute, making your pork more flavorful and juicy.

4. Shred Properly for Best Texture

Use bear claws or two forks to pull the pork apart gently, maintaining its natural texture.

Conclusion

Smoking a pork butt at 275°F is a great way to enjoy delicious pulled pork in less time than traditional low-and-slow methods. By following the right steps—preparing the meat, maintaining a steady temperature, monitoring internal temp, and resting properly you can achieve perfect results every time.

Whether you’re serving it on sandwiches, tacos, or just enjoying it straight from the tray, smoked pork butt is a barbecue classic that never disappoints. Fire up your smoker, try these techniques, and enjoy the unbeatable flavor of homemade smoked pork.