{"id":1378,"date":"2021-02-25T05:00:00","date_gmt":"2021-02-25T11:00:00","guid":{"rendered":"https:\/\/extraordinarybbq.com\/?p=1378"},"modified":"2023-09-27T12:11:48","modified_gmt":"2023-09-27T17:11:48","slug":"smoked-pork-butt","status":"publish","type":"post","link":"https:\/\/extraordinarybbq.com\/smoked-pork-butt\/","title":{"rendered":"How Long to Smoke a 10 Pound Pork Butt and When to Wrap"},"content":{"rendered":"


\n\"Pulled

You are going to need between 10-12 hours to smoke a 10 pound pork butt at 225F.\u00a0 You will want to cook the butt in the smoke for about 5 hours, wrap it in foil and then cook for another 6 hours.<\/p>\n

Set aside the time, follow this technique and you will have some Extraordinary pulled pork!<\/p>\n

One of the big four competition categories.\u00a0 Pork Butt\/Boston Butt\/Pork Shoulder.\u00a0 They’re all interchangeable terms with the same delicious result:\u00a0 Pulled Pork.\u00a0 This has become a staple for nearly every event and party that I do.\u00a0 It seems everyone loves it, and I can’t blame them for constantly requesting it – it’s a deliciously smoky, juicy, tasty treat.<\/p>\n

The process is remarkably easy, actually.\u00a0 But to do it right, it’s extremely time-consuming.\u00a0 And if you don’t have a smoker\"\", it makes it more difficult, as you’ll need to rotate the meat regularly so all sides spend equal time facing the heat.<\/p>\n

Trim excess fat from the top of the butt to maximize your surface area for bark<\/p>\n

\"Trim

and score the fat cap on the bottom.\u00a0 This allows the fat to easily seep into the meat…and who doesn’t want more fat in their meat?<\/p>\n

\"Score

For this recipe you can use my All Purpose Rub<\/a>, and cover every inch of the pork butt.\u00a0 That’s it.\u00a0 That’s your prep work.<\/p>\n

\"Season

Get your smoker going at a cool 225-250, or set your grill up for indirect cooking<\/a>, and throw on your meat.\u00a0 Make sure you have tons of wood ready to put on.\u00a0 You’ll want the smoke to billow non-stop for about 5 hours.\u00a0 I use a mix of hickory and\u00a0fruit.<\/p>\n

If you’re using your grill with indirect cooking, you’ll need to rotate the pork butt every hour to ensure all sides cook evenly.\u00a0 Use this as an opportunity to spray the pork butt with some apple juice and sprinkle more rub.\u00a0 Couldn’t hurt.<\/p>\n

\"Smoke

The goal is to get the internal temperature up to 200.\u00a0 That’s the magic number.\u00a0 When you hit 200, the bone will pull clean every time, guaranteed.\u00a0 And I’m not gonna lie – that’s just cool.<\/p>\n

\"Pull

Make sure you let it rest for about an hour before pulling.\u00a0 This allows some of the juices to be absorbed back into the meat, and for it to cool enough for you to pull it.<\/p>\n

\"Finished

So, about 12 minutes of prep time, 12 hours of cooking time, and you’ll have the absolute juiciest pulled pork you’ve ever had.\u00a0 Make some award winning bbq sauce<\/a>, grab a bun and enjoy the heck out of it.<\/p>\n

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