Pork Butt at 275☏ – Low to Medium HeatĪnother commonly used temperature for smoking meat is 275 degrees, which can speed up the smoking process. Meat can dry out even when smoking it at low temperatures. You certainly want to spritz it with a spray bottle with apple juice or apple cider vinegar to keep it moist. Smoking a pork butt at 225 degrees will add more smoke since the meat will be in the smoker longer. So if you bought a small five-pound pork butt, your total cooking time would be about 7.5 hours. Smoking it at 225, you will be leaning more towards the one hour and a half mark. However, a good rule of thumb is to smoke pork butts for about one hour to one hour and thirty minutes per pound. The time it takes to smoke a pork butt depends on conditions like the type of smoker, cut of meat, and type of fuel. Advertisements How long will it take to cook pork butt at 225☏? For flavor, nothing beats a charcoal smoker or an offset smoker, but if you’re creative enough, a standard charcoal grill will suffice. Pellet smokers and drum smokers are the easiest to use at low temperatures and are easy to set and maintain a consistent cooking temperature. There are a variety of grills that can be set up to operate at these temperatures. Using a pellet grill or smoker or a charcoal smoker are two great ways to achieve these low temperatures and infuse meat with ample smoke. When cooking at this temperature, allow approximately one hour to one hour and thirty minutes per pound of meat for the fat to render and the meat to be tender.
This is my preferred and “go to” temperature whenever I want a perfectly smoked pork butt, prepare smoked pulled pork or simply have the time for proper slow cooking.Ĭooking at this temperature allows the smoke to permeate the meat and add flavor. There are several advantages to smoking pork butts at 225 degrees Fahrenheit, including increased smoke exposure.
Advertisements Optimal cooking temperatures for pork butt Low and Slow: 225☏ On top of dried pork,cooking a boston butt too fast will not render fat properly and will not have a good texture. If you cook a boston butt (yes, another name for pork butt) too quickly, the exterior of the meat will cook, but the interior will not reach 200 degrees, at least not without the exterior layer of meat being burned or dried. Large pork cuts, such as pork shoulders (pork butt), are often cooked low and slow to allow the connective tissue to break down, rendering fat to ensure a moist, juicier pork. The USDA recommends cooking pork to 145 degrees for safety and to kill bacteria, but BBQ pitmasters bring pork butt to 195 to 200 degrees to break down collagen into gelatine and connective tissue for the most tender pork butt.Ĭuts containing a great deal of collagen and connective tissue, such as pork shoulder, must be cooked thoroughly and preferably slowly for the collagen and connective tissue to break down and yield a tender pork butt. However, you must “hit” important internal temperatures throughout the cooking process to ensure that the pork butt is on point. The perfect pork temp is between 195 and 200 degrees Fahrenheit for best results in tenderness, juiciness, and texture. It is juicy and tender, and when cooked or smoked with the right wood at the proper temperature, it is delicious. Despite its name, pork butt is derived from the pork shoulder. One of the most mouthwatering BBQ dishes is made with pork butt.
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