Smoked Pork Butt at 275 degrees
Smoked pulled pork butt cooked at 275°F for tender, juicy pulled pork with rich bark and plenty of smoke flavor — all without an overnight cook. This method walks you through the ideal wrapping temperature, finishing temp, resting time, and tips for consistently great pulled pork.
Equipment
- Smoker pellet grill, gravity-fed smoker, offset, or kamado-style grill, preferably
- Thermometer
- Aluminum Foil
- Sheet Pan
- Heat-resistant gloves
- Aluminum Tray (or bowl) for serving
Ingredients
- 1 8-10 lbs. Pork Shoulder Bone-In
- Worcestershire sauce for the binder
- BBQ Seasoning as needed
- 4 T butter unsalted
- BBQ Sauce as needed
- ½ C apple juice optional
Instructions
- Preheat a smoker to 275 degrees. Meanwhile, take out your pork butt and pat it dry. Next, remove any excessive fat (if desired), slather with Worcestershire sauce, and season liberally on all sides with your favorite BBQ rub.
- Place the pork butt on the smoker and allow it to smoke until the bark is formed and it registers between 170-180 degrees Fahrenheit. Remove the butt from the smoker.
- Add the butter to the pork shoulder and wrap it with aluminum foil. If you’re using apple juice, add it now, too. Return the butt to the smoker to finish. Once it registers 203-212 degrees, remove the pork shoulder from the smoker.
- Let the pork shoulder rest for at least an hour, then shred. Immediately season the pulled pork with a few shakes of BBQ rub and add in a liberal amount of BBQ sauce.
- Set the pork aside until ready to use. Then serve & enjoy!
Notes
- I typically cook pork butt fat-side up because it helps crisp the fat cap and gives the pork a better presentation.
- I prefer wrapping pork butt once the bark fully sets and the internal temperature reaches roughly 170–180°F.
- Rest the pork butt for at least 45–60 minutes before shredding, though a 2–4 hour hot hold usually produces even better pulled pork.