Smoked Pork Butt
at 250°F
10 hr – 12 hr Plan on 75 to 90 minutes per pound in a 250°F smoker. A 8 lb smoked pork butt lands around 10 hr – 12 hr. Done is 145°F on a food thermometer, plus a 45-minute rest — never the clock alone.
Time by weight at 250°F
Planning ranges for a fully thawed, fridge-temperature smoked pork butt. The right-hand column is when to take the first thermometer reading.
| Weight | Estimated time at 250°F | Check thermometer from |
|---|---|---|
| 6 lb | 7 hr 30 min – 9 hr | 6 hr 25 min in |
| 7 lb | 8 hr 45 min – 10 hr 30 min | 7 hr 25 min in |
| 8 lb | 10 hr – 12 hr | 8 hr 30 min in |
| 9 lb | 11 hr 15 min – 13 hr 30 min | 9 hr 35 min in |
| 10 lb | 12 hr 30 min – 15 hr | 10 hr 40 min in |
Start checking the internal temperature well before the low end of the range — an early check costs nothing; a late one costs the meal. Done means 145°F on a food thermometer (see the pull-temperature note below).
When is it actually done?
145°F internal The USDA FSIS safe minimum internal temperature for this cut is 145°F, followed by a rest of about 45 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Pull temperature vs safe temperature: Pulled pork is pulled at 195–205°F, not at the 145°F safe minimum — most pitmasters probe around 203°F and check that the blade bone wiggles free.
Worth knowing before you start
- The most forgiving cut in barbecue — the fat and collagen cover a multitude of temperature swings. If you are learning to smoke, start here, not with brisket.
- An 8 lb butt at 225°F is a 12–14 hour cook. Overnight cooks are normal; that is what leave-in probes with alarms are for.
- Finished early is a non-problem: wrapped in towels in a dry cooler, a butt holds above 140°F for 4+ hours and arguably improves.
Answers people ask
How long does a pork butt in the smoker take at 250°F?
Plan on 75 to 90 minutes per pound at 250°F. A 8 lb example takes about 10 hr – 12 hr. It is done when the internal temperature reaches 145°F on a food thermometer, not when the clock runs out.
What internal temperature is a pork butt in the smoker done at?
145°F, measured with a food thermometer in the thickest part, then rested about 45 minutes. That is the USDA FSIS safe minimum. Pulled pork is pulled at 195–205°F, not at the 145°F safe minimum — most pitmasters probe around 203°F and check that the blade bone wiggles free.
Is 250°F a good temperature for a pork butt in the smoker?
It is one of 3 temperatures this site publishes for this cut (225°F, 250°F, 275°F). It is the most commonly used.
More pork timings
Pork Shoulder (Oven)
300°F · per-pound chart
Pork Loin Roast
350°F · per-pound chart
Pork Tenderloin
400°F · 20 min – 25 min
Baby Back Ribs
250°F · 4 hr – 5 hr
Spare Ribs (St. Louis)
250°F · 4 hr 30 min – 5 hr 30 min
Ham (Fully Cooked, Bone-In)
325°F · per-pound chart
Fresh Ham (Uncooked)
325°F · per-pound chart
Where these numbers come from
Ranges are anchored to USDA FSIS published timetables where they exist, and derived from that anchor plus cross-checked published sources where they do not — widened to cover the disagreement between sources rather than split down the middle. The full reasoning is on the method page. If a figure here looks wrong, say so — corrections are prioritised.