Hours by weight and pit temp
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| Per pound | 1.5–2 hr/lb | 1.25–1.5 hr/lb | 1–1.25 hr/lb |
| 6 lb | 9–12 hr | 7½–9 hr | 6–7½ hr |
| 8 lb | 12–16 hr | 10–12 hr | 8–10 hr |
| 9 lb | 13½–18 hr | 11¼–13½ hr | 9–11¼ hr |
| 10 lb | 15–20 hr | 12½–15 hr | 10–12½ hr |
Doneness: 195–205°F
Done when the blade bone wiggles free and a probe meets no resistance, usually 195–205°F.
Wrapping
Wrap in foil or butcher paper when the bark is set and the stall bites, typically 160–170°F internal. Foil pushes through fastest and captures juices for mixing back in.
Rest & hold
Rest at least 30–60 minutes. Holds wrapped in a dry cooler for 4+ hours. Pull it just before serving — pulled early, it dries; pulled hot, it steams the buns. For food safety, hold hot meat above 140°F — a wrapped rest in a dry cooler does exactly that.
How much to buy
Quantities are the other half of the plan: portions, yield, and a group-size chart live on how much pulled pork per person.
Frequently asked questions
How long does pulled pork take to smoke at 225°F?
Plan 1.5–2 hours per pound at 225°F — a typical 8.5-lb bone-in pork butt runs 12¾–17 hr. That's a planning range, not a promise: shape, fat, and the stall all move the finish.
What temperature is pulled pork done?
Done when the blade bone wiggles free and a probe meets no resistance, usually 195–205°F. Pork is safe at 145°F — but pulled pork cooks far past safe so the collagen melts and it shreds.
Should I wrap pulled pork?
Wrap in foil or butcher paper when the bark is set and the stall bites, typically 160–170°F internal. Foil pushes through fastest and captures juices for mixing back in.
How long should pulled pork rest?
At least 30–60 minutes. Holds wrapped in a dry cooler for 4+ hours. Pull it just before serving — pulled early, it dries; pulled hot, it steams the buns.