When it comes to slow-cooked pork shoulder, getting it right is an art. It’s not a difficult skill to master, but there are certain rules you need to follow. In this article, we’ll explore how long to smoke pork shoulder at 225 degrees for juicy and tender meat that will have everyone asking for seconds.
How Long to Smoke Pork Shoulder at 225 Degrees
To achieve the perfect smoked pork shoulder, plan on smoking it for at least 60 to 90 minutes per pound. For example, if you have an 8-pound cut, it will take approximately 8 to 12 hours to cook to the desired temperature. The same applies to pork butt, which shares similar qualities but also has its own unique characteristics.
Pork Shoulder vs. Pork Butt
Before we dive deeper into smoking pork shoulder and pork butt, it’s important to understand that these cuts are not exactly the same. While they can generally be used interchangeably in most recipes, there are some differences to note.
A whole pork shoulder typically weighs between 12 to 18 pounds and consists of two smaller sections. The pork butt, also known as Boston butt, can be found just behind the animal’s head. On the other hand, the shoulder, also called the picnic shoulder or picnic roast, is located in the central portion of the foreleg.
Both cuts are suitable for making pulled pork, but the butt is more popular. Its rectangular shape makes it easier to handle, and it contains more marbling, which keeps the meat moist during cooking.
Pork shoulder doesn’t have as much marbling as pork butt, but the fat cap contributes plenty of moisture and flavor. It has a slightly triangular shape and is usually sold with the skin on, distinguishing it from the butt. When sold separately, each cut typically weighs between 4 to 10 pounds. Pay attention to the weight, as it will determine the total cooking time.
The Ideal Temperature: 225 Degrees
In our opinion, 225 degrees Fahrenheit is the ideal temperature for smoking pork shoulder. This low heat slowly dissolves the fat and connective tissue, resulting in tender meat that can be easily shredded with a fork.
At 225 degrees, the pork shoulder should cook at a rate of 60 to 90 minutes per pound. However, keep in mind that this is an estimate, as every cut of meat is unique. The cooking time will also depend on the reliability of your smoker’s temperature. Factors such as outdoor conditions and your smoker’s ability to maintain the set minimum temperature can affect cooking time.
How Long to Smoke Pork Butt at 225 Degrees
Since pork butt and pork shoulder share many characteristics, the same rules apply. Common cooking times for this cut range from 60 to 90 minutes per pound. For example, if you have an 8-pound pork butt, expect it to take around 8 to 12 hours to cook at 225 degrees.
How to Ensure Doneness
Due to their size, it’s impossible to determine doneness based on sight alone. To ensure your pork shoulder or pork butt is cooked to the correct temperature, use a calibrated meat thermometer.
Insert the thermometer’s probe into the thickest portion of the pork shoulder, avoiding contact with bones or cartilage that can give false readings. When the temperature reaches 165 degrees, the meat can be taken off the smoker. At this point, it should be tender enough to slice into thin pieces.
However, if you’re aiming to make pulled pork, the meat will need to cook longer. For shreddable tenderness, the internal temperature should reach around 195 degrees. We recommend leaving it on the smoker until it reaches 200-205 degrees.
After removing the meat from the heat, let it rest for 30 minutes. If needed, you can hold the pork shoulder at room temperature for up to 2 hours. For longer periods, consider using a faux Cambro to keep it warm until you’re ready to serve.
The Importance of Bark
When smoking pork shoulder or pork butt, one of the goals is to create a dark and flavorful crust known as “bark.” This crispy outer shell forms when smoke particles cling to the seasoning and harden. It adds a powerful dose of smoky flavor and provides a delightful contrast to the tender meat when shredded.
To Wrap or Not to Wrap
Wrapping the meat in foil during the smoking process is sometimes called the “Texas crutch.” It can speed up the cooking time by trapping heat and steam inside. However, it may also soften the bark, which is why many pitmasters remove the foil for the last hour or so of cooking.
If you choose to use the Texas crutch, wrap the pork shoulder tightly in a double layer of foil when the internal temperature reaches 150 degrees. Alternatively, you can use butcher paper, which allows for more airflow and yields flavorful results. When the meat is within 10-15 degrees of the target temperature, remove the wrapper for the remainder of the cooking time.
To Spritz or Not to Spritz
Spritzing refers to the act of spraying the meat with a liquid as it cooks to enhance flavor and moisture. While some people enjoy this step, it’s not necessary for pork shoulder. The meat contains enough fat to remain moist during the low cooking temperature. Opening the lid to spritz the meat can also release heat and smoke, affecting the overall cooking process.
Best Wood for Smoked Pork Shoulder
If you have a pellet smoker or plan to use wood chips, you can experiment with different types of wood to complement the flavor of the pork. Cherry wood offers a light and fruity profile, imparting a rosy hue to the smoked meat. Apple wood is another popular choice, especially when paired with apple-based accompaniments. The sweet notes of maple wood cut through the richness of the pork, creating a delightful combination.
Hickory, with its bold taste, is a reliable option that pairs well with these cuts. In Memphis, Tennessee, where barbecue is a way of life, hickory is the go-to choice for that distinctive flavor. For a more intense flavor profile, add a small amount of mesquite to the mix. Just be cautious not to overuse mesquite, as it can result in a bitter taste.
The Bottom Line
For the best results when smoking pork shoulder or pork butt, stick to 225 degrees Fahrenheit. Time is just as crucial as the target temperature when dealing with tougher cuts of meat. If cooked too quickly, the fat won’t render out properly, and the texture won’t be ideal. Setting your smoker to 225 degrees and cooking for at least 1 hour per pound will help you avoid disappointment.
Remember, successful smoking takes practice and patience. With these guidelines in mind, you’ll be on your way to mastering the art of smoking pork shoulder. Best of luck, and enjoy the delicious results!
