Plan for about 90 minutes per pound at 225°F — roughly 12 hours for a typical 8 lb cut. But the clock is only a guide: pull it at 203°F internal, when it's probe-tender. Build in 1–2 hours of buffer for the stall and a proper rest.
Pro tip
Pull at 203°F when the bone wiggles free. Rest 30–60 min, then shred.
Cook to temp, not time
Every smoke is different — wind, humidity, how often you open the lid, and the cut itself all change timing. A good wireless thermometer is the single best upgrade for consistent BBQ: set the target, and cook until it hits, not until the timer says so.
FAQ
How long does it take to smoke pork butt (pulled pork)?
About 90 minutes per pound at 225°F — roughly 12 hours for 8 lbs, but always finish by internal temperature (~203°F) rather than the clock.
What temp do you pull pork butt (pulled pork)?
Pull pork butt (pulled pork) at about 203°F internal, then rest before serving.