If you’re looking for a perfect, melt-in-your-mouth smoked pork butt recipe, you’re in the right place. It doesn’t get better than crispy bark, juicy fat, and meat so tender you barely need a fork to pull it apart. Learn how to make Traeger pulled pork the right way. This guide breaks down everything you need to know, from choosing the right cut of meat to shredding it into tender strands of smoky perfection.

What Is Smoked Pork Butt?

Pork butt, sometimes called Boston butt, is one of the most forgiving cuts you can put on the smoker. It comes from the upper portion of the pig’s shoulder and is packed with marbling and connective tissue. That fat and collagen break down slowly over a long cook, leaving you with juicy meat that practically melts in your mouth.

Smoked pork butt, or shoulder, is the foundation of epic smoked pulled pork. Once it is smoked and shredded, the world is your oyster in how you can use it. Pile it onto buns for a BBQ pulled pork sandwich, stack it on nachos, or simply eat it on its own with BBQ sauce. It is the cut pitmasters rely on when they want to feed a crowd with bold flavor and minimal stress.

Is Pork Butt the Same as Pork Shoulder?

Fun fact: Pork butt and pork shoulder both come from the shoulder of the pig. However, they are not the same cut. Pork butt sits higher on the shoulder and carries more marbling, which makes it a preferred choice for pulled pork. Pork shoulder, sometimes referred to as picnic roast, is located lower on the leg. It usually has a thicker fat cap and can also be smoked, but it tends to come out a little leaner.

If you want to dive deeper into the difference, check out our full guide on pork shoulder vs pork butt.

Smoked Pork Butt Ingredients and Tools

You don’t need much to make world-class pulled pork. Keep it simple and let the grill do the heavy lifting.

Ingredients

For classic pulled pork, ingredients are fairly simple as the wood-fired flavor should do most of the talking.

• 1 bone-in or boneless pork butt (8-10lbs). Both will get the job done, but bone-in helps the meat retain extra moisture and flavor.
• Seasoning
  • There are a lot of pulled pork recipes out there. Some recipes, like the classic Traeger pulled pork recipe, use the Traeger Pork & Poultry Rub. Others, like this Chipotle Smoked Pork Butt, use a marinade of pineapple, onion, cilantro, adobo, and cumin.
  • Some classic seasoning ingredients though are salt, pepper, smoked paprika, brown sugar, garlic, onion, chili, mustard, and cayenne pepper.
• BBQ Sauce. Finish it off with your favorite Traeger BBQ Sauce. Again, not required, but encouraged for out-of-this-world flavor.
• Binder (optional). You can use mustard or olive oil to help your rub stick better.
• Spritz (optional). A spray bottle with apple cider vinegar or apple juice keeps the surface moist during the cook.

Tools

For smoked pork butt, you'll need the right tools to ensure a smooth cook.

• Pellet grill. A reliable smoker that retains consistent heat is a must. . Any of our Traeger wood pellet grills will give you steady heat and unbeatable smoke flavor, but with its updated insulation and precision temperature, the Woodridge Grill is your best bet.
• Wood Pellets. For pulled pork, we recommend Apple pellets. Any pellets that have a milder or sweeter flavor will work, though.
• A wireless meat thermometer, such as a MEATER, is your best bet to avoid interrupting your cook with temperature checks and to ensure the most accurate internal temperature reading.
• Sharp knife & cutting board
• Butcher paper or foil
• Spray bottle
• BBQ Pig Tail. Designed to help move larger pieces of meat like a pork butt.
• Meat claws or two forks
• Drip pan

Here is how to take a pork butt from raw to pulled pork perfection.

1. Preheat
   Fire up your Traeger and set it to 225°F. If your grill has Super Smoke, this is the time to use it.
2. Prep the pork
   Trim off any thick, hard pieces of fat from the outside, leaving some for flavor. Apply binder if you are using one, then season generously with your rub. Let it sit at least 30 minutes, or season it the day before and refrigerate for maximum flavor.
3. Smoke
   Place the pork butt directly on the grill grates. Close the lid and let it run steady at 225°F.
4. Keep smoking
   Plan on about 2 hours per pound. For a 10-pound pork butt, you are looking at a 12 to 14 hour cook. Every couple of hours, spritz the surface with apple juice or cider to keep it moist.
5. The stall
   At around 150 to 160 degrees internal temperature, the pork will hit the stall. The surface moisture is evaporating and cooling the meat, which makes it seem like the temperature is stuck. You can wait it out, or wrap the pork in butcher paper or foil to push it through more quickly.
6. Cook it until done
   Do not go by time alone. Go by temperature. Pulled pork is ready between 195 and 204°F internal temperature. Another good test is tenderness. If you can twist the bone easily or rotate a fork with little resistance, it is ready.
7. Rest
   Rest the pork butt for at least 45 minutes before shredding. This lets the juices redistribute and makes pulling easier. If you need to hold it longer, wrap it in foil and towels and place it in a cooler.
8. Shred
   Use your hands, forks, or meat claws to pull the pork apart. Make sure to mix in the bark with the juicy interior meat. Drizzle over any saved juices for even more flavor.

How Long to Smoke Pork Butt

At 225°F, expect about 2 hours of cook time per pound. A 10-pound pork butt will take around 12 to 14 hours. Factors like weather, fat content, and how often you open the lid can all affect the total cook time, so rely on internal temperature, not the clock. A wireless meat thermometer is the best way to monitor the internal temperature of the pulled pork on the Traeger.

Pulled pork is versatile and makes some of the best leftovers you can have in the fridge. Here are a few things you can do with it:

• Pulled pork sliders
• Pulled pork enchiladas.
• Pulled pork mac and cheese.
• Pulled pork nachos.
• Build a stacked sandwich with crunchy slaw and your favorite toppings. Get inspired with our pulled pork sandwich topping ideas.

For even more inspiration, check out what to do with leftover pulled pork

What is the Stall?

When smoking a pork butt, the stall is the period where the internal temperature stops rising, usually around 150–170°F, and can last for several hours. This happens because the meat releases moisture, and as it evaporates, it cools the surface of the meat at the same rate the smoker is heating it. It can feel frustrating since the temperature gauge doesn’t budge, but it’s a completely normal part of the cook. Once the moisture evaporates and the collagen continues breaking down, the pork will push past the stall and steadily climb to the finish.

How to Store and Reheat Smoked Pulled Pork

Store leftover pulled pork in an airtight container in the fridge for up to four days or freeze it for longer storage. To reheat, thaw if frozen, then warm gently over low heat with a splash of broth, cider, or BBQ sauce to keep it moist.

Smoked Pork Butt FAQs

Can I use pork shoulder instead of pork butt?

Yes, but it may be a little leaner. Pork butt has more marbling, which makes it the top choice for pulled pork.

Do I need to wrap my pork butt?

No, but wrapping helps push through the stall and keeps moisture locked in.

How do I know when my pork butt is done?

Look for an internal temperature between 195 and 204°F. The meat should be tender enough to pull apart easily.

Can you use pork butt for pulled pork?

Yes, pork butt is the best cut for pulled pork. With plenty of marbling and connective tissue, it cooks down into tender, juicy strands that are easy to shred and packed with smoky flavor. When you’re ready to shred your pork, your goal is to create long, thin shreds of meat.

Cut the meat into different slices and then shred the meat by pulling two forks in opposite directions. You can also use your hands or a stand mixer with a whisk attachment.

Is pulled pork better at 190 or 205?

Pulled pork hits its sweet spot between 195 and 204°F. At 190, the collagen has not fully broken down, which means the meat can still be tight and chewy. Push it up closer to 200 and that connective tissue transforms into rich, juicy tenderness. Go past 205 and you risk drying the meat out as the muscle fibers start giving up moisture. Aim for the 200–203 range, and let tenderness be your guide. If you can twist the bone clean or rotate a fork with little resistance, you’ve nailed it.

How long to smoke a pork butt at 275°F?

Running your smoker hotter at 275 shaves some time off the cook, but you still need to be patient. Plan on about an hour to an hour and a half per pound at that temperature. A 10-pound pork butt will take around 10 to 12 hours. Keep in mind, the stall still happens, even at 275. Use a meat thermometer, not the clock, to know when it’s ready.

What’s the key to achieving the perfect bark on smoked pork butt?

Bark is all about patience and balance. Start with a heavy, even coat of rub. Skip the heavy marinade or brine and let the pork speak for itself. Low heat, steady smoke, and keeping the surface slightly moist with a spritz will build that dark, smoky crust. The magic happens when fat renders, seasoning caramelizes, and wood smoke binds it all together. Do not rush it. Bark is earned, not forced.

How do internal temperature and cooking time affect tenderness?

Time gets the pork on the grill, but internal temperature tells you when it is done. At 160 degrees, the pork hits the stall as moisture moves to the surface. Push through it and keep cooking until it reaches 195 to 204. That’s when the collagen breaks down, giving you fork-tender meat. Too low and the pork will be tough. Too high and you squeeze the juices out. Use a leave-in thermometer so you can trust the process without babysitting the grill.

What are the best wood types for smoking pork butt and why?

Pork is versatile and pairs well with a range of woods. Apple and Cherry bring a sweet, subtle smoke that complements the meat without overpowering it. Hickory is a classic that gives pulled pork a bold, bacon-like edge. Signature Blend is an all-around favorite because it balances sweet, savory, and bold flavors in one pellet. For pulled pork, you can’t go wrong with a mix of sweet fruitwood and a touch of hickory for depth.

What are common mistakes to avoid when smoking pork butt?

• Relying on time instead of temperature. Every pork butt cooks differently.
• Skipping the rest. If you shred too early, you’ll lose all those precious juices.
• Over-saucing. Sauce should complement, not drown out the smoke and seasoning.
• Not trimming. Leaving on thick, hard fat keeps the rub from hitting the meat.
• Chopping instead of pulling. Pulled pork stays juicier and carries more flavor in every bite.