How to smoke a pork shoulder on a pellet grill

Q: How do you smoke a pork shoulder in a pellet smoker?

Place the pork on the Traeger once Smoke” temp is achieved and close the lid. Cook on smoke for 3 to 4 hours – after 4 hours the meat doesnt really absorb any more smoke. After 3-4 hours, turn the temp up to 275 degrees and keep cooking until the internal temp of the pork should reads around 210-215 degrees F.

November 1, 2022
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Pellet Smoked Pork Butt
Ingredients
Instructions
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How long does it take to smoke a pork shoulder at 225?
How long does it take to smoke a 8lb pork shoulder at 225?
How do you smoke a pork shoulder in a pellet smoker?
Is it better to smoke pork shoulder at 225 or 250?

Pellet Smoked Pork Butt

This low and slow smoked pork butt is melt-in-your-mouth tender, and the flavor is unbelievable. It's perfect for serving on its own or for making a sandwich. Make this smoked pork butt when you need tofeedand impressa crowd at your next barbecue.

Servings 14

Prep Time 15 mins

Cook Time 10 hrs

Resting Time 2 hrs

Total Time 12 hrs 15 mins

Equipment

Ingredients

▢ 7 Pound Pork Butt thawed
▢ 1 Stick Salted Butter equal to ½cup
▢ 1 Cup Brown Sugar divided
▢ 2 Tablespoon Salt
▢ 1/4 Cup Black Pepper
▢ 3 Tablespoon Paprika
▢ 2 Tablespoon Garlic
▢ 2 Tablespoon Minced Onion
▢ 2 Tablespoon Chili Powder
▢ 2 Tablespoon Olive Oil

Instructions

Preheat your Z Grills pellet smoker to 225ºF.
In a bowl,combinethe dry ingredients including½ cup of brown sugar,paprika, pepper, garlic, minced onion, and chili powder.
Coat all sides of the pork butt with olive oil, then sprinkle with salt evenly on all sides.
Apply the prepared spice mixture and rubto the pork butt, ensuring to get the rub onto all sides and the crevices.
Place the pork butt on the grilling grate and smoke for about 6 hours, or until a meat thermometer inserted into the thickest portion registers 165ºF.
Remove the pork from the smoker to analuminum roasting pan. Sprinkle it with the remaining brown sugar and place the stick of butter on the top of the pork. Cover the pan with tin foil and transfer it back into the grilling grate.
Continue cooking the pork, for about 4-6 hours. Until it reaches an internal temperature of 203ºF.
Remove the pork from the smoker and let it rest for 2 hours before unwrapping.
Pull apart and enjoy.

About The Author

Z Grills

Z Grills is a grill manufacturer with over 30 years of experience within the industry.

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I have made pulled pork 2 times in my zgrill and they have been awesome!!!!!! I love my new zgrill and have had a few people I know get one also. I love my ZGRILL!!!
Overall this is a great baseline instructions, if you follow the general rules not sure it is possible to mess up, 97% besides jacktails.will love it.
I use a very similar season that personally perfer and I use a can or two of mild or medium Old El Paso red enchilada sauce depending on the crowd when moving it to the aluminum around 165 instead of the butter but both work amazingly.
This recipe is a solid place to start making pulled pork and then adventure out to make it your own!!!

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How long does it take to smoke a pork shoulder at 225?

Well, then, how long does it take to smoke a pork shoulder at 225? At 225, figure roughly 2 hours per pound of meat, so the same piece of smoked pork shoulder takes from 12- 16 hours at 225.

How long does it take to smoke a 8lb pork shoulder at 225?

With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork. For example, an 8-pound pork shoulder will take about 16 hours from start to finish.

How do you smoke a pork shoulder in a pellet smoker?

Place the pork on the Traeger once “Smoke” temp is achieved and close the lid. Cook on smoke for 3 to 4 hours – after 4 hours the meat doesn't really absorb any more smoke. After 3-4 hours, turn the temp up to 275 degrees and keep cooking until the internal temp of the pork should reads around 210-215 degrees F.

Is it better to smoke pork shoulder at 225 or 250?

Smoking a pork shoulder at 225 degrees will result in a more tender and juicy final product, while smoking at 250 degrees will give the meat a bit more of a crust. However, both temperature ranges will produce a delicious smoked pork shoulder, so it ultimately comes down to personal preference.