Pork Butt Internal Temperature Guide
on Apr 27, 2022
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Learn how to properly cook pork butt so it’s moist and juicy, and a guide on the appropriate internal temperature.
Pork butt is a popular cut of meat that’s often used to make dishes like pulled pork. It’s an excellent choice for stewing and braising and becomes incredibly tender when properly cooked.
When cooking pork butt or any other cut of pork, it’s important to ensure it’s fully cooked before serving. Eating undercooked pork can expose you to harmful bacteria and parasites, and overcooked pork can be dry and chewy.
What is a Pork Butt?
Pork butt is a cut of pork that comes from the shoulder area of the pig including the upper arm, shoulder blade and the neck. Pork butt responds well to low and slow methods of cooking including braising, grilling, smoking, and slow cooking.
What is the Proper Internal Temperature for Pork Butt?
Pork butt is fully cooked when it reaches an internal temperature of 200°F.
Depending on your preference, you may want to remove the pork from the heat when it reaches 195°F because the internal temperature of the pork will continue to increase as it rests. After 10-15 minutes, check the temperature until it reaches 200°F.
How to Know When Pork Butt is Done: Use an Instant Read Thermometer
The best way to determine if pork butt is done is to use an instant-read thermometer.
Insert the probe into the thickest part of the meat and wait for about 15 seconds. If the temperature has reached 200°F, the pork is ready to eat.
How Long to Smoke Pork Butt
The general rule of thumb is 2 hours of cooking time per pound of meat. If you’re cooking a 10-pound pork butt, it’ll need about 20 hours in a smoker.
If you choose to wrap the pork in foil while it cooks, it will be done much sooner. Be sure to check the internal temperature with an instant-read thermometer after an hour of cooking to see how fast the pork is cooking.
How to Cook Pork Butt
- Preheat the grill and remove the pork from the fridge. Allow it to reach room temperature before placing it on the grill.
- Rinse the pork and pat it dry with paper towels. Cover the pork all over with your favorite dry rub.
- When the pork has reached room temperature, place it fat side up on the grill. Monitor the temperature of the grill to maintain a consistent cooking temperature.
- Check the temperature of the pork and remove it from the grill when it reaches the target temperature.
- Wrap the pork in butcher paper and heavy duty foil and set it aside to rest for about 30 minutes. Shred the pork and serve it with barbeque sauce, fresh buns, and your favorite sides.
Tips and Tricks for Cooking Pork Butt
- Avoid overcooking. The pork butt will continue to cook even after it’s removed from the heat. You may want to remove the pork from the heat when it reaches 195°F because the internal temperature of the pork will continue to increase as it rests. After 10-15 minutes, check the temperature until it reaches 200°F. If you prefer softer meat, the pork can remain on the grill until it reaches 201°F to 203°F. Beyond this point, the pork may begin to dry out and overcook.
- Keep the juices from the smoking pan. The juices have a lot of flavor! Use it to make gravy or barbeque sauce.
- Let the pork butt rest. This will allow the protein fibers to relax and reabsorb the moisture. Wrap the pork in butcher paper and then in heavy duty foil for about 30 minutes.
Cooking Pork Butt Low and Slow
Because pork butt is cut from the shoulder of the pig, the meat can be tough. The low and slow cooking method makes the meat moist and tender.
According to pitmasters, the internal air temperature of a smoker should be maintained at about 225°F while the pork is cooking and the target internal temperature of the pork ranges from 195°F-205°F.
Frequently Asked Questions
How to Store Pork Butt?
Raw or cooked pork can be stored in an airtight container in the fridge for up to 4 days. The temperature of the fridge should be set below 40°F.
What is the Stall?
After several hours of cooking, the pork butt can stall. This is when the internal temperature of the meat gets stuck at 160°F. You can wait it out or wrap the meat in a layer of aluminum foil so that the moisture can’t escape and continue cooking until the pork reaches the desired temperature.
Perfect Smoked Pork Butt Recipe
Ingredients
- 8 pound pork shoulder, bone-in
- 1 tablespoon olive oil, optional
- 1 tablespoon sea salt
- 1 tablespoon black pepper
Instructions
- Preheat the smoker to 250°F using hickory or apple wood.
- Rub the pork shoulder with olive oil (optional) and evenly sprinkle all sides of the roast with salt and pepper.
- Place the pork shoulder in an aluminum pan fat side up and place in a smoker away from direct heat.
- Smoke for 6 hours at 250°F, and then increase the smoker temperature to 275°F. Continue smoking until the pork shoulder is tender, and an instant-read thermometer inserted into the meat reaches 202°F.
- Remove the pork from the smoker and let it rest for 15 minutes before shredding the meat with two forks. Serve with barbeque sauce and your favorite sides.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.