Boston Butt: How many hours/pound?

Unknown

I'm going to smoke a Boston-butt. How many hours/pound should I plan on? I'm planning on holding a Temp. at 250. Also, what temp does the meat need to reach when it is ready.
Thanks for all the help! I'm learning a lot on this forum.

BBQfan1

Toobar,
Several factors apply:
Direct or indirect cook?
Bone in or boneless?
How big is the piece of meat?
Seeking sliced pork or pulled pork?
A small (less than 5 lbs) bone-in butt could go as quick as 1 hr/lb to reach a sliceable 180-185 internal, or a large 9 lb+ boneless cut you want to pull at 200-205 internal could go 2 hrs/lb or more.
Qfan

Wise One

Toobar, somebody posted this sometime ago n(and I posted it yesterday) and I have kept it around:
"Boston butt = Boston roast = pork butt roast = pork shoulder Boston butt = Boston-style shoulder = Boston shoulder = Boston-style butt = fresh pork butt = pork shoulder blade roast
Notes: This economical, rectangular roast is the cut of choice for pulled pork barbecue, since it's marbled with enough fat to keep the meat moist while cooking. You can buy it bone-in or boneless. Substitutes: pork picnic roast (also works for pulled pork) OR pork center cut loin roast (This is lower in fat, so roast it at a lower temperature and avoid overcooking it.) 2 hours per pound at 225 degrees is a good rule of thumb. Remember this is for the individual piece of meat not the total weight. Two 5 pound butts (10 pounds total) should cook in about 10 hours as long as there is some separation on the grill."[p]You typically need an internal temperature of 195 for it to pull easily but some like to give it the "fork test." If you can twist a fork in it, it is ready. Taking it to a temperature of 205 is not out of the question and really makes for easy pulling and still leaves the meat moist.[p]

Unknown

Toobar,[p]Gonna say this again. You CAN get a "rule of thumb" on these, but that's NOT how to do it.[p]Every piece of meat is different. I have cooked a 8lb butt that took 20 hrs, and I have cooked one that took 12 hours.[p]MY DOME TEMP WAS THE SAME BOTH TIMES!!!!! SAME CUT OF MEAT![p]Why the difference in time? Honestly, I don't know. It's one of those mysteries of BBQ and grilling. Someone said he was convinced it was the fat content in the individual piece of meat that did it. Could be true. [p]Anyway, get your dome temp to 250 steady.......throw on the meat, preferably with an indirect setup, and plug the meat thermometer in, careful not to hit any bone.[p]When the internal temp of the meat hit's 200......it's done. That could take 10 hrs, or 20, you never know.[p]

Vegas Slim

Toobar, just finished 1 up thirsday night it was a tad shy of 8 pounds it took 20 hours and this was with a temp spike in my egg overnight but man oh man is it good!