Knowing how long pork shoulder takes to smoke makes planning pulled pork far easier and helps avoid rushing or undercooking your meat.
This guide explains how long pork shoulder takes to smoke, why cooking times vary, what temperatures matter most, and how to plan a stress-free pulled pork cook. If you want a full start-to-finish plan based on your smoker and serving time, our BBQ Smoker Time Calculator can generate a complete smoking schedule for you.
How long does pork shoulder take to smoke per kg?
As a planning guide, pork shoulder (also called pork butt) typically takes around 1.5 to 2 hours per kilogram when smoked at 110–120 °C (225–250 °F). Use a probe like the Chef IQ range from Amazon
For example:
- A 3 kg pork shoulder may take 5–6 hours
- A 5 kg pork shoulder may take 8–10 hours
This is only a guide. Actual cook time depends on:
- Thickness and shape
- Fat content
- Bone-in vs boneless
- Smoker temperature stability
Rather than aiming for a fixed finish time, it’s better to plan a time window and cook until the meat is properly tender. The BBQ Smoker Time Calculator is designed to do exactly that, including allowance for resting.
Pork shoulder vs brisket: why timing is more forgiving
Compared to brisket, pork shoulder is:
- Thicker but more evenly shaped
- Higher in internal fat
- More tolerant of temperature swings
This makes pork shoulder easier for beginners, but it still benefits from low-and-slow cooking. Rushing the cook or pulling too early will result in meat that won’t shred cleanly.
Does pork shoulder stall like brisket during smoking?
Yes — pork shoulder does stall, but it’s usually less dramatic than brisket.
The stall typically occurs around 65–75 °C (149–167 °F) internal temperature, where evaporation slows the rise in internal temperature. This phase can last anywhere from 30 minutes to several hours.
The stall is normal and expected. Many cooks choose to:
- Ride it out for better bark, or
- Wrap the pork to speed things up
The smoker time calculator automatically allows for this stall when estimating longer cooks.
When should you wrap pork shoulder?
Wrapping is optional for pork shoulder, but often helpful.
Most pitmasters wrap when:
- Bark has set
- Internal temperature reaches around 70–75 °C (158–167 °F)
Wrapping options
- Foil: Speeds the cook and retains moisture
- Butcher paper: Preserves bark slightly better
Wrapping helps push through the stall and reduces moisture loss. If you’re short on time, wrapping is a reliable way to keep the cook moving.
Target internal temperature for pulled pork
Pork shoulder is ready to pull when:
- Internal temperature reaches 93–96 °C (200–205 °F)
- A probe slides in with little resistance
Temperature is important, but feel matters more. If the probe meets resistance, the collagen hasn’t fully broken down yet — even if the thermometer says you’re “there”.
This is why cooking to tenderness matters more than cooking to the clock.
Resting pork shoulder (don’t skip this)
Resting pork shoulder is just as important as resting brisket.
After smoking, pork shoulder should rest for:
- At least 30–60 minutes
- Wrapped and insulated in a warm environment
Resting allows juices to redistribute and makes pulling easier and juicier. The BBQ Smoker Time Calculator includes resting time in its total planning window so you’re not tempted to rush straight to shredding.
Common pork shoulder timing mistakes
Avoid these common pitfalls:
- Starting the cook too late
- Pulling based on temperature alone
- Skipping the rest
- Opening the smoker too often
- Chasing chamber temperature swings
Most pulled pork problems come down to time pressure, not technique.
How to plan a pork shoulder cook properly
The easiest way to get pork shoulder right is to plan backwards:
- Decide when you want to serve
- Allow enough cooking time with stall buffer
- Add resting time
- Build in a safety margin
If the pork finishes early, it holds extremely well when wrapped and rested. Finishing early is far better than finishing late.
To make planning easier, use the BBQ Smoker Time Calculator to generate a stage-by-stage pork shoulder smoking plan based on your smoker, weight, and serving time.
Frequently asked pork shoulder smoking questions
Q1: Can I smoke pork shoulder overnight?
A: Yes. Pork shoulder is ideal for overnight smoking because it is forgiving and holds moisture well when cooked low and slow.
Q2: What internal temperature is pork shoulder done for pulled pork?
A: Pork shoulder is ready to pull at around 93–96 °C (200–205 °F) when a probe slides in with little resistance.
Q3: Should I wrap pork shoulder during the stall?
A: Wrapping is optional, but many cooks wrap pork shoulder during the stall to speed cooking and retain moisture.
Final thoughts
Pork shoulder is one of the best cuts to learn low-and-slow smoking. When you allow enough time, cook to tenderness, and rest properly, pulled pork is consistently excellent.
This guide explains how long pork shoulder takes to smoke, but allowing a generous cooking window is what guarantees tender pulled pork.
If you want help planning your cook without guesswork, the BBQ Smoker Time Calculator can build a complete pork shoulder smoking schedule — from prep to rest — in seconds.
