Smoke a 7-pound bone-in Boston butt on a pellet smoker at about 225 to 250°F for roughly 9 to 11 hours , then rest it for at least 1 hour before pulling. A hotter cook at 275°F can cut that closer to about 7 to 8 hours, but the best guide is internal temperature and tenderness rather than the clock.

How to do it

  1. Trim only the loose fat and leave a good fat cap.
  2. Season generously with a BBQ rub.
  3. Preheat the pellet smoker to 225 to 250°F.
  4. Put the butt on the smoker, fat side up or down based on your smoker’s heat source.
  5. Smoke until the bark sets and the internal temperature reaches about 160 to 170°F.
  6. Wrap in butcher paper or foil if you want to push through the stall faster.
  7. Keep cooking until the internal temp is about 195 to 203°F, then probe for tenderness.

Timing guide

  • 225°F: about 1.5 to 2 hours per pound, so a 7-pound butt is usually around 10.5 to 14 hours in practice.
  • 250°F: often lands around 9 to 11 hours for a 7-pound butt.
  • 275°F: about 7 hours is a common estimate, with pellet smokers sometimes running a bit longer.

Finish and rest

The butt is done when a probe slides in like warm butter, usually around 195 to 203°F internal. After that, rest it wrapped and covered for at least 1 hour so the juices settle before shredding.

Simple pellet-smoker setup

  • Pellets: hickory, apple, oak, or a blend.
  • Smoke phase: 225 to 250°F for stronger bark and smoke flavor.
  • Optional wrap: after the stall, when the bark looks right.
  • Serve: shred, mix with a little reserved juice, and salt to taste.

Practical tip

If dinner time matters, plan for more time than you think and finish early if needed. Pork butt holds well in a cooler or low oven for a couple of hours after resting, which gives you a little cushion.

TL;DR: For a 7-pound bone-in Boston butt on a pellet smoker, plan on about 9 to 11 hours at 225 to 250°F , cook to 195 to 203°F internal , then rest 1 hour before pulling.