225°F vs 275°F for Pork Butt: Which Is Better?

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If you spend any time reading about barbecue, you will eventually run into the debate over whether pork butt should be cooked at 225°F (107°C) or 275°F (135°C). Some cooks insist that 225°F is the only proper way to do it, while others prefer running hotter and finishing sooner.

The truth is that both temperatures can produce excellent pulled pork, but they behave differently, and understanding those differences will help you decide which approach fits your cooker and your schedule.

If you are still learning the overall process, make sure you are comfortable with smoking pork butt from start to finish before focusing on your temperature.

What Happens at 225°F (107°C)

Cooking at 225°F (107°C) is often considered traditional low and slow barbecue.

At this temperature, the pork butt cooks gently and gradually, allowing smoke exposure over a longer period of time. The lower heat gives connective tissue time to break down steadily, and bark develops more slowly.

However, cooking at 225°F (107°C) also means a longer total cook time. A large pork butt can easily take 12 to 16 hours depending on its size and how the stall behaves.

Because the cook is longer, maintaining steady heat becomes even more important. Small temperature swings can have a larger impact when you are cooking this low.

If you are still working on stability, review the best temperature for smoking pork butt so you understand what range you should be shooting for.

What Happens at 275°F (135°C)

Cooking at 275°F (135°C) shortens the total cook time while still producing tender pulled pork when done properly.

At this temperature, bark forms more quickly and the pork butt moves through the stall more efficiently. That means you are less likely to find yourself waiting hours for internal temperature to start climbing again.

Many backyard cooks prefer 275°F (135°C) because it is forgiving and practical, especially when cooking for an event and working with a deadline.

The key is not rushing the finish. Even at 275°F (135°C), the pork butt still needs to be cooked until it is truly tender.

If you are unsure how to determine that, review how to know when pork butt is done so you are not relying on numbers alone.

Does One Produce Better Bark?

At 275°F (135°C), bark tends to form a little faster and can develop a slightly firmer exterior if airflow is clean and consistent.

At 225°F (107°C), bark develops more gradually, which can produce a slightly softer outer layer unless the cook runs long enough to firm it up.

Seasoning plays a major role here as well. If bark is your priority, make sure your seasoning process is spot on before assuming temperature is the only factor. Review best rub for pork butt if you want to strengthen that foundation.

How the Stall Behaves at Each Temperature

The stall typically occurs around 150°F to 170°F (65°C to 77°C) internal temperature as moisture evaporates from the surface and cools the meat.

At 225°F (107°C), the stall can feel long and frustrating because the lower chamber temperature slows the recovery.

At 275°F (135°C), the higher cooking temperature helps push through the stall more efficiently, reducing the amount of time the pork butt appears to be stuck.

If you need a refresher on what the stall is and why it happens, review the pork butt stall explained before deciding which temperature makes more sense for you.

Does Higher Temperature Dry It Out?

When cooked properly to tenderness and allowed to rest, pork butt cooked at 275°F (135°C) is not dry.

Dry pork butt usually comes from pulling it too early or not allowing enough time for connective tissue to break down.

Resting is just as important as cooking temperature. If you are unsure how to rest properly, review how to rest a pork butt properly before serving.

My Recommendation

For most backyard cooks, 250°F to 275°F (121°C to 135°C) is a practical and dependable range.

If you enjoy traditional low and slow and have the time, 225°F (107°C) will absolutely work.

If you prefer a slightly shorter cook and more predictable timing, 275°F (135°C) is often the better choice.

In the end, temperature choice matters less than cooking until probe tender, maintaining clean airflow, and allowing a proper rest before pulling.

Both 225°F and 275°F can produce excellent pulled pork when handled correctly.