Smoking a pork butt low and slow overnight is one of the most reliable ways to get tender, flavorful pulled pork, and it holds up whether you’re doing one butt or six. Here’s the full method I use on a 22″ Weber Smokey Mountain: the trim, the rub, the hickory, the overnight stall, and the grape juice spritz that builds the bark.
It had been a while since I’d tackled an overnight smoke, and the freezer had run dry of my go-to stash of pulled pork. So when I saw a good deal on Boston butts — six of them — I knew it was time to fire up the smoker. The weekend forecast looked perfect for Saturday night, so I got to work.
I gave each pork butt a basic trim, just enough to clean up any excess fat, then seasoned each one about an hour or two before it hit the smoker: a light dusting of salt and black pepper, then heavy on garlic powder and paprika, with turbinado sugar added for a subtle sweetness that helps build a deep bark. I season every side thoroughly — nothing gets left behind, even where the photos don’t quite show it.
For this cook I used my 22″ Weber Smokey Mountain — the right size for all six butts with room to spare, and a model of Weber’s smoker I’ve run for over 20 years without issue. Fuel-wise, I stick with Kingsford Blue Bag charcoal, my go-to since day one. For a long overnight smoke like this, I fill the bottom chamber almost completely with unlit charcoal and bury 3-4 fist-sized hickory chunks throughout the bed — enough for deep smoke flavor without overdoing it.
To get started, I light a full chimney of charcoal on my old propane grill — always on a safe, elevated, non-flammable surface. Lighting a chimney directly on concrete can cause it to crack or even explode from the heat, so it’s worth the extra step.
Once the charcoal is lit it is then dumped onto of the unlit charcoal in the bottom chamber.
Getting It Rolling: Water Pan, Probes & Pork
With the base hot, I assemble the smoker by adding the middle section with the water pan, filled with about 3 gallons of water — it acts as a heat sink for steady temps and adds humidity that keeps the bark from drying out. I load three butts onto the bottom rack, connect two probes from my wireless thermometer (one in the meat, one for ambient temp), then add the top grate with the remaining three butts and the last two probes. The smoker’s fully loaded and rolling just after 8 p.m.
To give the meat an early hit of smoke, I toss a few hickory chunks directly onto the hot coals — the chunks buried in the bed will kick in gradually as the fire burns down, for a long, slow infusion of flavor overnight.
Set It and Trust It: Vents, Temps & the Stall
The WSM has four vents — one top, three bottom. The top vent stays 100% open for the whole cook. I close two of the three bottom vents completely and leave the third about 50% open — that lets the smoker climb to around 225°F and hold there for 8-10 hours without touching it. Once the temps settle, I head to bed and don’t think about it again until morning — though it does take some trust, especially that time it happened to be 19°F weather.
Checking in around 5 a.m., everything’s running smooth, but internal temps are hovering around 160°F — right on cue for the stall. That’s when I start spritzing, using purple grape juice: high sugar content, builds a great bark color, and smells incredible hitting the meat.
Midday Adjustments: Golf, the Stall, and More Charcoal
After checking on the temps that morning, I headed out to play a round of golf—18 holes. By the time I got back, the pork butts had only crept up to about 175°F. The stall was hanging on strong.
At that point, I noticed I was also running low on charcoal. Time to refuel. I fired up another chimney full of KBB. While it was getting ready, I carefully removed the three butts from the top grate and took off the top rack. Then I pulled the bottom three butts out to make room.
With the grates clear, I added more unlit charcoal to the chamber, followed by the fully lit chimney of hot coals. I reassembled the smoker but decided not to refill the water pan this time around. The bark was already well underway, and I didn’t want to soften it too much with added moisture.
Once the smoker was back together, I returned the three butts to the bottom grate, then placed the other three back on top. I gave everything a generous spritz of grape juice and let the smoke session continue.
The Finish Line: Patience, Probing, and the Rest
Over the next several hours, I continued spritzing the butts roughly once an hour, keeping the bark moist and letting that grape juice do its thing. I watched the temps slowly climb, aiming for around 195°F—a number I’ve come to trust over the years.
That said, it’s not a strict rule. Every cut of meat is different. I also go by feel. When you probe the pork and the thermometer slides in with little to no resistance—like softened butter—you know it’s ready. That tactile feedback is just as important as the number on the screen.
Once the butts hit the sweet spot, I pulled them off the smoker and wrapped each one tightly in foil. From there, they went into a cooler lined with towels to rest. This resting period is critical—it allows the juices to redistribute and the meat to relax.
Even though the internal temperature will drop slightly during the rest, it will stay above 160°F for six hours or more. That gives you a long holding window without sacrificing quality, which is especially useful when you’re managing multiple cuts or timing a big meal.
Dinner Time: The Payoff
One of the butts was pulled and served fresh for dinner—and let me tell you, the aroma alone was worth the all-night cook. It’s hard to describe just how good it smells when that perfectly smoked pork hits the table. The deep hickory scent, the sweet notes from the grape juice spritz, and the rich, seasoned bark all come together in a way that’s unforgettable.
As for the taste? Absolutely phenomenal. Tender, juicy, and packed with flavor from edge to center. Whether piled onto a bun, plated with sides, or just picked at straight from the tray, this pork never disappoints.
For our small family, we enjoyed about a pound of the pulled pork for dinner that night, and I bagged another pound to savor later in the week. Of the remaining five butts, one was sold, another gifted to friends, and three were pulled for future meals.
This same six-butt approach works just as well when you’re not just stocking the freezer but actually feeding a crowd — I’ve done this exact scale for a full backyard gathering before too
The last one I refrigerated whole to slice the next day — if you’ve never sliced a smoked pork butt instead of pulling it, I wrote a whole post on why I do that sometimes.
Slicing cold smoked pork butt is a great way to enjoy it—much like brisket—with beautiful, tender slices that hold their shape and flavor. It makes for a fantastic change of pace and stretches the deliciousness even further.
This yielded another 4 lbs of pulled pork that went into the freezer.
Ultimately, I was able to portion and freeze about 17 pounds of smoked pork from this cook. I’ve been doing it this way for years, and it really works.
When it’s time to enjoy, I reheat the pork by boiling the sealed bags in water. This method locks in all the flavor and aroma, so the meat tastes just as incredible as the moment it came off the smoker—fresh, juicy, and perfectly smoky every time.
Smoking pork butt low and slow is a labor of love, but the results are absolutely worth it. Using a trusted 22″ Weber Smokey Mountain, Kingsford Blue Bag charcoal, and just a few chunks of hickory wood, I was able to smoke six Boston butts overnight with minimal fuss. The water pan keeps the environment steady and moist, while carefully managing the vents lets the smoker hold a perfect 225°F for hours on end.
Spritzing with purple grape juice every hour during the stall helped develop a rich, flavorful bark with a beautiful color. Whether probing for the right tenderness or watching the internal temp climb to around 195°F, patience and experience guide the way.
Once off the smoker, wrapping the meat and letting it rest in a cooler allows the juices to redistribute, making for tender, juicy pulled pork that tastes incredible fresh or reheated.
From dinner plates to freezing 17 pounds for later meals, this method has been my go-to for years—and it’s a proven winner every time.
Ready to fire up your smoker and try this slow-smoked hickory pork butt for yourself? Grab your favorite wood, trust the process, and get ready for some mouthwatering results. Don’t forget to share your smoking stories and tips in the comments—I’d love to hear how your pitmaster journey goes!
Frequently Asked Questions
How do you smoke a pork butt low and slow? Season the butt, smoke it at around 225°F on indirect heat with hickory or your preferred wood, and cook until it hits about 195°F internally or probes tender — roughly 1.5-2 hours per pound, longer if the stall runs long.
What temperature should pork butt be smoked to? 195°F internal is a reliable target for pulled pork, but feel matters more than the exact number — the probe should slide in with little resistance.
Can I let a Weber Smokey Mountain run overnight unattended? Yes, once the vents are set and the temperature has stabilized around 225°F, a WSM can reliably hold that temperature for 8-10+ hours without adjustment.
How much pulled pork does one Boston butt make? Expect roughly 50-60% yield after cooking — an 8-10 lb butt typically yields 4-6 lbs of pulled pork.
For the full rundown on how I approach pork butt from start to finish, see The Complete Pork Butt Guide