How to Smoke a Pork Butt for a Crowd (Super Bowl Edition)

How to Smoke a Pork Butt for a Crowd (Super Bowl Edition)

How to Smoke a Pork Butt for a Crowd (Super Bowl Edition)

How to smoke a pork butt for a crowd is one of the most valuable skills you can have when hosting a Super Bowl party. Pork butt is affordable, forgiving, and scalable, making it the go-to protein for feeding a house full of hungry football fans without stressing over timing or precision slicing.

For the Super Bowl, pork butt checks every box. It cooks low and slow while you focus on other food, holds extremely well after cooking, and can be served in multiple formats—sandwiches, sliders, nachos, or straight off the pan. This guide walks through exactly how to smoke pork butt for a crowd, how much meat you need, when to start, and how to hold it perfectly through kickoff and beyond.

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pulled pork sliders with coleslaw and bunsWhy Pork Butt Is Perfect for the Super Bowl

Pork butt is one of the most forgiving cuts in BBQ. It contains a high amount of fat and connective tissue, which means it stays juicy even with long cook times and temperature swings.

For Super Bowl parties, pork butt shines because:

  • It can be cooked a day ahead
  • It reheats exceptionally well
  • It feeds a lot of people without precise slicing
  • It works with multiple serving styles

If you want stress-free BBQ on game day, pork butt is the safest choice.

How Much Pork Butt You Need for a Crowd

Cooking for a crowd starts with realistic portion planning. Pork butt loses about 40–50% of its weight during cooking.

  • Raw pork butt: ~50% yield
  • Cooked pulled pork per person: 1/3–1/2 lb

General planning guidelines:

  • 10 people → 8–9 lb raw pork butt
  • 20 people → 16–18 lb raw pork butt
  • 30+ people → multiple pork butts, not one massive cut

Multiple pork butts cook more evenly and finish closer together than one oversized cut.

Super Bowl Smoking Timeline

Timing is everything on Super Bowl Sunday.

Day Before the Game

  • Trim and season pork butts
  • Refrigerate overnight for deeper seasoning

Overnight Cook (Recommended)

  • Start smoker late night or early morning
  • Finish pork mid-morning
  • Rest and hold until kickoff

This approach removes game-day pressure entirely.

Prepping Pork Butt for the Smoker

Trimming

Remove excess surface fat but leave enough to protect the meat during the cook.

Binder

Use DDR Binder Sauce to help BBQ rub adhere evenly and build consistent bark.

Seasoning

Apply BBQ rub generously on all sides. Pork butt can handle heavy seasoning.

Smoker Setup and Temperature

Set your smoker to 250°F and stabilize it before adding meat. Consistency matters more than exact temperature.

Avoid frequent lid opening, especially when cooking multiple pork butts.

Shredded pulled pork on a wooden cutting board with a fork and a bowl in the background.Best Wood for Smoking Pork Butt

  • Hickory for classic BBQ flavor
  • Apple for mild sweetness
  • Pecan for balanced smoke

Avoid strong mesquite for long cooks—it can overpower pork.

How to Smoke Pork Butt Step by Step

Place pork butts on the smoker with space between each piece for airflow.

Smoke at 250°F until internal temperature reaches approximately 165°F.

This phase typically takes 4–6 hours depending on size and smoker performance.

Managing the Stall

The stall happens when evaporative cooling slows internal temperature rise.

This is normal. Do not increase heat aggressively—either wait it out or wrap.

When and How to Wrap Pork Butt

Wrap pork butts at 165°F using foil or butcher paper.

Add a small amount of liquid if desired to protect moisture.

Finishing and Doneness

Pork butt is done when it reaches 200–205°F and feels probe-tender.

Temperature is a guideline—texture is the true indicator.

Resting for Maximum Juiciness

Rest pork butts, wrapped, for at least 45–60 minutes.

For crowds, resting longer is fine and often beneficial.

Pulling Pork for a Crowd

Pull pork while warm using heat-resistant gloves.

Discard large fat chunks while mixing rendered bits back into the meat.

Lightly re-season after pulling to refresh flavor.

Holding Pork Butt Through the Game

Pulled pork holds extremely well.

  • Covered pan in oven at 150–160°F
  • Slow cooker on warm
  • Insulated cooler for several hours

Add a splash of warm liquid if needed to maintain moisture.

Best Ways to Serve Super Bowl Pulled Pork

  • Pulled pork sliders
  • Pulled pork nachos
  • Pulled pork tacos
  • Simple pulled pork plates

Serve sauces on the side to keep pork from getting soggy.

Common Crowd-Cooking Mistakes

  • Starting too late
  • Cooking one oversized pork butt
  • Skipping the rest period
  • Over-saucing early

FAQ

Can pork butt be cooked the day before the Super Bowl?

Yes. Pork butt reheats extremely well and often tastes better the next day.

What temperature should pulled pork be held at?

150–160°F is ideal for holding without drying.

How long does pork butt take to smoke?

Plan 1.5–2 hours per pound including rest.

Conclusion

How to smoke a pork butt for a crowd comes down to planning, patience, and using pork butt’s forgiving nature to your advantage. When cooked low and slow, rested properly, and served smartly, it’s one of the most reliable Super Bowl proteins you can put on the table.

This approach keeps you out of the kitchen, focused on the game, and confident that everyone eats well—no matter how long the night goes.

Visit Us at our Retail Store or Online BBQ Store

Our online BBQ store is open 24-7 but if you'd rather shop in person, visit our retail store in Northwest Arkansas. It's packed with top-quality grills, smokers, BBQ rubs, sauces, accessories, and expert advice.

Whether you're looking for something specific or just want to explore the best in BBQ gear, we’re here to help you cook with confidence. You’ll find top-quality grills, smokers, BBQ rubs, sauces, accessories, and expert advice you won't find online. Stop by and experience hands-on shopping the way it should be!

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