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Pulled pork smoked boston butt pit boss pellet grill YouTube

Season all sides of the pork butt with AP and The BBQ Rub. Rest the pork butt in a refrigerator for at least 2 hours on a wire cooing rack. Prepare a pellet grill for low and slow smoking at 200°F. Place the pork butt on the cooking grate fat side down. Smoke for 8 hours at 200°F then raise the cooking temperature to 220°F.

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Step 1: Choose And Prepare The Pork Butt. Choose a pork butt that is about 8-10 pounds in weight. Look for one that has a nice layer of fat on the top. Rinse the meat in cold water and pat it carefully to dry it with paper towels. Remove any excess fat or skin, but leave a thin layer of fat on the top.

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Luckily, our pellet grill makes it easy. Thread the internal temperature probe through the grommet and insert it into the pork butt. Plug in the internal thermometer and read the pork butt's internal temperature right on the Z Grill's digital menu. As you wait for the internal temperature to read, spritz the pork butt with water.

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Preheat your smoker to 250˚F (120˚C). Place the pork directly on the grill grates. Smoke the pork butt until the internal temperature reaches 150˚F (65˚C), about 3 ½ - 4 ½ hours, depending on the size of the butt. Remove the pork from the smoker and increase the temperature to 325˚F (162˚C).

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Trim the fat from the Boston Butt, apply a binder (olive oil or mustard), and cover with dry rub. Set the temperature of your pellet grill (such as a Traeger) between 225-250°F, and cook for several hours, spritzing once the rub has set to the meat. Wrap the pork in foil when the bark is hard and cracking, and cook until the meat reaches an.

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Season the Pork Butt. Make the Dry Rub - Mix the salt, pepper, garlic and onion powder, thyme, oregano, brown sugar, chili powder, cayenne pepper, smoked paprika, and cumin in a medium bowl until completely combined.Set aside. Trim - Next, place the pork butt on a large cutting board, fat cap side up.Trim the pork, if needed, leaving a narrow layer of fat (about ⅛"‒¼" inch thick.

Pellet Smoker Cooking Smoked Pork Butt

6. Other Health Benefits. In addition to these other important benefits, there are myriad health benefits when you take butt pellets. For women, you could be looking at an increase in muscle mass and bone density, as well as an improvement in heart health, improved sleep, and cognitive performance. For men, many of the same health benefits.

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Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder. Wrap and rest the meat.

Boston Butt Pellet Grill Recipe

How to Buy Pork Butt for Pulled Pork. A full pork butt can weigh between 8 and 20 pounds and has two halves: the pork butt and the picnic roast. Pork butt (also sometimes called "Boston butt") is a well-marbled cut that comes from the top portion of a pig's front leg. It is sold with the bone-in (averaging 6-9 lbs.) or without the bone.

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When the pork reaches between 160-170 degrees, place the butt into a new aluminum half pan. Sprinkle with rub, and pour about 1/2 c. of the mop sauce into the bottom of the pan to provide moisture. Tent with foil and place back into the pellet grill. Smoke until the pork reaches 206 degrees.

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The total cook time for smoking a pork butt on a PitBoss pellet grill depends on the size of the pork butt, the temperature of the grill, and other variables such as weather and the use of spritzing or wrapping. Pork butts, also known as Boston butts, are generally between 6 and 10 pounds and will take around 1.5 hours per pound to cook at 225°F.

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Prep the Smoker - Preheat your pellet grill to 225 degrees F. Prep the Pork - Wipe the pork shoulder roast with a paper towel. Blot it well and remove any small bone fragments. Rub Pork - Cover the pork shoulder with yellow mustard then season with the Sweet & Smoky Rub. Cover all sides of the roast completely.

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Start Smoking the Pork on the Traeger. Remove the pork from the refrigerator, add any additional rub that may have come off, and once the Traeger is up to 225°F, place the pork butt on the grate with the fat side DOWN and the thickest part facing to the hotter RIGHT side.

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6. Wrapping the Pork Butt. At this point the internal temp is 160 degrees or a little higher (this might take 4-5 hours to get here depending on your smoker and the size of the pork butt). It is time to wrap it!! I generally use two sheets of heavy duty aluminum foil crisscrossed, with the shiny side facing in.

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Carefully place the prepared meat directly on the grill grates, above the drip pan. Close the lid and let the magic happen. For the best results, maintain a constant cooking temperature of 225°F (107°C) throughout the cooking process. Plan for approximately 1.5 hours of cooking time per pound of pork butt.

How to Smoke a Pork Butt Pellet Smoker YouTube

Boston Butt on a Pellet Grill. Boston butt, which is also commonly referred to as pork shoulder, is a delicious and well-rounded cut of meat that is perfect for smoking on a pellet grill. This is the easiest way to make a great Boston butt, whether you have a Pit Boss, Traeger, or other pellet grills. Below is a step-by-step recipe for smoking.