How To Smoke Fresh Pork Butt On Green Mountain Pellet Grill

Smoking Fresh Pork Butt on a Green Mountain Pellet Grill

If you’re a fan of tender, juicy, and flavorful pork butt, then smoking it on a Green Mountain Pellet Grill is a fantastic way to achieve that mouthwatering result. With the right technique and a few simple tips, you can elevate your pork butt to a whole new level of deliciousness.

Choosing the Right Pork Butt

When it comes to smoking pork butt, selecting the right cut of meat is crucial. Look for a fresh pork butt with a good amount of marbling, as this will ensure that your finished product is moist and full of flavor.

Preparing the Pork Butt

Before you start smoking, it’s important to prepare the pork butt properly. Trim any excess fat from the surface of the meat, leaving a thin layer to help keep it moist during the smoking process. Then, generously season the pork butt with your favorite dry rub. This is where you can get creative and customize the flavor to your liking. Common ingredients in a dry rub include salt, pepper, paprika, garlic powder, onion powder, and brown sugar.

Setting Up Your Green Mountain Pellet Grill

Now it’s time to fire up your Green Mountain Pellet Grill. Set the temperature to 225°F and allow the grill to preheat for about 15-20 minutes. While the grill is heating up, fill the hopper with your choice of wood pellets. For smoking pork butt, hickory, apple, or cherry wood pellets are excellent choices that impart a rich and smoky flavor.

Smoking the Pork Butt

Once the grill has reached the desired temperature, it’s time to place the pork butt on the grates. Close the lid and let the magic happen. The low and slow smoking process is key to achieving a tender and flavorful result. Plan for approximately 1.5 hours of smoking time per pound of pork butt.

Monitoring the Temperature

Use a meat thermometer to monitor the internal temperature of the pork butt. The ideal internal temperature for smoked pork butt is around 195-205°F. When the pork butt reaches this temperature, it should be incredibly tender and easy to shred.

Resting and Serving

Once the pork butt has reached the perfect temperature, remove it from the grill and let it rest for about 30 minutes. This allows the juices to redistribute, resulting in a moist and succulent finished product. After the resting period, it’s time to shred the pork butt and serve it up. Whether you enjoy it on its own, in a sandwich, or as part of another dish, your smoked pork butt is sure to be a hit.

With these simple steps, you can master the art of smoking fresh pork butt on a Green Mountain Pellet Grill. The result is a mouthwatering dish that will have your friends and family coming back for more.