How To Smoke Pork Butt In A Pellet Grill

Smoking Pork Butt in a Pellet Grill: A Delicious and Easy Guide

Smoking pork butt in a pellet grill is a fantastic way to enjoy tender, flavorful meat with minimal effort. Whether you’re a seasoned pitmaster or a beginner, this guide will walk you through the process of creating mouthwatering smoked pork butt that will have your friends and family begging for more.

Choosing the Right Pork Butt

Before you start smoking, it’s important to select the right cut of meat. When purchasing pork butt, look for a piece with a good amount of marbling and a nice layer of fat on the surface. This fat will render as the pork cooks, keeping the meat moist and adding incredible flavor.

Preparing the Pork Butt

Once you have your pork butt, it’s time to prepare it for smoking. Start by trimming any excess fat, leaving about a quarter-inch layer to help keep the meat moist during the smoking process. Next, season the pork butt generously with a dry rub of your choice. A simple yet delicious rub can be made with a mixture of salt, pepper, paprika, garlic powder, and brown sugar.

Setting Up Your Pellet Grill

Now it’s time to fire up your pellet grill. Make sure it’s clean and well-maintained, then fill the hopper with your favorite wood pellets. Popular choices for smoking pork butt include hickory, apple, or cherry wood pellets, each imparting its own unique flavor to the meat.

Once the grill is preheated to 225°F, place the seasoned pork butt on the grill grates and insert a meat probe into the thickest part of the meat. This will allow you to monitor the internal temperature of the pork throughout the smoking process.

Smoking the Pork Butt

Now comes the easy part – letting the pellet grill do the work! Close the lid and let the pork butt smoke for several hours, maintaining a consistent temperature of around 225°F. The low and slow cooking process will allow the meat to become incredibly tender and infused with smoky flavor.

Monitoring the Temperature

As the pork butt smokes, keep an eye on the internal temperature using a meat probe or instant-read thermometer. Once the pork reaches an internal temperature of 195-205°F, it’s time to remove it from the grill.

Resting and Shredding

After removing the pork butt from the grill, let it rest for at least 30 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful end result. Once rested, use two forks to shred the pork, discarding any large pieces of fat.

Serving the Smoked Pork Butt

Now that your smoked pork butt is perfectly tender and full of flavor, it’s time to serve it up! Whether you enjoy it on its own, in a sandwich, or as part of a delicious barbecue spread, your friends and family are sure to be impressed by your smoking skills.

So there you have it – a simple and delicious guide to smoking pork butt in a pellet grill. With just a few easy steps, you can enjoy mouthwatering smoked pork butt that will have everyone coming back for seconds.