How to Smoke Pulled Pork Overnight in a Pellet Grill

hey welcome back to how to barbecue right i'm malcolm breed today i'm going to show you how i do a low and slow port butt on my pellet grill now this bud i want to serve for lunch tomorrow so i'm going to get it seasoned up in some good hickory smoke let it go all night at a low temp so i get a good bark on it i'm not gonna wrap it i'm gonna let the smoker do its job it's gonna be a long cook but it's gonna be delicious let's get to cooking so i've got a big ten and a half pound pork butt that i'm starting with today we're just gonna get it out of the cryback package this is one i just picked up at the local grocery store i mean check that money muscle out on that dude that's a behemoth the first thing we're going to do to it is get some paper towel kind of dry it off i like to get all that moisture or as much of it as i can off the meat when i take it out of the cryvack so for the seasoning i'm keeping it really simple i'm going to go with the base layer of my ap rub that's the salt pepper garlic everybody knows now for a pork butt you could use whatever seasoning you like if you have a favorite rub by all means go to it this little salt pepper garlic combo with the barbecue rub will win you some money though so once we get the ap on all sides just going to pat it in kind of help it stick if you want to use a binder you can go ahead and do it comps i usually use a little bit of mustard when i'm cooking here at home just to eat and butt i don't even worry about it now we're ready for the barbecue rub this is going to give it that traditional barbecue flavor it's got some sweet tone to it it's got the chilies the pepper the cumin all the good stuff you'd expect in a barbecue rub but it puts a beautiful color on the outside as well i'm probably gonna have to get my backup bottle this one was almost finished out let's just see i may have enough we'll get that money muscle in i'm going to cook this butt overnight low and slow on my traeger pellet grill i'm not going to put it on till about 10 o'clock i'm going to move it to a little raised rack and drop it down in this pan so now i'm ready to put the butt in the refrigerator i'll fire that pit up after a while and we can just take it out to the traeger and get it in some smoke all right i've got the traeger going it's been sitting on about 200 degrees for about an hour it's time to get this butt on it's 10 o'clock i'm going on the pit for a long overnight cook now i put it on here fat side down i want that fat to protect it the heat's coming from the bottom in this pit all those muscles all those tubes that are up against that fat i want to stay protected on the meat side i want to get maximum bark and that's why i'm cooking it up like this you just want to make sure you have plenty of pellets in the hopper today i'm running hickory i love hickory with pork you could use your favorite pellet there just make sure you fill it up so it'll make it all night time to go to bed all right this butt's been on a little over eight hours this is the point i want to look at it it's been an all-night cook we've got some good bark going and i'm betting it's somewhere in the stall i want to get a probe in it let's go in a thick part of this butt check that out that's exactly where i thought it would be 157 it's right at that stall point i'm going to go ahead and close the cooker now i want it to come up to about 190 degrees so it's going to take it two or three more hours at this point i can bump that temp up to about 225 let it push the butt through the stall i'm not wrapping it i'm not foiling it and i haven't done anything to this butt i put it on 10 o'clock last night we're about eight and a half hours in we're sitting at 160 degrees i need 30 more degrees probably take about two or three more hours y'all can tell the dot is telling me we've finally hit 190 degrees on this low and slow port butt look at the bark on it it's got beautiful color the bones trying to spit out we're 190 internal normally on a port but you see me take them up closer to 200 but since we went so long low and slow i'm really not shooting for that 200 temp i just want the feel to be there so i'm going to use my therma pin i'm going to probe around this butt oh man that's like butter look how soft that thing goes in there it's reading 195 in the money muscle to the bone there oh in the back we're still 190 back here but it's soft as it can be that's what i like about a low and slow no wrap butt we've rendered all that fat so it's let go of everything it has on the inside you don't have to push it to 200 as long as you're willing to take the time i'm calling this 14-hour butt done i'm just going to grab one of my butt tools here got to have something to take them up on you could use gloves if you wanted to this makes it so much easier slide it right under we're ready to go over to the cutting board let it hang out for a few minutes so i've let the butt sit here on the cutting board for about 10 minutes now at this point if you wanted to hold it longer just drop it in a pan put some foil over it stick it in a dry cooler it's good to go for two to four hours today we're getting ready to have this for lunch i want to try some of it so i'm gonna go ahead and pull it apart now first thing i do take out this old instant read thermometer you know a butt's done when it comes out clean that bone just pulls out we don't need that you can save that for the dogs or something what i want to see is how this dude is going to break apart i'll start with that money muscle set that to the side get us some of these bark pieces out this is where all those good tubes live down in this area underneath where we've rendered that fat probably one of the best muscles in the butt right there that's what i call a tube and you can see it just hand pulls i know it's tender i know it's juicy fact i'm gonna try it oh yeah oh man that's why i love cooking pork butt this way you taste the pork you get the seasoning on the barking on the outside but what's on the inside no injection straight pork rendered goodness i like breaking up some of that bark in the meat get back here in some of these mussels where we got some really good bark on them just break those up by hand as well when you get ready just get off in there with some gloves that's how you really do it you don't need fancy tools for pulling pork it's all about feeling the meat cooking it to where it'll separate out all the fats gone from it you might find a few little straggler pieces you can pull some of that out to the side sometimes i like to mix some of it up in there keeps it nice and juicy but this is exactly how you want to have a pork butt where you can just shred it by hand there's no chopping required just good seasoning good pork a lot of thyme some good hickory smoke it's all you need and this is really one of the easiest ways you can cook a pork butt on a pellet grill overnight nice and slow 200 degrees ramp it up after about eight hours once it hits that stall give it to about 220 225 even finish it out big butt like this it's going to take you 13 or 14 hours just don't get in a hurry and try to push it the hard part staying out of it while you pull it all apart even those big muscles towards the back i mean they're just perfectly cooked through and through all that connective tissue the fats let go it's rendered out into juice and we've got this steamy hot pulled pork nice smoke ring on it you can see that hickory smoke just gave us a good inch or so of smoke ring on this pork and i didn't forget about that money muscle i'm going to shred it up too it's getting mixed in gotta give me a piece of that bark off the edge of it though oh wow that's where the money's at right there who says you can't get smoke ring on a pellet grill at 200 degrees for about 14 hours you get all the smoke you want and that's what i call pulled pork low and slow on a pellet grill i'm going to pour me a little bit of this vinegar sauce out on the board i got to do some dabbing give me one of these good pieces it's got some bark some smoke ring some good lean to it dab it off in that vinegar sauce um if that's not heaven i don't know what is y'all got to get you some of this that's all i got to say son and i see this barky piece just sitting here begging for me that's going to be my last dab got to get in there where you going son come on with it thanks for checking us out here today at how to barbecue right if you like what we're doing subscribe to that channel you can find us on facebook instagram twitter tick tock shell and i'll talk about this low and slow pork butt on our weekly podcast and all the other delicious stuff we're cooking y'all give that a listen too we'll see y'all next time that's pork-tastic right there everything you want smoke rub dab of vinegar bark um

Channel: HowToBBQRight

Views: 1,290,607

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, Pulled pork on pellet grill, low and slow pulled pork, pulled pork recipe, smoked pulled pork, pellet grill pulled pork, pellet smoker pulled pork, traeger, traeger pulled pork, smoked pork butt, pulled pork, how to make pulled pork, best pulled pork, bbq pulled pork, Pellet Grill, Pork Butt on a Traeger, Pork Butt on a Pellet Grill

Id: 10yhIkly5vI

Length: 8min 12sec (492 seconds)

Published: Fri Mar 12 2021