Pit Boss | Smoked Pork Butt for Pulled Pork

in today's video i'm on the pit boss and i smoked a pork butt for some pulled pork hey this is ricer from dead broke barbecue wisconsin and welcome back to the channel but if you're new here we try to help you enhance and amplify your backyard barbecue fun now these pork butts turned out incredible and if you're looking for a little jackpot yourself check the description below because it's worth it so grab your black pepper and your mustard rub jason we're gonna amplify some backyard barbecue fun i've got two bomas pork butts and i'm gonna season them up today with some two pigs mafia salt and pepper rub and some jackpot carolina gold honey mustard barbecue rub from ps seasoning now i'm not going to lie to you i did take a pinch out of the jar and it's pretty dang tasty i'm starting on the fat cap side with the two pig mafia salt and pepper rub now this is pretty fine so you've got to watch out when you're putting it on there but we want this pork butt to be nice and coated it's a big chunk of meat and inside this crevice because it's boneless we can dump a little bit in there too you get pockets like this just get some in there now we'll start spreading out our jackpot and this is like pure powder it's kind of like powdered sugar to be honest with you oh i can smell that mustard it smells good here's what i'm talking about in that crevice get that in there good now these pork butts are gonna set and sweat in the refrigerator overnight but i'll see you out by the pit boss pro series 1600 in the morning the sun is up but it's really crazy cold out today it's actually minus two when i'm starting this cook so let's get baby huey fired up but first i want to show you what the ash pot looks like after that last cook you can see we've got a little bit of ash in here and that's a simple cleanup just dump it out and it's really simple to put the fire pot right back in place just get it up in the hole and wiggle it around a little bit slide it over put on your clip open up the lid and just turn it on simply press the power and i can already hear the pellets starting to fall into the fire pot now i have been having some issues with this getting up to temperature quick enough so i'm gonna actually set this at high turn it all the way up press it in and then we'll just wait until this starts burning clean and we'll close up the lid and we're going to preheat this to 300 degrees i'm running hot and fast today now obviously this is the white smoke that i'm talking about we're burning nice and clean time to close up the lid and preheat this to 300 degrees now i'm gonna set a stop watch and see how long it takes to actually get this thing heated up to 300 degrees all right we're 16 and a half minutes in and this thing is reading 300 degrees we'll go ahead and just click this and turn it down to 300 and we'll click on it and just turn this down to 300 hit it again and that's where we're going to run this cooker this is certainly a great workaround and i owe that to nate griffin he's the one that suggested i try it thanks nate i'm also going to try is hit the prime button before you open up the lid and give it a few extra pellets and that will help it boost it so you don't drop all that temperature when you're going ahead and checking out your protein so let's get these honey mustard pork butts under some smoke these sat in the refrigerator overnight and they've got some great starting color and i'm leaving them on these wired racks and we're going to get them centered right over here on to the left of the fire pot and i'll put my ambient temperature probe in and we're just going to place this probe right in the center now i'm going to set a timer for an hour and i'm just going to come back out and rotate them 180 degrees but i'll bring you back at about the three hour mark and then we'll take a look at them and see how that bark is starting to develop i'm three hours into this cook and it's going pretty decent but i had to turn this pit boss up to 350 degrees just so i could reach that cooking temperature around 300. my thermoworks is saying that we're at 287 degrees with the ambient temperature right above the firepot and the pit boss is saying 293 that's pretty dang close but you can see here i have it set at 350 degrees so it's running about 60 degrees cooler than what i actually have the temperature controller set at now i'm going to open up the lid and we're going to go ahead and rotate these pork butts i'm just turning them 180 degrees i've got the probes in from the pit boss in here going to test those out compared to my therm works also the bark is really developing some really good color that red looks gorgeous but we want to get a little bit of moisture on these we've got a ways to go before we throw these in a foil pan i'm also going to add a couple of my thermoworks probes just to test out and see what they compared to what the pip boss ones say not going to be too fussy where we place them in just get kind of in the big thick part and i'm holding the prime button in to get this auger to start loading up that hopper to give us a little bit of boost so this temperature can climb faster obviously you shouldn't have to do that to get this thing to kick into gear after you've lost some of your temps now after i put my probes in you see one says 143 and the other one says 127 26 on the pit boss and you can see my thermal work says 126 and 145 and now i'm gonna set a timer for another hour and just keep on coming out here and repeating the same process and i'll bring you back when they reach an internal temp of about 170 degrees or if i like the bark how it looks then we'll throw them in a foil pan and finish them off i've got six and a half hours into this cook and it's running pretty good even if i'm not at my temperature that i set it at it's still holding great and in between these two scenes i remember the last time i did a pork butt on a pit boss kent my good buddy from daddy dutch barbecue was picking on me about drinking corona beer so i decided that i was going to show him again see i'm drinking schlitz at the end of this video i'll leave a card go ahead and check it out it's pretty funny i can't take a drink of this yet because i'm going to use it for some braising liquid but i'll take a sip don't worry this is a good time to show you how well this controller is holding so again i'm running the pit boss at 350 and the temperature is reading 285 287 my signals is running right around 288 so the controller on the 1600 it's still off that 65 degrees but i can deal with it because at least i know what that chamber is running at the other thing i want to point out is that these probes and i don't know if you can see them that well one reads 176 the other 159 160. my signals are saying 167 and 165. now the probes aren't in the exact same position but at least they're close and within the ballpark i've had other probes and they can be off 30 degrees these aren't that bad you can use them i'm not actually using these probes to finish up this cook get the probes out and we'll pan up these pork butts i really like the bark and the color that i've developed these are perfect to get in that pan now pull these probes out of here quick grab these pork butts off this great and we'll get this pork butt out this one can go right here and now i'm gonna add a little bit of my schlitz ale and we'll just dump a little bit in you don't eat a lot but it's good to add a little bit i've had bad luck sometimes when i do the full sheet pan where the pork butt will dry out on the bottom and it'll stick to it so i add just a little bit of beer or you can even add some wine if you want to but cheers this is part of the union contract every time you wrap up some protein gotta have a swig of beer cover it up with a little bit of aluminum foil and you want to make sure that this is nice and tight but we'll slide it over to the left feel around for some thick part and get your probe back in these are starting to get nice and tender already we got a long ways to go but it's a good sign close up the lid and i'm going to set a timer for an hour and just keep on monitoring my thermal work signals but i am going to hold that prime button down for a little bit because i did lose a lot of heat when i panned up these pork butts it's a good time to check out your hopper and see how much pellets you've used i love these magnets on the back of my controller that way i don't have to worry about falling off yeah that's not looking too bad we'd finish the cook with what we got but we might as well top it off and for all of you that are wondering i'm using lumberjack hickory pellets on this cook we'll just top it off the next time you see me is when i'm going to be getting close to that 205 degrees and we'll start checking for tenderness i'm eight hours into this cook and my temperatures on one pork butt are reading 210 and the other one is 206. now that's not that big of a temperature range between the two of them i'm thinking that we're gonna be pretty dang close on both and we've also had a spike on our actually cooking temperature that chamber ran up to about 330 340 degrees i'm hoping that the pid is actually starting to learn something and it's not just a fluke because i threw those pork butts in a foil pan but let's take our dash and check out some probe tenderness pull this probe out and we'll poke around oh yeah this is butter we'll check right here too yep this is easily done check around here oh yeah complete butter there's no resistance at all time to get these pork butts out and let them rest for two hours and i'll meet you by the cutting board when we go ahead and shred up this honey mustard pork butt now these honey mustard pork butts have rested for two hours i'm pretty hungry it's time to pull my meat but first let's talk a little bit about how baby huey did with the tips that nate gave me i was able to come very close to the normal average time that it takes me to do pork butts typically i run pork butt at 275 degrees so this cook i actually was running a little bit hotter than my normal temp the issue that i'm having is that my 1600 when i open up the lid and lose that heat it takes a lot longer to get it back up to that actual cooking set temp and with holding down that prime button for a little bit before i opened up the lid and after i closed it which ended up to be a great workaround for my 1600 to recover to the cooking temp that it was running at now i set the temperature at 350 degrees but obviously it never reached it just at the end it closed the gap by 20 degrees but you can see this pit can cook i'm just having a small little issue with my controller we'll get through it but enough talking i'm hungry let's pull this pork there's some jiggle in it so that's already tender we'll just grab it and squish real simple it's still a little warm but we have a great smoke ring for sure the color on this is just gorgeous i'm not going to bore you with pulling this one apart so let's go ahead and try out this bark this is really good and that two pig mafia is adding a little bit of extra pepper to it and you all know me i love pepper and i can also taste that honey mustard rub and the jackpot carolina gold is calling this piece's name i gotta try that out bark is covered that's a really good flavor it's got a little bit of sweet i can taste the mustard and it's got this heat on the back end minor but it's good and i gotta wash it down with some of this schlitz porter if you like this video give it a thumbs up and become a subscriber turn on that notification bell because you don't want to miss my next video i know you don't but i appreciate you watching and i'll see you in the next video [Music] i'm saying on the film but i still want you to come here and just grab a little piece but i gotta take a picture of this this won't be my thumbnail probably but i want to get a picture of it because holy cow is this good [Music] hey [Music]

Channel: Dead Broke BBQ

Views: 78,852

Keywords: Pit Boss 1600, pit boss pro series 1600, Pellet Smoker, Smoked Pork butt, pork butt, pork butt on pellet grill, pellet grill smoked pork butt, carolina gold bbq sauce, pit boss pellet grill, pit boss smoker, how to smoke a pork butt, pulled pork pellet grill, Pellet Grill, how to smoke pulled pork on a pit boss pellet grill, pit boss pulled pork, how to smoke pulled pork, smoked pulled pork, pit boss, how to smoke pork on a pellet grill, smoked pork, dead broke bbq, pitboss

Id: lvIPLVDpyHw

Length: 12min 49sec (769 seconds)

Published: Fri Feb 19 2021