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7:00am - Prep Pork as noted above. 7:15am - Turn Traeger to SMOKE - this setting takes about 5 minutes to get through. Open the grill door and the auger will start going. About five minutes in, the Traeger will billow a bunch of smoke! Once the smoke dissipates, shut the lid and turn the temperature to 225º.
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Directions. Preheat the pellet smoker to 225 degrees and fill the hopper with pellets. In a small bowl, mix all the dry ingredients well. Coat the pork shoulder entirely with the dry rub making sure to get in all the nooks and crannies.
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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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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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In a small bowl, whisk together the ingredients for the injection. 2 1/2 tsp salt, 3/4 cup apple juice, 1/2 cup water, 1/2 cup sugar, 2 tbs Worcestershire sauce. Prep the mop by combining the ingredients and whisking together until combined. Store the mop in a clean squirt bottle to make spritzing the pork easier.
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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).
Pellet Smoker Cooking Smoked Pork Butt
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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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.
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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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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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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.
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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.
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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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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.
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Pat your pork butt dry with a paper towel and coat it in yellow mustard. Apply your seasonings to the pork butt. Preheat your smoker to 225°F. Apply a second coat of seasoning to your Boston butt. Spritz the pork butt with baste and wrap in foil. Place the pork butt in the smoker and set the timer for 2 hours.
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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.
