Pit Boss Smoked Pulled Pork
ID: 33e1e77e...
A comprehensive guide to smoking a perfectly juicy and flavorful pork butt on a Pit Boss pellet grill. It covers everything from selecting and trimming the meat, to the 'Texas Crutch' foil wrap, and finally shredding and seasoning the pork.
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🍳 Cooking Flow
Trim the fat cap of a 6-10 lb bone-in pork butt to 1/4 inch thickness, apply mustard binder, and coat generously with BBQ rub. → Smoke on the pellet grill at 250°F, spritzing occasionally with apple juice or cola if it dries out. → Wrap tightly in heavy-duty aluminum foil once the internal temperature hits 150°F-155°F, and continue cooking until it reaches ~200°F. → Unwrap and place back on the grill for 20-30 minutes to firm up the bark, then let it rest for 20 minutes. → Pull the pork, season with salt and apple cider vinegar to taste, and serve on buns with BBQ sauce.
Cooking Steps
Brief Cooking Order
Trim the fat cap of a 6-10 lb bone-in pork butt to 1/4 inch thickness, apply mustard binder, and coat generously with BBQ rub. → Smoke on the pellet grill at 250°F, spritzing occasionally with apple juice or cola if it dries out. → Wrap tightly in heavy-duty aluminum foil once the internal temperature hits 150°F-155°F, and continue cooking until it reaches ~200°F. → Unwrap and place back on the grill for 20-30 minutes to firm up the bark, then let it rest for 20 minutes. → Pull the pork, season with salt and apple cider vinegar to taste, and serve on buns with BBQ sauce.
Introduction
A comprehensive guide to smoking a perfectly juicy and flavorful pork butt on a Pit Boss pellet grill. It covers everything from selecting and trimming the meat, to the 'Texas Crutch' foil wrap, and finally shredding and seasoning the pork.
Step 1
Choose a bone-in pork butt weighing between 6 to 10 pounds.
Step 2
Place the pork butt on a cutting board and trim down the fat cap to about 1/4 inch thickness using a boning knife.
Step 3
Apply a thin layer of yellow mustard or cooking oil all over the pork butt as a binder, then season generously with your favorite BBQ rub on all sides.
Step 4
Fill the pellet grill hopper with hardwood pellets.
Step 5
Start up the Pit Boss pellet grill on the smoke setting. Once the startup process is complete and the white smoke dissipates, turn the temperature knob to 250°F and let it preheat for 10-15 minutes.
Ingredients List
Important Notes
Choose a bone-in pork butt rather than boneless, as it holds together better and adds flavor.
Avoid using harsh pellet wood flavors like mesquite for pulled pork; a balanced sweet, smoky blend or gourmet blend works best.
Pulled pork is highly forgiving and can be held warm in an oven at 180°F-190°F or on the pellet grill at 190°F if it finishes cooking early.
Ensure the temperature probe is inserted into the center of the meat and is not touching the bone, which can throw off temperature readings.
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