Smoked Overnight Pork Butt
ID: c51032bd...
This easy smoked pulled pork recipe is perfect for beginners. Cooked overnight on a pellet grill at 225°F with a simple mustard binder and coarse pepper rub, it delivers incredibly juicy pork with a deep, flavorful bark.
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🍳 Cooking Flow
Trim the pork butts, apply yellow mustard as a binder, and coat generously with coarse dry rub. → Smoke overnight at 225°F for 12 hours on the pellet grill with an aluminum drip pan underneath. → Wrap the pork butts tightly in aluminum foil, place them in pans with 1/2 cup of water, and return to the grill. → Increase grill heat to 275°F-285°F and cook until the internal temperature reaches 205°F-207°F. → Rest for 30 minutes, shred the meat, season with extra rub, and package the leftovers into vacuum-sealed bags cooled in an ice bath.
Cooking Steps
Brief Cooking Order
Trim the pork butts, apply yellow mustard as a binder, and coat generously with coarse dry rub. → Smoke overnight at 225°F for 12 hours on the pellet grill with an aluminum drip pan underneath. → Wrap the pork butts tightly in aluminum foil, place them in pans with 1/2 cup of water, and return to the grill. → Increase grill heat to 275°F-285°F and cook until the internal temperature reaches 205°F-207°F. → Rest for 30 minutes, shred the meat, season with extra rub, and package the leftovers into vacuum-sealed bags cooled in an ice bath.
Introduction
This easy smoked pulled pork recipe is perfect for beginners. Cooked overnight on a pellet grill at 225°F with a simple mustard binder and coarse pepper rub, it delivers incredibly juicy pork with a deep, flavorful bark.
Step 1
Fill the pellet grill with hickory pellets and preheat it to 225°F.
Step 2
Lightly trim excess fat off the pork shoulder butts.
Step 3
Apply a coat of yellow mustard all over the pork butts to serve as a binder, then season generously on all sides with the coarse dry rub.
Step 4
Place the seasoned pork butts onto the middle rack of the preheated grill. Place an empty aluminum pan underneath on the lower rack to catch the drippings. Close the lid and let it smoke overnight at 225°F for about 12 hours.
Step 5
After 12 hours of smoking, remove the pork butts. Prepare foil sheets using a double-layered layout with a smaller piece in the middle to create three layers of protection, then wrap each pork butt tightly.
Ingredients List
Important Notes
Placing an aluminum pan under the cooking grates catches grease drippings, keeping your pellet grill clean and preventing messy grease fires.
Using a triple-layer foil wrap technique prevents bones or bark from tearing the foil, keeping all the moisture inside.
Rapidly cooling vacuum-sealed warm meat in an ice bath is crucial for food safety to prevent bacterial growth before freezing or refrigerating.
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