If you follow this method the bone will come out clean, there will be little to no fat to remove from the butt and the bark will be some of the best you’ve ever tried. At this point the butt is fully rendered and a thermometer probe will slide in with little to no resistance.Īnd that’s all there is to it. About 8 hours in ramp the temp up to 220 and continue cooking until the internal temperature reaches 190☏. It will take 12-14 hours for a 8-10lb pork butt to fully cook at low temps. This slows down the amount of pellets dropped in the fire pot and allows the pellets to actually smoke instead of rapidly burning. When you’re ready to fire up the pit, set it for 200 degrees for first part of the cook. You can smoke, grill, bake, sear, broil, roast, dehydrate, and of course BBQ two meat probes at a time. The REC TEC Grills Bundle is an 8 in 1 solution for the absolute best BBQ experience known to man. You can rest it in the refrigerator on a wire cooling rack as long as 8 hours before cooking. REC TEC Grills Bundle Stainless Steel Pellet Grill with Wifi. Let the seasonings work on the outside of the pork butt for a couple hours before putting it on the pit. (I’ve never had a problem getting a smoke ring on a pellet grill) The salt and sugars also aid in creating the smoke ring that folks say you can’t do on a pellet grill. With the Recteq bull, they have raised the bar again. This layering effect gives the pork butt a ton of flavor and builds a beautiful bark on the outside. The Rec Tec RT-680 has been one of the top wood pellet smokers and is kind of the standard for other brands to follow. I like to use a combo of a good Salt, Black Pepper, & Garlic base layer followed with a more traditional BBQ Rub on top.

You can season the pork butt how ever you like that part is completely up to you. It’s true pellets don’t produce as much smoke as wood or even charcoal, but by slowing down the cook time you force the pellets to work more which does produce good clean blue smoke which is exactly what you want. It takes a low and slow approach to develop bark and smokey flavor when using wood pellets. The problem most people have with producing good BBQ on a pellet grill is they don’t give them self enough time to let the magic happen. This technique will smoke a pork butt as good as any pit out there but you have to put in the work. This is my no wrap, low and slow, tried and true…Never Fail…method for cooking a pork butt on a pellet grill. The blend of cherry and maple makes a perfect combination for all meats and vegetables. Their 40-pound Pennsylvania Cherry wood pellets is a blend of 40/60 cherry and maple.

Print Recipe Pulled Pork on a Pellet Grill Louisiana Grills have recently teamed up with Joe Traeger, the original owner of Traeger Grills.

Best wood pellets for rec tec grills