Pulled Pork on a Pellet Grill

Pulled Pork on a Pellet Grill

This is my no wrap, low and slow, tried and true…Never Fail…method for cooking a pork butt on a pellet grill. This technique will smoke a pork butt as good as any pit out there; but you have to put in the work. You can’t rush pork perfection!

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. It takes a low and slow approach to develop bark and smokey flavor when using wood pellets.

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.

pulled pork

You can season the pork butt how ever you like that part is completely up to you. I like to use a combo of a good Salt, Black Pepper, & Garlic base layer followed with a more traditional BBQ Rub on top. This layering effect gives the pork butt a ton of flavor and builds a beautiful bark on the outside. The salt and sugars also aid in creating the smoke ring that folks say you can’t do on a pellet grill. (I’ve never had a problem getting a smoke ring on a pellet grill)

pulled pork

Let the seasonings work on the outside of the pork butt for a couple hours before putting it on the pit. You can rest it in the refrigerator on a wire cooling rack as long as 8 hours before cooking.

When you’re ready to fire up the pit, set it for 200 degrees for first part of the cook. This slows down the amount of pellets dropped in the fire pot and allows the pellets to actually smoke instead of rapidly burning.

pulled pork

It will take 12-14 hours for a 8-10lb pork butt to fully cook at low temps. About 8 hours in ramp the temp up to 220 and continue cooking until the internal temperature reaches 190°F. At this point the butt is fully rendered and a thermometer probe will slide in with little to no resistance.

pulled pork

And that’s all there is to it. 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. This process does take time but I promise it’s worth the wait.

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pulled pork

Pulled Pork on a Pellet Grill


Description

Low and Slow Pork Butt Recipe for a Pellet Grill to make some delicious Smoked Pulled Pork!


Scale

Ingredients

  • 810lb pork butt
  • 2 Tablespoons Killer Hogs AP seasoning
  • 2 Tablespoons Killer Hogs The BBQ Rub

Instructions

  1. Season all sides of the pork butt with AP and The BBQ Rub
  2. Rest the pork butt in a refrigerator for at least 2 hours on a wire cooing rack 
  3. Prepare a pellet grill for low and slow smoking at 200°F
  4. Place the pork butt on the cooking grate fat side down.
  5. Smoke for 8 hours at 200°F then raise the cooking temperature to 220°F
  6. Continue to cook until internal temperature reaches 190° or a probe thermometer slides in with little to no resistance.
  7. Remove the pork butt from the grill and rest for 15 minutes before pulling.
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Follow me on Instagram Buy Killer Hogs Products Here

Comments 9

  1. This is by far the tastiest bark I’ve ever had! Much better than the mustard binders. I did spritz mine with 50/50 every hour and wrapped at 160 and it came out perfect! Thanks as always Malcom!

  2. This is going to be my first attempt at pulled pork. Have seen a few of your recipes and some you wrap at around 160. This recipe you leave unwrapped the entire cook time any preference? Using a Traeger to Mae this on Easter..

    BTW… love your Killee Hogs rub and the BBQ beans recipe was off the hook amazing,,!!

  3. New to the bbq world and my first attempt at a pulled pork. Would a Boston butt cook the same as a pork butt? My grocery store normally only carries a Boston butr

  4. I have my three butts resting in my cooler right now and do not plan on taking them out to pull for another 5 hours. What would you say the maximum time is safe to rest. I’ve seen post stating some have tested for 8 hours.

  5. Just did two pork butts this way!! Followed it exactly like you did in the video and I must say it is the best pork butt I have ever produced!!! Thank you!

  6. I cooked a 9lb butt exactly as the recipe called for and it’s only 165 degrees. I have heard that low humidity will increase cooking times. Is this true and if so, how much more?

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