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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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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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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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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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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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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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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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Luckily, our pellet grill makes it easy. Thread the internal temperature probe through the grommet and insert it into the pork butt. Plug in the internal thermometer and read the pork butt's internal temperature right on the Z Grill's digital menu. As you wait for the internal temperature to read, spritz the pork butt with water.
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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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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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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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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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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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How to Buy Pork Butt for Pulled Pork. A full pork butt can weigh between 8 and 20 pounds and has two halves: the pork butt and the picnic roast. Pork butt (also sometimes called "Boston butt") is a well-marbled cut that comes from the top portion of a pig's front leg. It is sold with the bone-in (averaging 6-9 lbs.) or without the bone.
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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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Season all sides of the pork butt with AP and The BBQ Rub. Rest the pork butt in a refrigerator for at least 2 hours on a wire cooing rack. Prepare a pellet grill for low and slow smoking at 200°F. Place the pork butt on the cooking grate fat side down. Smoke for 8 hours at 200°F then raise the cooking temperature to 220°F.