How to Smoke Pork Butt on a Pellet Grill | Pit Boss Austin XL

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I smoked a pork butt aka Boston butt on my pit boss Austin xl. I smoked this pork butt at 250 degrees for 9 hours using hickory pellets. Smoking pork butts on a pellet grill is fun and easy. ENJOY!
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Опубликовано:

5 май 2021

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Комментарии : 89

@danmoore3058 28 дней назад

This video has been gospel for me all day, I can’t wait to see how mine turns out. Almost ready to wrap!

@Nicks-BBQ 28 дней назад

Nice! Hope it turns out killer

@roypiper8386 7 месяцев назад

That looks excellent, I bought a pit Boss about a month ago did the first burn today going to try a Boston tomorrow. Thank you

@cptnjoao 2 года назад

“I’m fat I like talking about food” 😂 same here bud! Loved this video

@Nicks-BBQ 2 года назад

Haha yeah sometimes I catch myself drifting.

@levikelley2854 3 года назад

Keep up the excellent work Nick! Love watching your videos! You sir, are where I get my inspiration from when cooking with my Austin XL! The pork butt looks amazing!!

@Nicks-BBQ 3 года назад

Thanks Levi! I'm glad you enjoy the videos. Means a lot to know you get value from them. I'll keep making videos this is like my cookbook lol.

@levikelley2854 3 года назад

I don’t know where you are but I’m in Indiana and I would love to attend your 1000 subscriber cookout! Have a wonderful Mother’s Day weekend!! Smoking my pork butt now! Thanks for all the wonderful advice, guidance and videos

@Nicks-BBQ 3 года назад

@@levikelley2854 have a great weekend too! I'll definitely have to consider doing a subscriber meetup sometime in the future. I think that would be a great idea. Unfortunately for this one I'm doing the shooting in a few days with some friends so I'll already have a full house. Hope your pork butt turns out great!!

@Grimreaper240sx Год назад

When it makes you dance… you know it’s good! Great job. Love your vids keep it up.

@Nicks-BBQ Год назад

Thank you! Hope the video helped.

@joehernandez4678 3 дня назад

Good detailed video from an expert eater! Never trust a skinny cook!

@Nicks-BBQ 3 дня назад

Thanks!

@Rickysfoods 3 года назад

Perfect cook, looks really good!!!!!!

@Nicks-BBQ 3 года назад

Thanks bro! Love me some pulled pork.

@flashzoe 3 года назад

Love the sound of the Mic

@Nicks-BBQ 3 года назад

Thanks! Rachel got it for me for xmas

@denalihd3665 10 месяцев назад

Good video Nick, thanks

@Nicks-BBQ 9 месяцев назад

No problem 👍

@jsturm222 Месяц назад

Thank you. 2yr late and you definitely hit the 1k subs.

@Nicks-BBQ Месяц назад

Haha thanks!

@christiandb98 3 месяца назад

I’m going to try a butt for the first time this weekend on my new pit boss, I’m definitely gonna use this technique. Thank you!

@Nicks-BBQ 3 месяца назад

No problem bro hope it turns out great. Most important part is to get it past 200 degrees. It'll be super tender.

@felipestevens2719 Год назад

wow Nick that so so nice, want some now

@Nicks-BBQ Год назад

Thanks for the compliment! It is extremely delicious.

@danielhaafke5720 2 года назад

i usually take the left over juices that rendered out pour them back into the pulled pork takes it to another level in my opinion

@Nicks-BBQ 2 года назад

I have done this a few times and I agree. Better that way than not.

@RedRomo Год назад

I've used your method twice now and it's resulted in excellent results. Really enjoying your videos.

@Nicks-BBQ Год назад

That's really encouraging to hear! Thank you for the positive feedback.

@smoothoperator137 2 года назад

Your my go too on RU-vid

@Nicks-BBQ 2 года назад

Thanks I appreciate that!

@MXDRE907 Год назад

Fat side down is a good idea for a pellet grill to protect the meat from the heat source. Fat side up renders down into the meat and keeps it from drying out but you’d want a water pan under (the meat on a shelf)

@Nicks-BBQ Год назад

Thats great advice! Thanks!

@barbarasteed3966 Год назад

Good job Mr Nick smoking mine tomorrow almost the same ..but no salt ..those days gone by for me.and I start at a lower temp 180 for 4 hrs then 250 for 6 to 8 depends..

@Nicks-BBQ Год назад

Very nice! Sounds like you got it down.

@edmc755 3 года назад

SUPER JOB 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦

@Nicks-BBQ 3 года назад

Thanks :D

@tommynguyen4674 Месяц назад

Nice video! Will be smoking my first pork butt this weekend. I've been smoking brisket but since price has gone high on briskets, I thought I'll give pork shoulders a try. Question: is mustard a standard ingredient for smoking pork butts?

@Nicks-BBQ Месяц назад

It's just a binder. You can use olive oil or hot sauce. Binders are necessary if you're going to season and throw the meat on the smoker right away. It helps the rub stay on the meat and not fall off. When you season a big piece of meat its ideal to season then let it sit for 30 minutes for it seasoning to adhere

@pookei88 3 года назад

I did a similar recipe on my 22" Weber. I normally use butcher paper. However, I used HD aluminum paper. Well, juices definitely pooled like a mother during resting (in my yeti knock-off cooler)... I pulled the pork, and added all the juices. It created a texture something like the Arby's arby-Q (no longer on the menu). The texture was WAY more tender...and almost too tender. Does anyone know if the variant for this was the aluminum foil or should I have only added...say...half the juices back to the pulled pork??? Thoughts? Suggestions.

@Nicks-BBQ 3 года назад

Probably less juices back to the pulled pork.

@focused1music Год назад

Use an aluminum tray covered, which won’t spill the coveted juices. Then use a fat separator, and pour over pulled goodness to taste. Hope that helps!

@douglasschmidt6873 Год назад

Good job on explaining everything there are a few videos that are hard to follow anybody can understand this

@Nicks-BBQ Год назад

Thanks so much! That's my purpose for these videos is to make it easy to follow. Glad you got it

@dixieguns6644 Год назад

So wrapping it will make it darker for that good char

@Nicks-BBQ Год назад

I'm not sure that wrapping it makes it darker. I don't know why it happens honestly lol. I have noticed it gets darker after the wrap than before but it will get darker if it doesn't get wrapped either.

@3whitehens 2 года назад

Do you ever put it on a rack over a tray with water? My first butt had all the fat run down and caught my smoker on fire 😭 was a greasy mess. Doing a second one and I added that tray under it. We will see if it does better.

@Nicks-BBQ 2 года назад

Every smoker is made different. Mine has a tray underneath with raised edges that is slanted towards a grease bucket so I've never had an issue with fire. I've had two fires happen and one was just me not cleaning it out for a long time and then ran a hot cook. The other was me smoking 6 pork butts and 4 racks of ribs and my grease tray overflowed lol. Having a tray underneath isn't a bad idea. But I've never had it happen with just 1 or 2

@josephthompson5917 2 месяца назад

pretty cool video what size did you say your pork butt was? how long did it take ?

@Nicks-BBQ 2 месяца назад

All the pork butts at the store will be around 8 to 12 pounds. I have no idea what size this one was or how long it took sorry for not including that. I filmed this probably 3 years ago lol. Lately I've been doing my butts over night. I smoke at 200 degrees overnight like 10 or 11 pm and I wrap when it gets nice and dark usually like 10 hours at that temp then I'll turn up to 225 or 250 (250 for the bigger ones) and it'll usually finish out a few hours before dinner and I'll let it rest on the counter for 2 hours or so. If it's a big one put it on at 9 or 10. Hope this helps.

@IsaacFNghost 7 месяцев назад

Does your Austin XL seem to spike and hang way high in temp on initial start up? Earlier I started mine set for 300 and it sat at like 450 for a long time until i opened the lid and turned the knob down to 250

@Nicks-BBQ 5 месяцев назад

Yeah it does. Some of the newer models have fixed this issue. It's a cheap smoker. I bought a rectec for 1800 and it runs perfect but you get what you pay for ya know

@michaelrowe1853 3 года назад

Can I substitute apple juice for the apple cider vinegar? I’m not a fan of the sour taste that the vinegar leaves.

@Nicks-BBQ 3 года назад

Yeah you most definitely can. You could also use 50/50 water and apple cider vinegar. I'm not sure that I've tasted the sourness you mentioned. But I've never used anything else lol. I'll have to try something different and see if I can tell the difference.

@AnthonyCZeccaSr 2 года назад

@@Nicks-BBQ love your approach - looks delicious! I’ve started using Martinelli’s sparkling apple juice as the baste/spray and love the sweetness it provides. Got a 5 lb bone-in pork butt on now - in the 4th hour and it’s looking good. Thanks for your video. Good stuff!

@Nicks-BBQ 2 года назад

@@AnthonyCZeccaSr that's sweet! Hope it goes well. Nothing like some good pulled pork :D

@Nicks-BBQ 2 года назад

@@AnthonyCZeccaSr interesting about the martinellis that sounds good.

@brianwillit6752 2 года назад

What was the weight on this Butt? I'm about to do a 18.5 bone in Butt on a Pitt Boss at 250 (largest one by far that I have ever done). Trying to get a approximate total time using your method. Thoughts??

@Nicks-BBQ 2 года назад

18.5 lbs?! HOLY COW. I have never seen butt that big wow. I have no clue on time but I would expect it to take a long time. Could very well be 12+ hour cook. Smoke it unwrapped until it has good bark and rendering fat. then wrap in foil or butcher paper until it gets to 202ish and then rest for a few hours. It will turn our bomb! Hope you have some hungry peeps to eat it with lol

@brianwillit6752 2 года назад

@@Nicks-BBQ I will do... Thanksgiving feast for about 12 of us... It's a biggin!! Thank you!

@jasontaylor9871 3 месяца назад

how long will a full hopper of pellets run on the grill?

@Nicks-BBQ 3 месяца назад

I don't know how many hours exactly but long enough to sleep at night lol. I've smoked tons of brisket and pork butts overnight and it'll be mostly full when I go to sleep and there will be still several hours worth st the bottom. So maybe 12 hours to 16 hours? Depends on the outside temp too. If it's 0 degrees out you'll go through more.

@FrankDavis-sw4jj Год назад

Did you put it back it with the fat cap up after wrapping?

@Nicks-BBQ Год назад

Good question. I honestly have no idea. I think I probably do it differently everytime haha

@hawnjoe925 Год назад

Aloha and Mahalo for sharing like and subd👍🌺🤙🌺

@Nicks-BBQ Год назад

Glad you liked the video! Hope it helped

@greggbabbitt6794 2 года назад

What do you set the P setting on?

@Nicks-BBQ 2 года назад

I just use whatever the custom setting is. I think it is usually on p4

@flashzoe 3 года назад

You better invite me to your feast

@Nicks-BBQ 3 года назад

I'll have a handful this summer for family!

@tiffanyresendez5272 2 года назад

What kind of rub do you use

@Nicks-BBQ 2 года назад

I use a few different kinds. I use killer hogs bbq rub and Joe's big meat rub. I have links in the description to Amazon where you can order them. Or you can find killer hogs at Walmart

@derekstaley15 2 года назад

What "p" setting do you use?

@Nicks-BBQ 2 года назад

In this video I just used whatever is custom. I've recently started messing around with it. I've noticed a more smokey flavor when I use the smoke setting for an hour at p6 then go back to a normal temp. Still trying to hone my craft using those settings before I make videos with them.

@quintincone1964 3 месяца назад

What’s your p setting on

@Nicks-BBQ 3 месяца назад

Whatever comes stock

@flashzoe 3 года назад

Close the Lid Lol

@Nicks-BBQ 3 года назад

What you talking about lol

@greggbabbitt6794 2 года назад

I don't see any smoke?

@Nicks-BBQ 2 года назад

I just use the normal setting. Whatever is custom. I intentionally try to not film while the smoker is smoking a lot. Harder to see the footage and I don't like standing over the meat and talking while my eyes are getting smoked out. Also, if you were to watch your smoker it probably doesn't smoke 24/7. There will be a few minute period where no smoke is coming out.

@greggbabbitt6794 2 года назад

@@Nicks-BBQ Yes Sir! lol I just noticed that! Got my first butt on right now. Looks like every time the auger feeds pellets it smokes a bit. Thanx!!!

@Nicks-BBQ 2 года назад

@@greggbabbitt6794 yeah these things are different than burning a real fire. Hope the butt goes good!! You smoking overnight? When I do that I usually just let it fly at 200 overnight. I'm hungry now lol