Lets do a low and slow pork butt on the pellet grill. Follow the steps below for the cook.
1. We started with a 9.5lb pork butt we picked up at Sam's club.
2. We scored the fat cap and rubbed it down with some mustard to use an a binder.
3. We then seasoned it up with some #heathrilesbbq Garlic Jalapeno as a base layer followed by some #meatchurch Texas sugar.
4. We threw it in the fridge to let the seasoning adhere and fired up the Recteq Flagship 1100 to 180° on Xtreme Smoke.
5. Once our seasoning was adhered we threw it on the smoker, and put a couple of probes in it to monitor the cook over night.
6. When we woke up the next morning the pork had been on for almost 10 hours and our internal temp was at 140° so we bumped up the smoker to 250° until the internal temp reached 165°.
7. We took the butt off and placed in an aluminum pan with some butter, brown sugar, and a little bit more rub.
8. We put it back on the smoker at 250° for another 3 hours until the internal temperature was around 205° and the meat was probe tender.
9. We took it off and put it in a cooler with a towel wrapped around the pan to let it rest.
10. Once it had rested for 3 hours we took it out and shredded the pork to make some smoky pulled pork sandwiches.
8 сен 2024
