Must Watch: Best Smoked Pork Butt on a Pellet Smoker

Preparing Your Pellet Smoker

Begin by starting the pellet smoker and setting it to smoke mode. Use a foil-lined pan on the grease tray to simplify cleaning and reduce mess. Allow the initial smoke to clear, then set the temperature to 250°F and close the lid. This procedure ensures the grill is properly preheated before adding the pork.

Seasoning and Placing the Pork Butt

While the smoker comes up to temperature, season the nine-pound, bone-in pork butt with salt, pepper, garlic, and your preferred barbecue rubs. Ensure the seasoning is even on all sides to develop a robust bark during cooking. Once the pork is prepared, place it in the center of the hot cooking grate.

Smoking at Steady Heat

Close the smoker lid and maintain a steady cooking temperature of 250°F. After four hours, check the internal temperature of the pork at several points and rotate it to promote even cooking. Monitor the pellet hopper and refill as necessary to keep the smoker running throughout the cook.

As the internal temperature approaches 160°F, increase the smoker temperature to 275°F. This adjustment helps set the bark and creates a cleaner burning environment, minimizing bitter flavors sometimes produced at lower temperatures.

Wrapping for Moisture and Tenderness

Once the pork butt reaches around 160°F, remove it from the grill. Top with a few pads of unsalted butter, a drizzle of honey, and a sprinkle of brown sugar. Wrap the pork tightly in two layers of aluminum foil, and return it to the smoker. Insert a meat thermometer probe into the thickest part of the meat, avoiding the bone. Continue cooking until the internal temperature registers between 195°F and 200°F and a thermometer slides in with very little resistance.

Resting and Slicing

After achieving the desired internal temperature and tenderness, allow the pork to rest. This can be done in a covered pan or by leaving it in the shut-down smoker. A resting period of one to two hours is recommended to let the juices redistribute. Remove the bone and shred the pork, which should pull apart easily and remain very moist.

Key Tips for Cooking Pork Butt on a Pellet Smoker

• Preheat the smoker fully and use a foil-lined drip pan for easy cleanup

• Apply seasoning generously and use a blend of traditional spices and favorite barbecue rubs

• Rotate the pork during cooking for even results

• Wrap the pork butt tightly with butter, honey, and brown sugar to boost tenderness

• Use a calibrated thermometer for accurate doneness checks

• Always allow the pork to rest for at least one hour before serving

• Reliable pellet smokers provide steady heat and consistent flavor

Conclusion

Perfectly smoked pork butt is simple to achieve with consistent temperatures and a handful of basic ingredients. Use these steps to produce a juicy, tender meal your family and friends will appreciate. For more recipes and detailed walkthroughs, check out BBQ JOE YouTube.