I needed to smoke a couple of pork butts and I decided to do them in my Green Mountain Daniel Boone Pellet Grill. I haven't done any longer cooks in this cooker yet so this will be a first attempt at a longer low and slow cook.
I started by trimming all the fat off the outside of the butts. I then injected them with Chris Lilly’s pork injection. Next step was to cover them with a generous amount of Slab’s pork rub. They went into the fridge overnight for about 6 hours.
About 2:30am Saturday morning, I fired up the cooker and got my butts ready for the fire.
Just out of the fridge.
Ready to go on the cooker.
I got them loaded about 3:00am and set the temp to 150 degrees for the first 2 hours which will give me some extra smoke during this first period.*
Raised the temp to 275 and cooked and smoked the butts until the color and bark looked right (about 6 hrs) and took them off the cooker for the foil wrap.*
Looked good enough to eat now but still not done. Each butt was wrapped in foil with a half a bottle of the Stubb’s Pork Marinade and then back into the cooker. *
They cooked an additional 2 hours and I pulled them at 205 internal and quickly opened the foil for about 15 minutes to set the bark and then wrapped up again and rested for about 2 hours.*
Pulled the butts and ended up with 9 pounds of product.*
I mixed up a light blend of my catering sauce and added it to the meat. I then added some finely ground rub to the meat and mixed it all up and it was ready to be bagged.*
Gonna be some happy folks at the local Ford dealership come Monday about noon.*
I started by trimming all the fat off the outside of the butts. I then injected them with Chris Lilly’s pork injection. Next step was to cover them with a generous amount of Slab’s pork rub. They went into the fridge overnight for about 6 hours.
About 2:30am Saturday morning, I fired up the cooker and got my butts ready for the fire.
Just out of the fridge.
Ready to go on the cooker.
I got them loaded about 3:00am and set the temp to 150 degrees for the first 2 hours which will give me some extra smoke during this first period.*
Raised the temp to 275 and cooked and smoked the butts until the color and bark looked right (about 6 hrs) and took them off the cooker for the foil wrap.*
Looked good enough to eat now but still not done. Each butt was wrapped in foil with a half a bottle of the Stubb’s Pork Marinade and then back into the cooker. *
They cooked an additional 2 hours and I pulled them at 205 internal and quickly opened the foil for about 15 minutes to set the bark and then wrapped up again and rested for about 2 hours.*
Pulled the butts and ended up with 9 pounds of product.*
I mixed up a light blend of my catering sauce and added it to the meat. I then added some finely ground rub to the meat and mixed it all up and it was ready to be bagged.*
Gonna be some happy folks at the local Ford dealership come Monday about noon.*
