Pulled Pork - Smoked on a Pellet Grill

A question I frequently get from friends that purchase their first smoker is: what the first thing I should smoke? I always recommend smoking a pork butt. Its incredibly forgiving, and after 8-10 hours when you pull it and throw it into a sandwich, it's something to be proud of. I have tried a lot of different rubs, sauces, and wrapping methods, this is just one of the recipes I have had success with.

Video: https://www.instagram.com/reel/CN0j_Lnh8kT/?utm_source=ig_web_copy_link

Ingredients

• 1 Pork Butt

• Olive Oil

• BBQ Rub - I would recommend Meat Church Holy Gospel

• Apple Cider Vinegar

• Apple Juice

• 1 stick of butter

• 1/2 cup Brown Sugar

• Vinegar based BBQ Sauce - I used Salt Lick Original

• Traditional BBQ Sauce

Instructions

1. I start buy scoring the fat side of the pork butt in a checkered pattern, about 1/4 inch deep

2. Rub the pork butt with olive oil

3. Season pretty generously with your BBQ rub, as this is a large piece of meat

4. Set the pellet grill for 225º, smoke the pork butt (fat side up) until internal temperature hits 160º

5. Spritz with a 1:1 mixture apple cider vinegar and apple juice every hour

6. Once the pork butt hits 160º wrap it in foil. I start this by laying out some foil and placing 1/2 stick of butter (cut into 4 pieces), brown sugar and some vinegar based BBQ sauce directly on the foil. Next put the pork butt directly on top, and top the pork but with the same amounts of butter, brown sugar, and vinegar based BBQ sauce.

7. Wrap tightly with foil and place it back on the grill and smoke until internal temp hit 200º

8. Take the pork butt of the grill once it hits temperature and let it rest for at least an hour

9. When you're ready, pull the bone clean from the pork butt, then you can shred the pork with your hand, forks, or bear claws

10. I usually mix in some traditional BBQ sauce and throw into a sandwich. Make sure you toast those sandwich buns with butter