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Slow Smoked Pulled Pork in the Pellet Grill and Smoker

Slow Smoked Pulled Pork in the Pellet Grill and Smoker

Out here in the Mountain West it is not very often you find a true bar-b-que restaurant. For most, this isn’t a big loss but for anyone who’s been in the south east and had real bar-b-que, there isn’t anything like driving to a mom and pop dive with homemade sauce and meat that’s been smoked for 8 to 12 hours.

It is to that end we provide you, the bar-b-que connoisseur with this recipe. And for you that haven’t experienced true southern bar-b-que, just know that this recipe will be something your family and friends will be asking you to make over and over again.

Slow Smoked Pulled Pork in the Pellet Grill and Smoker

Cook Time:

  • 8-12 hours depending on the size of the pork roast         

Items Needed:

  • 6-8 lbs of pork (Look for a bone-in butt pork which is often referred to as a picnic or Boston butt)
  • Your favorite dry rub (McCormicks Applewood or Mike Mill’s Magic Dust tend to be favorites. You can also search the web on how to make your own Magic Dust.)
  • Wood Pellets – We recommend a Mesquite, Apple, or Alder wood pellet

Directions:

  1. Trim the thick fat caps down to a quarter inch
  2. Rinse and pat dry to prepare to apply the dry rub
    • Coat the entire butt with dry rub. Be sure to cover ALL sides and spaces
  3. You can do this up to one day before smoking if covered in plastic wrap and stored in a refrigerator
  4. Place roast in the grill and insert the meat probe into the thickest part of the roast
  5. Set the grill to “High Smoke”
    • Make sure the hopper is filled with food grade smoking pellets
  6. Once the roast reaches an internal temperature of 160° F, wrap it with aluminum foil and leaved it covered until it reaches an internal temperature between 195°-200° F
  7. Remove the roast from the grill and initiate the “Shutdown” sequence
    • For best results – after removing the roast from the grill, leave it covered and allow it to rest for 15 minutes before pulling. This will allow the roast to redistribute the juices and make it easier to pull

If everything goes well, you’ll have true, slow smoked pulled pork that should have enough flavor you don’t need a sauce. However, adding some sauce with homemade cole slaw and lemonade won’t hurt one bit.

Comments

Ed (not verified) on May 31, 2014 10:15 am

Great recipe, so many leave out wrapping it once you get to 160. I tried not wrapping it and it just didn't do it for me. the one thing i do a little different is the rest part. I leave it wrapped (with temp. probe in), but put it in a tight cooler and pile towels on top for an hour. It really finishes it up to perfection.

Thanks for your recipe.

Zack (not verified) on Feb 5, 2014 4:49 am

Same thing happened with me with the Camp Chef thermometer. I bought a new one, so now I have two remote probes and one handheld. I use both probes now and alternate switching them on and off so I can monitor 2 temperatures at once without opening the grill. They should make the Camp Chef rain proof.

Anonymous (not verified) on Jan 12, 2014 3:59 am

Thanks for the recipe. I currently have a 10 lb butt on my CharGriller pellet grill that has been smoking for around 9 hours so far. Temperature around 110 degrees. I was using your Camp Chef wireless thermometer, but a rain shower came up and I had left the handheld unit on the patio table, and the unit is no more. I hope to buy another one sometime before my next cook. That wireless thermometer spoiled me!

Anonymous (not verified) on Apr 26, 2014 10:56 pm

I had the same issue once. Now I use a clear gladware dish to cover the thermometer. I then put one of my grill tools on top i.e. fork, spatula and so on, on top of that. Have not lost one since.

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