How to Smoke Pulled Pork Overnight in a Pellet Grill

Take the pork butt out of the cryovac package.

Use paper towels to dry off the pork butt to remove moisture.

Season the pork butt with a base layer of AP rub on all sides, patting it in to help it stick.

Apply barbecue rub to the pork butt for traditional barbecue flavor and color.

Place the seasoned pork butt in the refrigerator until ready to cook.

Preheat the Traeger pellet grill to 200 degrees Fahrenheit for about an hour.

At 10 o'clock, place the pork butt fat side down on a raised rack in a pan in the grill.

Ensure there are plenty of hickory pellets in the hopper for the overnight cook.

After about 8 hours, check the internal temperature of the pork butt, which should be around 157 degrees Fahrenheit.

Bump the grill temperature up to 225 degrees Fahrenheit to push through the stall, aiming for an internal temperature of about 190 degrees.

Once the pork butt reaches 190 degrees, check for tenderness by probing with a thermometer.

Let the pork butt rest on the cutting board for about 10 minutes after removing it from the grill.

Pull the pork apart by hand, starting with the money muscle and removing the bone cleanly.

Break apart the bark and mix it into the pulled pork for added flavor and texture.

Equipment Needed

Spice Level: