How to Make Smoked Pulled Pork on a Pellet Grill | Louisiana Grills Black Label 1200

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork butt

Turkey breast is leaner, while pork butt is often more affordable.

bbq sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.

Remove the pork butt from the package and clean off some excess fat without going too deep.

Season the pork butt generously with musket powder, covering all sides including the fat cap.

Place the seasoned pork butt on a rack for easy transport to the grill.

Preheat the Louisiana Grills Black Label 1200 pellet grill to 275°F.

Add b and b competition blend pellets to the grill and place the pork butt on the grill to smoke.

After 20 minutes, add a smoke tube filled with competition blend pellets to enhance the smoke flavor.

At the 2-hour mark, spritz the pork butt with water to keep it moist.

At the 4-hour mark, check the color and tenderness of the pork butt; it should have some pull back from the bone and be around 160°F.

Wrap the pork butt in aluminum foil after adding more musket powder and spritzing it with water.

Place the wrapped pork butt in an aluminum pan to retain juices during cooking.

Increase the grill temperature to 300°F and return the wrapped pork butt to the grill.

At the 6-hour mark, check the tenderness of the pork butt using a thermometer; it should feel tender and register around 207°F.

Remove the pork butt from the grill and let it rest before pulling apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary