Pulled Pork Smoked on a Pit Boss | Pellet Grill Pork Butt

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.

Welcome to Mad backyard, today we're smoking pulled pork on a Pit Boss pellet grill.

Choose a pork shoulder in the 6 to 10 pound range, preferably bone-in.

Trim off fat from the pork butt to about a quarter inch thickness, focusing on hard pieces of fat.

Season the pork butt with a thin layer of cooking oil or yellow mustard to help the rub stick.

Generously apply Three Little Pigs Kansas City Championship rub all over the pork butt.

If seasoning the day before, wrap the pork butt in plastic wrap and refrigerate.

Fill the Hopper of the Pit Boss with Bear Mountain barbecue pellets and plug it in.

Start the Pit Boss on the smoke setting and wait for the white smoke to dissipate before setting the temperature to 250 degrees.

Once the smoker reaches 250 degrees, place the pork butt on the right side of the grill, keeping the Flame Broiler door closed.

Cook the pork butt for about 1.5 hours per pound, estimating around 9 hours for a 6-pound pork shoulder.

Use a meat thermometer to monitor the internal temperature, aiming for about 150 degrees before wrapping.

Once the pork reaches 150-155 degrees, wrap it in heavy-duty aluminum foil (Texas crutch) to help it cook faster and prevent stalling.

Return the wrapped pork to the smoker and continue cooking until it reaches an internal temperature of 197 to 203 degrees.

Remove the pork from the smoker and place it in a large aluminum pan to catch juices when unwrapping.

Cooking Techniques

Equipment Needed

Spice Level: