How to Smoke Pulled Pork Overnight in a Pellet Grill
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- čas přidán 11. 03. 2021
- Low and Slow smoked Pork Butt on Pellet Grill makes the best Pulled Pork Sandwiches!
#pulledpork #pelletgrillpulledpork #howtobbqright
Pulled Pork on a Pellet Grill
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning bit.ly/TheAPRub
- Killer Hogs The BBQ Rub bit.ly/TheBBQRub
- Thermoworks DOT bit.ly/ThermoworksDOT
- Thermoworks Thermapen bit.ly/H2QThermapen
- "Hand Saver" White Gloves bit.ly/HandSaver
- Black Nitrile Gloves bit.ly/NitrileBBQGloves
- Killer Hogs Vinegar Sauce bit.ly/TheVinegarSauce
- Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce
- Thermoworks DOT bit.ly/ThermoworksDOT
Low & Slow Pulled Pork on a Pellet Grill
Pellet Pulled Pork Ingredients:
- 8-10lb pork butt
- 2 Tablespoons Killer Hogs AP seasoning
- 2 Tablespoons Killer Hogs The BBQ Rub
Directions:
1. Season all sides of the pork butt with AP and The BBQ Rub
2. Rest the pork butt in a refrigerator for at least 2 hours on a wire cooing rack
3. Prepare a pellet grill for low and slow smoking at 200°F
4. Place the pork butt on the cooking grate fat side down.
5. Smoke for 8 hours at 200°F then raise the cooking temperature to 220°F
6. Continue to cook until internal temperature reaches 190° or a probe thermometer slides in with little to no resistance.
7. Remove the pork butt from the grill and rest for 15 minutes before pulling.
This is my no wrap, low and slow, tried and true…Never Fail…method for cooking a pork butt on a pellet grill. This technique will smoke a pork butt as good as any pit out there; but you have to put in the work. You can’t rush pork perfection!
The problem most people have with producing good BBQ on a pellet grill is they don’t give them self enough time to let the magic happen. It takes a low and slow approach to develop bark and smokey flavor when using wood pellets.
It’s true pellets don’t produce as much smoke as wood or even charcoal, but by slowing down the cook time you force the pellets to work more which does produce good clean blue smoke which is exactly what you want.
You can season the pork butt how ever you like that part is completely up to you. I like to use a combo of a good Salt, Black Pepper, & Garlic base layer followed with a more traditional BBQ Rub on top. This layering effect gives the pork butt a ton of flavor and builds a beautiful bark on the outside. The salt and sugars also aid in creating the smoke ring that folks say you can’t do on a pellet grill. (I’ve never had a problem getting a smoke ring on a pellet grill)
Let the seasonings work on the outside of the pork butt for a couple hours before putting it on the pit. You can rest it in the refrigerator on a wire cooling rack as long as 8 hours before cooking.
When you’re ready to fire up the pit, set it for 200 degrees for first part of the cook. This slows down the amount of pellets dropped in the fire pot and allows the pellets to actually smoke instead of rapidly burning.
It will take 12-14 hours for a 8-10lb pork butt to fully cook at low temps. About 8 hours in ramp the temp up to 220 and continue cooking until the internal temperature reaches 190°F. At this point the butt is fully rendered and a thermometer probe will slide in with little to no resistance.
And that’s all there is to it. If you follow this method the bone will come out clean, there will be little to no fat to remove from the butt and the bark will be some of the best you’ve ever tried. This process does take time but I promise it’s worth the wait.
Connect With Malcom Reed:
howtobbqright.com/
Facebook - / howtobbqright
Twitter - / howtobbqright
Instagram - / howtobbqright
TikTok - / howtobbqright
Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/ - Zábava
Can someone please make a mash up of every moment Malcom eats the first bite ofmeat! this guy is a legend
The video I never knew I'd want to see.
It's not a video we want... Is a video we need...
Or a mash up vid of all the times when he talks to the food before he eats it
@@bradfarley3051 This is the video you are looking for! ***Waves Jedi hands aggressively***
....and we need a Tshirt with the face he makes when he bites into some good BBQ!
Malcolm is the MAN! Followed this recipe exactly and it turned out phenomenal. Smoking 2 butts tonight for Memorial Day holiday.
Thank you Veterans & their families for all your sacrifices.
“Where you going son? Come on wit it.” Haha. Fucking love this guy.
"When I'm here at home, just a eatin' butt" haha!
Subscribed to your channel Brother 👍
@@waltertx.6020 Heyyy! I appreciate that more than you probably realize. Thank you!
@@massivemeats1258 I will start watching some of your videos this coming week. 👍
@@massivemeats1258 Subbed as well
@@josephdantuono7431 Thank you, I truly appreciate it!!!
This man has helped me so much on making some of the best barbecue. Thank you sir.
Amen to that 🤙🏻💪🏻
He's my go-to!!
This is another best recipe
❤❤❤PORK BUTT COOKED IN PELLET GRILL❤❤❤
czcams.com/video/K3ouzi58nkk/video.html
#pork #porkbutt #grill #Recipe #cooking #porkrecipe
His coleslaw is top shelf, too! The perfect side dish!
I did this method today with a 12 pound butt and it was absolutely amazing!!!! Took about 17 hours and just like Malcolm’s, the bone pulled right out, the bark was killer good and the meat was incredible! This is my first attempt at smoking a butt and it could not have gone any better!!!!
Did you do the whole cook at 200°?
I’m doing one right now. Started at midnight
@@gc4644 that’s the question I wanna know because I wanna do one today.
they are super easy to cook. I did mine at 225.
This is another best recipe
❤❤❤PORK BUTT COOKED IN PELLET GRILL❤❤❤
czcams.com/video/K3ouzi58nkk/video.html
#pork #porkbutt #grill #Recipe #cooking #porkrecipe
I have become ‘The Man’ for brisket in my neighborhood since I started following Malcolm’s low & slow brisket recipe on the Traeger, and I think I’m about to do the same thing with pulled pork using this recipe. Thank you Malcolm, you are indeed a gift to the BBQ community!
I agree. I am so popular in my HOA that a few MILFs came over and gave me some "Pure Honey" to trade for my meat. Thanks Malcom. My pun tang level is off the chain now.
I really like that you explained why you went to 190! A lot of confusion in the BBQ community about final temp , resting and carryover
7:32 speaking of last dab. You should be on HOT ONES, First We Feast!! You would love that show! They are awesome! Please do it! 💯💯
you know hanging out with Malcolm Reed is on my bucket list. This guy is awesome. I have followed him for years and I bet I have watched every one of his videos several times over.
I'm 68 years old and have been cooking pulled pork most of my adult life. I use to fly to Memphis In May to try and pick up some pointers. This video confirms what a dear friend of mine who owned a bbg shack says. "No injections, now inserting garlic cloves, just salt and pepper. God has already put all the goodness in the hog, just cook it low and slow. No wrapping either. I just tried this recipe and was amazed! Great bark! Cooked on my Traeger 885 that I got for my birthday last July. I'm doing six butts on Friday three for my grandson's birthday and three for a church birthday celebration to America. I like how you do your videos and review the steps in the end. You are my go to guy for learning How to BBQ Right! Thank you!
Got me in the 1st 10 seconds with " check that money muscle " 😂😂. Malcom gives the best recipes and a laugh. Love it
Not a single person other than Malcolm can get away with saying "a eatin butt" and not skip a beat. I want this guy to be my best friend.
"One of my butt tools" 🤣🤣🤣
heard that hahaha
Had me LOL
Text book Malcom. Love it!!
One of my butt plu- x_x
Small things amuse small mines
7:38 ooooh, where you goin' son?
What a great cook. I really need to get myself a pellet grill.
They are incredibly convenient! I use mine as much, if not slightly more than my stick burner
@@williamjohns4436 thanks for the recommendation. I might do that...those Tragers are pricy!
Pit boss new vertical smoker with touch screen display at Lowes is like 350 bucks it great everyone should have one I love it can't say enough good things about it. its worth a look forsure
@@larrykramer2761 get a floor model around the time Santa Claus is seeing kids. Save yourself $350 and not have to assemble!
@@larrykramer2761 Me, I'm running a Camp Chef, love the easy ash cleanout. No vacuum needed, just pull the lever. Similar price point.
I loved that you explained things better than most. Also clear and direct with the Temps and time
There's nothing better than Malcolm talking to his bbq
When I started to get serious about barbecue I watched and read everything I could. I've narrowed it down to Malcom. I follow his recipes and use his rubs. My only competition I got ninth place in ribs, the only catagory I entered. I was only a few points behind the top 5, those guys had huge trailers and I just had one 18.5 WSM. You can't go wrong folllowing Malcom!
I did a smoked turkey recipe of his for thanksgiving, he got a fan for life outta me!
Dude! Smoked my first butt on my Grilla Silverbac.. Put 3 boneless on at same time.. total weight 23 lbs. Smoked it low for 10 hours on 200' then another 4 hours at 220'. Pulling it off now and looks amazing. Thanks man!!
Beavis: He said “eatin’ butt”
Malcolm I followed this recipe to the letter for my daughter's graduation on my little traeger tailgater with a 9 lb pork butt, and it was one of the best things I've ever put in my mouth well done!
This is such a good way to do a butt. Just won third in a local competition a few weeks ago first time trying it. Remaking one tonight, gonna get it perfect!
8.5lb pork butt dry rub 12hrs before putting on the Z-grill 700 series pellet grill. All my rubs use the Killer Hog's BBQ rub as a base. 14.5hrs later (mopping sparingly every hour for bark) pulled at 190 in front and 188 in back. I use Killer Hog's "The BBQ Rub" in my mop sauce also.
Absolutely the BEST pork butt I have ever (25yrs) smoked. Patiene is the key (that stall was rough to get thru) but so worth it. Your BBQ rub, to me, is an essential part of my smoking arsnel and is the difference between goid BBQ and GREAt BBQ.
If anyone out there wants to learn how to smoke, Malcolm is your guy!
He doesn’t call his channel How Yo BBQ Right for nothing! I became an award winner with his recipes. Great video my friend!!!
You sir are one of a kind. Often imitated never duplicated.
Would love to meet Malcolm just to say Thank YOU for helping our family become better at BBQ recipes! Love the sides too. You are a legend.
Just bought my first pellet smoker about 3 weeks ago. Since then, I have only used Malcom’s recipes. I started with ribs before going on to chicken thighs, queso, salmon, and now this pork butt. I have to say, Malcom doesn’t miss. Watching somebody like him makes me enjoy this new hobby even more.
I too just bought my Pit Boss 1150 grill from Lowe's. They had it on a black Friday sale for $ 600.00 with FREE assembly and FREE delivery. I watched the video's on how to 'burn-in' the unit. That worked OK. I have cooked some pork steaks and two racks of ribs.
They came out just fine. My freezer is full of food so it sits in the yard covered up with a Pit Boss cover.
Thank you! I'm new to pellet smokers but have cooked quite a bit. Your pork but process and recipe produced the best pulled pork I have ever had. My wife agrees this is the best thing I've made on my pellet smoker so far. Tremendous smoke ring, tender and delicious. Hail to King Malcom!
Home run Malcom!!! I've probably done a dozen or so butts on my pellet grill, trying all sorts of methods. This is so simple and the best yet. Good job man!!!!
I did this a couple of days ago on a Kamado Joe. Low and slow for 14 hrs. Dry rub only with no sauce and no wrap. This is the only way I want to do Boston Butt now. Brought it here with me to Hilton Head Island for a familyEaster weekend and it was incredible! Thank you for sharing your talents and knowledge!!
I always learn something when I watch your videos even when I watch them more than once. Awesome!
Malcom is my go to for any bbq information.
Malcom’s Videos are always beautifully composed and informative. He has helped me through so many bbq items and I have been the pit master of the family and my neighborhood all thanks to him.
I love him like he’s a member of my family.
The gods have send us a new gift.
Sent*
There is only ONE God...
"If that's not heaven, I don't know what is" You know it! 🍻
@HowToBBQRight I just found your rub at Walmart tonight, congratulations on getting to a big box store!! Im going to use it on a pork butt tomorrow. Thank you for all you do I appreciate you!!
Love watching this bloke enjoy his feed
Malcolm, you are a national treasure my friend. You're awesome! Keep up the good work!
Perfect timing Malcom! My son turns 17 tomorrow and we got some Hot BBQ rub, some of The BBQ Sauce and some Vinegar Sauce. We’re fixin’ to fire up the pellet grill first thing in the morning. Party tomorrow night is gonna be great!!!
You can’t go wrong with this tried it on my first ever smoke and came out great ! Thank you so much Pit Master quality no BS !
Love your videos, been cooking everything the way you tell me to and my friends and family are very impressed
amazing to see how far malcolm has come as a presenter
More pellet grill recipes! Definitely trying this one out next!
I've done a couple now using this method after seeing this video. Now it's my most requested Holiday meal. Delicious every time.
I'm saving this video on my Playlists! Fantastic!
I just got my recteq installed and I think this is going to be my first cook!
Good Luck Sam. Welcome to your new obsession.
Enjoy it man!
Good choice. My Traeger 850 Timberline is junk. I have a MAK 2 on the way to replace it.
Your gonna love your RecTec. Have had mine 2 years now and done a bunch of Malcome's recipes. This one looks like another winner.
Owning a recteq is one of the best decisions I've ever made. Welcome to the fam.
Did this yesterday and it was some of the best pork I've ever had. Could have cooked it a little more but the bone still came out clean. Hard to argue with the results. An 11 pound thicc butt took 17 hours...not something I'd do all the time but the bark was insane. I just kept repeating "don't rush it" and I was not disappointed. Bravo.
Did you do the whole cook at 200°?
That is so quick for 11lbs. I did a 10lb and it was stuck in the stall for about 8 hours. It ended up taking mine about 23 hours to reach 190.
@@Howiedog88 Damn I just picked up a 14lb butt. Imma be there for days.
@@haydes165 if you bump the heat up to 225 once you hit the stall it will cut down the time substantially.
Love it thank you for all the great recipes and tips
OMG...thank you so much for this video!!! We cooked our first pork butt this weekend and it turned out amazing!!!!! We put it in at 10PM and took it out of the smoker when it reached 195. We let it rest for an hour, and seriously...it was SO flavorful!!
"Where you goin' son?" 😆😆
Starting one currently for dinner tonight. Can't wait to see how it turns out!
Love your videos Malcolm keep them coming
Malcolm is the best BBQ dude!! Love his videos
Malcom, you are the best bbq teacher on CZcams. You break everything down which helps me understand the process. I have been starting to be one of the best bbq chefs in my family lol. Cooking the butt for Christmas this year just like you showed on this video. Keep up the great work and thank you so much! Merry Christmas 🎁
I smoked my first pork but after watching this video, took it to my family and have been requested to smoke two pork butts for Christmas dinner. Malcom is definitely the best teacher on here.
❤❤❤PORK BUTT COOKED IN PELLET GRILL❤❤❤
czcams.com/video/K3ouzi58nkk/video.html
#pork #porkbutt #grill #Recipe #cooking #porkrecipe
This video came out at the perfect time!! Doing a pulled pork for mothers day on Sunday thank you Malcolm!! Keep up the great work.
Looks amazing as always!! Now I need to go make pulled pork as well, thanks Malcolm!!
Regardless of my mood, your videos make me feel good. Keep up the good work brother.
"The hard part is not getting all up in there while you're tearing it up" 😂
😂🤣😂🤣
Tell me about it lol
I followed this video this weekend and I gotta say a huge thank you! That was the best smoked meat I've ever had thanks for all the help I'll definitely be watching more.
I cooked one exactly like you said here this weekend. Turned out beautiful looking and tasting. It was a hit with the family. Thanks a bunch.
THANK YOU for the cooking times and temps in the description!!
“You can’t get a smoke ring on a pellet smoker” is the strangest sentence ever. The BEST smoke rings I’ve ever had have been with my pellet smoker. Charcoal, wood, electric, none of them even came close.
You ain’t ever fed an old school offset a stick every 45 minutes for 16 hours then
@@bryantpartazana6356 A pellet smoker has been on my "wish list" for a long time. I keep looking at the price tag and deciding to stick with my old offset smoker. It has cook a lot of great meals over the years! Part of the fun is hanging out relaxing with an "adult beverage" while keeping the fire going.
Smoke rings are pretty much a given on a pellet smoker. It's hard for me to not get one when I cook on mine. Smoke ring is only for looks though. Offset smokers always give me better tasting food. It's more work but it always pays off 😎
I wouldn't say it's the best smoke ring I get, but I do get a great smoke ring on my Traeger. Anyone who has a pellet grill knows that they crank out some good BBQ.
@@lorenperry3726 The convenience is one of the main reasons I want a pellet smoker. You can do other things once it is going. I have no idea how they do in cold weather. I am guessing it is like other smokers. You have to keep it out of the wind and it will need a hotter fire (more wood) to maintain the temperature.
I just wanna say Thank you for sharing some of your secrets. I have tried a few of your recipes and everything I have tried is delicious. I'm not a BBQ master yet but your definitely turning me into one. Keepem coming and I'm gonna keep on trying them.
Ok, next week is my birthday & instead of going out to feast I am creating my feast at home. Starting with the beautiful pulled pork recipe. I got my 10 pounder yesterday. Thanks Mr. Reed, I've learned sooo much from you in this world of BBQ.
Malcom I love you big man thank you for helping me find a love for cooking again. I have been doing everything I can with a grill now I got a pellet smoker after watching you videos. I have found the love for taking my time and smoking everything thank you I found a love for food again I never thought I would.
Cooked this recipe on my pellet grill with hickory and oak and it came out perfect. Thanks Malcom!
This was excellently timed for me. Wife and I were just discussing pulling out the smoker and getting some more pork butt in our lives.
You are AWESOME MALCOM!!!!!! Looks amazing as all your grub does my man!!!! 👍👊🇺🇸
I just got my Recteq 590 last week, my 1st use was doing exactly what Malcom did here. Complete with the same exact rubs. Let me tell you, I'm not a BBQ snob but I am very much a pulled pork enthusiast that tries pulled pork everywhere i travel. This recipe/method is very likely the best pulled pork i have ever had in my life. Pulled at 190 just like he said and got to pulling about 30 minutes later.
7.5 pound butt took 17 hrs by the way. The stal came just as he said it would, bumped it to 225 for the last few hours.
Every person at the dinner said it was truly amazing. Such an easy way to make amazing pulled pork! Malcom, if you ever read this....thank you!
To anyone out there looking for a bomb pellet smoker method for pulled pork, this is THE ONE.
Just from watching this channel alone along with my Green Mountain pellet grill....the first thing my wife's dad asks me when we come to visit is "did you bring me some pulled pork?".....I got that man hooked on it, haha. I usually do 4 of them at a time and vaccum seal it into smaller bags that make about 3-4 sandwiches. Every time my son and his wife come by to visit, they always take a few bags with them. But for my father in law I usually make it with a rub that uses habenaro peppers- we like it spicy, and I usually bring a couple jars of my chipotle pepper bbq sauce that I can using tomatoes and garlic out of his garden. I also take racks of ribs, brisket, and hot wings that i"ve made ahead and vaccumed sealed in bags. And it all started one day with watching one of your old videos Malcom!
Assuming you are freezing the bags, what is your process of bringing them back up to eating temperature?
Me: "Where do you want it?"
My girl: 4:57
lmao "In the butt!! Right there!"
😂
Lmao...classic!
😂😂😂
this comment is so underrated
I’ve made this twice and still the best pulled pork!! Keep up the great work
Best Pulled pork I’ve ever made, Thanks Malcom!
Just purchased the ironwood 885 and I'm binge watching and saving all of Malcolm's videos. Absolute Chad for showing all the steps.
Without a doubt the best 2 seasoning combinations for a pork butt. To get a little extra smoke flavor, I do mine in a Weber kettle for about 3 hours then into the pellet smoker at 190 all night. Turns out just like Malcom showed. I just wish my pellet smoker was a little quieter as I always worry about it keeping up the neighbors at night!
You should try just adding a smoke tube when using pellet grill
The way Malcom looks off into the distance while he takes his bites…love these videos
Love your videos. Thanks for all the help!
I did 2 butts like that exactly with your hot rub. Took 18 hours because I started them overnight at 180 I did bump them up to 270 the next day.
Definitely the way to do them, love how the fat rendered out and the bark.
Did you take it to 190 or 200
@@tsnstt 200 I think, those slow long cooks though are usually done at 195 or around
One always thought that Malcolm could cook a perfect pork butt in his sleep. And now he’s proved it
Amazing videos, love the killer hogs product line. Thanks for making content
“Come on with it.” Another great video Malcolm. Keep up the good work!
Absolute National treasure - protect this man at all costs
“Where ya going son?” lol love it thanks for video
Followed this recipe and pork was a big hit. Thx so much - keep up the videos!
Out of the park again. This man is epitome of BBQ champs. Thank you.
Malcom, I've followed a few other recipes that I got from youtube but none of them has worked out well except yours! I followed the same temp, same seasonings, about the same size pork, and it turned out PERFECTLY! I started at 6am, turned the heat up to 250 at 5pm because the internal temp was only 180, then pulled it off the grill at 6pm when it hit 190. Wrapped it in foil and stuck it in a cooler for an hour and a half while I went to the gym. When I got back at 7:30pm, it fell apart, was moist all the way through, and had an amazing bark. YOU DA MAN! Thanks so much.
Malcom: "I gotta do some dabbin'!"
I love listening to him talk. Sometimes I put the headphones in and just listen as I go about my day
I have loved this channel for years. Picked up some of your rub at academy to show support. Made some great Christmas presents too.
I've watched this video at least a dozen times, and I laugh every time he says "gonna grab one of my butt tools here"
No way was that his last dab...
Malcom is the best!! thanks for all you Do.. Your Excitement makes want to get out there and cook !! :D
Just bought first smoke and just found this video and you and subscribed immediately. Excellent video and pork looks so good that way. Will definitely be watching more. Cheers
This dude is either innocent as hell or trained himself to maintain professionalism. It's astounding he can make all these butt jokes and not even smile.
Nope. He’s just an adult who doesn’t still giggle every time that somebody says “butt”
@@drdrew3 Yikes, I don't envy the people in your life because you obviously have no sens of humor. "Butt" by itself isn't funny, context matters.
You know it’s good when Malcolm starts speaking nonsense 6:48 😂
Great job with the pork butt !! Thanks for sharing with us Malcom. 👍👍👏🏻👏🏻
Love your videos Malcom!
Hey Malcom, in previous vids you mentioned you wrap your butt to prevent bitterness from smoking too long. Is this smoke different because of smoking at 200 instead of higher temp? Thanks.
Malcom often has spiritual experiences with food on his channel.
I don't know about him but I sure as hell do.
i watched this video and used this method for 2 10lbs pork butts today. They went on the smoker at 10PM last night and were done by 11:45AM. Rested for an hour and then pulled. Thanks for the video! If I have the time to do this, I will definitely use this method every time. It came out amazing!
You the man Malcom, keep posting.