Pellet Grill Pulled Pork

[Radar09]

I am cooking an 8lb Pork Butt on my GMG.
My question is whether or not I will dry it out too much if I don’t foil it to get it through the stall?  I’m cooking at 225 and hear that I should cook it to 204 for full collagen breakdown. But with the pellet grill throwing smoke at that temp, will it be too smoky or dry?

[HighOnSmoke]

I have run them straight through on my pellet grills. No problems at all with moisture and not over smoked.

[Radar09]

Thanks Mike, what temp do you pull them off at?
I’m going to have to pull it off a couple of hours before supper I’m sure, so it’ll go into the cooler FTC. I don’t want to over cook it.

[HighOnSmoke]

Thanks Mike, what temp do you pull them off at?
I’m going to have to pull it off a couple of hours before supper I’m sure, so it’ll go into the cooler FTC. I don’t want to over cook it.

Mine have usually been probe tender between 200 to 205. If your probe goes in like butter than it is ready. Just FTC until you are ready to pull. You get better bark by not wrapping, but if you are pushed for time then I would wrap.

[smokeasaurus]

You don't have to foil a pork butt if you do not wish to. The shoulder is so heavily marbled with fat it will not dry out.

In face I have cooked briskets and ribs and chuck roasts without wrapping with very good results.

Like HOS mentioned watch your temps and use a toothpick for the final test.

When that toothpick goes in like butter and pulls out clean, remove it and let it rest lightly wrapped in foil or parchment paper.

Need those juices to redistribute.

Also, you will be fine using a pellet grill because you do not get a heavy smoke profile like other smokers.

If using charcoal and or wood I would wrap to help them to not get over-smoked.

You will be fine 

[Radar09]

Thanks for the reply’s.