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Author Topic: Pelletized Pork Butt  (Read 1940 times)

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Offline Roget

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Pelletized Pork Butt
« Reply #-1 on: September 18, 2020, 02:53:17 PM »
Smoked a pork butt in the GMG Jim Bowie yesterday.

Smoked it @ 235° for four hours to an IT of 140°.


Foiled/Panned to an IT of about 190°, put it back on the grates, bumped the temp to 250°, & finished it to an IT of 201°.
The butt had a pocket of fat in the center which made the meat extremely moist. (fat is good :D)


Had BBQ sammies last night and will have pulled pork tacos tonight.
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Offline TMB

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Re: Pelletized Pork Butt
« on: September 18, 2020, 03:45:10 PM »
Looks good!   That was pretty quick for a pellet cook
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Offline HighOnSmoke

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Re: Pelletized Pork Butt
« Reply #1 on: September 18, 2020, 04:45:18 PM »
Looks delicious Roget!
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Offline IR2dum

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Re: Pelletized Pork Butt
« Reply #2 on: September 18, 2020, 05:47:58 PM »
Roget, looks like a perfect pelletization.
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Offline Lines

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Re: Pelletized Pork Butt
« Reply #3 on: September 19, 2020, 07:02:28 AM »
Roget, that looks fantastic. I have to give that a go on the GMG Davy Crockett. What did you use for a rub?
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Offline Cajunate

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Re: Pelletized Pork Butt
« Reply #4 on: September 19, 2020, 08:46:12 AM »


Nice looking pulled pork!!! The tacos were a hit here.
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Offline Roget

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Re: Pelletized Pork Butt
« Reply #5 on: September 19, 2020, 02:22:44 PM »
Quote from: Lines on September 19, 2020, 07:02:28 AM
Roget, that looks fantastic. I have to give that a go on the GMG Davy Crockett. What did you use for a rub?

I used Jan's rub. I like to try other rubs, but I can always count on Jan's to give me a good flavor.
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YCDBSOYA

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Charbroil SRG
Charbroil BigEasy
Blackstone Pizza Oven
Blackstone Flat Top X 2 (36" & 28")
DBS w/Auberins dual probe PID
Anova Precision Sous Vide Cooker
Grand Hall 3 burner Grill w/rotisserie,smoke tray, & side burner

Offline Lines

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Re: Pelletized Pork Butt
« Reply #6 on: September 19, 2020, 04:06:09 PM »
Thanks, I'll give Jan's a try as well.
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