Low And Slow Smoked Pulled Pork | Overnight Pork On A Pellet Grill
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- เผยแพร่เมื่อ 2 ธ.ค. 2021
- In today's video it's all about low and slow smoked pulled pork! In fact, I smoked this pork overnight on my Traeger pellet grill! This was also the easiest smoked pork butt I have ever done, it also happens to be the first time I have ever smoked pulled pork at 225º which is definitely low and slow! I have to admit that although this cook took 17 hours and 10 minutes, the end result was delicious smoked pulled pork! The bark was so delicious and the smoke flavor from cooking it low and slow on the pellet grill really made this pork absolutely delicious, and it was very very juicy!
The Prep:
-Season pork with Tailgaters BBQ Party Rub and Elk Creek Hog Knuckle rub.
Yep, that's all we are doing with this smoked pulled pork recipe.
The cook:
-Fire up your pellet grill (or whatever cooker you're using) to 225º.
-Put the pork butt on and let it smoke overnight (if you're cooking at night) and start checking for tenderness at 190º. This one was completely tender at 198º internal.
-Once tender, let the smoked pork butt rest at least 1 hour.
And that's it folks, it could not be easier to make some absolutely delicious low and slow pulled pork overnight on a pellet grill! I highly recommend giving this a try at least once. Who knows, perhaps it will be the best pulled pork recipe you've ever made!
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#lowandslowpulledpork #pulledpork #smokedpulledpork #pelletgrillpulledpork #meater #meatermade #traeger #traegerpulledpork - แนวปฏิบัติและการใช้ชีวิต
Fantastic. Thanks for illuminating the differences between low and slow and a lot faster cook. Made my first one last week based on your faster methodology, and I absolutely loved it. Might want to try the slow and slow next time as well. Thanks so much Darrin! You rock
Thanks for watching Gus!
Thank you, I will be doing pulled pork Independence Day. I am working the night before 7pm-7am. This will be perfect!!!Hopefully I get to work, hope I get home on time take a nap. Hopefully, Mine will be done around noonish. Thank you for giving me the confidence to do it.
Very rarely do i search something on here and get exactly what i was thinking - but here we are! Thanks for putting this together, looks like my friday evening is now planned - thanks! 🇬🇧
Awesome, so glad to hear it helped ya out!
That’s absolutely awesome
Another great video. Can’t get any easier. Thanks Darrin!
Thank you so much for the kind words!
I know it isn’t for everyone but I have done this now 3 times and am right now preparing another pork butt for tonight and I’m telling you this is now my GOTO method for doing this. It may not win any competitions but the level of ease is unreal and it actually still allows me to “have my day” and go into town and get other stuff done. Love the video !! This video and Malcom Reeds version (almost identical) are literally a blessing for the average smoking guy!
Thanks for the kind words, I'm glad you're having success with the method!
Totally Agree!
I cooked 4-5lbers last night. Pork butt/shoulder is just so easy after you’ve done a few. Don’t be afraid. It always comes out good. Great simple video here. Traeger is definitely making cooking outside a lot easier for those who are questioning 👍🏼👍🏼👍🏼
Wanted to try this method, thanks for showing us how!! Terrific cook!!
Thank you Robert! It was definitely a fun cook and I am glad I was finally able to do it!
Looks fantastic really like the bark.
Thanks so much! The bark was absolutely fantastic!
Love your vids bro! Learn a lot!
Thanks brother, I appreciate it!
Congrats on 30K!
Thanks Judge! I appreciate my friend! Happy Holidays to you and yours!
Another awesome cook and video sir.
Hey thanks Jay! Was a long but fun cook! Happy Holidays to you and yours brother!
i just did this same overnight cook on my camp chef woodwind . The roast was perfect
Awesome to hear!
Another great tutorial👍
Thanks so much for watching Parker!
Great looking bark, other than being an easy cook, I don't have that kind of patience! I'm completely with you on the hot and fast. I wouldn't get any sleep worrying about something going wrong. Thank you Darrin.
Hey Mark! thanks for watching brother! Yeah, this was a tough one for me....I could've cooked 3 butts back to back to back in the amount of time this took, lol! I'm still glad I did it once, finally! I hope you have a great day!
Looks really good. Good job!
Thank you so much!
Looks so good
Thank you!
Yum. Doing that on Friday night
Good luck! It's gonna be delicious!
That bark looks amazing hell yeah
So good!
Right on time... read my mind!
Haha, I’m psychic like that 😉
Thanks for the instructional video. I have a pork butt thawing right now and will smoke it your way starting tonight. First time smoking one of these.
Trying Saturday for a Sunday lunch!
Another awesome video. Doing another Pork Butt like you showed in your video. Great job
I’m totally trying this!
Let me know how it turns out brother!
@@AshKickinBBQ hey I was trying to look on your videos to see what would be a good starter pellet grill that’s not too expensive that will hold anything up to a brisket…..for right now I have the one my mom gave me that is AWFUL. If you have a video on a good starter one you could even just send the link to it….the smoker I have right now barley even fits a rack of ribs
I recently did an Overnight Brisket and then let it run all day at a higher temp and it turned out great. Haven't tried it with pork yet, but this video tells me it needs to be done. 🍻
Sounds like a great idea!
Watched this while smoking my own pork shoulder, man. I’m using an offset with post oak and cherry splits. I’m a hot and fast guy too, usually run around 275 for most everything.
Thanks for the video, looked awesome!
Heck yeah brother, I have an offset on my back patio that I have yet to fire up. Might have to wait until spring now, getting cold here in MN. Cherry wood and pork are killer together, I have yet to try post oak. I'm a pecan and cherry wood guy.
Good video, thank you.
Nice video, perfect cook for the football party this Sunday! Go Bills!
Let’s go vikes too!!
We are smoke’n Boston Butt Low and Slow tonight in Lincoln County GA!!!! Go Dawgs!! Thanks!!
Awesome!!!
Great idea. I am running mine at 200. Should be done before Super Bowl
Heck yeah! enjoy buddy!
My mouth was watering at the sight of that bark👍😊 Awesome!
Thank you so much Bobbi! That bark was absolutely delicious, and I'm finally glad I did this cook! I hope you have an awesome day!
Darrin that bark looks wonderful!! As awesome as that looks, I absolutely agree with you. I don't think I could handle waiting much longer than 8 hours anymore. 😅 I'm personally not a fan of waiting 15+ hours to eat when you can achieve close to the same results in half the time. They're both gonna taste great nonetheless. Awesome video man!! 👍
Hey Mark! Thanks for dropping a comment and watching brother! Haha, man it is tough for me too! This video was brutal for me to shoot because I am very impatient, but I am glad I finally did it! That bark was awesome! Have a great day buddy!
Subbed. Thanks man.
I do essentially this when I want a pork butt to be done for lunch or early afternoon the following day. Allows plenty of time to bark up, to rest, to pull it after it's cooled off, etc.
Nice!
Would be great for a graduation party.. I have the pitboss 1600.. I could do 3 pork buts and rotate ever 3 hours.. love it nice job.
Yessir! I also have a 1600, and I've fit 6+ butts on that bad boy! Love the 1600 so much! Thanks for watching!
Just came across this and think I’m going to try it. I took on the responsibility of cooking the pork butts for my nephews grad party next weekend……6 of them at 9 lbs. each. Think I might cook them at 250 though. If they get done early I’ll just let them rest a little longer. Wish me luck!
Hope it all turned out well!
Love your videos bro!! I'm picking up a smoker real soon and going to def following your recipes!! New SUB here!
Awesome!! Do you know what you're getting? Thanks for the support!
@@AshKickinBBQ Z Grill 7002c2e
Alternatively if you're not as much into the bark you can do this same thing at 200 overnight and then get it in a foil tray and cover it with foil and jack it up to 250-275 and have it done a lot faster. Looks beautiful!
I do mine exactly the same except I put it in a foil pan before I go to bed to catch and use all the juices when I pull it. I just can't see those juices go to waste!
Nice!
Going to try it out this evening on the Laredo 1000 running a supplementary smoke tube. Hope it goes well
Hope it went well!
Made This Memorial Day It Was Outstanding. Making It Again For Fathers Day. I Like This Cuz Its Super Easy! L:ove The Channel
Thank you, I appreciate the kind words!
I can only cook pork butt this long if I do it overnight so I can sleep and not think about it 😂 looked amazing!
Haha, you and me both!
One of the biggest problems that smokers at elevation have is time before water boils (~203°F in Denver). Cooking at 225°F helps keep the meat moist while giving fat time to render before pulling it off at ~195°F.
I mean you're spot on with your comment, however I have also had great success with fat rendering cooking hot and fast at 300º or more. This is a great discussion and definitely something that should be kept in mind considering what area you're cooking in! thanks for the comment!
PORKY GOODNESS
Man that bark was AWESOME! Thanks buddy!
I love the bark on pulled pork, but there's a very fine line where dryness starts to overtake the situation. Also, for me? It seems the 'dreaded stall' is inevitable, so I always wrap (Texas crutch). While this certainly softens the bark, the trade-off in retaining moisture makes wrapping a no-brain'er for me. The way I figure it? If it's not overcooked and falling apart, I can always toss it back on a hot grill to bring back the bark.
Obviously you got GREAT results here, and I salute your skills. I could never leave my pork alone overnight simply because I have a propane smoker that needs constant babysitting. _Maybe 'Santa' will squeeze a Traeger down the chimney this year!_ 🤣
Oh man, that would be a game changer for ya!
Another great video. Do you ever work with electric (masterbuilt) smokers?
I actually started on a Masterbuilt electric, loved it for smoking fish!
Just found this video after using your faster method this weekend (turned out great for my first cook).. Do you think if I used this method and cooked it on the top rack and set a foil pan under it to catch the juices, strain the fat out and put the au jus onto the pulled pork.. Would that work or make it way to moist???
I don't think "too moist" is ever an issue with meat lol.
Which model traeger do you have? Was wondering if you have a model that has super smoke mode and if it actually works? Second question do you still get a great bark like that when you wrap?
I have a Ranger, 780, 885, and Timberline. The super smoke is awesome, and yes you can still get great bark if you wrap.
That’s how I cook mine most of the time I like that bark
Man, the bark was so dang good!
What is that grill top you use on top the grill? Looks good I’m a newbie pellet grill cook love your channel.
Hey John, it’s just a cooking/cooking rack. There’s a link in the description. Thanks so much for watching, I appreciate it!
Looks really tasty, we can't get pork with the fat on in Spain as the butchers always cut it off due to health reasons, Cholesterol etc
That's unfortunate. Fat is flavor!
I'm doing an overnight one now..
I did one for 12 hours my 2nd one 17 hours found out thurday.if I can do you can.trust me I had a major stroke
I always score the fat cap so the smoke can penetrate into the meat.
Nice! I don’t find there’s any issues with smoke penetration cooking low and slow personally. But that’s the beauty of bbq is everyone can do it different and yield a fantastic result! Smoke on brother!
I note that smoke nor salt (from dry brine) penitrates thru the fat cap... meat, yes, fat no. Just look at your smoke ring, which is caused by the Carbon Monoxide... none under the fat cap. Scoring the fat is something I gotta try. Thanks!
Just finished mine. Did 200 degrees for the first 8 hours. Bumped up to 225 for 3 hours, then finished up at 240 for the last couple hours. Came out amazing.
Might try 225 the entire time next time just to see if it is any different.
Awesome!
Did you go 225 yet for whole cook?
@@astapovich940 yes
@@AshKickinBBQ sorry I meant to ask the other commenter who wanted to see if results were different from his other method.
@@AshKickinBBQ, when you say the middle didn’t probe tender and it had to cook longer, do you mean it had to cook longer than 17 hours? Or it had to cook till 17 hours to get that middle to probe tender? Thanks for your reply and sorry for jacking your comment.
How did the non wrap method compare to wrapping flavor wise?
I honestly am a fan of wrapping and will continue to do so
That looks good as hell man! 17 hours is a long ass cook though. Definitely looks worth it though.
For sure, but it was definitely an easy one lol!
Did you ever reach a stall point cooking at 225, or were you able to do a straight cook to 190?
I’m sure it stalled, but I never noticed because I didn’t probe it and it cooked while I slept 🤣
Darin. Do you let the butt come down to room temp before hitting the smoker? Also, I love a heavy smoke flavor. I find Traeger and Pitboss don’t give the level of smoke I prefer. Will a smoke tube help that?
No, I always put my meat on cold. A smoke tube will help, but you're likely never going to get that heavy smoke flavor with a pellet grill.
At ten bucks each? Maybe multiple smoke tubes would be your answer. I've got a propane smoker that kicks out massive amounts of smoke, but having to open the door to replace the wood every 45 minutes to an hour really lengthens the cooking time. _As I was cooking a 4 pound'er yesterday, I got to thinking about buying a couple more tubes._
Out of curiosity. How much pellets did you go through on this long cook. I have a 20lbs hopper curious if thats large enough lol
Great question! So the hopper on this Traeger is 18lbs, and it was under 30° here when I was cooking this. I wouldn’t say I even used a full hopper. I only topped it off twice, and it wasn’t even a quarter gone. I’d say your 20lb hopper would be fine, but I’d definitely check it before bed and in the morning.
@@AshKickinBBQ Awesome !!! I will definitely be making this overnight cook soon then. Thanks for the reply and keep it up. I have made so much of your post haha. Always turns out amazing 🤩
last over night cook i did over night i barely used a full hopped and my lexigtions hopper is 15 lbs i think
@@patrickjpoirier6978 heck yeah man, it’s a super low maintenance and easy cook! Thanks for watching and your support. It really means a lot! 🔥
Can you do a video on Country Style Boneless Pork Ribs? They are always on sale here and I’m not sure what to do with them. I know they are cut from a Pork Shoulder and not actually ribs. Thanks
I will definitely add this to the list!
Your description says the cook temp and length of cooking, but what was the original starting weight? (What time of year were you cooking? Outside temp?)
He was sayn 9 pounds start prob was done at 7 pounds and he was cooking starting off at 180 up too 225 I think lol
Following your video on my new Pit Boss smoker. Took it out and wrapped it at 3.5 hours and put it back on the smoker but within an hour it was up to internal temp of 205. No where close to 4 hours wrapped. What do I need to do?
Your temps are clearly off
@@AshKickinBBQ I commented on your wrong video. I followed your video on pork butts set at 300 degrees.
Looks awesome. Curious as to how big it was at the start??
Probably about 8-9lbs
Thanks mate.
How many pounds of pellets did your smoker use for this cook? I’m doing a pork butt on a pit boss tomorrow night. I would like to compare
I have no idea lol. Not a lot I know that
Just bought an 8.5 lb butt. Going to cook on a boss Lexington.
Going to have this for dinner sat night.
Temp to cook on and when to fire it up?
Lol, I covered all this in the video ;)
I know you like hot and fast, but I wonder how you get great smoke flavor on a pellet grill? Honestly I use a pellet grill for most of my cooks, but what I've come to realize is I have to allow for more time at lower temps (225 is actually the highest.. I'm usually at 180 over night) to get that nice smoke flavor. Yes I don't like how long it takes, but cooking at higher temps on a pellet grill... yeah I get good results, but can barely taste any smoke flavor.. is their a secret I'm missing?
Well typically I use a smoke tube cooking hot and fast, and the pellets you use matter. I like a clean smoke, not a dirty nasty thick smoke. Everyone has their own tastes but I don't want to be burping up smoke 4 hours later.
Super smoke mode on the newer traegers is pretty awesome
The only thing about no wrap is not getting those juices mixed in once shredded. I guess it was still plenty good without it.
Is there a video of doing a similar piece of meat hot and fast?
Yes sir, my pork butt video on the 1600 is hot and fast.
Smoked Pork Butt On A Pit Boss | Pulled Pork On A Pellet Grill
th-cam.com/video/iogghguIJR4/w-d-xo.html
what happened to the money muscle? Did you throw away or add that back into the shredded?
lol, definitely didn’t throw it away. Shredded it and back into the pulled.
I fill the Harper up
I decided to cook pulled pork for everyone at work. 2 9lb butts on overnight right now. I gave myself 18 hours. not going to touch them. they.
are on right now. guess we will see tomorrow how it turns out. my first ever meat smoke. wish me luck.
Good luck, I hope they turned out well!
@@AshKickinBBQ Dude. It turned out amazing. 3 different people told me it was the best bbq they ever had. last minute chicken wings I got from Costco fresh and pre seasoned also got compliments. They read 168 to 170 as I ran out of pellets.The pork was 200 to 203 and absolutely fell apart after a 2 hour rest. First attempt success. I'm hooked.
@@dustyc324 that’s what’s up my dude! Nicely done! Welcome to the addiction!
Can you smoke it all night at 200 degrees?
You could, but I wouldn't go that low.
If you slap a butt like that again imma have to report your channel….🤣
Great cook and tutorial Darrin!
Hahahaha! Legit laughed out loud and almost spit out my coffee! Thanks for watching buddy, I appreciate you, and your mullet!
I have a 15 lb butt in my freezer do i do anything different because its such a big butt? im also cooking it on a pitboss vertial pellet wood smoker any advice my first time doing it thanks
It’s definitely not a 15lb butt, it’s likely a 2 pack. Cook them the same as the video 👍🏼
Lmao oops thanks man awesome video
How many pounds was this? Love the vid!
Thank you. This was about 8-9 pounds
How long do you let it rest ?
An hour, minimum
How long do you recommend for a 3lb pork butt, at 225? Thanks bud! Love the videos …
Until it's tender ;)
What pellets?
I use Cookin' Pellets.
Looks great, but who got up in the middle of the night to add more pellets? Also. how many pellets did you go through?
What do you mean who got up? I got up, lol. And no clue, didn’t weigh how much I used.
I'm about to smoke my first butt on the pellet grill. Wish me luck.
Hope it turned out well my friend!
@@AshKickinBBQ it was a big hit! Thank you!
What was the weight of that piece of meat?
No clue, my guess is 8-9 pounds. Doesn’t really matter, they all take about the same amount of time.
Wheres the smokefire
In the garage! Lol
I am planning on smoking a 21lb butt this Sunday. I want to do it overnight like I usually do but I’ve never had one this large. What temp and time do you think this would take?
There’s likely two butts in that pack, I’ve never seen, nor heard of a 21lb pork butt. Break it open, I’d put all my marbles on there being two butts in the pack 👍🏼
@@AshKickinBBQ haha you’re right! I didn’t know lol. Well, since imma smoke both, do you think 17 hours is good?
@@TheLowCountryDrone I bet it will be less than that. If you’re running 225° over night, I’m guessing 12-15 hours. That being said, I’d probably run 225° overnight, and then when you wake up bump it up if need be. I usually put them on at 9-10 at night to have them done by noon-ish.
My barks is usually missing bits like that, but not cos it stuck to the grate but more bcos I steal it off there during the cook, love a good pulled pork butt
Haha, chef snacks are a must when cooking bbq! Thanks for watching brother!
I call it "Putmaster's Privilege".
When a strip of bark stuck to the grate and pulled off of my 150th packer brisket, my official taster Mike and I got that before the 2-hour rest and 8-hour hold. THEN, 10 hours later, everyone else got theirs. ;)
@@bbqbill8201 lol
elk creek thats from here elk city oklahoma where are you
Minnesota
@@AshKickinBBQ i honestly didnt know it was that well known
I wonder, did it take 17 hours to get to 198°? Must’ve been a several hour stall. If you don’t have about twice as much time as you think, your dinner plans will be delayed.
That's why you cook it overnight....
Indeed or wrap it to make things faster
How Much Of Pellets U Use
Great question! So the hopper on this Traeger is 18lbs, and it was under 30° here when I was cooking this. I wouldn’t say I even used a full hopper. I only topped it off twice, and it wasn’t even a quarter gone. I’d say your 20lb hopper would be fine, but I’d definitely check it before bed and in the morning.
@@AshKickinBBQ Thanks Boss New To The pellet Life
what was the weight of the pork but?
No close, this video is from 2021. Prolly 8-9 pounds. Doesn’t really matter
@@AshKickinBBQ I'm asking because I'm smoking one 2morow 10lb just trying to figure out timing
@@1bojanbojan the timing won’t change much if at all. You’ll be good my friend
@@AshKickinBBQ 🙏
Kinda funny. Says I don’t like waiting 16 hours to eat meat. Proceeds to cook for 17 hours before he gets to eat meat lol. Looks great though.
Well yeah, I don’t like waiting that long but I wanted to do this video, lol.
Did you made injections?
This was not injected
@@AshKickinBBQ Great Results
I made last week without foil bit I've loose all the juices, the bark was fantastic 👌
Love your vieos man but as we are from all corners of the earth, please, give us temps in both Fahrenheit and Celcius...Go Brandon... From Western Australia,
Haha, I will try my best in future videos! My conversions aren't the best, so thankfully there's Google!
Hahaha love this Tony. FJB!
What does politics have to do with bbq? I've never understood why we need to bring in some dumb shit, and ruin this man fantastic looking pork butt... Y'all hurt my brain as it cannot rationalize these thought processes y'all have..
Google it dude lol he doesn't have to do everything for you
Nah Fuck DJT is more like it
I’ve had mine on 14 hours now and it’s still hovering at 178 and has been there for the last 5 hours. I hate the stall so much I thought I was ahead of the game by putting it on last night at 10. It’s now 1230 the next day and I’m still waiting in this.
Well turn up the cooker temp then. And check some other locations to verify. Shouldn’t stall that long.