Smoked Pork Butt | Easy Pulled Pork On A Pellet Grill! | Ash Kickin' BBQ
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- เผยแพร่เมื่อ 25 พ.ค. 2023
- In today's video I will be cooking up smoked pork butt on the LSG (Lone Star Grillz pellet grill). Now, I have been cooking on the LSG since Easter, and I am absolutely in love with this smoker! I truly believe it is hands down the best pellet grill/smoker on the market! This is a simple smoked pork butt recipe that will make some delicious pulled pork! It requires only two rubs, and a little time! I also utilized the INKBIRD IBT-26S, which is the world FIRST 5G thermometer! I have to say, I was very impressed with this little unit. It worked well, and I was able to get some yard work done, and even run errands! All while monitoring the cook right from my cell phone with the amazing 5G technology!
Look below for this full recipe, I promise it'll be your go to smoked pulled pork from here on out! Any questions? Be sure to drop a comment, and I will do my best to get back to you! As always, thanks for the support!
Links to INKBIRD IBT-26S:
-Amazon Link：www.amazon.com/dp/B0C233WFYP?...
-INKBIRD Website：inkbird.com/
LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
***Don't Forget To Follow Me On Social Media***
-Instagram: / ashkickinbbq
-Facebook: / ashkickinbbq
Full Recipe:
| Ingredients |
-Pork Butt
-Ash Kickin' BBQ Honey Chipotle Rub
-Livia's seasoning
| Instructions |
Prep:
1. Remove pork butt from packaging and pat dry with a paper towel.
2. Season the pork butt liberally with salt, pepper, and garlic. Then season liberally with Ash Kickin' BBQ Honey Chipotle.
3. Let the pork start to sweat in the seasoning while the smoker comes up to temp.
| Cooking |
1. Set your smoker temperature for 275° F.
2. Put the pork butts on the smoker, and let them smoke until the color is where you want it, and the bark is set. For me, this was approximately 165-170° F.
3. Once the bark is set and the color is where you want it, put the pork butts in an aluminum pan, and cover with foil. Adjust the smoker temperature to 300° F, and continue cooking until approximately 206° F, or probe tender.
4. Once the pork butts have reached 206° F or are tender, remove from the smoker, open the foil, and let the pork butts vent for approximately 15 minutes. Then cover back up with foil, and allow the pork butts to rest for 1-2 hours.
5. After the pork butts have rested, you can then shred them. After shredding, incorporate the juices back into the pork utilizing the fat separator per the video. Fat separator here: amzn.to/3oWRgdG
6. Enjoy your easy and delicious smoked pulled pork!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#lonestargrillz #pulledpork #smokedporkbutt #bbqpork #bbq #smokedpork #ashkickinbbq #INKBIRD #pelletgrill #pelletsmoker - แนวปฏิบัติและการใช้ชีวิต
Looks good.
Absolute 🔥! Great cook, great content! Appreciate you, man!
Thanks for the kind words Rod!
Timing was perfect. I was just thinking of how I should use my stick burner at the cabin for some pulled pork. Clicked on your page and the pulled pork was the first to come up. Also nice since I have your chipotle rub and the salt, pepper and garlic mix. Thanks!
Perfect! That's awesome!
Wanted to let you know you walked me through my first pork butt smoke. I’ve got a Traeger and damn did these turn out delicious thanks for the video man appreciate all the tips.
Gracias amigo! Watched and wrote down all your tips.
Please keep making videos. Damn my mouth waters every time.
Thank you!
My favorite!
Nicely done!!
Thanks for the visit!
Was the lsg free or you pay? If it was free would you recommend buying because the price tag is steep compared to Camp pro. I was looking for another pellet for the pit. Eggs , kettles , burch, pellets and a couple drums I been debating adding since i sold my stick burner. Thanks great videos!!
The LSG was sent to me to review, that being said, I'd buy it in a heartbeat. It's a forever pit, and blows any other I've ever used out of the water.
I use Inkbird temp controllers at work building dry cabs . Never seen any of their other products but the part we use works well . Good video thanks
Nice, looks 👍🏻
Thank you!
Love the video, love the upgrades to the setup (video/smoker)! I have a request for a video(s) if you would feel so inclined. Could you do a video with more seafood? Shrimp, clams, whitefish etc. Also, could you do a video on care and maintenance of your smoker?
I can make all those requests happen my friend! Thanks for the suggestions!
Sucklebusters lemon pepper garlic...... just saying.
why did you plant the meat to the left of center in smoker instead of in the center?
Just habit
Always enjoy your content! Pork is my nemesis on my Pitboss. I think its to much variation in temp or it could be my impatience. Either way great video
Haha, let it roll till its tender my friend!
You might give Pit Boss a call. Mine had wide temp fluctuations, too, with flare ups and low temp shutdowns and they sent me a new temp sensor. There are several “how to replace the sensor” videos here so I have to think they see a lot of trouble from their sensor supplier. Anyway, it’s much better now. This could also be the difference between my $400 Pit Boss 5 Vertical Smoker (on sale end of last summer) and Darrin’s $3000 smoker. 🤷🏻♂️
I love your videos man. keep up the great work. i had a question though. Is there any point in putting the pork butts back in the smoker once you completely wrap it in the aluminum foil? Does the smoke even penetrate through the foil?
Nah, you can throw them in the oven bro. I usually do unless I'm filming because people get mad, lol
@@AshKickinBBQ how can anyone get mad at your videos? Lol. Thanks man.
@@xxcarlosxx16 cause it’s the internet and people love to be mad about dumb stuff 🤣.
Gret job as alwayd Darrin! You are my go to bbq guy. More importantly this time though, where can we get your hoodie?! Minnestoans from home need this ❤
This was one I actually won at a contest :)
I'm getting ready to smoke my first pork butt this weekend. Actually my first attempt at smoking anything. Do you smoke fat cap down? Love your video and simple explanation for the rookie.
Yessir, fat cap down. Good luck!
I am going to smoke about 60 lbs of pork for a large reunion. I plan to smoke it the day before and reheat the day of the event. Do you have any input on reheating methods? I’m thinking trays in the oven at maybe 250 or so for a couple hours. Don’t want to dry it out but want to be sure it’s hot for serving. Welcome any input.
Pull it, into pans, add back the strained jus, crockpot, or covered in the oven, or a turkey roaster
Whatcha do with your Woodwind Pro?
Still have it!
Great cook and video. 👍🏾👍🏾 Fat cap up or down??
Always down on pellet grills
@@AshKickinBBQ thank you 👍🏾
That's the same SPG I'm using as I know where you bought it at! Your honey chipotle is dynomite on EVERYTHING so far! Also, cya at SIS next weekend if you're going! I'll be judging on Saturday!
Oh man! Isn’t that SPG fantastic? Thanks so much for the kind words about my rub! I will definitely be at SIS next weekend! Took home GC last year, hoping for a repeat! 🔥
@@AshKickinBBQ I've been layering some of that SPG and the Heath Riles Cherry rub on a few things lately and love that combo on my Weber kettle. That rub has no sweet/heat/salt so it's easy to pair up with other bold flavors and not overdo it. As for the smoker I'm still loving that "chipolata" that a guy I know makes paired with any of the SB sauces. :D
How’s the LSG pellet grill? Looking at investing in either a Yoder, camp chef or LSG pellet and can’t decide
Best pellet grill I’ve every cooked on, and I’ve cooked on them all. 1,000,000% worth the investment
Do you know if they’ll offer a pizza oven insert for the LSG I like you can do that with Yoder
Got one inkbird 5ghz thermometer, it with 40% off now😻
Awesome!
Good Channel and greatings from germany
What's the best method to vacuum seal it.
I usually do 1-2 pound packs
Where did you buy that thermometer from? I'm really interested in buying one
Links in the description
You do grilling/smoking Great!! you are not alien🙏😳👁️
Lol, thanks!
So why not just use the FireBoard probes with your LSG pellet grill and create a program that would automatically lower the temp once the meat hits your target temp?
I love my LSG 20X42 pellet grill. I use the same process panning and covering my pork butts and preserving the juices with that fat separator.
Because INKBIRD sponsored the video, as I stated, and it’s a good product. More than one way to skin a cat. Plus, I had recently moved and couldn’t find the FireBoard probes.
Just curious why you would not have just used the fireboard probes that allow you to do the same thing and more.
Because INKBIRD sent me the product to try out and review, as I stated in the video.
Question - I just did a 12lb butt on the traeger and it had amazing tenderness and bark/color but the meat only had a plain pork flavor without much from the rubs sucklebusters SPG and competition.
What do you think went wrong with the flavor. Too big a butt for the rubs to penetrate? Cooked your hot and fast 300 style. Thanks!
Season the meat after you pull it if you want more rub flavor .
Incorporating the juices back in also helps
@@AshKickinBBQ excellent idea!
With that pit masters privilege, your buddy might need another butt!! Hahaha. Those looked great, man. Love that LSG!!
Haha, thanks Mark! It’s a fantastic pit!
the honey chipolata so good on pork
Thanks Scotty!
1000th like. Great video!
Quick question, Darrin. Do you have a pork shoulder weight in mind for optimum results? I was just at Sam’s and brought home an 8lb one since I’m just smoking for us and our son and his wife (they’ll be taking the leftovers home, I think) so I passed up the 10lb one for that 8 pounder. Thanks!
8-10 are usually my go to! Nice thing is, if you have a vac sealer, pulled pork reheats exceptionally well 👍🏼
@@AshKickinBBQ And I do have one! Thanks!
It’s crazy how people have so many questions with smoking food on pellet grill . I understand they wana have they food the best but you really have to just work with your smoker and weight of what you’re smoking . Good stuff though great content . I’ve been using recteq my potna got for about 2 months and I’ve never smoked anything in my life but I’ve made some dxpe tasty sellable food . It’s like a lot of stuff, trial and error . You just gotta write down or remember what you did etc to have your food How you really want it 💪🏾💪🏾💪🏾💪🏾 .
And also you have to use the probes beacuse the best meat can be cooking too high even when you have temp set
Livia's is my goto rub on steak!
It's so good!
How’s that new Drum smoker doing
Great, I use it for comps mainly. I have 5 of them.
@@AshKickinBBQey, Darrin! It might be fun to take us through those smokers and tell us the situation you like, or dislike, for each. Especially if they are different styles, you wouldn’t even have to use brand names. I chose a Pit Boss 5 vertical pellet smoker for my first because I already have the only grill I’ve ever been able to work with (Char Broil Infrared) and wanted to save some space with the smoker. And it was on a great sale last August. Just a thought.
lol, you ate half of it ! It looked Good!
That's the pit master's privilege
Haha it was fantastic
Great pulled pork. That pit looks awesome. My question is with all the technology that these pits are coming out with, why dont these pits come out with a controller that you program 225 till temp hits 165, then it goez up to 300 till it hits 206 then drops down to 150 to hold. The only one that i know that can some what do this are the fast eddy cookshack ones.
You can program this controller, and you can also control it via phone. The problem is, taking a butt to 206° and then dropping the cooker to 150°, the butt will keep cooking. You gotta remove it and let it stop cooker prior to resting.
Wait.....what? The meat was put into the left side of the cooker and then three hours they had moved into the center?
Yeah, you move it for even cooking.
Wow! go do what ever you have to do! Whos hanging out in the outdoor kitchen?! Nobody!! 😳😳 we trust the new Alien techno😎🍻
Uhhhhh......thanks?
@@AshKickinBBQexactly 🤣. What was that? 🫤🧐🤣
Great video, but we don't need to hear about the 5G temp unit.
Lol, they literally sponsored the video. So yeah, they do need to be mentioned.
@@AshKickinBBQ I was wondering why you were using another temp monitoring device when the FireBoard will do all that and more and now I see why as they were sponsoring your video.
@@AshKickinBBQpeople don’t understand that if someone sponsors the video you have to mention it and talk about it. They want the content but have zero idea how it is done at the level it is. Is it annoying ? Sure necessary and worth it? Absolutely. Keep doing you brother
Make a video and don't talk about it and I will not watch😂
80% of video is about a thermometer. 😾
Yeah, because they sponsored the video. If you want to start paying me a monthly retainer, I’ll never do a sponsored video again? Deal? If not, and it bothers you, don’t watch my content.