Smoked Pork Butt On A Pit Boss | Pulled Pork On A Pellet Grill
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- เผยแพร่เมื่อ 15 พ.ค. 2024
- In today's video we are cooking some Pit Boss pellet grill smoked pork butt, and will be making pulled pork HOT and Fast! Now, I love Pit Boss smoked pork butt, but sometimes life gets a little too busy, and the only way I'm going to get that pulled pork smoked on the Pit Boss pellet grill is if I cook hot and fast! This smoked pork butt I did the Pit Boss Pro Series 1600 pellet grill was done in 7 hours at 300º! That's pretty good time if ya ask me! Guys, I hope you enjoy this video, and if you do, please be sure to hit that thumbs up, and subscribe to my channel. I truly appreciate it! And as always, if you have any questions, or comments, drop a comment in the comment section!
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-----The stuff I use:-----
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Fat Separator: amzn.to/3oWRgdG
-Knives: www.dfackto.com/
-A-MAZE-N Smoke Tube: amzn.to/3bZGJeP
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Bear Mountain Pellets: amzn.to/2K6hM5g
-The Smoke Tube: amzn.to/2JQDElr
-Cooking Rack: amzn.to/3gu68xb
-BBQ Prep Tub: bbqdripez.com/products/retail
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
* I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites*
#pitbosspulledpork #hotandfastpulledpork #pitbosssmokedporkbutt #pitbossproseries1600 #pitbossproseries - แนวปฏิบัติและการใช้ชีวิต
Hey brother! This was awesome! Just what we needed to see, excellent work. We smashed the like button for sure man!
Hey y’all!! Thanks so much for stopping by and the comment! I really appreciate it, and your kind words of course! And of course thank you for the support! 🔥
Always trust Darrin’s process! I ended up buying a Pit Boss for 4th of July and did this pork butt and a brisket according to your videos. They came out amazing. Real crowd pleasers. Since then I’ve also done your salmon. Your videos are so helpful for a smoking newbie like me. Thanks a bunch!
That is so awesome to hear, thank you Elise!
43 years old and I’m over here taking notes like I’m in school! Absolutely amazing brother. I’m new to smoking and your videos are a HUGE help.
Man, thank you so much for your kind words! I’m glad you’re finding some value in my videos! That’s what it’s all about for me, so thank YOU for your support!
I'm right there with you brother, keep on smokin'!
53 here and am doing the same. Smoke on brother.
4th or 5th video I've listened too, and this one is legendary. Had to start a playlist!
Darrin, that is money, brother. Great advice on checking internal temp. Love that you emphasized the importance of the feeling rather than the internal temp to ensure tenderness. Great job, brother.
Thanks Ryan! I definitely am an advocate for cooking by feel as opposed to temp! I’m glad you commented on that, and can appreciate. I really appreciate your support my dude, means a lot! Happy Friday bro! 🔥
Haven’t had my pellet grill very long and this was my first time smoking anything. It came out absolutely perfect!!! I felt so confident and had so much fun after watching this video. Thank you
Hi Jessica, that is so awesome! I’m glad to hear you had success with this method, and I’m even more glad it turned out great!! Thank you so much for taking the time to leave a comment, I really appreciate it! Happy smoking!
That's my issue.. I bought a smoker and I'm intimidated by it... Trying to get the confidence to smoke a pork butt for Superbowl.. Go Bengals
I have to say that saving the drippings and adding the au jus back is a game changer!
One of my favorite recipes for pulled pork. Well done my good man !!
I’ve used this method twice so far and both times it comes out perfects. The bone slides out without any effort and has perfect flavor and moisture.
That's so awesome to hear man, thanks for letting me know!
Thank you so much for all of the help!! If I wanna cook something I come find your videos and my family love it all !!
Man, thank you for the support, I'm so glad to hear you and yours enjoy the recipes!
Great job brother! I'm gonna give this method a try on my 1150 pro series.
I just recently received a pellet grill from my work and I am constantly on your channel taking notes. Thank you so much I am actually gonna attempt my first ever smoked pork butt today.
I hope it turned out well! And dang, I wish I got grills from work, lol!
This was my first ever pork butt and everyone in my shop loved it. Thanks!
Thanks from Texas bro! I was on a 2 month job working nights and watched a few videos of yours and actually did my pork butt today the exact way you did here. My wife and I were very happy with it! Definitely subscribed 🤙🏻
Awesome, I appreciate it so much! I'm so glad you had success and enjoyed the recipe!
Followed your recommendation and did a Boston on the Pit Boss at 300. Seven pounds in seven hours including the set and rest periods. Turned out great! I will continue this method. Thanks!
That is awesome, David! Thanks for coming back to let me know! So glad you had great success with the method!
This was amazing. Thanks for making this video! Took me only about 6 hours for 9 lbs.
Awesome job darrin! CAME out amazing perfect color tender you hit all the check points.
Thanks buddy! Appreciate it a lot, and yeah man it was so dang tasty! Not quite the flavor of the SnS, but someday I’ll have one of them for myself too! Thanks for watching broski!
Been using this recipe for a year now. It's a staple on our pit boss pellet smoker. So good
Great to hear!
Did one for New Years following your steps and it came out great!!!
Amazing, I love hearing that! Thanks so much, and congrats on a successful cook!
Awesome followed exactly what you said did it for the Steelers game this is way better then they are everybody went nuts.Thanks first time I watched your video will be watching from now on. SMOKE ON
That's awesome man! So glad to hear it turned out well for you! Thank you for the support!
I've never been much of a like and commenter. But I've been using your videos and continue to go back to them for years now. Whenever I need a recipe I come to your page because you break it down easy and the food always comes out fantastic. WELCOME BACK
I appreciate that so much
I did this exact method. Was a lil tight so i let or go for total 9 hrs. I used sucklebusters party rub and hog wallers.. delicious! You helped me start my whole smoking obsession. Thank you and keep doing what you do!
Welcome to the addiction brother! Thank you so much for your kind words, and good call on letting it cook until tender! That is the smart move!
Hey Darrin, thank you for your video.
It looks great.
Thanks Andrew!
Great video! Going to try this method! Thank you
Hey! Thanks so much! I appreciate ya checking out my channel! You’re very welcome! Please let me know how it turns out for you! I always love hearing feedback! 🔥
Just followed this method over the weekend. Got it done in 6hrs and rested in warm box for 4hrs. Every bit as good as any other pork butt I've done, but in half the time. Thanks! Never going back!!!
That’s awesome bro! Glad to hear it worked for ya!
53 years old here in Minnesota. Love your videos. I’m doing this today with an apple rub combined with a honey bacon rub. It’s a great Saturday today here to do this and I can’t wait until later to try it. Thank you so much for this video. My wife and kids bought me a PitBoss Sportsman which is just awesome. Keep on smokin.
I'm from Minnesota as well! Thanks for the great comment!
Turned out so good 2 weeks ago and the family loved it that I’m doing this again😂
I followed your video. Mine turned out great! My family loved it! Thanks!
That is fantastic! I’m glad to hear you had good results! Thank you so much for watching, and letting me know how it turned out!
I can smell that pork through the computer!! Pork butt is my next venture on my Pit Boss. I just smoked a 30lbs turkey (spatchcock) yesterday and it came out awesome! Great video!!
Two epic cool videos in a row with nothing overly complicated. I’m a fan! Subbed!
Thank you so much man, I really really appreciate that!
I did this exact cook a few weeks ago for my first Pork Butt and turned out awesome.
Awesome! So glad you enjoyed it!
Thanks for your videos. I tried this today on a 7.5 lb pork shoulder. Took about 5.5 hours at 300 on my pitboss 1150 and came out real good. Oh man that bacon part is so 😋 yummy.
Thank you for watching! I really appreciate it! So glad to hear it turned out well! I couldn't agree more, the bacon is the best!
Thank you for the comment! That was a question I was wondering about as I have a shoulder on hand!
I just made the smoked chicken today and it was amazing. Now I’m back for more thanks so much.
Hey Darrin, I have 2 butts going on the pitboss 1150! Thanks for the show and tell! Can't go wrong with instructions!! Can't wait for your merch line!!!
Awesome Doug! Thanks for watching, and the kind words! Merch coming in 2022!
Thank you for this easy and tasty way to smoke pork butt, I followed your instructions for a 7 lb pork butt yesterday and it came out fantastic!
That's awesome!
This helped me out greatly when cooking my first Pork Butt. Thank you!
You're welcome!
That was a great video and well explained. Keep up the great work!
Thank you so much, I appreciate the kind words!
I am on vacation for the next 2 weeks and I am doing your recipe on this Boston Butt for the second time because the first time it was so good. I like everything about your video and the covering it with aluminum foil and adding the juice from the cookoff of the meat I feel set yours apart from the other recipes. Thanks again and God Bless
Thank you Joseph, I appreciate your kind words and support. Enjoy your two weeks off!
I used your process today for my Wifes Birthday. I didn't want to smoke it all night on a new smoker so this worked out Great!! Thank you and I let her pull the pork she really enjoyed it!!
Thanks for taking the time to come by and leave this comment, I am so glad to hear it turned out well! Happy belated birthday to your wife, and thanks for the kind words!
I’m really looking forward to a griddle video. The 1600 seemed to really struggle getting up to 400 degrees. Once it did, I left lid open and got it seasoned and cooked everything I needed to on the griddle without an issue, I did have the flame broiler open the entire time. Which is why I’m so surprised it took so long to get it up to the 400 degree temp with the closed at first.
It’s -14° here with a windchill of -30° today, once it warms up I’ll rock out the griddle video! Mine was slow to start a few times, but as I’ve been using it more and more, it’s definitely getting better. My advice is just do some dry runs in it, and it let it run for an hour or two. If you want it up to temp quick, you can always start on high too. It’ll get better though! I’ve heard of others having that same issue.
My 1150 combo takes awile to get the smoker up to the 400's
250s relatively quick though
Sunday I smoked a butt on my new 1600. I cooked it as you did in this video and it came out fantastic! Love the channel!
Man, that is awesome to hear! Thanks so much for the kind words, and sorry for my delayed response!
Another Ash Kicken BBQ by Darren... real nice job. I'll be doing this on my 1100 pro. Thanks for the tips.
Your videos are great, keep em coming.
My man! Thank you so much for watching! I can’t wait to hear how yours turns out on your 1100 pro, be sure to keep me updated brother! Thanks for the comment, and have a great Saturday! 🔥
Great video. I love the idea of using the pan and straining the fat! I'm going to try that tomorrow.
Thank you! And yes, it makes it oh so much better!
Always watch your videos. Amazing watch and the pork came out amazing.
Thanks so much!!
Today is the 7th pork butt I've done following your method start to finish. Its absolutely the best! Thank you for taking the time to create it. I'm confident I can impress with this video.
Do you use a smoke setting? I’m seeing that at 300 degrees on other videos that the Pit Boss doesn’t use a smoke setting because the temp is to high. My smoker is producing no smoke other than an itty bit from the smoke tube. Thanks :)
@@alphaomega6805 I keep it at 225 so that the grill continues to produce smoke the entire time. I also continue to use the smoke tube as supplemental.
My man, that was a thing of beauty. I often do pork shoulder here in Australia in my WSM and I’ve never really gotten that beautiful rich, dark mahogany bark. It always gets a decent bark but never quite as rich and dark in colour as I’d like, so I’m always in awe of blokes like yourself who manage to achieve that. Lately when I put mine in a tray and wrap it, I’ve been adding liquid (usually apple cider) but I noticed you didn’t add anything, so I’ll give that a try next time. Keep on pumping out these brilliant cooks brother, and you’ve got yourself a new subscriber. Look forward to seeing more of your work!
Geoff, thank you so much for your kind words and allowing me to earn your subscription. I love my WSM. Can I ask what you're using for a rub? Sometimes just switching rubs will help get that rich dark bark.
This is awesome D! That shred was perfectly effortless!
Thanks G! I was very happy with it overall! Such dang good flavor too! I appreciate you watching, and taking the time to comment bro!
That's basically the way I do it on a WSM. I have tried a lot of different combinations of wood but enjoy Hickory and cherry or apple. That fat separator looks really cool wasn't expecting it to come out of the bottom. I always put the juice back in now I'm going to try that separator. Yes I subscribed and hit the bell.
Hey Ken, I love my weber Smokey mountain! They’re fantastic cookers! The fat separator is awesome for sure! Thanks for subbing and hitting the bell brother!
@@AshKickinBBQ I am not sure if you get anything but I hit the link in your description and ordered the separator.
My 3rd smoke...and man..its like it gets better and better each time... thx for the vid....
Haha, it does get better and better each time for sure! Thanks for watching!
Another awesome cook! Looks great! In Ohio here, if I ever get all the ice chiseled away, I have 2 butts in freezer just waiting lol, thanks for the link on the separator definitely investing in one of those.
The fat separator is awesome! Thanks so much for watching!
GREAT JOB DARRIN LOOKS SO GOOD
Thanks buddy! It was so good! I appreciate you watching! 🔥
really loved how u did the pull pork
Hey thanks my dude, I appreciate that! 🔥
I own a pit boss as well. That mahogany color with the first spritz is so satisfying.
Yessir!
My buddy just got that exact grill. I helped him assemble it. Was thinking of getting one. But when we went to cook on it, it would not do 275. Only 250 or 275. Had to do 300. I like the middle shelf. It almost single-handedly makes me want to get the smoker for that reason. The way it slides in and out and is much higher off of the first grate. Amazing. Just don’t know if I can pull the trigger on a smoker that won’t cook 275... but man. That thing is so cool. Just feels solid, seals, everything you want. Oh and it leaked grease out the bottom of the fire pot.
The upgraded board goes in 10degree increments
love the videos mate - i have picked up some good tips watching your channel .
So glad to hear it, thank you!
I did this exactly and it was 💰💵💸
That fat separator is game changer I feel it adds a more Smokey flavor from a pellet smoker along with just a lot of flavor period. By far the best pulled pork I’ve ever made or eaten.
Won’t do it any other way now
🍺🍺🍺🍺🍺
Lawrence, thanks for the comment man! I could not agree more about the fat separator! It is amazing what that awesome jus does to the meat! Thanks for the comment brother!
Great job, I gotta Definitely try this.
Can't beat it! Sooooo good!
Just did my first burn in the 1600. Of course I start working 4 am shifts tomorrow but next week is gonna be a smorgasbord of smoked meats. This pellet smoker/grill is such a great buy.
Hey man! That’s awesome you got yourself a 1600! They’re a big old cooker, and have cooked me some dang good food! I hope you’ve had results as good as I have! Good luck on your 4am shifts, and be sure to let me know how your cooks go! I appreciate you watching!
Thank you for this video. I am smoking for the first time today. I am excited to use the Pit Boss 1150 Combo. Your video is my inspiration!
Thank you for the kind words! I hope your cook went well!
@@AshKickinBBQ it was great! I cooked it a little too long but otherwise everything was wonderful! Next up, whole chickens!
@@Yjuania awesome! I’m so glad to hear it!! 🔥
I have tried this and it is my go to recipe for smoking pork butt. Have done this several times during the summer time holidays and everyone loves it! Thanks!
You're welcome! Thank YOU for the comment!
Great vids straight to the point
Thanks brother, I appreciate it!
Looks amazing
Thank you!
I have heard that the best spot for smoke tube placement is under the heat shield. Apparently it disperses the smoke more evenly. I've yet to test it myself though. Just putting it out there. Great vid!
Yeah, I’ve done it under before, and never really noticed a difference. But if it smolders out, it is a pain in the butt to relight it if it’s under everything! And thanks so much, and thank you for watching!
I've had good luck placing the smoke tube on the heat shield, but under the cooking grates. Seems to smolder out on low temp smokes (under 250⁰) if I leave it on top of the cooking grates.
thank you for the video it was awesome it worked like a charm this was my first attempt at smoking and cooking a butt on a pellet grill first time ever awesome work thank you
Awesome! So glad to hear it!
Trying this recipe right now for first Sunday night football dinner, can't wait
Awesome!! Gotta love football season!
Super Nice!! Gonna try it this week!
Excellent! Let me know how it turns out! Thanks for watching!
Great Video. I'm starting to look for you for a lot great ideas
Thank you Leonard
Dude, You nailed that brother. Excellent looking OB... I grabbed one of those fat separators from your link. Nice job brother!
Hey thanks Tommy! It was very tasty, and we’ve been more than enjoying the leftovers! You’ll love the separator brother, I’ve been through at least 10, but this one has held up for over a year! Thank you for your support buddy! 🔥
Now I'm hungry! Haha, looks great.
Lol! Thanks so much! 🔥
@@AshKickinBBQ I'm waiting for my pit boss to be delivered and I'll definitely check out some more of your videos for ideas! Cheers dude.
I’m got to try this. Thanks.
Hope you enjoy, let me know how it turns out!
Looks great! I think your dog thinks so too, I see a tail behind you :)
Thank you so much! Haha, yeah she makes an appearance in every video if you're watching!
Thanks for the video Darrin, trying this way starting very early tomorrow morning as I need it for 3pm. Doing a 12# shoulder at 225 would be a long cook.
I hope it turned out well brother!
@@AshKickinBBQ Forgot I posted this two weeks ago, so here is the update. The pork shoulder came out fabulous! I took it off at 150 (enough smoke), put it in an aluminum pan covered it with a little apple juice in the bottom of the pan, and raised the smoker to 270. Brought the shoulder to 180 and took it off, peeled the wrap off for 15 minutes to get the bark back, and let it sit for 45 minutes before slicing. WOW! This is how I will cook a pork shoulder to slice from now on. I have added the Big Kahuna Cold Smoke Generator for smoke since I was getting too much ash that I didn't want from using a smoke tube. Thanks, Darrin for the great videos, and keep them coming!
Dang that looks good. I’m about to do a pulled pork myself for the big game, so this is great timing!
It was fantastic! And hey that’s awesome man! Glad I could help out! I’m a big big advocate for this method, so I hope you enjoy it! 🔥
Well done Brother!!!!
Thank you, Frank!!
Watched and made this today for my sons first birthday. Used Sucklebusters Hog Waller. Came out perfect!
Man, that’s awesome! Thanks for coming back to drop a comment. Happy birthday to your son!
@@AshKickinBBQ Thank you!
Great cook!!!
Hey Thanks Alton! I appreciate that man! I hope you have a fantastic weekend! 🍻
Got my new Pitt Boss Pro heated and trying this video/cook today! Can’t wait to savor it! Will post results later.
I hope it turned out fantastic!
It turned out perfect! Highly recommend the video! Thanks for sharing the training for us all!
Just got a Mahogany 1000 pitboss, loving the videos for a novice smoker like me.
Congrats on your purchase Evan! I know you will love your Pit Boss! Thanks for the support and I'm glad I have been able to help!
I made this today…AMAZING results.
Glad to hear it!
That tailgater rub is fire
You already know brotha!! Thanks Nathan!
Came out perfect bro! Gotta get me one of those separators, and that 1600 is money!🍻
Thanks Jon! That separator pays for itself, I use mine on brisket cooked as well! Thanks for watching buddy! 🔥
Got a new Austin XL. Liked and subscribed. Thanks brother!
congrats on the new cooker!
“Go ahead and toss your pork around” classy 😂
🤷🏼♂️🤷🏼♂️🤷🏼♂️
Great job Darrin! I am doing 2 butts hot n fast with a little South Carolina style mustard rub tomorrow! Hoping my 1600 does as good as yours did!!
Thank you Ricer! That South Carolina mustard rub is gonna be fantastic! I cannot wait to see your video brother! Fingers crossed for a good cook on the 1600 for ya! 🔥
Lookin good Darin!
Thank you Tom! Appreciate ya watching sir!
I’m making this for the first time ever on my pitboss.I’m just waiting for it to finish resting.13mins left..can’t wait!
It’s gonna be amazing bro!
@@AshKickinBBQ super juicy and good! For once my kids said i did a great job! Thanks ur video helped a lot!
Just watching the intro is mouth watering
Haha, thank you!
Followed every step to the letter! Frickin awesome. I don't know if injecting would make it even better, maybe I will try that next time. Thank you! Liked, Subscribed and rang the bell. DINNER IS SERVED! Damn skippy.
Thanks so much for your support Marty, I really appreciate it! I'm not big on injecting pork unless it's for competition, but it's always worth a try!
Looks good. I am gonna try mine tomorrow Texas style, salt and pepper.
Very nice!
I’m love this
Thanks for watching!
Nice!
Man...i am newer to the smoking game..your videos are givin me tons of ideas....i do know now my pork butts in past have been good, but that fat separation and peeling cap of should change it
Hello Darrin, your video really helped me...I have my nine pound butt on my Traeger Ranger now. Thanks again for the awesome tips...just subscribed as well. Enjoy your day.
Hey! Thank you so much for the kind words, and for your support by subscribing! I hope your pork butt turns out amazing!! 🔥
@@AshKickinBBQ Hey Darrin, just wanted to let you know my pulled pork butt came out AMAZING...had to actually keep my eye on the husband during the 15 minutes when I pulled back the foil like you suggested. Thanks again for the great recipe.
@@antrinarichardson8498 I am SO glad to hear it! Thank you for taking the time to come back and let me know! I appreciate your kind words and support! Congrats on your successful cook!
That looks great. I will be smoking one Wednesday for Thanksgiving. I might try this method. Happy Thanksgiving and keep smoking!
Thank you Doug! Happy Thanksgiving to you and yours too! I really appreciate it!
Great Video. I do a few things different, but i liked what I saw. Thanks! New follower for sure!
Thank you so much for the support!
Thank you, doing it tomorrow 👌
You’re very welcome! That’s awesome, please let me know how it turns out for ya! Thank you for your support and watching! 🔥
I did this method and it’s perfect.
Awesome!
Great one bro!
Thanks Ty! Appreciate ya watching buddy! 🔥
@@AshKickinBBQ anytime brother! Always love how your break everything out. When you going on Food Nework? 😂
@@tylerterrell4709 haha well I try to help people! And man, anytime they invite me 🤣🤣🤣
Great recipe !! Stuffed with whole garlic . It’s make taste little better !!! 👍
Sounds delicious!
GREAT video!
Thank you so much!
Thank you!!! Looks Awesome... I'm Starving now 🥳👍
You're so welcome! Thank you for watching!
@@AshKickinBBQ... I'm trying ur method today for Superbowl. I spent so much money on the smoker, but have been intimidated to ty it out... You gave me the push I needed and I'd like to thank you again.💝
@@charlenegarcia5144 that’s fantastic! You’re so welcome! You got this! Please let me know how it turns out! Main thing to remember is make sure it’s tender! Let’s go! 🔥
@@AshKickinBBQ Hi Darrin! I sent you a picture on Instagram. I bought my pork butts at Costco and they were boneless... So now I know to buy the bone in. When I was poking around like you were at the end and areas didn't feel like Buttah.... I kept cooking it... In reality I think I was hitting hard parts... Do you think that regardless how it feels when I'm sticking in the digital thermometer, I should take it off when it says 204/205? When I took it off, it was saying 211. But everyone really liked it, it tasted good, was tender.. It just wasn't very juicy. But it was my first time, so I was proud (thanks to you) that I over came my smoker fear. I am DETERMINED to get good at this. I'm not trying to become a Pitt Master or anything.. I just wasn't to be decent... My next "feat" is brisket 😃😬🤔
The last pulled pork I did was a big fail. So thank you for the great advice and video Darrin. Did I miss the link for the fat separator?
Hey man, you’re very welcome! Please let me know how your next one turns out! And yeah, the fat separator link is the 3rd link under “The Stuff I Use” in the description of the video 🔥