How To Smoke Pulled Pork On Green Mountain Grill?

2 tbsp crushed red pepper

On a Green Mountain grill, how long do you smoke a pork butt?

To begin, preheat your smoker to 220 degrees Fahrenheit. After that, apply a thick application of the 50/50 rub to all sides of the pig butt and let it aside to rest while the smoker heats up.

Place the pork butt in the smoker with the fat cap down ( I like to cook it on a second shelf with a tin pan of water underneath). Smoke until the internal temperature of the pork reaches 165 degrees Fahrenheit, which can take anywhere from 6 to 9 hours depending on the size of the butt, humidity, and temperature of the butt when placed in the smoker (always allow plenty of time when doing low and slow BBQ, remember “it’s done when it’s done”). Wrap the pork with peach butcher paper after it reaches 165F (you’ll probably have to order this online, but it’s worth it). Place it in a tin pan with the fat cap up and continue to cook until it reaches a temperature of 195F-200F or until it is probe tender (another 6-8 hours). Allow for a minimum of 45 minutes at room temperature or up to 5 hours in a dry warm cooler in the following stage. After you’ve finished pulling it, season it with a little sea salt. Enjoy!

At 225 degrees, how long does it take to smoke pulled pork?

At 225 degrees, assume 2 hours per pound of meat, so a piece of smoked pork shoulder will take anywhere from 12 to 16 hours to cook.

The humidity in the air, how steady the grill keeps temperature, the outside temperature, and other factors all play a role in how long it takes. So, my main piece of advice is to never cook pig butt or hog shoulder only on the basis of time.

On a pellet grill, how long do you smoke pork?

Pork Butt for Pulled Pork: How to Smoke a Pork Butt:

  • Remove any extra fat from the buttocks.
  • Pork Rub should be used liberally.
  • Hickory, apple, or a combination of wood pellets can be used.
  • Preheat your grill to 225F.
  • 8-10 hours of smoking
  • When the interior temperature reaches 195 to 203 degrees, pull.
  • Allow for 30-60 minutes of resting time.
  • With your hands, pull the pork butt.
  • Apply the sauce, but do not overdo it.

When you smoke pulled pork, what temperature do you use?

How long it takes to smoke a pig shoulder or even a hog butt depends on a few factors, the most important of which is the weight of the meat and the temperature at which it is smoked.

At 225 to 250 pounds, a reasonable rule of thumb, but not an exact estimate, is 90 minutes of smoking time per pound.

Another option is to use a thermometer the entire time to check for signs of doneness.

  • Once it reaches an internal temperature of 165 degrees, remove it from the smoker.
  • Return the pork shoulder to the smoker, wrapped in foil or butcher’s paper, and cook until it reaches an internal temperature of 200 to 205 degrees.
  • Before serving, let the foil rest at room temperature.

Is it necessary to cover the pork shoulder in foil before smoking it?

Wrap the meat in aluminum foil to protect it from being too charred and to catch any moisture that escapes throughout the cooking process.

Is pulled pork done when it reaches a certain temperature?

  • In a mixing dish, combine all of the spices and stir thoroughly. Make sure to season the entire surface area of the meat with the spice rub. While the smoker or charcoal grill is heating up, cover or wrap the pork and set it aside to cool. Leave for no more than 1 hour at room temperature.
  • When the charcoal has burned to a white ash, the grill is ready. If you’re using a grill instead of a smoker, put the coals on one side of the grill, allowing a large enough area for the pork to cook indirectly without any embers directly underneath it.
  • Scatter 1/4 of the wood chips over the embers when the grill reaches 200 to 225 degrees F, seal the grate, place the pork on the grill, and close the lid.
  • Maintain a cooking temperature of 200 to 225 degrees Fahrenheit within the grill, adding coals every 2 hours or as needed. Every time you add additional coals, brush the meat with apple juice and add more wood chips. Other than that, try not to lift the lid of the cooker.
  • Remove the pork from the grill when it reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (approximately 4 to 5 hours) and double wrap it in aluminum foil to prevent the juices from leaking out. Replace the pork on the grill (or smoker) After another 1 to 2 hours, the pork is done when it breaks apart easily and reaches an internal temperature of 190 to 195 degrees F. Allow 1 hour to rest before unwrapping the pork butt and pulling the bone out. Hand-pull the pork, shredding it and removing any large chunks of fat. Serve with a dipping sauce of your choice.

What kind of pork shoulder pellets should I use?

Do you want to be the hero at your next barbecue? Serve this pellet-grilled pulled pork recipe from my son to your guests. My son Greg bought a Traeger Pro 575 Pellet Grill a few months ago. After hearing a buddy talk about the tender and delicious meats he’d cooked on the grill, he became interested in smoking. It’s not simple to perfect the art of smoking, but Greg promises that once you do, you’ll never go back to conventional grilling. He chose this pellet grill because of the Traeger App’s WIFI capability, which allows him to monitor and control the grill from anywhere. I can’t image being able to control a barbecue from my phone, but he appreciates the simplicity. Greg has been using the pellet grill at least twice a week since purchasing it, experimenting with different proteins, rubs, and sauces, and we’ve had the pleasure of sampling several of the delicious outcomes.

When smoking with a pellet grill, low and slow is the word of the game. It’s an indirect method of cooking, which means your food isn’t cooked over a direct flame. The cooking chamber is heated, allowing air to flow and heat the food in the same way that an oven would. The airflow controls the temperature settings. Your meal cooks slowly on grill grates at the top of the chamber.

When Greg first started smoking, one of the main challenges he faced was a lack of time. Because you can’t set a specific time to eat while smoking larger chunks of meat, he discovered that patience is essential. All you have to do now is get started. For example, around 11 p.m., he grilled two 9-pound pig butts for a lunchtime picnic the next day. At 2:30 p.m., they were finished after 15 and a half hours. The flavor that results is well worth the wait, as his guests that day agreed. Greg explained to me that time is merely a gauge, and what really matters is the interior temperature. To check for doneness, he uses a meat probe (thermometer). You also learn what it’s like to be done, he said. When a pig butt is done, for example, the meat thermometer should glide into it like a toothpick into a cake.

When using a pellet barbecue, unlike a gas grill, you do not need to turn your meat. In fact, the fewer times the grill is opened, the better. For convenience and diversity, Greg likes pellets versus bits of wood. Mesquite, apple, hickory, maple, cherry, oak, alder, and pecan are among the flavors and combinations he employs. Pellets are available at a variety of stores, including Lowes and Home Depot, as well as online at Amazon. You may also look for a list of proteins that go well with different pellet tastes on the internet.

Greg has experimented with a variety of proteins, including vodka brined salmon, brown sugar bacon nibbles, pulled pork, glazed ham, garlic parmesan chicken wings, meatloaf, and beer can chicken. He claims that fattier meats cook better on the pellet grill, but that everything he’s done has been unique and wonderful. Our Easter ham was smoked by him, and it was the greatest ham I’ve ever had. On weeknights, he prefers salmon or chicken wings since they cook faster than larger portions of meat.

In addition to the grill and wood pellets, Greg purchased a few other equipment to get started. He got some meat thermometers, heat-resistant gloves, a big cutting board, spray bottles, a slicing knife, and a knife sharpener. Pellet grills might be expensive, but they are available in a variety of price ranges. When I asked what the spray bottle was for, he said that he uses it to spritz certain meats with a mixture of apple cider vinegar and water to improve the bark. I’d never heard of this before, but after doing some research, I discovered that spraying the meat with water slows down the cooking process, giving you more time to build up the bark, or crusty exterior layer. Brisket and pork butt are excellent choices for a good bark.

When it comes to smoking, you can manufacture your own rub or use a store-bought one. Greg prefers Meat Church rubs, while I prefer Bad Byron’s Butt Rub and Killer Hogs, both of which can be found in most grocers and on Amazon. I normally make my own if I have the spices on hand. For this recipe, you can use either pork shoulder or pig butt. We prefer pork butt since it is a little fattier. I hope you enjoy Greg’s pellet-grilled pulled pork.

In a mixing dish, combine all of the ingredients. Rub all sides of the pork with the spice rub. This should suffice for a 10 pound pork butt. Allow the pork to rest for an hour or two in the refrigerator on a wire cooling rack to allow the rub to penetrate. Preheat the pellet grill to 200F for a low and slow smoke. Apple and hickory pellets complement the meat well in this dish. Place the pork on the grilling grate with the fat side down. Increase the temperature to 225F after 8 hours. Continue to smoke for another 7 hours or until the internal temperature reaches 190 degrees or the probe thermometer glides in easily. You can check on the pork every couple of hours once the temperature has been raised. When Greg checked on the pork, he spritzed it with his cider vinegar and water concoction every couple of hours. Remove the pork from the grill when it’s done and let it rest for 20 minutes on a chopping board covered in aluminum foil before shredding. Serve with a dipping sauce of your choice. Greg always has a couple sauces on hand for visitors to try.

Ruth Corcoran is a community champion, former restaurant owner, and professional marketer. Bear Creek is where she calls home. Ruth can be contacted via email.

How long should a pork shoulder be smoked?

You can normally expect around 2 hours of cook time per pound of pork if your smoker is set to 225 degrees F.

From start to finish, an 8-pound pork shoulder, for example, will take roughly 16 hours. Just a note! Because each piece of meat differs slightly in terms of cooking time, plan ahead! Some 8-pound smoked pork butts took 12 hours to finish, while some 10-pound smoked pork butts took 20 hours.

On a Green Mountain grill, what does medium heat mean?

Cook the roast to an internal temperature of 125 degrees Fahrenheit (rare), 132 degrees Fahrenheit (medium rare), 140 degrees Fahrenheit (medium), 148 degrees Fahrenheit (medium good), and 160 degrees Fahrenheit (medium) (well done). 7. Take the roast off the grill, cover it with foil, and set it aside to rest for 20-30 minutes.