Smoked Pork Butt On A Pellet Grill
Pulled Pork Sandwich
Pulled pork is absolutely delicious when done right.
The Secrets
There are a few key secrets to this cook being so great.
Dry Brine
High-Quality Berkshire Pork
Low and Slow
Pull as soon as it’s tender 200-204F
Vinegar sauce
I used a D’Artagnan Foods Berkshire Pork bone-in pork butt. Yes, it’s more money, but there is almost no waste. With cheap pork, you end up picking out a ton of stringy fat. With Berkshire, I pick out less than a small handful. The flavor is better, and so is the texture.
Low and Slow
I put this one on cold after drying, brining it in the fridge overnight. I set my Yoder YS640s at 200F for 4 hours with a smoke tube and turned it up to 275 remotely while running errands. I wrapped it up around 170 degrees and cooked it to 204 degrees F.
I topped it off with a delicious homemade vinegar sauce, but you must watch the video for that.
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