Half my butt was pretty good but the other half was too dry for my liking. What did I do wrong? But was 6.8 lbs bone in. Wrapped in butcher paper when it hit the stall around 156, then pulled when it hit 203. The wonky temps at the end is because I let it run out of pellets. Did I pull too soon? Or was it the temp spikes? Was I too impatient by upping the temp multiple times?
Also, when I went to pull the butt off the grill the butcher paper was stuck and ripped so all my juice fell out. I’m guessing that didn’t help either.
by colts183281
2 Comments
Scrape your grate before putting it back on there.
Also, did you spin it 180 at some point? Generally one end will start finishing out sooner and needs to be balanced out along the way.
Have you done the biscuit test? If not, go buy a tube of cheap biscuits, place them on the pellet grill and see how they finish. You most likely have a hot spot that you don’t know about.
Now some unsolicited advice, I don’t think wrapping a pork butt is worth it. I have done probably 50 butts so far, I wrapped my first ten, and after that I just started doing overnight unwrapped butts. The bark is amazing, and I mostly get people asking “how did you do this on a pellet grill??” I just simply coat it in mustard, throw my rub on, put it on the smoker, put in a thermometer, and then go to sleep. At about noon, I am chowing down on pulled pork, and then preparing a bunch to take to work with me.