So the pellet is here, any tips for a pork butt for first smoke? Was going to use this recipe but anything I should be aware of?

by hesthem0STER

3 Comments

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  2. Underwater_Karma

    I bought an 1100 last year on black friday, it’s a really great grill.

    I do butts the easy way.

    11pm meat goes on at 190 degrees
    6am foil wrap and raise temp to 300
    9am butt goes in a cooler to rest until meal time, usually about 3pm. still too hot to handle at that point.

    I find shredding by hand (using nitrile gloves and liners for the heat) is faster and easier than any kind of utensil and makes it easy to sort out any fat globs.

    when it’s all shredded, I dust the pile with rub and mix in to give it more flavor, there’s just a lot of meat that doesn’t get seasoning or smoke otherwise.

  3. PrimeTimeMKTO

    You can also check out Meat Church. His “guides” are very straight forward and produce great results. It’s a really good spot to start. Brisket, Ribs, Pork, he’s got it all plus some.

    [Meat Church Pellet Grill Pulled Pork](https://www.youtube.com/watch?v=5srM_BZGI-g)

    This is usually my go to

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