The EASIEST Overnight Pork Butts On A Pellet Grill EVER!

Byamazingfoodstv


On today’s video, I’m showing you how to make the easiest, overnight pork butt you’ve ever made in your life! For this pork butt, we’re firing up the Traeger with hickory pellets, but you use whatever cooker, and pellets, you want, just make sure it’s ready to run at 225°F overnight. This video is perfect for beginners that are looking for an easy pork butt recipe. First, I’ll show you how I do a light trim, then we’ll apply a mustard binder, rub it up, and set it on the smoker. And, if you don’t want to trim the fat off, you don’t even have to do that! Seriously, it doesn’t get much easier than this smoked pork butt recipe. Even though we aren’t injecting these pork butts, I’ll tell you what I would use if we decided to. And make sure you’re paying attention because I’m showing you exactly how to rack these pork butts for the perfect smoke. Plus, if you’re smoking in the cold, I’ll tell you how I maintain the perfect temperature in my smoker. Once you’ve got the pork butts perfectly placed, shut the lid and don’t touch them for at least 12 hours. When that time is up, I’ll show you how to check the temp, get the perfect wrap, and we’ll finish up the cooking process. Once the pork butts are complete, we’ll shred it, make some killer sandwiches, and what doesn’t get eaten, we’ll store for later. Enough talking, let’s get to cooking.

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Music by: Epidemic Sound and artlist.io
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#KosmosQ #Recipes #BBQ
00:00 Introduction
00:13 Setup
01:41 Prepping The Meat
03:05 The Overview and the plan
03:36 Pork goes on the cooker
04:36 The Next Morning
05:10 Time To Wrap
06:51 Turn Up The Heat
08:11 Checking our Temp
08:58 13 Hours Later
10:04 Let’s see how we did
11:02 Storing The Leftovers
12:59 Bloopers

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30 Comments

  1. I also normally smoke a extra butt when I do a cook and I vacuum pack a couple bags for a quick weeknight dinner. I have had a time or two where the juices caused a problem with the seal so I started rolling up a napkin and putting it between the seal and the meat. I haven't had that issue again! 👍🏼

  3. I put mine on at 6pm at 170. Get up at 6 am and put it in an uncovered tin pan and crank it up to 225 to finish it. Once done there will be plenty of juices still in the pan. I cover it with tin foil and put it in a cooler with old towels until it’s time to eat. I pull it right in the same pan and it absorbs all the juices. Fail safe and works every time!

  5. Love your videos. Here is a tip on vacuum sealing wet juicy foods. I fold up paper towels to make like a 1 inch wide long strip the length of the vacuum bag opening. It stops the juices from pulling out of the bag and running the risk of not sealing or leaking juices into the sealer.

  7. First of all, I have that same badass hat. We are Buc-ee's brothers. However, I am curious as to your favorite plug-in grill. I have seen you gush over the masterbuilt (which is what I'm leaning toward), but here you use a Traeger. Teach me something boss.

  12. Awesome! I need a vacuum sealer. For now, I rest the butts still in the foil and retain the juices the best i can. Once it cools a good bit, Into a 2 gallon ziplock it goes, get air out best i can, then freeze the whole thing. I can cover in a pan and warm on 200° when i wake up (from frozen) and at dinner i can pull it just like it came off the smoker 👌🏻

  16. Great video for starters. I give newbies very similar advice. I know when I vacuum seal, I'll put them in a bag and let the temp come down before I seal. I might be doing it wrong 🤣🤣

    I need the Double Pepper in my life. I have been making my own rubs, but everything I have gotten from you.

  18. Wet foods I place in the bags, then into the freezer before sealing. We do this all the time with leftovers. Soups, casseroles, stock, meat etc. I'm going to try a bone in butt overnight in my Weber Smokey Mountain next week. I'm going to leave it in the smoker until the charcoal runs out, then wrap and finish in the oven.

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