Comments on: Pulled Pork On A Pellet Grill | Chuds BBQ

By: @toddpower4674

@toddpower4674 — Sun, 16 Mar 2025 08:56:41 +0000

I love overnight cooks on my pellet smoker. The convenience makes up for the little less smoke flavor.
Not everyone wants max smoke flavor either.

By: @brett4217

@brett4217 — Sun, 16 Mar 2025 08:56:41 +0000

I cook for my food truck and go 200 overnight then 250 in the morning. Speeds it up a fair bit. Sometimes 280 if I am getting impatient.

By: @meatsloth333

@meatsloth333 — Sun, 16 Mar 2025 08:56:41 +0000

I bump up the temp as soon as I wake up to check it.

By: @chuckT479

@chuckT479 — Sun, 16 Mar 2025 08:56:41 +0000

"EAGLE EYE" for the algorithm Chud.👁 😂

By: @davekragness4725

@davekragness4725 — Sun, 16 Mar 2025 08:56:41 +0000

I do 180 for first 4 hours at least (which is usually max smoke temp on pellet grills) …then start bumping it up. If you like a coleslaw dressing with a bite…order some Rudolf's from MN. Soooo good.

By: @HVACRTECH-83

@HVACRTECH-83 — Sun, 16 Mar 2025 08:56:41 +0000

Hey Brad, i got my rfx kit with 2 probes about 3 months ago and just wondering if you have had any connectivity issues during your cooks. I seem to have one probe that always disconnects for a min or two,then comes back online and this happens often throughout any cook ive done whether its a long cook like this or a 2 hr pork roast. Ive talked with customer service a few times but havnt come up with any solutions so pretty annoying

By: @laghettoracing7781

@laghettoracing7781 — Sun, 16 Mar 2025 08:56:41 +0000

my wife and I have not stopped saying PP SANDO hahahah

By: @footfaultdiscgolf

@footfaultdiscgolf — Sun, 16 Mar 2025 08:56:41 +0000

I do pork butts regularly on a woodwind pro. 205 at about 7-8pm, I get up around 7 am and check the temp, once it's at 170 I bump it up to 250 and wait till the probe says its at 200 and then pull it off. makes it easier with fewer steps and it turns out every time. I also use a foil pan to cut down on the cleanup 🙂

By: @captricko1

@captricko1 — Sun, 16 Mar 2025 08:56:41 +0000

When you smoke corned beef you make pastrami

By: @L3001USPSA

@L3001USPSA — Sun, 16 Mar 2025 08:56:41 +0000

I follow Joe Yim's method of breaking down the pork butt to about 1.5 lb hunks. More surface area for seasoning and smoke. Cooks a little faster and still does not dry out.