Smoked Pork Butt On A Pit Boss | Pulled Pork On A Pellet Grill
In today’s video we are cooking some Pit Boss pellet grill smoked pork butt, and will be making pulled pork HOT and Fast! Now, I love Pit Boss smoked pork butt, but sometimes life gets a little too busy, and the only way I’m going to get that pulled pork smoked on the Pit Boss pellet grill is if I cook hot and fast! This smoked pork butt I did the Pit Boss Pro Series 1600 pellet grill was done in 7 hours at 300º! That’s pretty good time if ya ask me! Guys, I hope you enjoy this video, and if you do, please be sure to hit that thumbs up, and subscribe to my channel. I truly appreciate it! And as always, if you have any questions, or comments, drop a comment in the comment section!
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——The stuff I use:——
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%):
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
-Fat Separator:
-Knives:
-A-MAZE-N Smoke Tube:
-Thermoworks Smoke:
-Thermoworks Thermapen MK4:
-Bear Mountain Pellets:
-The Smoke Tube:
-Cooking Rack:
-BBQ Prep Tub:
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#pitbosspulledpork #hotandfastpulledpork #pitbosssmokedporkbutt #pitbossproseries1600 #pitbossproseries
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Hey brother! This was awesome! Just what we needed to see, excellent work. We smashed the like button for sure man!
What’s the weight of this butt?
What container are you using
Just tried this recipe. Mind blown! So good!
Just finished in my pit boss at 300 it was a 8 or 9 pound I believe when I wrapped it in a I put it in a pan with some cherry doc pepper and butter ale sour so good pulled at 200 degrees and was tender in most parts it could have used and extra 20 mins to be super tender but it was tender enough to just pull this is the best way to do pulled pork
I can smell that pork through the computer!! Pork butt is my next venture on my Pit Boss. I just smoked a 30lbs turkey (spatchcock) yesterday and it came out awesome! Great video!!
One of my favorite recipes for pulled pork. Well done my good man !!
Been watching your video's and enjoying the info. Just received my Pit Boss 1600 after waiting 6 months for it here in Costa Rica. My question is if you wrap this after 1.5 hours and you have to conserve your pellets could you not just use indirect heat on a 300 degree gas grill to finish it? I have to travel 6 hours to buy more pellets or wait 4 months from the states. We do however have Coffee pellets and Guava wood pellets here if anyone has any ideas for using these.
I JUST WANT EVERYONE TO KNOW IN BIG CAPITAL LETTERS I CAN AND WILL CONFIRM THAT THIS GUY IS ABSOLUTELY 10000000000000000000 CORRECT IN EVERY INCH OF HIS WORDS. OHHHHHH
MY GODDD!!!! I MADE A MUSHROOM SWISS/PROVOLONE HOAGIE USING THIS RECIPE IN THE PORK, YOU HAVE NOT LIVED UNTIL YOU TRY THIS SORCERY .. I HAVE COMPLETED MY BUCKET LIST IiFE AND I WILL DIE A HAPPY MAN!!! GOD BLESS THIS MAN!!!! And I SURE AS HELL USED THE AJU!!!
How do you strain the liquid??
Thanks for the video Darrin, trying this way starting very early tomorrow morning as I need it for 3pm. Doing a 12# shoulder at 225 would be a long cook.
Is that fat cap up or down, I couldn't tell. Thanks for the video
Did anyone else noticed the cat around 10:20 something
I have a 12.69 lb pork butt how long at 300 will this take?
Great vids straight to the point
I cooked one today in 7 hours on my new Pit Boss 1150. You really don’t have to smoke it for 10 to 12 hours for it to turn out tender, juicy and delicious.
Trying this recipe right now for first Sunday night football dinner, can't wait
There should be a drinking game that goes along with this video where you take a shot for every time he says "okay guys" or "alright guys" just before opening the lid of the smoker or at the start of a new segment! 😂🤣 Great video though with some tasty looking results.
Great Video. I'm starting to look for you for a lot great ideas
Wouaw 👏
I like to soak it in mustard first, I’ve done both and to me the mustard really helps the binding and you don’t taste it, then the main think you me is spritz with apple juice often. Looks good man.
I just recently received a pellet grill from my work and I am constantly on your channel taking notes. Thank you so much I am actually gonna attempt my first ever smoked pork butt today.
I always do my pork butt this way after I tried it comes out awsome all the time. Figured out why I kept getting a fire, it's cause I would put it in the middle not on the end of the smoker. But one question I have is how do you get so much juice? I don't get a whole lot maybe a cup or a little more. What could I be wrong thank you
How many pounds was this pork butt?
I have a Pit Boss 850 and have noticed a trend that if a recipe calls for 6 hours (just an example) to reach a certain temperature mine will always get there much faster. Would you recommend cooking at a lower temperature than recommended to adjust for that?
Got a new Austin XL. Liked and subscribed. Thanks brother!
Always trust Darrin’s process! I ended up buying a Pit Boss for 4th of July and did this pork butt and a brisket according to your videos. They came out amazing. Real crowd pleasers. Since then I’ve also done your salmon. Your videos are so helpful for a smoking newbie like me. Thanks a bunch!
I love all that fat!!
I want that bowl/cutting board
Thank you for this easy and tasty way to smoke pork butt, I followed your instructions for a 7 lb pork butt yesterday and it came out fantastic!
love the videos mate – i have picked up some good tips watching your channel .
What size pound wise was that pork butt?
how many gloves did you go through making this video? Do you take them off then just put them back on after a waiting period, or put on different gloves each time?
How big of pork butt was this? That looked amazing and Im trying this on Fri for my family get together!
Just a thought could u cut the pork in half to get more surface area ie more bark and also reduce cook time?
After you take the foil off for a 15 minute vent, do you put the foil back on for the remainder of the rest period?
275,?
I tried smoking a pork butt, but I couldn't keep it lit. Lol
Fat cap on the bottom eh?
I did this ALMOST like this… same cooking time except I turn my grill down to 225 and that last 30 minutes you did covered.. I pulled the foil off to tighten up my crust… also I know this isn’t what most folks do.. but my wife like this.. glaze with a barbecue sauce I make for a little more sweetness.. also instead of apple juice try watermelon juice… pork and watermelon goes sooo good together…
Did you go fat up or down?
I am on vacation for the next 2 weeks and I am doing your recipe on this Boston Butt for the second time because the first time it was so good. I like everything about your video and the covering it with aluminum foil and adding the juice from the cookoff of the meat I feel set yours apart from the other recipes. Thanks again and God Bless
How are you resting it?
Got my new Pitt Boss Pro heated and trying this video/cook today! Can’t wait to savor it! Will post results later.
Hey there does your temp drown when you open your lid on the 1600 mines does and idk why it drops when I sprits my meats
Got a 8.5 lb pork butt on my Z grill 7002B. Running at 300 for 4 hours so far and only at 145 deg IT. Haven’t wrapped it yet, since goal is 165 before wrapping. I turned it up to 325, I got a good bark on the outside already, so would you recommend wrapping it early since I’m hoping to have this done and ready to eat in 4 hours from now?