Hickory Smoked Pulled Pork Butts need not ruin your beauty sleep. No need to use the old fashioned low-and-slow method and pull an all nighter tending to your Pork Butts when you can use my Turbo method which allows you to Smoke, Roast, FTC, and Pull the Pork in a 10-12 hour time frame rather than 18-24 hours!
Preheat the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 225ºF using Pacific Pellet Gourmet BBQ Hickory Wood Pellets. Hickory Smoke the Pork Butts for 3 hours before increasing the BBQ pit temperature to 350ºF until the internal temperature of the pork butts reach 160ºF. At this point the pork butts are either in the middle of the stall that will always happen or have gone past the stall. As you can see, bark formation is exceptional.
Double wrap the boneless pork butts with heavy duty foil keeping the meat probes in the butts. Return the pork to the MAK 2 Star running at 350ºF with Pacific Pellet Gourmet BBQ Hickory Wood Pellets until the internal temperature of the pork butts reach 205ºF. Foil (already double foiled), wrap in a Towel, and place in a Cooler (FTC) the pork butts for 3-4 hours before pulling them. After a 3-4 FTC the pork butts will still be extremely hot! Note the use of food grade, dishwasher safe, heat resistant to 600ºF Silicone Cooking Bands to hold the boneless butts together. For extra flavor mix the juices from the butts with the pulled pork.