Smoked Boneless Pork Butt
Smoked Boneless Pork Butt - I can't remember the last time I smoked a boneless Pork butt but I know it's been too long! Pulled pork is so delicious that I wonder why I waited so long. As you can see from the photo above a mixture bark, smoke ring, and pork makes for a strong luscious visual impact of the true beauty of pulled pork. I will say that IMHO there is no difference between a boneless and a bone-in pork butt. I've read and heard that some pitmasters claim that bone-in pork butts are better but I have not known that to be true. Those same pitmasters often rely on manually pulling the bone out to check when the butt is done. If the bone comes out easily and is clean then the pork butt is done and ready to Foil, Towel, Cooler (FTC).
Pork Butts are probably one of the most forgiving pieces of meat. As I often say ... "You can't hurt it cause it's already dead!". Started out with an 8 pound boneless pork butt from Costco which I trimmed a few months ago and vacuum sealed and froze. Gotta love the beauty and simplicity of vacuum sealers these days. Months later I can enjoy products with no freezer burns and the quality of the meat is just as good as the day I bought the meat.
Rubbed the boneless pork butt with roasted garlic extra virgin olive oil to act as the glue for the heavy application of Jan's Original Dry Rub. The rub creates a bark on the butt to kill for. Before wrapping the seasoned pork butt with plastic and refrigerating it overnight I used Cooking Bands to keep the roast in one piece.
Preheated my wood pellet smoker-grill, a MAK 2 Star General, to 225ºF with hickory pellets. It's really hard to beat Hickory when smoking/cooking pork. Apple pellets are also a good choice to use with pork. For planning purposes only: Took 6½ hours from turning the MAK 2 Star ON to turning it OFF ... Add another 3 to 4 hours of FTC on top of the smoking/cooking time.
- Place the seasoned pork butt on a Frog Mat and smoke at 225ºF with hickory for 3 hours
- After 3 hours, increase the pellet grill pit temperature to 325ºF and roast until the Internal Temperature of the pork butt reaches 160ºF
- Remove the pork butt and double wrap in heavy duty foil
- Return the foil wrapped pork butt to your wood pellet grill and cook until the Internal Temperature reaches 205ºF
- Remove the smoked/cooked pork butt and wrap it in a towel
- Place the towel wrapped pork butt in a cooler for 3 to 4 hours
- This procedure is better known as FTC - Foil, Towel, Cooler
- Smoked boneless pork butt is now ready to be pulled
- Be careful as the pork butt will still be extremely hot at this point
I highly recommend you consider foiling your wood pellet grill grease pan. As you can see from the photo below each cook usually ends up with grease, oil, and residue. It's easier to replace foil than to scrape the gunk off!