Smoked Boneless Pork Butt

Don’t let the Pulled Pork purists deter you from foiling your Boneless Pork Butts when cooking Pulled Pork. Some will tell you that you must smoke it low-and-slow for 15 to 24+ hours but I’m here to tell you that you can start at 8:30 am and enjoying scrumptious Pulled Pork at 5 pm for dinner.

Started with an 9 lb Boneless Pork Butt from Cash & Carry cut into two 4½ lb Butts . Unlike some I choose to trim the fat cap because I don’t subscribe to the theory that during the cook the fat will baste the Pork Butt and add flavor. In my opinion the fat makes a mess during cooking and hinders the formation of the wonderful bark that helps to give Pulled Pork it’s distinctive flavors.

Directions:

• Rub trimmed Pork Butt with Annie’s EVOO & Jan’s Dry Rub
• Wrap in plastic wrap and refrigerate overnight
• Preheat MAK 2 Star to 225ºF with Pacific Pellet Hickory Gourmet BBQ Pellets for 30 minutes
• Smoke Boneless Pork Butt for 2 hours at 225ºF

• Bump MAK 2 Star temperature to 350ºF until the Pork Butt internal temperature reaches 160ºF
• Double wrap the Pork Butt with Heavy Duty foil and return the Butt to your Pellet Smoker-Grill
• Cook at 350ºF until the foil wrapped Pork Butt reaches an internal temperature of 200º to 205ºF
• Remove the Pork Butt, wrap it in a towel, and place it into a cooler (FTC) for 3 – 4 hours
• At ~ 5 pm … pull the Pork Butt and serve