One of the characteristics of a Pork Butt is that it will go into a stall around an Internal Temperature of 160ºF. Depending on your cooking temperature and the size of your Pork Butt it may takes hours to overcome the stall. Cooking the Pork Butt at higher temperatures like 350ºF and/or double wrapping in heavy duty foil allows for a quick transition through the stall.
Unlike pulled pork which requires taking the Pork Butt to an Internal Temperature of 200º-205ºF you only need to take the Pork Butt Roast to 187ºF. There is also no need to FTC (Foil, Towel, Cooler) the Pork Butt for 3-4 hours since it will not be pulled. You only need to rest the roast for 30 minutes before slicing. Why 187ºF you ask? It’s a temperature of a recipe I learned at a BBQ cooking school from a stick burner and after I tried it myself I found that there was no need to change the recipe.
 Trim the fat cap and rub a 5 lb boneless pork butt with Roasted Garlic Extra Virgin Olive Oil and your favorite Pork Seasoning. Wrap the pork butt with plastic and refrigerate overnight. |
 Preheat the Green Mountain Grill (GMG) Davy Crockett to 225ºF using Pacific Pellet Gourmet BBQ Hickory wood pellets. Hickory smoke the Pork Butt for 2 hours at 225ºF |
 After 2 hours, increase the temperature of the GMG Davy Crockett to 350ºF until the Internal Temperature reaches 160ºF. |
One of the characteristics of a Pork Butt is that it will go into a stall around an Internal Temperature of 160ºF. Depending on your cooking temperature and the size of your Pork Butt it may takes hours to overcome the stall. Cooking the Pork Butt at higher temperatures like 350ºF and/or double wrapping in heavy duty foil allows for a quick transition through the stall.
Unlike pulled pork which requires taking the Pork Butt to an Internal Temperature of 200º-205ºF you only need to take the Pork Butt Roast to 187ºF. There is also no need to FTC (Foil, Towel, Cooler) the Pork Butt for 3-4 hours since it will not be pulled. You only need to rest the roast for 30 minutes before slicing. Why 187ºF you ask? It’s a temperature of a recipe I learned at a BBQ cooking school from a stick burner and after I tried it myself I found that there was no need to change the recipe.
 Double wrap in heavy duty foil and return the Pork Butt to the GMG until the Internal Temperature of the roast reaches 187ºF. |
 Rest the foil wrapped Pork Butt Roast for 30 minutes before serving. |
 Slice the Hickory smoked Pork Butt Roast against the grain and serve … Bon Appétit … |
Joanna
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Rodney Isaac
do you turn the grill up to 350 when you get an internal temp of 160 ?
Pete Jautaikis
When the internal temperature reaches 160ºF you then bump the grill temp to 350ºF. Make sure to double wrap the pork butt in Heavy Duty Foil when the internal temperature reaches 160ºF and pull it when it reaches 187ºF … Enjoy!!