{"id":10165,"date":"2017-11-20T09:49:28","date_gmt":"2017-11-20T17:49:28","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=10165"},"modified":"2017-11-20T11:34:08","modified_gmt":"2017-11-20T19:34:08","slug":"smoked-pork-butt-roast","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-pork-butt-roast\/","title":{"rendered":"Smoked Pork Butt Roast"},"content":{"rendered":"
\"Smoked<\/div><\/div><\/a>
Smoked Pork Butt Roast<\/div><\/div><\/div><\/div><\/div>

Smoked Pork Butt Roast<\/h3>

Smoked Pork Butt Roast<\/strong> - For those of you who might be looking for other ways to cook a Pork Butt this recipe will more than meet that requirement. OMG!! Those were the first syllables that the Dear Wife exclaimed as she tasted her first bite. It's been such a long time since I fixed a Pork Butt in this manner that I'd forgotten just how succulent the roast is when fixed like this. I first learned to use this method when I attended a Barbecue cooking school from a stick burner and I adapted it for a wood pellet smoker-grill. The key is to take the pork butt to an internal temperature<\/a> of 187\u00baF before resting it for 15 minutes.<\/p>\n

You can see from the photos just how moist the roast is after being sliced against the grain. When the roast was ready to be sliced I cut the pork butt in half in order to see which direction the grain ran. Note the beautiful smoke ring and how easy it is to identify the direction of the grain. Yes, the USDA guidelines say that there is no longer a need to take pork to 160\u00baF. The new standard is 145\u00baF ... But for this recipe make sure you take it to 187\u00baF. Odd number but trust me, it works.<\/p>\n<\/div><\/div><\/div><\/div>

\"Roasted<\/div><\/div><\/a>
Roasted Smoked Pork Butt<\/div><\/div><\/div><\/div>
\"Pork<\/div><\/div><\/a>
Pork Butt Roast Money $hot<\/div><\/div><\/div><\/div><\/div>

This recipe is actually quite simple. I started with a small 3 pound pork butt from Winco and trimmed the fat cap off. I always trim the fat cap off because I want to maximize the amount of bark formation. I like to rub my pork butts with extra virgin olive oil<\/a> for the glue before applying one of my favorite pork rubs. In this case I used Jan's Dry Rub<\/a>. Wrapped the seasoned pork butt in plastic wrap and refrigerated overnight. I highly recommend Jan's Dry Rub<\/a> but you can substitute your own recipe for pulled pork.<\/p>\n

Preheat your wood pellet smoker-grill to 225\u00baF. For best results I recommend using cookinpellets.com Premium 100% Hickory wood pellets<\/a>. No filler woods - just pure Hickory<\/a>. Perfect compliment for pork. Used Silicone Cooking Bands<\/a> to tie the seasoned pork butt. I have found that meat cooks more evenly using these bands.<\/p>\n

Smoke the pork butt at 225\u00baF for 2 hours before increasing the pit temperature to 350\u00baF. Cook the roast until the internal temperature<\/a> of the butt reaches 160\u00baF. Remove the pork butt roast and double wrap it in heavy duty foil. Ensure that the temperature probe remains in place when wrapping in foil. Return the wrapped pork butt roast to your wood pellet smoker-grill until the internal temperature<\/a> reaches 187\u00baF. Pull the roast and allow it rest for 15 minutes before slicing against the grain.<\/p>\n<\/div><\/div><\/div><\/div>

\"Seasoned<\/div><\/div><\/a>
Seasoned Pork Butt<\/div><\/div><\/div><\/div>
\"After<\/div><\/div><\/a>
After 2 hours of smoke<\/div><\/div><\/div><\/div>
\"Pork<\/div><\/div><\/a>
Pork Butt to 160\u00baF<\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Smoked Pork Butt Roast – For those of you who might be looking for other ways to cook a Pork Butt this recipe will more than meet that requirement. OMG!! 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