Effortlessly smoke tender, juicy pork butts overnight on your pellet grill. Perfect for no-fuss, delicious BBQ. Wake up to mouth-watering aromas and ready-to-shred pork.
Let's start this overnight pork butt cook by preparing the pork butt. We're going simple with this recipe: a simple trim, rub, and smoke.
First up, trim off any hard fat or loose flaps of meat. These will either burn during the cook, or prevent the smoke from penetrating the surface and infusing the pork butt with flavor.
(OPTIONAL: we're not injecting this one - but if you want to, this is the moment! We suggest using our Pork Injection blend, but as always, you do you).
Set up your pellet grill for smoking at 225ºF (107ºC).
In the meantime, pat the excess fluids away from the pork but with a paper towel. Then slather it with yellow mustard - nothing fancy, this is just a binder for the rub. Finally, season with Double Pepper Cow Cover Coarse.
With the prep done, it's time to embark on the cooking adventure. Place the seasoned pork butt on the smoker. We put ours on the middle rack, with a foil pan underneath to catch the drippings. This might look a bit different, depending on your setup.
Close the lid, and let it cook for about 12-13 hours. You can check back once or twice to make sure temps are holding - but don't touch that lid!
When that's done, it's time to wrap your pork butt! Lay down a double sheet of foil, add 8 oz of distilled water. Seal the wrap, place the whole thing in a pan, and place it back on the smoker. Bump the cooking temperature up to 275ºC (135ºC), and let it cook until it reaches a core temperature of 206ºF (96ºC).
Once the pork butt is perfectly cooked, take it off the cooker, and let it steam/rest for 30 minutes before pulling. Use meat claws/ hands to effortlessly shred the flavorful pork. Serve it up, and savor the results of your labor - enjoy!
Catch you on the next recipe!
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