I have recently joined this great forum and has been reading up a lot to help me get started in this smoking hobby/passion. All my years I have mostly been grilling using brickets and charcoal, but only lately decided to find out what the hype is regarding these pellet grills/smokers. So far I have found that they are great cooking something to a temperature, but need some work if you want some smoke flavor, or actually do some grilling. The pellet grill I have is the GMG Daniel Boone, and so far I have not had any issues with it. It maintains the temperature very well, but lacks a bit of the smoke flavor. I have started using the AMNPS tube smoker and is still learning regarding how long to use it.
This weekend I decided to try and smoke a pork butt after some research on this exceptional forum. I read a few threads regarding prep, smoking and finishing of a butt and decided to try something similar than thread https://www.smokingmeatforums.com/threads/boston-butt-pulled-pork-step-by-step.140055/ This thread and others were very helpful in getting me started.
Now to the actual smoke and results. Following is a recap of the steps I followed and timings:
Following are a few pictures:
The rub I used.
What the butt looked like when I removed it from the GMG:
After the bone test. The butt was falling apart.
After I pulled it with some kitchen forks:
This weekend I decided to try and smoke a pork butt after some research on this exceptional forum. I read a few threads regarding prep, smoking and finishing of a butt and decided to try something similar than thread https://www.smokingmeatforums.com/threads/boston-butt-pulled-pork-step-by-step.140055/ This thread and others were very helpful in getting me started.
Now to the actual smoke and results. Following is a recap of the steps I followed and timings:
- Pork butt bought at Walmart, weight 7lb 7oz
- Last night I washed and dried the but and applied some dry rub. I don't have my own rub or preferred rub yet, so I just used the Weber Dry Rub (KC BBQ) . Wrapped the butt with plastic food wrap and put it in the fridge overnight.
- @07:20 This morning I started the process by starting my GMG and unwrapping the butt. The temperature was set for 225. I decided on 225 since I wanted to make sure I can eat around 5PM.
- @07:44 The GMG temperature was at 225 and I placed the butt fat side down. The heat on the GMG is coming from the bottom.
- The butt was now left unattended for a few hours.
- @10:58 The temperature probe was inserted and the IT was 130
- @11:10 The IT was 135, and I decided to up the GMG temperature to 240
- At this time I was just monitoring the IT, with no spritzing.
- @13:19 The IT reached 169. The butt was place on an aluminium foil pan, and covered with double heavy foil. A little bit of apple juice was poured in the foil pan. I left the probe in without touching it to keep the IT reading consistent.
- At this time I was monitoring the IT again to get to over 200.
- @15:16 The IT reached 205. I lowered the GMT temperature to 150 and kept on monitoring the temperature.
- @15:40 The IT peaked at 209
- @15:47 The IT came down to 208 and I opened the foil to do a probe test with my Thermapen. It felt like soft butter so I knew it was done.
- @16:27 The IT was down to 204 and I removed the butt for the pull. The next test was the bone test, with the bone coming out clean. The pork was pulled with kitchen forks, which was very easy since the pork was tender.
- Around 5PM we ate my first smoked pulled pork.
Following are a few pictures:
The rub I used.
What the butt looked like when I removed it from the GMG:
After the bone test. The butt was falling apart.
After I pulled it with some kitchen forks:
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