Wednesday, June 19, 2013

Pork Butts in the Green Mountain Grill

I needed to smoke a couple of pork butts and I decided to do them in my Green Mountain Daniel Boone Pellet Grill. I haven't done any longer cooks in this cooker yet so this will be a first attempt at a longer low and slow cook.

I started by trimming all the fat off the outside of the butts. I then injected them with Chris Lilly’s pork injection. Next step was to cover them with a generous amount of Slab’s pork rub. They went into the fridge overnight for about 6 hours. 

About 2:30am Saturday morning, I fired up the cooker and got my butts ready for the fire.

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Just out of the fridge.

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Ready to go on the cooker.

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I got them loaded about 3:00am and set the temp to 150 degrees for the first 2 hours which will give me some extra smoke during this first period. 

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Raised the temp to 275 and cooked and smoked the butts until the color and bark looked right (about 6 hrs) and took them off the cooker for the foil wrap. 

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Looked good enough to eat now but still not done.

Each butt was wrapped in foil with a half a bottle of the Stubb’s Pork Marinade and then back into the cooker.  

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They cooked an additional 2 hours and I pulled them at 205 internal and quickly opened the foil for about 15 minutes to set the bark and then wrapped up again and rested for about 2 hours. 

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Pulled the butts and ended up with 9 pounds of product. 

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I mixed up a light blend of my catering sauce and added it to the meat. I then added some finely ground rub to the meat and mixed it all up and it was ready to be bagged. 

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Gonna be some happy folks at the local Ford dealership come Monday about noon. 


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