How to Smoke Pulled Pork Overnight in a Pellet Grill

Low and Slow smoked Pork Butt on Pellet Grill makes the best Pulled Pork Sandwiches!

#pulledpork #pelletgrillpulledpork #howtobbqright

Pulled Pork on a Pellet Grill

WHAT MALCOM USED IN THIS RECIPE:

Low & Slow Pulled Pork on a Pellet Grill

Pellet Pulled Pork Ingredients:
- 8-10lb pork butt
- 2 Tablespoons Killer Hogs AP seasoning
- 2 Tablespoons Killer Hogs The BBQ Rub

Directions:
1. Season all sides of the pork butt with AP and The BBQ Rub
2. Rest the pork butt in a refrigerator for at least 2 hours on a wire cooing rack
3. Prepare a pellet grill for low and slow smoking at 200°F
4. Place the pork butt on the cooking grate fat side down.
5. Smoke for 8 hours at 200°F then raise the cooking temperature to 220°F
6. Continue to cook until internal temperature reaches 190° or a probe thermometer slides in with little to no resistance.
7. Remove the pork butt from the grill and rest for 15 minutes before pulling.

This is my no wrap, low and slow, tried and true…Never Fail…method for cooking a pork butt on a pellet grill. This technique will smoke a pork butt as good as any pit out there; but you have to put in the work. You can’t rush pork perfection!

The problem most people have with producing good BBQ on a pellet grill is they don’t give them self enough time to let the magic happen. It takes a low and slow approach to develop bark and smokey flavor when using wood pellets.

It’s true pellets don’t produce as much smoke as wood or even charcoal, but by slowing down the cook time you force the pellets to work more which does produce good clean blue smoke which is exactly what you want.

You can season the pork butt how ever you like that part is completely up to you. I like to use a combo of a good Salt, Black Pepper, & Garlic base layer followed with a more traditional BBQ Rub on top. This layering effect gives the pork butt a ton of flavor and builds a beautiful bark on the outside. The salt and sugars also aid in creating the smoke ring that folks say you can’t do on a pellet grill. (I’ve never had a problem getting a smoke ring on a pellet grill)

Let the seasonings work on the outside of the pork butt for a couple hours before putting it on the pit. You can rest it in the refrigerator on a wire cooling rack as long as 8 hours before cooking.

When you’re ready to fire up the pit, set it for 200 degrees for first part of the cook. This slows down the amount of pellets dropped in the fire pot and allows the pellets to actually smoke instead of rapidly burning.

It will take 12-14 hours for a 8-10lb pork butt to fully cook at low temps. About 8 hours in ramp the temp up to 220 and continue cooking until the internal temperature reaches 190°F. At this point the butt is fully rendered and a thermometer probe will slide in with little to no resistance.

And that’s all there is to it. If you follow this method the bone will come out clean, there will be little to no fat to remove from the butt and the bark will be some of the best you’ve ever tried. This process does take time but I promise it’s worth the wait.

Connect With Malcom Reed:

[koreytobias]

Can someone please make a mash up of every moment Malcom eats the first bite ofmeat! this guy is a legend

[benburkard]

Malcolm is the MAN! Followed this recipe exactly and it turned out phenomenal. Smoking 2 butts tonight for Memorial Day holiday.
Thank you Veterans & their families for all your sacrifices.

[Wvubrad]

“Where you going son? Come on wit it.” Haha. Fucking love this guy.

[davehoward]

I have become ‘The Man’ for brisket in my neighborhood since I started following Malcolm’s low & slow brisket recipe on the Traeger, and I think I’m about to do the same thing with pulled pork using this recipe. Thank you Malcolm, you are indeed a gift to the BBQ community!

[massivemeats]

"When I'm here at home, just a eatin' butt" haha!

[ernestpthundermonkey]

I did this method today with a 12 pound butt and it was absolutely amazing!!!! Took about 17 hours and just like Malcolm’s, the bone pulled right out, the bark was killer good and the meat was incredible! This is my first attempt at smoking a butt and it could not have gone any better!!!!

[kenashburn]

Thank you so much for making content with a normal pellet grill. Seems like every other channel that grills on a pellet grill has some extra special smoking feature or attachment using real wood chunks. Glad to see a video that directly relates to the equipment I have.

[geraldsahd]

I really like that you explained why you went to 190! A lot of confusion in the BBQ community about final temp, resting and carryover

[tomporter]

I'm 68 years old and have been cooking pulled pork most of my adult life. I use to fly to Memphis In May to try and pick up some pointers. This video confirms what a dear friend of mine who owned a bbg shack says. "No injections, now inserting garlic cloves, just salt and pepper. God has already put all the goodness in the hog, just cook it low and slow. No wrapping either. I just tried this recipe and was amazed! Great bark! Cooked on my Traeger 885 that I got for my birthday last July. I'm doing six butts on Friday three for my grandson's birthday and three for a church birthday celebration to America. I like how you do your videos and review the steps in the end. You are my go to guy for learning How to BBQ Right! Thank you!

[bkeaver]

you know hanging out with Malcolm Reed is on my bucket list. This guy is awesome. I have followed him for years and I bet I have watched every one of his videos several times over.

[AlanSprague]

Malcolm I followed this recipe to the letter for my daughter's graduation on my little traeger tailgater with a 9 lb pork butt, and it was one of the best things I've ever put in my mouth well done!

[timjacks]

I watch this video every time I smoke a butt, just so I don't mess up. Turns out awesome every time!
We truly enjoy and appreciate your channel.
Been watching for probably 4 or 5 years

[davidtopping]

Would love to meet Malcolm just to say Thank YOU for helping our family become better at BBQ recipes! Love the sides too. You are a legend.

[zackstockton]

This man has helped me so much on making some of the best barbecue. Thank you sir.

[titustcards]

This is such a good way to do a butt. Just won third in a local competition a few weeks ago first time trying it. Remaking one tonight, gonna get it perfect!

[dsadberry]

Thank you! I'm new to pellet smokers but have cooked quite a bit. Your pork but process and recipe produced the best pulled pork I have ever had. My wife agrees this is the best thing I've made on my pellet smoker so far. Tremendous smoke ring, tender and delicious. Hail to King Malcom!

[JamesExcell-InterJex]

7:32 speaking of last dab. You should be on HOT ONES, First We Feast!! You would love that show! They are awesome! Please do it! 💯💯

[oldrustycars]

When I started to get serious about barbecue I watched and read everything I could. I've narrowed it down to Malcom. I follow his recipes and use his rubs. My only competition I got ninth place in ribs, the only catagory I entered. I was only a few points behind the top 5, those guys had huge trailers and I just had one 18.5 WSM. You can't go wrong folllowing Malcom!

[redcatsassociate]

You sir are one of a kind. Often imitated never duplicated.

[StrokerPan]

Home run Malcom!!! I've probably done a dozen or so butts on my pellet grill, trying all sorts of methods. This is so simple and the best yet. Good job man!!!!