Couple weeks ago I picked me up the small and portable GMG Davy Crockett pellet grill. I have done steak, chicken, and burgers on it but have only tested the smoking on the steaks and turns out, THE FLAVOR IS FANTASTIC. So I got bold and daring enough to finally attempt my first real smoke job. I thought, lets go for a pork butt since its cheap and pretty much fool proof. I picked up a Boston Butt from my local butcher and then realized vacuum sealed in the package was 2 - 4.5lb butts vs a single 9lb butt. Lesson learned to ask next time.
Anyways, yesterday I basted it with some yellow mustard for a binder and liberally seasoned it with Killer Hogs BBQ rub and let it marinate in the fridge for about 6 hours. Due to some appointments I have today, I was juggling on when to start the cook and figured since I am vacuum sealing it for a family lunch tomorrow that is out of town, I figured I would go ahead and start it around 12:30am. Yeah I know it's early but I just got off a week of 3rd shift at work and use to being up during this time. Anyways, preheated the smoker to 225* with some GMG Fruitwood pellets and off I went. Monitored both butts until each one hit 160* internal and then wrapped them in double aluminum foil. Then proceeded to cook until 195 internal. Let rest for about an hour then off to pulling. This pork turned out better than I expected. So tender and juicy and GREAT flavor. I combined both butts into a single aluminum pan and have it currently in the freezer chilling and plan to vacuum seal as soon as the temp hits just below 40*. Will reheat tomorrow via boiling water and letting it simmer until it reaches 165*. Saved the juices to help moisten back up and also made up a small bottle of finishing sauce if needed. Let me know what you think?
Anyways, yesterday I basted it with some yellow mustard for a binder and liberally seasoned it with Killer Hogs BBQ rub and let it marinate in the fridge for about 6 hours. Due to some appointments I have today, I was juggling on when to start the cook and figured since I am vacuum sealing it for a family lunch tomorrow that is out of town, I figured I would go ahead and start it around 12:30am. Yeah I know it's early but I just got off a week of 3rd shift at work and use to being up during this time. Anyways, preheated the smoker to 225* with some GMG Fruitwood pellets and off I went. Monitored both butts until each one hit 160* internal and then wrapped them in double aluminum foil. Then proceeded to cook until 195 internal. Let rest for about an hour then off to pulling. This pork turned out better than I expected. So tender and juicy and GREAT flavor. I combined both butts into a single aluminum pan and have it currently in the freezer chilling and plan to vacuum seal as soon as the temp hits just below 40*. Will reheat tomorrow via boiling water and letting it simmer until it reaches 165*. Saved the juices to help moisten back up and also made up a small bottle of finishing sauce if needed. Let me know what you think?
