How to Smoke Pork Butt on a Pellet Grill | Pit Boss Austin XL
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- Опубліковано 13 жов 2024
- I smoked a pork butt aka Boston butt on my pit boss Austin xl. I smoked this pork butt at 250 degrees for 9 hours using hickory pellets. Smoking pork butts on a pellet grill is fun and easy. ENJOY!
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Love your videos. I got a Pit Boss about 2 months ago and your videos give me great ideas.
That looks excellent, I bought a pit Boss about a month ago did the first burn today going to try a Boston tomorrow. Thank you
“I’m fat I like talking about food” 😂 same here bud! Loved this video
Haha yeah sometimes I catch myself drifting.
This video has been gospel for me all day, I can’t wait to see how mine turns out. Almost ready to wrap!
Nice! Hope it turns out killer
When it makes you dance… you know it’s good! Great job. Love your vids keep it up.
Thank you! Hope the video helped.
Will always recommend this to anyone I know! Turned out so good on my pit boss Austin xl. First time trying to cook it and it came out amazing! Thanks again for the video!
No problem so glad the video helped!!
@Nicks-BBQ I have done about 7 cooks now from different stuff you have smoked. I will not be trying anyone else. Cooked to perfection everytime. No matter what meat !
@@newbiefishing7775 THANKS SO MUCH! MEANS A LOT BRO
I just got me my first pit boss competition 1250 I’m new at this so I can use all the advice I’ll take. Enjoy watching from old fort Tennessee
That's awesome! Ask me a question whenever you want.
@@Nicks-BBQ thanks
I’m going to try a butt for the first time this weekend on my new pit boss, I’m definitely gonna use this technique. Thank you!
No problem bro hope it turns out great. Most important part is to get it past 200 degrees. It'll be super tender.
I've used your method twice now and it's resulted in excellent results. Really enjoying your videos.
That's really encouraging to hear! Thank you for the positive feedback.
Keep up the excellent work Nick! Love watching your videos! You sir, are where I get my inspiration from when cooking with my Austin XL! The pork butt looks amazing!!
Thanks Levi! I'm glad you enjoy the videos. Means a lot to know you get value from them. I'll keep making videos this is like my cookbook lol.
I don’t know where you are but I’m in Indiana and I would love to attend your 1000 subscriber cookout! Have a wonderful Mother’s Day weekend!! Smoking my pork butt now! Thanks for all the wonderful advice, guidance and videos
@@levikelley2854 have a great weekend too! I'll definitely have to consider doing a subscriber meetup sometime in the future. I think that would be a great idea. Unfortunately for this one I'm doing the shooting in a few days with some friends so I'll already have a full house. Hope your pork butt turns out great!!
I can't wait to get the pitboss pro 1150. Saving up for it now. You inspire me food looks sooo.good
Thank you! I try my best to make good food! It's how I make friends lolol yeah the new pit bosses are sweet I want to get one too
i usually take the left over juices that rendered out pour them back into the pulled pork takes it to another level in my opinion
I have done this a few times and I agree. Better that way than not.
Nice video! Will be smoking my first pork butt this weekend. I've been smoking brisket but since price has gone high on briskets, I thought I'll give pork shoulders a try. Question: is mustard a standard ingredient for smoking pork butts?
It's just a binder. You can use olive oil or hot sauce. Binders are necessary if you're going to season and throw the meat on the smoker right away. It helps the rub stay on the meat and not fall off. When you season a big piece of meat its ideal to season then let it sit for 30 minutes for it seasoning to adhere
Good job Mr Nick smoking mine tomorrow almost the same ..but no salt ..those days gone by for me.and I start at a lower temp 180 for 4 hrs then 250 for 6 to 8 depends..
Very nice! Sounds like you got it down.
Love the sound of the Mic
Thanks! Rachel got it for me for xmas
Does your Austin XL seem to spike and hang way high in temp on initial start up? Earlier I started mine set for 300 and it sat at like 450 for a long time until i opened the lid and turned the knob down to 250
Yeah it does. Some of the newer models have fixed this issue. It's a cheap smoker. I bought a rectec for 1800 and it runs perfect but you get what you pay for ya know
pretty cool video what size did you say your pork butt was? how long did it take ?
All the pork butts at the store will be around 8 to 12 pounds. I have no idea what size this one was or how long it took sorry for not including that. I filmed this probably 3 years ago lol. Lately I've been doing my butts over night. I smoke at 200 degrees overnight like 10 or 11 pm and I wrap when it gets nice and dark usually like 10 hours at that temp then I'll turn up to 225 or 250 (250 for the bigger ones) and it'll usually finish out a few hours before dinner and I'll let it rest on the counter for 2 hours or so. If it's a big one put it on at 9 or 10. Hope this helps.
Perfect cook, looks really good!!!!!!
Thanks bro! Love me some pulled pork.
wow Nick that so so nice, want some now
Thanks for the compliment! It is extremely delicious.
I did a similar recipe on my 22" Weber. I normally use butcher paper. However, I used HD aluminum paper. Well, juices definitely pooled like a mother during resting (in my yeti knock-off cooler)...
I pulled the pork, and added all the juices. It created a texture something like the Arby's arby-Q (no longer on the menu). The texture was WAY more tender...and almost too tender.
Does anyone know if the variant for this was the aluminum foil or should I have only added...say...half the juices back to the pulled pork??? Thoughts? Suggestions.
Probably less juices back to the pulled pork.
Use an aluminum tray covered, which won’t spill the coveted juices. Then use a fat separator, and pour over pulled goodness to taste. Hope that helps!
Good job on explaining everything there are a few videos that are hard to follow anybody can understand this
Thanks so much! That's my purpose for these videos is to make it easy to follow. Glad you got it
How often do you clean your grill?
What do you mean by clean? Wipe the grates? Clear all the ash from under the drip pan?
Good video Nick, thanks
No problem 👍
Do you ever put it on a rack over a tray with water?
My first butt had all the fat run down and caught my smoker on fire 😭 was a greasy mess. Doing a second one and I added that tray under it. We will see if it does better.
Every smoker is made different. Mine has a tray underneath with raised edges that is slanted towards a grease bucket so I've never had an issue with fire. I've had two fires happen and one was just me not cleaning it out for a long time and then ran a hot cook. The other was me smoking 6 pork butts and 4 racks of ribs and my grease tray overflowed lol. Having a tray underneath isn't a bad idea. But I've never had it happen with just 1 or 2
Fat side down is a good idea for a pellet grill to protect the meat from the heat source. Fat side up renders down into the meat and keeps it from drying out but you’d want a water pan under (the meat on a shelf)
Thats great advice! Thanks!
Can I substitute apple juice for the apple cider vinegar? I’m not a fan of the sour taste that the vinegar leaves.
Yeah you most definitely can. You could also use 50/50 water and apple cider vinegar. I'm not sure that I've tasted the sourness you mentioned. But I've never used anything else lol. I'll have to try something different and see if I can tell the difference.
@@Nicks-BBQ love your approach - looks delicious! I’ve started using Martinelli’s sparkling apple juice as the baste/spray and love the sweetness it provides. Got a 5 lb bone-in pork butt on now - in the 4th hour and it’s looking good. Thanks for your video. Good stuff!
@@AnthonyCZeccaSr that's sweet! Hope it goes well. Nothing like some good pulled pork :D
@@AnthonyCZeccaSr interesting about the martinellis that sounds good.
how long will a full hopper of pellets run on the grill?
I don't know how many hours exactly but long enough to sleep at night lol. I've smoked tons of brisket and pork butts overnight and it'll be mostly full when I go to sleep and there will be still several hours worth st the bottom. So maybe 12 hours to 16 hours? Depends on the outside temp too. If it's 0 degrees out you'll go through more.
So wrapping it will make it darker for that good char
I'm not sure that wrapping it makes it darker. I don't know why it happens honestly lol. I have noticed it gets darker after the wrap than before but it will get darker if it doesn't get wrapped either.
What was the weight on this Butt? I'm about to do a 18.5 bone in Butt on a Pitt Boss at 250 (largest one by far that I have ever done). Trying to get a approximate total time using your method. Thoughts??
18.5 lbs?! HOLY COW. I have never seen butt that big wow. I have no clue on time but I would expect it to take a long time. Could very well be 12+ hour cook. Smoke it unwrapped until it has good bark and rendering fat. then wrap in foil or butcher paper until it gets to 202ish and then rest for a few hours. It will turn our bomb! Hope you have some hungry peeps to eat it with lol
@@Nicks-BBQ I will do... Thanksgiving feast for about 12 of us... It's a biggin!! Thank you!
Thank you. 2yr late and you definitely hit the 1k subs.
Haha thanks!
You better invite me to your feast
I'll have a handful this summer for family!
Did you put it back it with the fat cap up after wrapping?
Good question. I honestly have no idea. I think I probably do it differently everytime haha
Good detailed video from an expert eater! Never trust a skinny cook!
Thanks!
What kind of rub do you use
I use a few different kinds. I use killer hogs bbq rub and Joe's big meat rub. I have links in the description to Amazon where you can order them. Or you can find killer hogs at Walmart
What "p" setting do you use?
In this video I just used whatever is custom. I've recently started messing around with it. I've noticed a more smokey flavor when I use the smoke setting for an hour at p6 then go back to a normal temp. Still trying to hone my craft using those settings before I make videos with them.
Aloha and Mahalo for sharing like and subd👍🌺🤙🌺
Glad you liked the video! Hope it helped
What do you set the P setting on?
I just use whatever the custom setting is. I think it is usually on p4
Put it on p7. This guy doesn’t know what he’s doing, first mistake he put it fat cap down😢
SUPER JOB 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
Thanks :D
Always put fat cap up no matter what cut
I've Smoked so many of them both says don't know if it makes a real difference on the pellet grill. Maybe offset it does
What’s your p setting on
Whatever comes stock
I don't see any smoke?
I just use the normal setting. Whatever is custom. I intentionally try to not film while the smoker is smoking a lot. Harder to see the footage and I don't like standing over the meat and talking while my eyes are getting smoked out. Also, if you were to watch your smoker it probably doesn't smoke 24/7. There will be a few minute period where no smoke is coming out.
@@Nicks-BBQ Yes Sir! lol I just noticed that! Got my first butt on right now. Looks like every time the auger feeds pellets it smokes a bit. Thanx!!!
@@greggbabbitt6794 yeah these things are different than burning a real fire. Hope the butt goes good!! You smoking overnight? When I do that I usually just let it fly at 200 overnight. I'm hungry now lol
How many bags of pellets did you use
Your my go too on UA-cam
Thanks I appreciate that!
Close the Lid Lol
What you talking about lol
Never ever ever ever trust a skinny chef.
Looks like you can trust me lol
Chew with your mouth closed!!
Already fixed that problem with my newer videos.
Stop smacking your mouth when you eat
I just stopped for you