Directions
- Preheat your wood pellet grill or smoker to 195°F.
- Remove the pork butt from package and score the fat cap, being careful not to score more than 1/8 inch into the flesh. Note: Scoring the fat cap will make the fat cap easier to pull after the cook.
- Add an even coat of your favorite BBQ rub and allow to rest for 10 minutes.
- Place the seasoned pork butt inside of your smoker. If using a grill, place it on the center rack.
- Allow the meat to smoke until it reaches an internal temperature 150-160°F.
- Remove from the grill and wrap with foil or butcher paper, or place in a covered pan.
- Place back on the grill at 225°F and allow to braise to an internal temperature of 205°F.
- Remove and allow to rest for a minimum of 2 hours. The rested internal temperature range is 140-150°F.
- Unwrap the meat and remove the bone. Pull or shred your pork using meat claws or a pair of large forks, season with additional rub and add any drippings from the wrap for added flavor.
- Enjoy!
