Pork · Boston butt, bone-in

Pork shoulder

Pulled pork is the pellet grill’s most reliable all-dayer. It wants 200°F+ and a nap.

Internal target

203°

Pull-apart

90°Probe220°

145°F is chops. Shoulder is a collagen cut — keep going to probe tender.

Watch it cooked

Meat Church BBQ · Pulled Pork AKA Smoked Pork Butt

The most reliable all-dayer on a pellet grill

8–12 hr · Hickory and apple

1
Rub with mustard binder if you like. Pit 250–275°F.
2
Spritz with apple cider after the first 3 hours if the surface looks dry.
3
Wrap when bark is set. Pull at 203°F probe tender. Rest, then shred and mix in juices.

Into the thickest meat, not against the blade bone.

Stall. Same physics as brisket. Wrap at 165°F if you have a serving time.

Hickory

Pork shoulder, ribs, ham, beef

Apple

Pork, poultry, vegetables

Cherry

Pork ribs, poultry, ham, salmon

Pecan

Poultry, pork, beef ribs

Logs the target and runs a pit timer. Saved on this device.

Weight, pounds