Prepare a pellet grill for low and slow smoking at 200°F Place the pork butt on the cooking grate fat side down. Smoke for 8 hours at 200°F then raise the cooking temperature to 220°F Continue to cook until internal temperature reaches 190° or a probe thermometer slides in with little to no resistance.
Smoked Beef Ribs Recipe (Green Mountain Grills Daniel Boone Pellet Smoker) 2 Smoked Chickens on Green Mountain Daniel Boone Pellet Smoker Smoked Turkey on Green Mountain Daniel Boone Pellet Grill. Also for Traeger, REC TEC and others Smoked Pork Belly (Pellet Smoker Recipe)
Smoking a pork butt in your PitBoss is fairly straightforward if you follow a few basic principles. They say pork butts are hard to mess up, and pellet grills make the process even easier. I wanted to learn some high-level tips and tricks for smoking pork butts, so I asked the pros how they approach this delicious part of the pork shoulder.
Chinese BBQ pork is absolutely delicious in the smoker. You marinade the pork overnight and then smoke it slow and low at 225°F for around 4 hours or until the internal temperature reaches 170°F. It’s a much shorter smoke time than pulled pork because you are going to thinly slice it rather than pull it apart with a fork.