Effortlessly smoke tender, juicy pork butts overnight on your pellet grill. Perfect for no-fuss, delicious BBQ. Wake up to mouth-watering aromas and ready-to-shred pork.
Let's start this overnight pork butt cook by preparing the pork butt. We're going simple with this recipe: a simple trim, rub, and smoke.
First up, trim off any hard fat or loose flaps of meat. These will either burn during the cook, or prevent the smoke from penetrating the surface and infusing the pork butt with flavor.
(OPTIONAL: we're not injecting this one - but if you want to, this is the moment! We suggest using our Pork Injection blend, but as always, you do you).
Set up your pellet grill for smoking at 225ºF (107ºC).
In the meantime, pat the excess fluids away from the pork but with a paper towel. Then slather it with yellow mustard - nothing fancy, this is just a binder for the rub. Finally, season with Double Pepper Cow Cover Coarse.
With the prep done, it's time to embark on the cooking adventure. Place the seasoned pork butt on the smoker. We put ours on the middle rack, with a foil pan underneath to catch the drippings. This might look a bit different, depending on your setup.
Close the lid, and let it cook for about 12-13 hours. You can check back once or twice to make sure temps are holding - but don't touch that lid!
When that's done, it's time to wrap your pork butt! Lay down a double sheet of foil, add 8 oz of distilled water. Seal the wrap, place the whole thing in a pan, and place it back on the smoker. Bump the cooking temperature up to 275ºC (135ºC), and let it cook until it reaches a core temperature of 206ºF (96ºC).
Once the pork butt is perfectly cooked, take it off the cooker, and let it steam/rest for 30 minutes before pulling. Use meat claws/ hands to effortlessly shred the flavorful pork. Serve it up, and savor the results of your labor - enjoy!
Catch you on the next recipe!
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
These Beer-Battered Onion Rings take sweet onions and turn them into a crispy, golden-brown appetizer packed with flavor. Each onion ring gets lightly coated in seasoned flour, dipped into a cold beer batter, and fried until perfectly crunchy.
This Buffalo Chicken Dip takes tender shredded chicken, creamy cheese, and bold buffalo flavor and turns them into one seriously delicious appetizer. Mixed with ranch dressing, cheddar, Monterey Jack, and Kosmos Q Buffalo Wing Dust, everything comes together in one skillet and gets baked until hot, bubbly, and perfectly cheesy.
These Dirty Bird Coarse Fried Chicken Sandwiches with Hot Honey Pickle Sauce take crispy fried chicken thighs and turn them into seriously delicious sandwiches packed with flavor. The chicken is marinated in buttermilk, coated in a seasoned flour mixture with Kosmos Q Dirty Bird Coarse, and fried until golden brown and perfectly crispy.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
