Smoked Pork Butt

Ingredients

• 1 pork butt
• Texas-style spice rub
• 1/2 cup of bacon grease
• Butcher paper
• BBQ sauce (optional)
• Olive oil

Directions

1. 1

   Trim excess fat from the cap of the pork butt.

2. 2

   Lightly coat with olive oil and evenly sprinkle seasoning over pork.

3. 3

   Set pellet grill to smoke level 10 at 225°F.

4. 4

   Place pork on smoker’s bottom rack and insert probe.

5. 5

   Smoke until internal temperature reaches 160°F and bark forms; check every 30 minutes.

6. 6

   Remove it and place it on butcher paper.

7. 7

   Pour about 1/2 cup rendered bacon grease over pork and wrap tightly.

8. 8

   Place back on grill, keeping fat cap and grease on top.

9. 9

   Increase grill temperature to 250°F.

10. 10

    Cook until internal temperature reaches around 200°F (may vary between 195°F–220°F depending on texture).

11. 11

    Check tenderness with thermometer; when it slides through easily in multiple spots, it is done.