Hickory Smoked Pork Butt Roast

It's been a while since I posted one of my cooks. No, I have not stopped smoking protein - just stopped posting for a while. Still doesn't get any better than using one of my Wood Pellet Smoker Grills in conjunction with Premium CookinPellets.com Perfect Mix, Hickory, and/or any other of their award winning pellets.

I've learned over the years that there's not a large difference between smoked pulled pork and a smoked pork butt roast. In reality, the only difference is the internal temperature of the pork butt that's being smoked/cooked. When I prep a pork butt I use the same method and season it the same. Makes no difference. Here's a small 5 pound smoked Pork Butt Roast that's perfect for 2 people whether you're on the road or at home. Note that I now prefer to use a foil pan to help keep my pellet grills clean. Over the years, I have learned that there's nothing worse than cleaning a wood pellet grill that is greasy and oily from a cook.

• I trimmed the fat cap and any silver skin from the pork butt in order to form of a good bark during the smoking phase. Let's face it, the bark is where most of the flavor profiles exist.
  • Rub the pork butt with roasted garlic extra virgin olive oil and liberally season the pork butt with your favorite pork seasoning. Two of my favorites are Jan's Original Dry Rub and my Pork Dry Rub which can be found on pages 168 and 169 of my cookbook, The Wood Pellet Smoker & Grill Cookbook. To date, over 75,000 copies of my cookbook have been sold.
  • Wrap the seasoned pork butt in plastic wrap and refrigerate overnight
• Preheat your wood pellet smoker grill to 225ºF using CookinPellets.com Hickory wood pellets.
  • Smoke your pork butt for 2 hours before bumping your pit temperature to 350ºF.
  • Once your pork butt internal temperature reaches 160ºF remove from the grill and double wrap the pork butt or cover the foil pan with heavy duty foil leaving your meat probe in place.
• Return the foil wrapped pork butt to your pellet grill and cook until the internal temperature reaches 187ºF. Rest the pork roast loosely under a foil tent for 15 minutes before slicing against the grain and serving. This cooking method is used to quickly overcome the "Stall" and is commonly known as the "Texas Crutch".

Next time you want a pork roast for dinner think about smoking a pork butt and using the method above rather than cooking a pork loin or pork tenderloin. The pork butt is not only scrumptious but it will save you quite a bit of $$.