The Beginner's 5 Ingredients Traeger Grill & Smoker Cookbook: Delicious, Quick, Healthy BBQ Recipes for your Whole Family by Theriot Dustin

Author:Theriot, Dustin [Theriot, Dustin]
Language: eng
Format: epub
Published: 2020-12-19T16:00:00+00:00

71.

Hickory Smoked Pork Bat

Servings: 20

Cooking Time: 6 Hours

Ingredients:

2 (10 pounds) boneless pig butts, vacuum packed or fresh

1 cup roasted garlic flavored extra virgin olive oil

¾Cup Pork Dry Love Yan's Original Dry Love or your favorite pork club

Directions:

Configure a wood pellet smoking grill for indirect cooking and preheat to 225 ° F using hickory pellets.

Remove the pig butts from the refrigerator and remove the wrap while preheating the wood pellet smoker grill. Pig butts do not need to be completely at room temperature. Insert a wood pellet smoker grill meat probe or remote meat probe into the thickest part of one or more pig butts. If your grill does not have a meat probe or you do not have a remote meat probe, use an instant reading digital thermometer to read the internal temperature while cooking.

Make pork butts for 3 hours.

After 3 hours, raise the pit temperature to 350 ° F and cook until the vat internal temperature reaches 160 ° F.

Remove the pork bats from the grill and wrap each in double with sturdy aluminum foil. Be careful to make sure you hold your meat probe on your ass when you double wrap them.

Return the wrapped pork vat to the 350 ° F pellet smoker grill.

Continue cooking the foil wrapped pork until the pork internal temperature reaches 200-205 ° F.

Take out the pork belly and pull it on FTC for 3-4 hours before eating.

Using your favorite pulling method, pull the smoked pork butt into a slightly juicy shred. I like using my hands while wearing heat-resistant gloves.

If necessary, mix the pulled pig butt with the remaining liquid.

Serve freshly baked rolls with coleslaw topped with pork with barbecue sauce or pork with seasonings such as lettuce, tomatoes, red onions, mayonnaise, cheese and horseradish.

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