Smoked Pork Butt | Easy Pulled Pork On A Pellet Grill! | Ash Kickin' BBQ

In today's video I will be cooking up smoked pork butt on the LSG (Lone Star Grillz pellet grill). Now, I have been cooking on the LSG since Easter, and I am absolutely in love with this smoker! I truly believe it is hands down the best pellet grill/smoker on the market! This is a simple smoked pork butt recipe that will make some delicious pulled pork! It requires only two rubs, and a little time! I also utilized the INKBIRD IBT-26S, which is the world FIRST 5G thermometer! I have to say, I was very impressed with this little unit. It worked well, and I was able to get some yard work done, and even run errands! All while monitoring the cook right from my cell phone with the amazing 5G technology!

Look below for this full recipe, I promise it'll be your go to smoked pulled pork from here on out! Any questions? Be sure to drop a comment, and I will do my best to get back to you! As always, thanks for the support!

Links to INKBIRD IBT-26S:

-Amazon Link：https://www.amazon.com/dp/B0C233WFYP?...

-INKBIRD Website：https://inkbird.com/

LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): https://www.sucklebusters.com/bbq-rub...

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Full Recipe:

| Ingredients |

-Pork Butt
-Ash Kickin' BBQ Honey Chipotle Rub
-Livia's seasoning

| Instructions |

Prep:

1. Remove pork butt from packaging and pat dry with a paper towel.

2. Season the pork butt liberally with salt, pepper, and garlic. Then season liberally with Ash Kickin' BBQ Honey Chipotle.

3. Let the pork start to sweat in the seasoning while the smoker comes up to temp.

| Cooking |

1. Set your smoker temperature for 275° F.

2. Put the pork butts on the smoker, and let them smoke until the color is where you want it, and the bark is set. For me, this was approximately 165-170° F.

3. Once the bark is set and the color is where you want it, put the pork butts in an aluminum pan, and cover with foil. Adjust the smoker temperature to 300° F, and continue cooking until approximately 206° F, or probe tender.

4. Once the pork butts have reached 206° F or are tender, remove from the smoker, open the foil, and let the pork butts vent for approximately 15 minutes. Then cover back up with foil, and allow the pork butts to rest for 1-2 hours.

5. After the pork butts have rested, you can then shred them. After shredding, incorporate the juices back into the pork utilizing the fat separator per the video. Fat separator here: https://amzn.to/3oWRgdG

6. Enjoy your easy and delicious smoked pulled pork!

*Links for everything I use down below*

-----The stuff I use:-----

-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbq-rub...

-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): https://www.sucklebusters.com/bbq-rub...

-Granulated Garlic: https://amzn.to/3IZrQrl

-Diamond Crystal Kosher Salt: https://amzn.to/3B7MsYX

-16 mesh black pepper: https://amzn.to/2ZfLLQ4

-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbq-rub...

-Shun Chefs Knife: https://amzn.to/3RN5zB7

-Disposable Cutting Boards: https://amzn.to/2UWLwY8

-Fat Separator: https://amzn.to/3oWRgdG

-Thermoworks Smoke: https://www.thermoworks.com/Smoke?tw=...

-Thermoworks Thermapen MK4: https://www.thermoworks.com/Thermapen...

-Cooking Racks: https://amzn.to/3gu68xb

Some of these links may be affiliate links, these just help support my channel at no extra cost to you

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