How to Smoke Pork Shoulder on a Pellet Grill (Perfect Every Time)

Okay everybody look this might be what you guys been looking for you know I mean I'm finna really talk to all of my people that's like beginning and smoking right. A lot of us done ran out and got ourselves uh pellet smokers or you know things of that nature you know what I mean so we're gonna start this video off with this spring going into the summer with something so easy that you guys didn't even know it was this easy to do. Right we're gonna do pork butts. I use my A this right here is good for pork but I found something that gave me a little bit of a level up for myself and now that whenever I smoke things especially for a long time I want to infuse them with just pellets you know what I mean and a certain type of flavor and that's these right here what you see behind me smoking pecan. Listen these are actually pecan shells that have been compressed come in these 20 pound boxes right that's a little bit of a difference you know what I mean uh sometimes I get 40 pound bags but this right here is what I've been this has been like my go-to kind of like a behind the scenes type of thing right and as you can see right there on the front of these they're good for corn chicken pork fish and beef that just about covered the whole spectrum you know what I mean a super flavorful I love it it's a little bit on the unique side uh this is all that I use in my pellet grill right now unless I'm looking for something else I might add something it depends on the client if they're asking me to do something you know I try to tell them that this right here is my new but 99 percent of the time I'm gonna say about 98 percent of the time when nobody telling me hey they want a certain type of wood I go with smoking pecan pellets real 100 percent pecans crushed and ready to go hey wait till you see what this will do now when I do pork butts I'm gonna be doing this for the long haul right so when I say talking to you guys and saying they're very beginner friendly uh what we're gonna do is we're gonna go overnight right so it's the evening out here in Las Vegas you know I mean it's a nice nice day today got a nice little breeze whatever I'm gonna set this I'm gonna put this on 225 but I'm gonna let this go you know for at least 12 hours right and I'm gonna show you guys how you probe it how you touch it and you know you figure out is it ready because you want it to be just like butter right I'm gonna talk to you guys about that money muscle but this right here will go feet off the ground and get you ready folks and it renders a great product hope you got your bread ready okay so when it come to the pork butt this is so unforgiving folks you can't go wrong and notice I got myself some half pans right this is what we're gonna do you want to get yourself a sharp knife you know I mean you want to just cut make some scores like you see what I'm doing here it's okay if you go deep what that does is ensure that you'll you know you'll season to get down in here I'll start off with my egg just a little bit more you know the coarse side right so we can get it all the way in here just like you see right we want to have this flavor infused in every bite now the reason I got them in the half pans I got them in half pans so that they'll go ahead and check this out it'll catch all of the juice you know I mean all of the fat renders and all of that all right now that I'm all seasoned up it's best to let your meat kind of like sweat a little bit you know I mean uh so if you leave this on there about 30 minutes you'll get that I'm starting to get the meat sweats on the side you guys can look at it look right there this is more of the fat but you see how wet that looks right there it's starting to go ahead and you know sink into the meat pull out some of that moisture right so this is what we're gonna do I got two half pans two pork shoulders but this is I'm gonna leave one of these in there because I want to capture all of the fat renderings that's in here I want to keep that the other one I'm gonna let it work down why because it's enough in this one to do both of these all right so for this one here I'm gonna go ahead and take it out and I'm just gonna leave it just like this we're gonna let that one render down and do its own thing right we'll get rid of some of that fat remember what's going on for 12 hours at 225 and then this one right here I'm gonna bring this one and just set this here and we'll just leave that alone that's gonna fill this up it's gonna be incredible with the juices and don't forget we infused it with these you know pecan pellets right that right there is what's gonna really do it wait till you guys see it you guys can't really taste it I'm gonna see if you guys can notice like a little bit of a difference but I can promise you this right here is gonna be fire folks this is my go-to if you ever want to come you can do a pellet check with me and you'll see I keep it in the inside of there all right so look before we open this up and we look at it I want to show you guys what it looked like it actually has been burning in here for about 200 excuse me it's been going on for about 13 and a half hours right now remember we did everything yesterday at 225 degrees and check this out I came out here about about three hours ago and I raised it up to about 275 right just to finish it I'm gonna show you so when you probe it you want it to feel like butter but I'm gonna show you what I use and all of that but now I want to talk to you guys about the pellets listen the burn time remember this is 20 pounds went on each side so look if I open this up right now oh yeah 13 and a half hours you know I mean you guys can see I still got pellets down there on the bottom and it's still working giving up good smoke don't forget we always use pecan wood you know we use pecan wood but why not use the pecan shell right it's been pressed together and again show you guys what they look like burn rate is right and the flavor profile on these is right you know I mean so listen you'll see it all you guys got to do it I'm gonna show you every time I use my pellet grill I'm gonna show you what I got in there you know inside of here you want to use this folks now let me close this up now let's go ahead and probe this so I can show you guys what it look like this is what I use my meat thermometer right so I take this because it's got this little probe on the end of here there's metal pointing at the end so look we open this up ah you see that right there that's what you want it to look like look at the smoke look at how I said on there now you take one of these and when you push this in here the only resistance or any pushback I should feel from don't forget these are bone-in pork shoulders you know I mean so when I stick this in there like ah I hit the bone right there when I these are ready to go when I say like butter that's what I mean like butter oh my goodness now remember this one over here they kind of like got a chance to release some of this you know rendered fat down in there oh man this one right here is even softer I didn't even know that was a thing right so you guys just see how easy it is you know I mean once you got that right there I'm gonna go ahead and turn this off you know I mean we'll let this cool on its own I don't unplug it we don't want no fires and nothing like that the fans will come on extinguish the fire and make sure everything is out right now we're gonna take these out and the thing we're gonna do is we gotta let them rest that's gonna be major folks you want to let this rest so I got this one right here that I didn't put in a pan because I got enough fat rendering from this that's gonna be able to mix with both of them right and I do add a little bit of barbecue salt but listen I'm not going to over talk no more let me go ahead and get these out so I can show you guys what the next step is okay I brought these in the inside because I'm getting ready to cover this with some foil I let these rest right I naturally let it come down you know heat wise probably for about like 35 to 45 minutes you know what I mean 30 to 45 minutes anywhere in between there I'll be fine you know I mean then we're gonna go ahead and take that bone out but what I wanted to do was I take a little bit of the fat I've already done this I did that a little bit off camera I wanted to just put some in here right so we can just go ahead and cover it now some of y'all are looking at how dark it is believe me folks that's a lot of flavor all right so these are already done I see you know what I'm gonna come back in 30 minutes and just go ahead pull the bone out show you how clean it is you know and after that then we'll go ahead and shred it down okay so listen it's been 30 minutes I'm gonna go ahead and break this foil this one on this side right here was the one that we didn't have nothing on the bottom and I had put some some of the fat render in here on the bottom of this all right so if I take this yeah it's still a little bit on the warm side but you know we can just oh look at that it's still a little hot folks you know so let me just get back here let's find that bone all right so this is what I did look I had to go ahead and change 30 minutes wasn't enough as far as uh as far as like letting all the heat out of here letting it come down I went ahead and just put you know my latex gloves over the top of some cut resistant gloves uh don't really need cut resistant gloves but this will act as my cotton buffer right so that I can touch something that's hot as you can see it should come out and be clean like that right now I can get in here and now I can just go ahead and just oh look at that and before I even do that you can see the heat coming out of here but before I do that look you see that you see that right there that's the smoke see how it penetrated that's what you want to get folks so I'm just going to go in here and completely just do this we didn't got that money muscle it's still hot though folks I want to let you know without them uh these cotton gloves underneath here I wouldn't be able to do it but look at that right there look at that color that's what you get from the pecan you know pellets you get and it's the flavor I can smell it right now this right here is nice and then you can just squeeze it you know you got a lot of bark on the outside I shred all of that down and get some of these bark pieces in here you know what I mean now that's what you guys were seeing that's where we took that time to go ahead and make that I'm gonna leave this like this and let this cool now you guys can see now I got these gloves on you know I mean so I could take this like this and just hold this back and just pull this out of here like that and it should just pull see how clean that is that's just a piece that was laying on top look when you get them they pull like that you know they right right now I got a little juice down here I'm gonna get in here let's see and we just go ahead and break this open I gotta be honest with you guys look the aromatic it makes a difference okay so I'm gonna say it like this even when I'm doing brisket or ribs or something like that you know I mean we like to I like to use what most people do especially for those from Texas because they got it everywhere and it gives a good flavor too post oak right but these right here it's a little hot that's just cool just a little bit longer folks and then I'm gonna come back to it and then we'll split it all down but this is the way it goes now I gotta tell you guys this too as we letting this cool I gotta let you know listen I went ahead and secured a you know like a little discount for those who want to you know try this and listen it's called it's smoking a b s m o k i n a b you get 10 off you guys are gonna do it hey I think it's 10 of your first order whatever like that you guys get yourself some let me know come back and talk to me in the comment section below and if you go there let him know that I sent you and don't forget that's s m o k i n a b with 10 off while you guys are up close and personal with it you see all of the pink you see you still get the same smoke green the same penetration but you get that pecan flavor you know deep throughout you know using those uh pecan pellets right so listen I'm gonna be using mine you know this is my barbecue sauce I just put a little bit on here like this you know I mean I don't do a lot a little bit in an increment to be honest with you you know I mean now we'll just get in here and just you know work this in here like that you guys use your favorite one for those you guys have been you know if you have any of left I just re-up also folks you know I mean because it is the uh what is that is we running up on the summer right so we got this going just a little bit more you just want to get it just enough to coat it you know I mean to give it a little bit of that sweet and this is my spicy version so what to give it just a little bit of heat in here you know I mean now just imagine putting this some coleslaw and all of that on a uh on a pulled pork sandwich or anything like that all right so as you can see you know I went ahead and made myself a pulled pork sandwich right you know I mean you got to have that coleslaw on there listen I got to tell you this and the flavor is everything we've been eating this and I'm trying to keep everybody from eating all of the crust all that dark that you saw that's it that fat that's underneath that underneath that cap with that you know with that uh pecan flavor right over the top of that and with the seasoning trust me folks it tastes so good everybody been trying to eat it so if you don't see a whole lot of black in there that's because we all been tasting it sampling and passing it around now you guys let me know down in the comment section below you know what else would you have done and tell me are you going to even try these pellets if you ask me do it you'll see I was making a whole bunch of videos and that's what I really use anyway right so don't forget I secured a you know a discount code for you that's smoking av you know I mean that's for 10 off you guys let them know if you talk to them and tell them say ab sent you and with that being said I'm gonna leave this I gotta take some more pictures that's probably why you're here you know and then we go from there with that being said I'm out