Serves: 16
Total Calories: 220
Trim thick fat caps down to a quarter inch. Rinse and pat dry to prepare to apply the dry rub.
Coat the butt liberally with dry rub, being sure to cover all sides and spaces. This can be done up to one day before smoking if covered in plastic wrap and stored in a refrigerator.
When ready to smoke, remove plastic covering and place butt in the smoke chamber. Set the grill to the "High Smoke" setting and make sure the hopper is filled with food grade smoking pellets.
Smoking times depend on external weather factors and size of the roast. Refer to the "Times and Temps" in your owner's manual.
Wrap the roast in aluminum foil when the internal meat temp reaches 160° F, leave covered until it reaches the internal temp of 195°-200° F.
For best results, leave the roast covered and let it "rest" for 15 minutes before pulling. Doing so will give it a chance to redistribute the juices and make it easier to pull.
This Pulled Pork recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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