Smoked Pulled Pork

Simplicity meets creativity and flavor—especially when you're cooking on the Gravity Series® 1150 Digital Charcoal Grill and Smoker. Pork butts are fun to cook because they’re so diverse. You can do so many things with pork. Tacos? Ravioli? Meat salad? The options are endless!

Instructions

1. 01

   Fire up your Gravity Series 1150 and set the temperature to 275°F.

2. 02

   Generously coat the pork butt with your favorite BBQ rub, making sure to cover every side for maximum flavor. Let it sit for about 20 minutes to allow the seasoning to penetrate the meat.

3. 03

   Place a half tray underneath the pork to catch the juices and drippings. This not only helps retain moisture but also provides a base for a rich, flavorful sauce later.

4. 04

   Place the pork in the smoker and let it absorb the smoky goodness for 6-7 hours or until the bark is well-formed and the internal temperature reaches 165-170°F. This step is key to building that signature, flavorful crust.

5. 05

   Once the pork reaches 165-170°F, transfer it to the drip tray and wrap it tightly with foil to lock in moisture. Continue smoking for another 2-3 hours, or until the internal temperature reaches 202-203°F for ultimate tenderness.

6. 06

   Let the pork rest until the internal temperature drops to 150°F before shredding. For even juicier pulled pork, consider resting it overnight in a commercial warmer to allow the flavors to fully develop.

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