There are not many blogs out there dedicated to cooking on a pellet smoker. I have been cooking, grilling & smoking over 35 yrs now. I recently bought a Traeger Lil Tex Elite pellet smoker & have cooked on it over six yrs. now. I would like to share recipes & info I have gained from cooking on it.
Update 2014: I have plenty of recipes here for the pellet smoker so I am now including other outdoor cooking and some of my indoor cooking too.
Well August is over and I hope the hot humid weather is gone
too. It was a nice 73 deg. day today; mostly sunny. I had no pork in the
freezer so time to do some pulled pork. I had a 9.5 pound butt from my butcher.
Last night I trimmed most of the pound of fat cap off.
Most of the pork butts I have done were not injected with
any flavoring. I like molasses for the glue and a good rub. The molasses gives
a good bark and I freeze most of it for later then I can add any flavors I want
when I use it. I decided to inject this one, I did get a new injector a while
back so need to justify why I bought it!
This is kind of a cross between Tee’s (a LTBBQ Member) and
Chris Lily’s recipe. I got up at 5:00 am this morning and rubbed what was the
fat cap side with a little olive oil then seasoned well with Savor’s Fine Swine
& Bovine. I then turned it over and injected it with the mix. I then
seasoned it well with Fine Swine & Bovine.
I got my Traeger heated to 195 deg. and got the butt on at
6:00 AM. I baby sat it for a while then went back to bed for a couple of hours.
I had my Maverick remote to keep check on the smoker.
After 3 hours on smoke at 9:00 I went to 225 deg. on my
controller and was getting about 240 deg. grill level. I mixed some Blues Hog
Tennessee Red sauce and some of the injection mix 1 to 1 to use as a mop sauce.
At 9:30 I started moping every hour. At noon the butt was at 150 deg. IT. At 2:00
it was going into its stall at 165 IT. I double wrapped it in foil and then
back on and upped the controller to 235 deg.
I had planned to take it to an IT of 185 deg. then remove
the foil for the rest of the cook. I thought this would give me better bark
than if I left it wrapped. My only worry was getting it on & off the grill
without it falling apart. About 3:10 it hit 185 deg. I removed it and unwrapped
and got it back on the grill using a large spatula and some tongs. I had
removed the temp probe and when I put it back in that spot was just 180 deg.
I think it went into a 180 deg. stall; it took until 5:50 to
get to 195 deg. I did a probe test and it went in like butter so I pulled it
off and took it inside; I tented it with foil. I usually like to let it rest in
the oven for an hour but we were hungry! I pulled enough apart for two
I was glad I picked two easy sides to fix. I had some Bob
Evans mac n cheese with bacon I nuked in the microwave for 5 minutes and a
bunch of asparagus drizzled with a little olive oil and a garlic herb salt
added nuked for 3 minutes. We both had
some of my butcher’s BBQ sauce on our sandwich. It all tasted good! The bark was a little crispy and the wife
After we ate I pulled the rest of it and removed most of the
fat. It will set in the fridge overnight then it will vacuum seal better when
cold. I left it a little coarse and can always chop smaller later.
The pork butt was $1.89 a pound and I was using Lumberjack
pellets; a 1 to 1 mix of oak and a hickory blend. I ended up with about 5 lbs.
3/4 cup apple juice
1/2 cup water
1/2 cup brown sugar
1/4 cup salt, scant
2 tablespoons Worcestershire Click Here for link to Chris Lily's recipe