Savor the Recipes of The Galley Brothers

Smoked Galley Pork Butt on a Pellet Smoker

Overview Smoke Details: (10-12 Hour Smoke Time)

Initial smoker temp setting 205°F-225°F

Smoke to internal 160°F-165°F

After wrap set smoker temp setting to 250°F-275°F

Rest to internal meat temp 160°F

Let’s get started:

*Allow butt to rest for 15-20 mins out of fridge

*Trim fat cap to take in all the rub goodness, pork butt has plenty of fat

*Rubdown with binder (Molasses & Dijon Mustard) mix together for an incredible flavor

*Shake AP Rub all over the butt

*Shake Butt Rub all over the butt *do not be shy with this step (Rub that Butt) *

*Allow to sweat for 15-20 minutes at room temp to soak in the rubs

*Put on the smoker, insert temp probe and let the magic begin

Time to take that first look: 

*Keep smoker closed until 120°F internal butt temp (if you are looking-you ain’t cooking)

*Spritz the butt at 120° F (apple cider vinegar & water) ½ & ½ (keep that butt moist)

*Spritz again 140°F (keep that butt moist, and develop that bark)

*Pull off smoker at 160°F

At this point, the whole neighborhood will be starting to smell good:

*Increase smoker temp to 250°F

*Place the butt in a 9x13 aluminum pan

*Divide one stick of butter into slices and place on top of butt

*Add brown sugar to top of the butt (at least 1/4 cup) 

*Shake more of that delicious Butt Rub, all over the top of the butt

*Wrap 9x13 pan with aluminum foil, the butt has taken all the smoke it needs

*Put back on the smoker

Your hard work has paid off:

*Smoke to internal temp 202°F to 205°F

*Remove from smoker

*Loosen foil to release steam and cool

*Let rest until internal temp cools to 160°F

*Drain the fat & separate in a fat separator and put to the side (will need)

*Pull the bone out and start pulling the pork

*Add more Butt Rub and pour some of the drained separated pan juices over the butt

*Enjoy that butt with friends & family