Galley Bros Brands: Savor the Best 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 wrapping, set smoker temp setting to 250°F-275°F

Rest to internal meat temp 160°F

Let’s get started:

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

*Trim the fat cap to allow the rub to penetrate; pork butt has plenty of fat.

*Rub down with a binder mix of molasses and Dijon mustard for incredible flavor.

*Shake the all-purpose (AP) rub all over the pork butt.

*Generously apply the Butt Rub all over the butt—don’t be shy with this step (Rub that Butt)! 

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

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

Time to take that first look:

*Keep the smoker closed until the internal butt temp reaches 120°F (if you’re looking, you ain’t cooking).

*Spritz the butt at 120°F with a mix of apple cider vinegar and water (½ & ½) to keep that butt moist.

*Spritz again at 140°F to maintain moisture and develop that beautiful bark.

*Pull off the smoker at 160°F.

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

*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 the butt.

*Add at least ¼ cup of brown sugar to the top of the butt.

*Generously shake more of that delicious Butt Rub all over the top of the butt.

*Wrap the 9x13 pan with aluminum foil; the butt has absorbed all the smoke it needs.

*Put it back on the smoker.

Your hard work has paid off:

*Smoke to an internal temp of 202°F to 205°F.

*Remove from smoker.

*Loosen the foil to release steam and cool.

*Let it rest until the internal temp cools to 160°F.

*Drain the fat using a fat separator and set it aside (you'll need it).

*Pull the bone out and start pulling the smoked pork butt apart.

*Add more Butt Rub and pour some of the drained separated pan juices over the pulled pork.

*Serve that delicious smoked pork butt with your favorite BBQ sides and enjoy with friends and family from your private commissary kitchen.