Pork is where most pellet grills earn their keep. A shoulder forgives a 20 degree swing, ribs teach you to read bark, and a tenderloin is dinner on a Tuesday.
Start here: First cook on a new grill? Make pulled pork. A bone-in butt at 250°F is close to impossible to ruin, and you learn how your grill handles a long cook before you spend brisket money.
Smoke a 4 lb boneless loin fat side up at 225°F on straight apple pellets for about 2 hours 45 minutes, and pull at 140°F in the thickest part. Rest 15 minutes to 145°F; total time is a little over 3 hours.
Smoke an 8 lb bone-in butt at 250°F on two parts hickory to one part apple, wrap in butcher paper at 165°F, and pull at 203°F when the probe slides in with no resistance. Budget about 11.5 hours including an hour's rest.
Set the grill to 250°F with half hickory, half cherry pellets and smoke St. Louis spares bone side down for about 5 hours (5.5 with prep). Pull at 198 to 203°F between the bones, when the rack bends and the bark cracks.
Run the grill at 250°F with half apple, half hickory pellets and cook 2 lb baby back racks unwrapped for about 4 hours (4.5 including prep). Pull at 195 to 200°F between the bones, when the rack bends almost in half.
Smoke 1.5 inch belly cubes at 250°F on half pecan, half cherry pellets for about 2.5 hours, then braise in a covered pan with butter and sauce for an hour and reduce uncovered 20 to 30 minutes. Pull at 200 to 205°F, about 4.5 hours start to finish.
Warm a fully cooked 8 lb bone-in ham at 225°F on half cherry, half maple pellets for about 2.5 to 3 hours, glazing at 120°F and 130°F and turning the grill to 300°F for the finish. Pull at 140°F; plan about 3.5 hours including a 20 minute rest.
Smoke 1.25 inch bone-in chops at 225°F on hickory pellets until they read 120°F (40 to 50 minutes), then sear 60 to 90 seconds a side over high heat and pull at 140°F. Rest 5 minutes to 145°F; the whole job takes about 1 hour 15 minutes.
Smoke the tenderloins at 225°F on straight apple pellets for about 75 minutes and pull at 140°F, then rest 10 minutes to 145°F. Allow about 1 hour 40 minutes from cold grill to sliced pork.
| Recipe | Grill temp | Pull at | Total time | Pellets |
|---|---|---|---|---|
| Pork loin on a pellet grill | 225°F | 140°F, rested to 145°F | 3 hours 15 minutes | Apple, straight |
| Smoked pork butt (pulled pork) | 250°F | 203°F (probe slides in with no resistance) | 11 hours 30 minutes | Hickory and apple, two to one |
| Pellet grill ribs | 250°F | 198 to 203°F (bend test) | 5 hours 30 minutes | Hickory and cherry, half and half |
| Baby back ribs on a pellet grill | 250°F | 195 to 200°F (bend test) | 4 hours 30 minutes | Apple and hickory, half and half |
| Smoked pork belly burnt ends | 250°F | 200 to 205°F (fat gives when pressed) | 4 hours 30 minutes | Pecan and cherry, half and half |
| Smoked ham on a pellet grill | 225°F, then 300°F to set the glaze | 140°F | 3 hours 35 minutes | Cherry and maple, half and half |
| Pork chops on a pellet grill | 225°F, then sear | 140°F, rested to 145°F | 1 hour 15 minutes | Hickory, straight |
| Pork tenderloin on a pellet grill | 225°F | 140°F, rested to 145°F | 1 hour 40 minutes | Apple, straight |
Times assume a grill holding temperature on a mild day. Cold or wind adds 30 to 60 minutes; the thermometer, not the clock, decides.
Get a start time and pull temperature for your exact cut and grill setting.