PORK ROAST ON PELLET GRILL RECIPES

Steps:

• Season the chuck roast on all sides with the beef rub.
• Allow the chuck to rest at room temperature (covered) for an hour to let the rub work into the meat.
• Smoke the chuck at 250F, using hickory pellets for smoke, until the rub has set and juices are pooling.
• Wrap the chuck tightly in aluminum foil, place inside a secondary foil pan, and smoke for another 1.5-2 hours until the meat is at least 205F and probe tender.
• Let the meat rest for an hour, then shred and mix with the rendered juices in the foil.

Steps:

• Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C). If using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.
• Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and at 1cm intervals. Rub a little olive oil all over the pork. Season and rub salt all over, especially giving the rind a good coating of salt.
• Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
• Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
• Once the pork has cooked, leave to rest for 15 minutes before carving.