For Christmas, we purchased a pellet smoker. No, it’s not a Traeger (that’s the first question almost everyone here in Utah asks). After a lot of research and a $100 off sale, we bought a Green Mountain Grill. Specifically, the it is the Daniel Boone Prime WiFi model.
It took a while for the grill to arrive, but we broke it out this last weekend, set it up, and got it smoking. We are already excited about what we’re going to try next.
We baked a couple Papa Murphy’s pizzas on Saturday night after assembling everything. The pizza turned out great and was quick and easy.
Then it was time to prepare the main course. I consulted with my friend from work who is a smoking pro (the same one who recommended the make and model of the smoker). He suggested doing a pork shoulder butt since it’s easy, delicious, and hard to screw up. Here is the recipe and process:
Ingredients:
- 1 pork shoulder butt from Costco
- Yellow mustard
- Johnny’s seasoning salt
Directions:
- Warm up grill; set to 200°F
- Rub in a layer of yellow mustard all over the pork shoulder
- Add a liberal layer of seasoning salt, enough to cover the mustard, then add a little more for good measure
- Smoke uncovered on the grill for about 8 hours (I started mine at 10:30pm and let it go overnight)
- Transfer to aluminum cooking pan, cover with heavy duty tin foil and transfer to oven (or continue to cook it in the smoker if you don’t mind burning pellets) at 225°F and cook until internal temperature is at 197°F (mine took an additional 4 hours)
- Let it rest, covered for another hour, then shred and serve
We had tons of food and everyone loved it. Some added a little BBQ sauce, but it was plenty delicious without it. We froze the meat to save for leftovers and even sent some home with Grandma Jan and Grandpa Mike, who had volunteered to come down to be our official taste-testers.
I was pretty impressed with the GMG Daniel Boone Prime WiFi. It took a little bit to setup, but I was really glad to be able to look at the app on my phone throughout the cook. I could check on the temperature of the grill and also see the temperature readings from the two meat probes, and even set alarms and notifications when certain temperatures were reached. It worked out great.
Anyway, it was a great success and we’re looking forward to our next tasty smoking experiment.
MightyJohnsons 