How-to smoke pork butt (pulled pork) on the Yoder YS1500 pellet smoker

[@djmack1155]

Just ordered me a YS 1500 and you are really helping me learn how to use it.

[@djmack1155]

Are you still happy with your YS1500?

[@freshhands5054]

Oh yes! It is literally the most care-free grill I have ever owned. One thing I will caution is to watch it when seasoning gets on the metal, you can start to get surface rust from the salt. However, this is minor. I had 2 Traegers before the Yoder and have never looked back!

[@travelhick]

On your ys1500 how much temp swings do you notice on the fireboard during long cooks with the larger meats?

[@freshhands5054]

Usually, I tend to see an average fluctuation of about 5 degrees. Also, If i recall, the temperature dispersion across the grill tends to be 10-20 degrees. Does that help?

[@jhancock13]

After you pulled these and wrapped them, how long did it take to get them up to 190? I also have a YS1500 and when I pull my butts I lose about 15-20 degrees and have a hard time gaining that temperature back. Do you keep you box temp set at 225 the entire cook?

[@freshhands5054]

hmm...it's odd that you lose that much temp. I would say the max I lose is about 2-3 degrees, but nowhere near that much. It can take a while to get to 190. I'd say somewhere in the 5-8 hour range depending on the size of the butts

[@nachonad]

So... what about the butcher paper wrapped butt?

[@freshhands5054]

Nice catch and great question! We pulled it once family and friends showed up and didn't have the camera out! Overall, I liked that one as well. Definitely had more overall texture to the bark. However, I think I will still stick with the old Texas crutch for now.