What do you guys use for a temp on a pellet grill and for how long?
Not many pellet guys here, Tarkio so your question may go unanswered. I have a Green Mountain Davy Crockett but have never done a PR.
Several GM discussion groups on the 'net but since you are here may I suggest you prep your PR as desired then return to the smoker with the meat COLD and put a good smoke to it and finish in your oven. Possibly return to the smoker to set the crust. Good luck.
Which model do you have ?
Google fu:
https://www.google.com/search?rlz=1...5i30j0i13i5i30j0i5i30j0i8i30.dktRY2IZR7s
