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Traeger
dgd829
Posts: 3,140 ✭✭✭✭✭ Graduate
Hey DawgNation,
With Saturday rapidly approaching and the dawgs squaring off against the HOGS I figured this would be the perfect game to make a pork butt.
Does anybody on here have any tips for cooking a pork butt/shoulder on a Traeger specifically? I just got a Traeger as a gift and I am trying to figure out the best temp to cook it at and how long it usually takes!
I wanna put it on at midnight or 1:00 a.m. so that I can pull it off in the morning and wrap it and then finish it around 1-2.
Comments
Lots of good stuff on here, and I'm sure some of the guys could weigh in on your specific question as well.
https://forum.dawgnation.com/discussion/12575/smokin-grillin-and-chillin-while-sipping-your-favorite-beverage#latest
Don’t know anything about a traeger but keep her around 225 and you’re good. Let it get to room temp before throwing her on. Spray her every hr with a cut of 1 part apple juice and 1 part apple cider. Make sure to trim her up a little before rubbing her. Mustard helps hold the rub on.... you won’t taste it. Use a a good temp my bro and test it in some boiling water if it’s the first use.
let the ol girl rest in a cooler for a while wrapped in tinfoil and a towel when finished.
Forks up my bro and good luck! You’ll be fine and it’s hard to mess up a butt
Hard to mess up a butt, but I’ll more or less reiterate what JRT812 says for the most part.
I cook between 225-250.
Make sure to keep your water pan from drying out.
I rub with mustard and the rub with a homemade pork rub, or if I’m lazy I’ll use a store bought one like Fox Bro’s.
Spritz with something every hour or so. I usually just use straight cider vinegar.
cook until internal temp is 195-200.
Let rest and pull.
Congratulations on the new smoker! An exciting day in any man’s (or woman’s) life.
Key factor for how long is: how big is your butt? You’ll need to allow 1.5-2hrs per lb.
Have you ever smoked a pork butt before? Just curios if you need rub and prep tips or just cook tips.
I've smoked more than I can count on a pellet smoker and I've tried just about every method known to man just to experiment and see which is best.
I've come to the conclusion that, on a pellet smoker (at least mine), the high smoke setting around 225 is the ticket for smoker temp. I would recommend wrapping in butcher paper if you have it, if not foil works fine you just lose a little bark. Wrap it after it gets the color you are looking for which should resemble a meteor, beautiful dark color but has a nice mixture of an orange red color marbled throughout the bark (this is usually at some point during the stall around 165 deg IT).
After wrapping you are welcome to crank the heat up to 300 if you want, but you can certainly keep it at 225-250 if you have plenty of time. I even sometimes finish mine in the oven to save pellets. Here's the golden ticket I've learned over the years and many trials... let the IT of the butt get to 206 before pulling it off and letting it rest if you want an incredible pulled pork. If you are going for slices, that's gonna be a much lower IT. I was always taught to take it to 203 and did so for quite some time. But I once lost track of time and a butt got to 208. I thought for sure it was ruined. let it rest and pulled it and it was magical. No doubt better than an IT of 203. I tried several other variations of IT pulls after this and have settled on 206 being my mark for the most tender pull but still having great consistency in the meat. If you do nothing else at at least get it to 203, that's when the fat rendering magic happens. I promise you will not be disappointed.
Good luck bro!
The only thing I would have to disagree with above is letting a butt come to room temp prior to smoking. I used to do it until I read this article. I’m not sure it really makes a difference either way. Amazing ribs is a great resource by the way. I don’t think you can screw it up with a Traeger.
https://amazingribs.com/technique-and-science/myths/let-meat-come-to-room-temp
I’ve read that and tried both ways. I didn’t notice anything significant but some of the old timers that own some local bbq joint say do it. Most do some say it doesn’t matter. I say why not set it while I’m throwing some logs on the Lang smoker.
Edit - I agree it’s pretty hard to mess up on a traeger
Following the advice of those old timers is never a bad idea!
edited to add: I really wish I had room for a Lang. Can’t beat those. First thing I’ll buy when I move back to Georgia.
"hard t mess up a butt."
Have you not seen what women are doing with implants in their butts?!
I love that site, I have his book too. Food Lab is another great source. I am always a fan of folks who test methods instead of just going by what grandpappy said.
No experience with a pellet, OP, but pork butt is def. the perfect thing to start with. No doubt you'll be happy with the result
I am so glad someone else is disturbed by that phenomenon. I find it not just unattractive but borderline unholy.
Make sure you post a picture after it is done or it doesn’t count.
Hahaha. I haven’t but that is weird
thanks brotha!
Pics will be posted around 2:00 tomorrow!
One more thing to keep in mind - every piece of meat is different and some take a lot longer to cook than others. I have had one be done in 8-10 hours and another exactly the same size take 18 hours. I did not wrap for either of those - wrapping will definitely help you get through the stall a lot faster. Regardless, once it gets to the desired internal temp, you can take it off and wrap it in foil first and then wrap that up in an old towel and place it in a cooler - it will stay warm for hours. Just make sure it isn't one of your good towels (my wife didn't appreciate that very much).
What size my dude?
9 LBs
here for the pics!