My Traeger Pork Butt

tropez

Smoke Blower

Original poster

Jul 11, 2013

86

10

Smithville, MO (Greater Kansas City Area)

• Jul 18, 2013

• #1

It was pretty darn yummy. 14 hours cook time.

Olive oil and McCormick Brown Sugar Bourbon rub, then a layer of brown sugar, then a bit more rub, then wrapped in plastic wrap and refrigerated until the next am.

Cooked for 14 hours, just like this, no spraying, no foiling.

Pulled at 195, should have gone a little higher, maybe 205 next time.

Wrapped and let cool for 30 min.

Then pulled.

IMG_2965[1].JPG

• tropez
• Jul 18, 2013

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,019

1,776

N.E. Oklahoma

• Jul 18, 2013

• #2

Looks great!

Red

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Jul 18, 2013

• #3

These look very nice. I fine it easier to pull at 205 F.

Disco

 

fwismoker

Master of the Pit

Dec 31, 2012

4,279

1,033

North East Indiana

• Jul 18, 2013

• #4

That really looks awesome!    

 

tropez

Smoke Blower

Original poster

Thread starter

Jul 11, 2013

86

10

Smithville, MO (Greater Kansas City Area)

• Jul 18, 2013

• #5

Disco said:

These look very nice. I fine it easier to pull at 205 F.

Disco

Click to expand...

Yep, I pulled at 195 (if I recall) and it was a bit tough to pull. I later read about 205, next time though!

 

tropez

Smoke Blower

Original poster

Thread starter

Jul 11, 2013

86

10

Smithville, MO (Greater Kansas City Area)

• Jul 18, 2013

• #6

FWIsmoker said:

That really looks awesome!    

Click to expand...

Thanks, I used the same logic as with the ribs, rub, then a big a$% layer of brown sugar, then a bit more rub, then wrap it and let all that soak it overnight. Then when I put it on the smoker that layer of brown sugar turned the tops like that over the long smoker period. Then it got all mixed in during the pulling. I was very happy with the results (except for pulling the meat off at 195 making it a bit tougher to "pull" after it cooled).

 

Last edited by a moderator: Jul 18, 2013