My Traeger Pork Butt

Discussion in 'Grilling Pork' started by tropez, 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.

  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great!

  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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

  4. fwismoker

    fwismoker Master of the Pit

    That really looks awesome!    [​IMG]
  5. Yep, I pulled at 195 (if I recall) and it was a bit tough to pull. I later read about 205, next time though!
  6. 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

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