Pulled Pork on a Traeger Question

Discussion in 'Pork' started by flatbroke, Apr 5, 2009.

  1. flatbroke

    flatbroke Smoking Fanatic

    I have 2 bone in shoulders waiting for my break in smoke on the Traeger Texas I got. I have the Digital thermometer but have not installed it yet, so I will be using the 3 speed switch that came on the unit.

    I plan on smoking them on the Medium setting but an not sure how high that goes, during the season process i found out that high was 450 degrees according to the gauge on the lid.

    How long do you anticipate the Butts will take to finish for pulling? I just need to make sure I start early enough to finish about noon.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Mike I would try to get the smoker at 225-250 and then figure about 1.5 hours per lb. You'll have to get a thermometer in the meat to get the proper temps but thats a ballpark figure on time and don't forget to add the resting in the cooler time to that
     
  3. flatbroke

    flatbroke Smoking Fanatic

    Yes I agree Jerry but I dont know what temp Med runs at and the only other lower temp I have right now is Smoke and that didnt get much over 125 today.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Got an oven thermometer that you can put in there and check it or a digital remote?
     
  5. flatbroke

    flatbroke Smoking Fanatic

    yes I have the Redi Check. I don't want to start the thing to check tonight and was hoping somebody could tell me what the Medium setting runs at. I did a search but couldn't come up with anything. None of the paper work that came with the unit stated either. I guess I will fire it up at 3 am and have the meat on by 3:45 give or take a few and find out tomorrow. should be plenty of time. For Some reason I got a feeling Medium is going to be in the hi 200's.
     
  6. jagerviking

    jagerviking Smoke Blower

    On my traeger, medium was around 275-300 as I remember. I went and installed the digital controll right away. I did smoke some babybacks when I first got it, and used the smoke setting, it ran in the range of 170-190 for temps.
     
  7. flatbroke

    flatbroke Smoking Fanatic

    Thanks Jagervking. Mine is setting at 300* on the medium setting. I have the 225 digital thermometer sitting in the garage. I am debating on getting a digital 225 with the 180 setting too.
     
  8. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    180° is really not very useful. It's too high for jerky and too low for everything else. On pork shoulders and briskets you usually go to 190° to 200° internal meat temp anyway so a 180° chamber temp ain't gonna get you there. I beleive the general consensus is that smoking below 225° just prolongs the process without any real benefit and adds to the possiblility of really drying out the meat. It seems odd to me that on a stock Treager, none of the three settings are in the generally accepted zone of 225° to 250°

    Dave
     
  9. flatbroke

    flatbroke Smoking Fanatic

    I agree with ya DDave as I just finished my first smoke on mine. I wanted to try the stock unit first and see if I liked it. The medium setting was holding tight at 300* when I finished, way too high for my liking.

    I am going to install the 225* digital therm. I have in the garage today. 2 pork butts finished at 10:00 am and I started them at 5:00 am. They both weighed about 4.62 pounds.

    They are wrapped in towels and waiting to be pulled.
     
  10. liberty

    liberty Newbie

    where i think so ddave is giving the right idea.... 190 to 200 degree angle will be helpful
     

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