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My Traeger Pork Butt

post #1 of 6
Thread Starter 

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.

 

post #2 of 6
Looks great!

Red
post #3 of 6

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

 

Disco

post #4 of 6

That really looks awesome!    drool.gif

post #5 of 6
Thread Starter 
Quote:
Originally Posted by Disco View Post

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

 

Disco

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

post #6 of 6
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

That really looks awesome!    drool.gif

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).

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