- Feb 12, 2017
- 701
- 309
Good evening & Happy Presidents Day!
It had been a long time since we had pulled pork, and I wanted to try out a more hot and faster cook than my typical process. Turned out great!
Total cook time was 6.5 hours, running the Traeger at 275*.
I typically run closer to 225-240*, so this was a great test at the higher temps.
Cook Recap:
- 5.8 lb bone in pork butt
- Light base layer of Meat Church The Gospel and then layer of Meat Church Honey Hog
- Traeger Signature Blend pellets
- Spritzed with equal parts water and apple cider vinegar at 2 and 3 hours
- 4 hours of smoke, then wrapped in a foil pan with juice and a light dusting of Honey Hog
- After 6.5 hours of total cook time, IT hit 206* and was probe tender
- Rested in a cooler for about 2 hours (was still hot), and then pulled
It was a success!
Rubbed down and ready to hit the Traeger:
IT hit 160* at 4 hours in the thickest part:
Wrapped:
After 6.5 hours, pulled off the Traeger and venting before resting in the cooler:
Finished product:
It had been a long time since we had pulled pork, and I wanted to try out a more hot and faster cook than my typical process. Turned out great!
Total cook time was 6.5 hours, running the Traeger at 275*.
I typically run closer to 225-240*, so this was a great test at the higher temps.
Cook Recap:
- 5.8 lb bone in pork butt
- Light base layer of Meat Church The Gospel and then layer of Meat Church Honey Hog
- Traeger Signature Blend pellets
- Spritzed with equal parts water and apple cider vinegar at 2 and 3 hours
- 4 hours of smoke, then wrapped in a foil pan with juice and a light dusting of Honey Hog
- After 6.5 hours of total cook time, IT hit 206* and was probe tender
- Rested in a cooler for about 2 hours (was still hot), and then pulled
It was a success!
Rubbed down and ready to hit the Traeger:
IT hit 160* at 4 hours in the thickest part:
Wrapped:
After 6.5 hours, pulled off the Traeger and venting before resting in the cooler:
Finished product: