Our First Butt is on the Traeger

[Smoking Audi]

So this morning we fired up the Traeger Pro 34 pellet filled with Pit Boss apple pellets. Been on for almost 2 hours now and will continue to cook. 225 F low and slow.

Every hour we will spritz with apple juice and just play it by ear. Last night we mixed up the rub then rubbed it down and let it sit in the fridge for about 8 hours. From what I read we should tin foil wrap it at 160 then bring it up to 203ish then let it rest.

Since this whole smoking is kinda new for us we have been trying to keep a log of our experiences and expiriments.

 

[SmokinAl]

Looks good so far!
Al

 

[normanaj]

Since this whole smoking is kinda new for us we have been trying to keep a log of our experiences and expiriments.

That's one of the best things you could possibly do.A log helps repeat successes and avoid repeat failures.

 

[Smoking Audi]

Up to about 85 IT after 2 hours

 

[Smoking Audi]

So do I aim for 160 and then foil wrap or watch the temp and wrap when I hit the stall?

 

[SmokingUPnorth]

If I wrap I just do it at 160 if I am happy with the bark. If not I try to wait until I’m happy with the bark Then wrap. My family doesn’t care for the bark so I usually wrap at 160 regardless

 

[Smoking Audi]

So I think we hit the stall as of 1 pm central as we only went up 4*F in 30 minutes. We decided to loosely wrap in foil and take the temp up to 250*F. We seem to be back in business. It took 5.5 hours at 225 to go from 34 to 150. Now we are up to 155 1/2 hr after wrapping.

this was about 3hours into the smoke

 

[Smoking Audi]

Our rub, we normally use it for ribs but decided to try it on the butt.

 

[mike243]

Welcome to the site, i dont wrap butts when smoking on the pellet smoker, i want all the chance it can to get smoke in the meat, a pellet tube helps also

 

[Smoking Audi]

Almost done. 193 after 9 hours. I had this preconceived idea that this was going to be harder than it actually has been

 

[SmokinEdge]

I find it much more straight forward to start the cook at 250* and stick with that to the end. It saves time, trouble, and gets it done. A lot of new bbq’ers try 225* this can have its challenges. Looks great, and yes, it’s not that difficult.

 

[Smoking Audi]

10.5 hours, hit 201 internal then put in a cooler for an hour. It literally fell apart when we went to start shreadings.

 

[jaxgatorz]

Looks like it came out awesome.. Great color too!!

 

[912smoker]

The 1st one is in the books and a success !

 

[gmc2003]

Thats some fine looking PP right there.

Point for sure
Chris

 

[Smoking Audi]

Welcome to the site, i dont wrap butts when smoking on the pellet smoker, i want all the chance it can to get smoke in the meat, a pellet tube helps also

I think the next we will try unwrapped to keep the bark crisp.

I find it much more straight forward to start the cook at 250* and stick with that to the end. It saves time, trouble, and gets it done. A lot of new bbq’ers try 225* this can have its challenges. Looks great, and yes, it’s not that difficult.

We might give 250 a try on the next. The grill was still generating quite a bit of smoke at 250 so we should still be good. If that fails I can toss in our smoke tube. It’s only 8 inches so it will only generate about 5 hours of smoke or at least that is what it did with ribs. Worst case I have to refill and relight

 

[Workaholic]

Great looking pork you have there. Gonna make some fine sandwiches, that's for sure.