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I already have a Costco pork shoulder weighing in at 9 lbs in the freezer for the next experiment. I liked what I saw on the "Butterflied Pork Butt" recipe linked above and I'm going to try the 275° smoke and no wrap next time. I can see this is a terrible hobby to pick up with all the meat...

I am very happy to say that the meat turned out great. Leaving the meat in the smoker until the IT reached 180 really made for a great smoke ring. I let it rest in the closed oven after I turned the oven off for 1-3/4 hours. It shredded like a dream with barky bits all throughout. It was...

A short time ago, I made it, finally, (the wind is terrific today) to 180° on the IT. I pulled it out of the smoker, placed the pieces in a broiler pan, added two cups of apple juice, and sealed it up with foil. I put it in the oven at 250° , it's too cold outside--it's 50℉! (This is Vegas...

As an aside, it's interesting to see at the top of my posts, there is the notification " This message is awaiting moderator approval, and is invisible to normal visitors. " So I take it that my posts are only visible to abnormal visitors until the mod gives his/her approval. :emoji_wink:

The Traeger recipe for pulled pork says to wrap it at 160°. I'm about 30 mins away from getting the pork in the smoker. I'll pull it at 180°, wrap it, and see what happens. After it's all done and my wife and I get a small meal out of it, (we have to give it a fair test, right?) I'll pack it...

Thanks for the clarification.

One thing about getting into a new specialized activity--new acronyms to learn! Just added SPOG to my education after I looked it up. Also, I never would have thought to smoke a chunk of shoulder for making green chile. Hmm, I'll have to try that for a batch my ownself.

Your answer definitely helps and I appreciate the welcome. I've got some skewers and leaving the pork rest until the IT goes down to 180° before wrapping is something I've not run across in my research, so thanks for that. On my previous attempt with a shoulder, I did go strictly by the...

Thank you for the link!

The pan is a good idea to help contain the juices. On my first and only (so far) pork butt, I managed to spill the liquid contents all over the place from an unfortunate tear in the foil. I think a person should only mop the meat with juice/sauce and not mop the floor to clean juice/sauce.

I'm new to smoking and new to the forum. I've used my Traeger Silverton 620 five times so far with satisfying results. We are having guests over later this month and we are serving pulled pork. One of our invited friends offered the pork butt for me to smoke, so naturally I said yes. When...