Another pulled pork run...

[paleoman]

I bought a 9.89 lbs pork shoulder a while back, thawed it for 3 days, and then scored it and applied mustard and Jeff's rub, placing it back into the fridge overnight...

Yesterday, I got up at 5am, set my Traeger to 265˚F, with cherry (using up what I had) and apple pellets. Here is a shot after 5 hours...

It got up to 165-169˚F and stalled for several hours... on a hot, but rainy day...

After 10 hours, I bumped up to 300˚F, and at the end of the smoke probes were reading 190˚F and 208˚F, but it was like butter inserting a probe...

I pulled it out, wrapped in foil, and then towels, and placed in a cooler for several hours...

Total cook time was 12 hours, 35 mins. Total weight 9.89 lbs, after cook 5lbs 15 oz, without bone and after removing unrendered pieces, I ended up with about 4.5 lbs. I shredded late last night and placed into three bags and vacuum sealed. Each was about 1 lb 12 oz, two placed in the freezer and one in the fridge as I'll reheat in sous-vide today, for dinner. I'll take pictures today, of a plate so folks can see it.


Overall, it looked pretty good. It had a nice smoke ring, juicy and tender. The crust wasn't very hard, and I think I could have rendered the fat more, but it was getting late and we had company over. I'm guessing I would have had a better rendering, if I left it at 265˚F the whole time.

 

[02ebz06]

Nicely done. Looks great!

 

[BigW.]

Looks great. Did you have temp gauge for the cook chamber or just the meat? Traeger may have been cooler than actual display. Nothing wrong with bumping temp after a few hours. I usually go for 275 the whole time.

 

[paleoman]

Looks great. Did you have temp gauge for the cook chamber or just the meat? Traeger may have been cooler than actual display. Nothing wrong with bumping temp after a few hours. I usually go for 275 the whole time.

I didn't, but should check that. I probed it once before, but had the probe on the upper shelf, and it was ~20˚F hotter than setting. I should try at the main grill level.

I was wondering if I'd get a better bark with a higher temp, or a lower temp and longer run.

Here's a quick pick of the pork (it was going fast, as this large bowl was heaping full)...

Here's my dinner plate. Served with coleslaw, grilled peaches, and corn bread...

 

[TimboBBQ!]

I didn't, but should check that. I probed it once before, but had the probe on the upper shelf, and it was ~20˚F hotter than setting. I should try at the main grill level.

I was wondering if I'd get a better bark with a higher temp, or a lower temp and longer run.

Here's a quick pick of the pork (it was going fast, as this large bowl was heaping full)...
View attachment 721328

Here's my dinner plate. Served with coleslaw, grilled peaches, and corn bread...
View attachment 721327

I would eat that piggy !

 

[mneeley490]

I was wondering if I'd get a better bark with a higher temp, or a lower temp and longer run.

I go by Jeff's advice and do butts at 300° now. Takes less time, and aways has a nice bark.

 

[disco]

Looking good!

 

[philpom]

Looks like it turned great, but it was delicious. Excellent job!