First Pork Shoulder in Traeger Whoop Whoop

[laziebun]

Hey team, first pork shoulder (3lbs) in my new Traeger pro 22. Im a fan of hickory, therefore I'm using 100% hickory pellet.

I'll update as the day goes!

Rub- Traeger Pork and poultry rub
- Pellet Traeger Hickory
- 6:15am starting smoking. I left it on the smoke setting for the first 2 hours. (Outside temp 19F)
- 8:15am set temp setting to 225F (outside temp 19F)
- 9:20am IT is already 152F
- 10:45am IT 165 / sprayed with apple juice

 

[SmokinAl]

Good start!
I've had a 9.5 lb.butt in my WSM since 3:00 PM yesterday.
Hoping to have it ready for lunch.
Al

 

[laziebun]

Good start!
I've had a 9.5 lb.butt in my WSM since 3:00 PM yesterday.
Hoping to have it ready for lunch.
Al

I love my WSM! Getting use to this pellet thing...so well see how it goes.

Here a picture of a butt on my WSM

 

[laziebun]

whoa the IT is already at 152F...that seemed fast. The temp is set at 225F, outside temp 20F.

Any thoughts on why the IT went up so fast?

 

[worm304]

whoa the IT is already at 152F...that seemed fast. The temp is set at 225F, outside temp 20F.

Any thoughts on why the IT went up so fast?

It's a pretty small butt so that sounds about for the 3 hour mark. It will stall and who knows how long it will linger around that 160 range. Nothing to worry about IMO

 

[laziebun]

It's a pretty small butt so that sounds about for the 3 hour mark. It will stall and who knows how long it will linger around that 160 range. Nothing to worry about IMO

you calling my butt small... ;-)

 

[worm304]

you calling my butt small... ;-)

I like small butts and I can not lie.

 

[SonnyE]

I like small butts and I can not lie.

Sir Mixalot... ;)

 

[Geebs]

I smoked my first shoulder last wekeend in my new woodwind. Turned out good but not as much smoke flavor as I get from my WSM. Purchased the a-maze-n tube to see if I can add some flavor for the pellet grill. Here is a pic on my last shoulder on the wsm.

 

[laziebun]

View attachment 356737 I smoked my first shoulder last wekeend in my new woodwind. Turned out good but not as much smoke flavor as I get from my WSM. Purchased the a-maze-n tube to see if I can add some flavor for the pellet grill. Here is a pic on my last shoulder on the wsm.

Let me know how you like that maze-n tube...thinking of buying one as well. Great looking pictures

 

[laziebun]

Late update...but it turned out good regardless. My vote still goes to my WSM. But I think with a few more smokes and take aways, this Traeger will be just as good.

Here is what I learned from this session:
-Leave more fat on
-get the IT to 205 (personal preference)
- Leave it in smoke setting long, or look into maze-n tube
- try the foil method.

Any and all tips are welcomed!!!

Here is a video I made. Any feedback on this is appreciated as well. Wont take it personal.

 

[Geebs]

Let me know how you like that maze-n tube...thinking of buying one as well. Great looking pictures

I smoked a brisket yesterday with the 12” tube filled. Can’t be 100% that the tube helped but there was definitely more smoke flavor then the pork butt I did last weekend without the tube. I will be using it for almost every smoke from now on, really easy to get setup and burned for about 5 hours.

 

[idahopz]

I regularly use a tube smoker in the Traeger - it lets me smoke while the cooker is at the regular cooking temperature. Well worth a try, and you can use the tube in any other cooker you have. Makes a good unit for smoking cheese as well.

 

[grebs]

I did a butt yesterday. was around 10 pounds I believe. temp at 220-225 first 4 hours and the internal got to 150. Was wanting it to go all night so I turned the heat down to 205. This was my second butt and both hit stalls that took for ever. finally done after 16 hours. but the outcome was perfect. And now gone

 

[laziebun]

I regularly use a tube smoker in the Traeger - it lets me smoke while the cooker is at the regular cooking temperature. Well worth a try, and you can use the tube in any other cooker you have. Makes a good unit for smoking cheese as well.

I think it’s worth a shot..couldn’t hurt. I’ll have to try it and report back.

 

[laziebun]

I did a butt yesterday. was around 10 pounds I believe. temp at 220-225 first 4 hours and the internal got to 150. Was wanting it to go all night so I turned the heat down to 205. This was my second butt and both hit stalls that took for ever. finally done after 16 hours. but the outcome was perfect. And now gone

Where is the picture ;-)

What smoker were you using?

 

[jp61]

Nice smoke! The pulled pork looks great!

I see you're getting your money's worth out that fluke :D