My Traeger Pork Butt

[tropez]

It was pretty darn yummy. 14 hours cook time.

Olive oil and McCormick Brown Sugar Bourbon rub, then a layer of brown sugar, then a bit more rub, then wrapped in plastic wrap and refrigerated until the next am.

Cooked for 14 hours, just like this, no spraying, no foiling.

Pulled at 195, should have gone a little higher, maybe 205 next time.

Wrapped and let cool for 30 min.

Then pulled.

IMG_2965[1].JPG

• tropez
• Jul 18, 2013

 

[seenred]

Looks great!

Red

 

[disco]

These look very nice. I fine it easier to pull at 205 F.

Disco

 

[fwismoker]

That really looks awesome!    

 

[tropez]

These look very nice. I fine it easier to pull at 205 F.

Disco

Yep, I pulled at 195 (if I recall) and it was a bit tough to pull. I later read about 205, next time though!

 

[tropez]

That really looks awesome!    

Thanks, I used the same logic as with the ribs, rub, then a big a$% layer of brown sugar, then a bit more rub, then wrap it and let all that soak it overnight. Then when I put it on the smoker that layer of brown sugar turned the tops like that over the long smoker period. Then it got all mixed in during the pulling. I was very happy with the results (except for pulling the meat off at 195 making it a bit tougher to "pull" after it cooled).