If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Crazy_Butterscotch_1
BBQ isn’t supposed to be quick. Mine smokes for 12-13 hours then rests for 4-6 hours
CLew512
I’ve found to get actually Smokey flavor profile and a bark (which seems to be missing) you do need a long and slow cook. You may as well have just braised this in the oven or used a crock pot
beachgood-coldsux
I do that for tacos.
bossmt_2
You don’t have to go low and slow. But if you do you’ll be rewarded. When I do my PB I like to start low and smoky to build the bark. After the first like 6-8 hours the smoke doesn’t matter as much so raising the temperature is better to finish it.
But I’m glad you liked it. I don’t wrap my butt either because I ant that crispy bark.
BuLLg0d
I set my traeger to 190° and at about 9 PM, load my pork butt and let it run overnight. It’ll consistently be around 165-170° around 8 AM the next morning which is a perfect time to wrap (or not) at which time I crank the Traeger up to 250° to finish the cook. Perfect smoke flavor, perfect butts, every time. Coming from a stick burner, I initially thought I’d made a mistake buying a pellet grill until I learned slower and lower on a pellet grill gave a very similar end result.
Lost-Link6216
No need for bark either I guess
Icy_Plantain_5889
Mmm looks good
SaveOurBolts
You can cut it into chunks and braise it in a Dutch oven for 3 hours if you wanted also.
Personally I prefer to develop a bark and make it taste/look like bbq.
Dedd_Zebra
225 til 5 past the stall
250 til 203 finish
6 hours wrapped in the cooler
Every butt is unique, but every butt should be caressed long, slow, and until it’s done.
At least 24 hours from fridge to fridge. Anything less and you should just be riding that loin
10 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
BBQ isn’t supposed to be quick. Mine smokes for 12-13 hours then rests for 4-6 hours
I’ve found to get actually Smokey flavor profile and a bark (which seems to be missing) you do need a long and slow cook. You may as well have just braised this in the oven or used a crock pot
I do that for tacos.
You don’t have to go low and slow. But if you do you’ll be rewarded. When I do my PB I like to start low and smoky to build the bark. After the first like 6-8 hours the smoke doesn’t matter as much so raising the temperature is better to finish it.
But I’m glad you liked it. I don’t wrap my butt either because I ant that crispy bark.
I set my traeger to 190° and at about 9 PM, load my pork butt and let it run overnight. It’ll consistently be around 165-170° around 8 AM the next morning which is a perfect time to wrap (or not) at which time I crank the Traeger up to 250° to finish the cook. Perfect smoke flavor, perfect butts, every time. Coming from a stick burner, I initially thought I’d made a mistake buying a pellet grill until I learned slower and lower on a pellet grill gave a very similar end result.
No need for bark either I guess
Mmm looks good
You can cut it into chunks and braise it in a Dutch oven for 3 hours if you wanted also.
Personally I prefer to develop a bark and make it taste/look like bbq.
225 til 5 past the stall
250 til 203 finish
6 hours wrapped in the cooler
Every butt is unique, but every butt should be caressed long, slow, and until it’s done.
At least 24 hours from fridge to fridge. Anything less and you should just be riding that loin