I’ve made lots of beef and chicken, but finally made some pork butt. I get why people say to start here-it’s delicious and incredibly forgiving.
Seasoned with mustard binder, meat church Texas sugar, and Killer Hogs AP seasoning. Smoked at 200 with super smoke for 3 hours then cranked it up to 275 until it hit 175. Placed it in an aluminum tray, covered in some butter and brown sugar, sealed with foil, and pulled it off at 204 degrees.
Using a fat separator comes in very handy here being able to take the juices and coat it over as you shred really makes this extra delicious.
by azbat7
1 Comment
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!
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