Did my first pork butt yesterday and followed the Traeger Korean Bo Ssam recipe on the app. 250 uncovered for 5 hours and actually took another 5 hours when wrapped in foil. Did not have a ton of that smokey flavor I have been able to achieve with other meats on the Traeger. Any tips? It was a 6 pound pork butt.
by PDCSlopey
30 Comments
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That tray underneath the butt is not needed if you wrap the drip tray under the grate. Drips happen and it gets gross. Thats why you change the foil. The tray is blocking a lot of the smoke. Also getting a smoke tube would add a ton of the smoke you want
You can also split that in two. That’s more bark, more smoke, quicker cook time.
Pulled pork always is a disappointment when it comes to smoke flavor. Think about it, it’s a huge chunk of meat and only the surface area is exposed to smoke. You will get a better flavor by cutting it into smaller chunks, and increasing the surface area exposed to smoke.
I’d add an hour at the lowest temp your smoker has (under 200F or if you have a super smoke setting) in the beginning. also lose the tray.
Did you use a smoke tube? If not that’s probably the answer.
It’s a Traeger you’re not gonna get a strong smoke flavor without a tube
After I shred my pork, I toss it back on the smoker for another 30 minutes or so on super smoke, stirring occasionally. I find it really helps add back that smokey flavor.
Get a smoke stick or two, don’t wrap in foil. Foil blocks smoke, use butcher paper to wrap. Try to plan your cook better… 225 until done. Low and slow… plan on 10 plus hours.
I’ve found it helps to limit your own exposure to the smoke as the cook goes on if you can help it. If you’re outside and near your smoker for a good chunk of the day your sense of taste and smell will be inundated with smoke which makes those flavors more muted when its time to eat.
You just got to smoke it on a lower temp for a longer time. Its thebsecretvto alk of the proteins and getting then that smokey flavor. I think your has super smoke also. Mine doesn’tI have an old skooll 2016 34 pro
No oic of the final product before the shred?
Hell of a spread
Smoke tubes have always given me a perfect smokey flavor on everything I do. My brother does brisket but I do everything else because of how my stuff turns out. I just made a tri tip and used a smoke tube and wedge with steak seasoning. It was the best thing I’ve done so far. Even the leftovers are amazing.
FWIW, if you call Traeger customer support (as I did) and inquire how to get more smoke in your cook, they will tell you Traeger’s use wood fired pellets so by definition you should get smoke flavor. Then Traeger will suggest a smoke tube if you want more smoke.
I got a Traegar as a gift a few years ago, and so far I have been unimpressed. I get much better flavor and bark on my old Masterbuilt electric smoker when cooking a pork butt.
There’s no bark on that butt. I’d recommend smoking no higher than 225 degrees. Don’t wrap it until you hit the stall temperature and definitely not below 160 or let it get to 165 if you have time. Once that bark develops you’ll be good you can wrap it to speed things up if you want. I agree with others that pellets don’t have the same smoke taste as wood or wood chips, but I’ve never had an issue with the butt not having a smoked flavor. The butt also needs to rest for at least an hour after you take it off the heat. Longer is better. I’m also not a fan of the Traeger pellets (sorry). I find other pellets have a better flavor.
Lower temp -more time
Cut the pork shoulder/butt into 2-3 pieces. You get more surface area for smoke and your rub of choice.
At 250, it’s burning quite clean with very little smoke. Many have suggested a smoke tube, and that really helps. You can further flavour by cooking at a lower temperature; I often start my cooks at 180f and will ramp up as the cook progresses. I don’t personally wrap pork as I like tho build bark for a mix of textures.
Also, the source of the smoke is coming from below, so that tray is going little more than adding an extra barrier to the smoke. I tend to use the upper grates for longer cooks as there’s more even cooking, so would recommend that too if you have the option.
Have another go, I promise the next one will turn out a world apart with a few tweaks to the process:
Lose the tray
Lower the temperature
Acquire a smoke tube
I agree with the Traeger pellets not giving much of a smoke flavor. I have tried a BUNCH of different brands and Cookin’ Pellets are my favorite pellets. They have a black cherry flavor just wonderful.
Hmmmm i always have a great outer crust layer and when i shred it all together that crust layer melds into the rest of the meat. Its even better the second day!!
Cook it at 225. Even with the foil.
225 or less for optimal smoke. Add a smoke tube for even more flavor.
Smoke tube!!
Just smoked 2 large pork butts yesterday. I do an overnight method that gives great flavor. I am not currently running a smoke tube but that will increase the smokiness. I also don’t wrap I find it easier and more consistent.
10pm – trim, inject with pork injection, season with rubs
About 11 pm – set smoker to 180°, once at temp put pork butts on, go to bed.
7-8 am – turn smoker to 250°
Wait till the internal temp of the pork is around 200°. Test with skewer or probe thermometer for softness. You want it to slide in with no resistance. Some pork is done at below 200 some 200+. It really depends. What not to do is go strictly by temperature! 200-204° is a range not a rule.
This cook took 13 hours which I find is average for the over night method
https://imgur.com/a/mFAfWb0
Smoke cylinders on Amazon.
This is why I can’t convince myself to buy a pellet 😭
Lower temp, more time. Some woods smoke more than others too.
How can any smoke get past that barrier of aluminum foil?