First Smoke – pasture raised pork butt on the new traeger pro 34. We subscribe to Walden local meat so had 2, 2.5lb boneless pork butt roasts. Making this post partially to give the heads up that apparently pasture raised takes 2-3x longer to cook to temp.
Put them on at 1:15PM at 225 and by 12:45AM they hit 187. Unfortunately I have 2 young kids and was on duty in the AM, so had to pull then. Minimal resting time, and didn’t pull apart with gloves but used two forks with some resistance but general ease.
I used mustard + Previte’s all purpose which is salt brown sugar garlic etc, spritzed twice with ACV since it was like 53 degrees out and lost a lot of temp in the smoker spritzing. Apple pellets.
All this said, they were still UNREAL. I have made pork butts on friends traegers, and these were better and smokier, which I’d guess was due to the longer time / pasture raised nature.
Will be buying regular bone in pork butt to compare soon, but anyone have any experience with pasture raised / local cuts and smoking differences? I also have a brisket from Walden so hope to plan better in the future.
by ChronicTheHedgehog
3 Comments
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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?
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Blessed to live in Ireland where it’s almost impossible to buy anything but grass fed, farm to fork etc. the name of the farmer and farm location is printed on most food packaging here!
I’ve smoked pasture-raised pork butt in the past but I didn’t notice any difference in time compared to others. Typically, the cooking time length has to do with the thickness of the meat (and a lot of other variables). With a piece that small but taking that long, I’m curious if the temperature in your smoker might have been off and reading a bit hotter than actual.