I followed Mad Scientist BBQ’s video on YouTube and used Yard Bird for the rub then put Blues Hog Champion’s Blend on the sandwich. I’ve been focusing on wings and ribs so this was my longest cook by far. I will say that I felt like I had a good bark but I feel like it could have used a marinade or something to help it have more flavor. I would love to hear how other’s do pulled pork on their Traegers!?
by Babbage224
3 Comments
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*What seasoning did you use?
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I usually use mustard as the binder, then kinders brown sugar dry rub. Very generous with it too. I’ll spritz it hourly after 2 hours on smoke. The spritz is a 3/1-2 ratio of Dr pepper and water. When I wrap I put in a metal pan and add more Dr pepper mix I have left over. Retain some of the renderings when I shred.
You used good rubs… maybe not enough? I go to town on pork butts because it’s a lot of meat and sort of gets mixed together.
Another thing you could try is a dry brine in the fridge for a few hours or overnight. Mine have turned out great even overnight.
Lastly, consider finishing the wrap in a drip pan or over a pan to conserve the fat and juices.