Tried my hand at my first 2 pork butts this weekend. Dry brined 24 hours in the fridge with meat church Gospel & Honey Hog. Put them both on at 10pm Friday night at 180 for 9 hours, turned up to 225 when I woke up and wrapped at 160. Rested in a cooler for 3.5 hours once they hit probe tender before serving. Total smoke was 14 hours with 3 hours of resting. Everybody said it was the best pulled pork they've had! Next time I will try not wrapping them!
by barb3ric
3 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!
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Looks good ! Have two Costco butts on Traeger now. Didn’t realize no bone, had to tie mine up. Still on at 225, 15 hours so far. Wrapped one and left one unwrapped. Enjoy !
Pic of the final pulled product?