Pork Butt on Traeger Pellet Grill
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- เผยแพร่เมื่อ 3 ส.ค. 2019
- Today we cooked a pork butt between 250-275 until internal temperature hit 205. We allowed the meat to rest for almost an hour before we pulled the meat. It turned out fantastic!
Rubs used: Kosmos - SPG, Meat Church BBQ - The Gospel, Yard Birds - Plowboy
Looks Awesome
I remember the first time I used your video and loved it and probably spent 2 hours looking for it the next time I made shoulder. Now have it saved so I could use it again, thanks!
I appreciate you saying that!
I've cooked this recipe a dozen times already, freaking amazing. Always look for the chubby guys to have the best recipes!!!! 🤤
Great video man! Nice and simple, straight to the point, yet detailed. Thanks for sharing!
I appreciate that DC! Thanks for watching!
Great video! Thank you, sir!
We appreciate you watching and commenting!
Just bought a TG.. Thanks for the lesson. I look forward to more.
Thanks for watching Chair Man, I really appreciate the note!
I've been watching different people to get ideas, your video was the absolute best. Great delivery, new ideas. I can't wait to try this. Many thanks! First cook on the Traeger.
How thoughtful are you? This made my day! Keep in touch please and let me know how your cooks go!
Just pulled one. Thanks for the details!
awesome vid, can't wait to try this!
Let me know how it goes!
Fantastic job. Keep up the good work smoke on.
I appreciate you stopping by Bryce!
Yummy! Love my Traeger. Love pulled pork.
Great video. I’ve injected mine with a mixture of beef broth butter and the spices I used for my rub. Used a southwest sweet and spicy mustard binder.
Just had my Traeger delivered today and I look forward to getting some tips from you off your videos. That pulled pork was amazing.
That's awesome and congrats on the new smoker! Please keep in touch and let me know how your cooks go. Pork butt is a great one to start out with!
this looks great. I'm going to try later today.
Let me know how it goes, Jordan! Thanks for watching!
Looks amazing!
Thank you, I appreciate the sub and stopping by!
I am doing this on sunday, thank you friend!
let me know how it turns out!
Looks great Bub! Def going to try this tomorrow for Sunday dinner
Let us know how it goes!
J&K BBQ it was fantastic!! Definitely will doing it again very soon!
Love this recipe! Mine was delish…😋
I can see your mouth watering while you put together the sandwich at the end. Yummy!
omg that looks amazing im trying this!!!
Thanks for watching, Krista! We appreciate the support!
Just got my Traeger like 3 days ago and will be doing this on Sunday..........great video
Welcome to the Traeger family, Forest! Let me know how it goes, would love to hear about it!
J&K BBQ did you empty juice before you rested or after. Also what temp would be good to wrap at?
@@jkbbq It was great everyone loved it.........going to do another one this Friday. Thanks for the video.
@@woodsy9682 Awesome job my friend!
Awesome vid. Thanks for sharing. If any meat gets wrapped there's no more smoke getting to it and no need to waste pellets.. just finish er up in the oven
Yes, thats a good tip Brent. You can finish it up in the oven and save the fuel (pellets) once your wrap. I just roll with the smoker so I do not get yelled at by the wife for hogging the kitchen.
Awesome 😎
Thanks Dennie!
Fine job there partner!!! She looks great!!!!
Thanks for watching, I appreciate the feedback!
Looking forward to trying your recipe on my new 575!
Awesome Don, let me know how it turns out.
Do you like your 575? I just got it and it doesn’t seem to smoke much.
Going to give this a go tomorrow!!!
Awesome! Let me know how it goes please!
@@jkbbq WOW it was a huge hit!!!!
@@39ccherry That is so awesome to hear!
doing one today and also doing a brisket good viv brother i like slaw on mine too
Thanks for the support Walter!
I reduced my own peaches from Costco jar and used pickled jalapeños for my own glaze it was amazing thanks for the idea and Good Eats
Wow, that sounds amazing! I appreciate your support to the channel!
Looks amazing brother! I’m watching your video and it’s making my stomach growl! I’m waiting for my replacement traeger! The first one I got had a forklift fork whole in it!
Thanks for supporting the channel, Terry! Let us know how your cooks go when you get your replacement Traeger!
Did you drain the juice before or after the rest? I know it is all about temp and not time but for planning purposes what was over all time including the rest.. Thanks
This cook I drained the juice before the rest but have done it both ways and doesn't make much of a difference either way. With cook time and rest you're looking anywhere between 8-11 hours depending on what size pork butt. Thanks for watching, Dan!
When can I come over and try some? It looks delicious
Love using mayo as my binder after a good drying of the meat.
Don't heat up a mayo, any thermal to the mayo, makes it poison
@@longines2011 well been doing it for over 20 years professional. Won may awards. No one dead yet!
👍🏻👍🏻
What’s a rough time frame? How long? Will cookto temp but trying to nail down a schedule. Thx in advance.
Around 60-90 minutes per pound total time but will definitely depend on how hot you're cooking at. If you are short on time you can crank up the temp once you wrap.
This Pork butt looks so good i wanna try some would love that Coleslaw Recipe too
Thanks for watching, Mike! We appreciate it!
I bought a boneless Pork Shoulder Boston Butt ..still cook the same time & temp? Thank you
Yep! Just watch internal temp and you will be good!
Hi, this is a great video, thank you. Do you inject a marinade? If no, why?
For backyard, feed the family I usually don't inject. Porkbutt has plenty of moisture so its not a needed step. Also, I always re-season at the end so that helps with more flavor.
J&K BBQ thank you
What type of pellets did you use?
I use pit boss competition blend on almost all of my cooks. They go well with all meats.
What type wood pellet did you use? Apple, hickory, mesquite, oak??
We used Smokehouse Premium Blend which is Hickory, Maple and Cherry mix.
@@jkbbq awesome thanks for letting me know!
@@frenchyalicea649 anytime
did you cook it fat side up or down?
On the Treager you want to go fat side down since the heat source comes from bottom. It will help protect the meat and the good bark.
Sup brother. Subbing up. You have my support. I have started videos as well. I will be around.
I appreciate the add and feedback, I'll sub over at your channel as well! Keep in touch!
@@jkbbq for sure 👊
Great video!! I'm doing a pork butt on Friday!!
Let us know how your cook goes, Brian!
@@jkbbq the pork butt turned out amazing, my first on the Traeger! 11hrs total of cook time on a 8lbs.
@@briankc21 That is awesome to hear, Brian! This is exactly why I started doing videos in the first place. You will have the BBQ bug now!
@@jkbbq oh yeah!! Excited to actually get use out of my Traeger, I did alot of grilling and smoking on my Weber but the Traeger is a totally different ball game!!
@@briankc21 Learning on a kettle grill is the way to go anyway, now you'll just perfect your craft!
I’d make a single minor suggestion. When wrapping...go honey first THEN brown sugar. Great content.
Thanks for watching, I appreciate the feedback!
Looks good dude! Lots of great tips. But did you put the tinfoil on upside-down?
I always forget which way it's supposed to go lol
What side goes up?
I used your ham video for Thanksgiving and now I have a Pork Butt to smoke 😊 have u used the meat for anything else? I was hoping to do a taco bar… would this cut of meat go good? Any suggestions on how or if I should change my seasonings? Thanks!
Yes, we use it for a lot of things after cook like chili, tacos, nachos, beans, etc. I wouldn't change seasonings at all, just roll with it.
Thank your so much! I’m making it this weekend for football Sunday! Cannot wait to see how it turns out.
@@amandawoods2598 it will be amazing....how did your ham turn out?
@@jkbbq it turned out absolutely perfect. There were no leftovers (and I was hoping for some hehe) I watched SO many videos and couldn’t be happier I used yours. You are my BBQ go-to from here on out!
I love that song 👍
Do you cook it fat side down?
On the Traeger, yes. It helps protect the meat since the heat source in comes up from the bottom.
After you wrap it could you finish it in the oven without sacrificing quality?
My oven holds a more constant temp than my Traeger and if I’m not adding more smoke I don’t see why it wouldn’t work.
I’ve never finished a butt in the oven but am trying to get some opinions. Thank you sir.
Yeah, no reason to burn anymore fuel, finishing in the oven is fine.
Tried do mine just the way you did it.
Awesome! How did it turn out?
How’d it turn out?
Wonderful
@@xstacy2 Thanks for letting me know!
Yeeea
Thanks for watching and commenting!
Np thanks. One of the better tutorials on TH-cam
Looks awesome!!! I am going to smoke a pork butt Father’s Day using your method on my new Treager. Where did you get the Peach jalapeño glaze? Sounds delish!
Thanks for watching, Ken! Let me know how it goes. The best place to buy it is Kosmosq.com
1st , You weren't looking for a particular temp (ie Stall 160deg) before wrapping? 2nd, I can't believe it's not butter & any margarine is pure poison to the human body.
Yes I was wondering the same thing. What would be a good stall temp?
@@michaelmcfarren9331 , General the rule I've heard 160Deg, But I just did one yesterday & after 5 hrs i wrapped at 150, still turned out great.
Stuart T Thank you. Also, did he drain juice before or after he rested?
Get over it Stuart