Newbie here and my first post, just after some guidance.

[Triump59]

Well this is my first post, so firstly thank you for this amazing forum, I am just after a little advice.
I have a Timberline 850 and i am wanting to cook a 6lb roll of Pork Shoulder (boneless)
I have purchased a Fireboard 2 drive, and was wondering where i put my pit probe?
Am i correct in thinking that i should place my Pork Shoulder on the bottom shelf, and if so do i also put my pit probe close to it on the same shelf.
I will use a Fireboard meat probe, for my cook, and may even use my Meater probe also as a guide.
My Pork Shoulder is currently in the refrigerator, with a Meat Church Honey & Bacon BBQ Rub all over it.
I will be using the Traeger Recipe that is on the App ( 9 hours at 250F)
Any help or advice will be greatly appreciated.
Oh and I’m based in the UK and am very new to this.

Kindest Regards

 

[CMTiger]

Hey! Welcome to the forum. Sorry I can’t really help and it may be too late anyway. How did it turn out?

 

[RayClem]

I love cooking pulled pork from pork shoulder (aka pork butt).

My first suggestion is to always purchase bone-in rather than boneless. With a boneless roast, you need to tie the meat with butcher's twine to keep it from falling apart. Also, if you cook the roast until the bone pulls out cleanly, you know you have cooked it properly for pulled pork,

Many people recommend using plain yellow mustard as a binder to help the seasonings stick to the meat. Surprisingly, you cannot taste the mustard in the final product. You can season the pork with any good dry rub.

Smoke the pork low and slow (225F or lower) for several hours until the internal temperature of the meat reaches the stall point 160-170F. Then you have a decision to make. You can either leave the meat unwrapped or you can wrap it in butcher paper or aluminum foil. If you leave it unwrapped, the bark will be firmer, but it will cook a lot faster if wrapped. In either case, you will need to boost the cook temperature to 250-275F to reach the final internal temperature of 200-205F (probe tender).

If you leave the pork unwrapped, you might want to spritz the meat with apple juice, water, or apple cider vinegar or other liquid. If you wrap the meat, you can add liquid when wrapping.

As for your temp probes, you want to place one so the tip of the probe is as close to the center of the pork butt as possible, but not touching the bone if it is a bone-in shoulder. To measure cook temperature, place your probe about 2 inches away from the meat, but avoid touching the metal grate with the tip of the probe as that will cause an inaccurate reading.

I also cook pork loins and pork chops, but when doing them, I only cook to an internal temperature of 140F as those cuts do not have the same internal fat marbling and connective tissue as the pork shoulder.

 

[midwest]

You will start to learn that different areas of your grill are at different temps. It's easier for me to put my ambient probe in one end and keep it there. If I am cooking something small I place it there and know it will be close. If I have the grill full then everyhing will be at slightly different temps. I know on my 780 pro, if I am under 300 my traeger probe is pretty close. The higher the temps get the furter off my stock probe gets.

 

[Triump59]

I love cooking pulled pork from pork shoulder (aka pork butt).

My first suggestion is to always purchase bone-in rather than boneless. With a boneless roast, you need to tie the meat with butcher's twine to keep it from falling apart. Also, if you cook the roast until the bone pulls out cleanly, you know you have cooked it properly for pulled pork,

Many people recommend using plain yellow mustard as a binder to help the seasonings stick to the meat. Surprisingly, you cannot taste the mustard in the final product. You can season the pork with any good dry rub.

Smoke the pork low and slow (225F or lower) for several hours until the internal temperature of the meat reaches the stall point 160-170F. Then you have a decision to make. You can either leave the meat unwrapped or you can wrap it in butcher paper or aluminum foil. If you leave it unwrapped, the bark will be firmer, but it will cook a lot faster if wrapped. In either case, you will need to boost the cook temperature to 250-275F to reach the final internal temperature of 20-205F (probe tender).

If you leave the pork unwrapped, you might want to spritz the meat with apple juice, water, or apple cider vinegar or other liquid. If you wrap the meat, you can add liquid when wrapping.

As for your temp probes, you want to place one so the tip of the probe is as close to the center of the pork butt as possible, but not touching the bone if it is a bone-in shoulder. To measure cook temperature, place your probe about 2 inches away from the meat, but avoid touching the metal grate with the tip of the probe as that will cause an inaccurate reading.

I also cook pork loins and pork chops, but when doing them, I only cook to an internal temperature of 140F as those cuts do not have the same internal fat marbling and connective tissue as the pork shoulder.

Thanks RayClem for the very informative advice. I did cook at 225F on super smoke, for 4 hours and it was spritzed every hour with apple cider. Wrapped in foil at 170F and cranked the heat up to 275F.
Once 203F was reached i placed in my coolbox for an hour. The results was amazing, sadly i did not take any pictures of the finished cook. Only pic i took was after a couple of hours.
Very happy with the results.