Pulled Pork experiment tonight

[GrillMeister]

I've probably smoked over 2,000 lbs of pork butts in my Big Green Eggs over the last 16 years and was not too impressed with my first try on the Traeger. It was about an 8 hour cook and involved wrapping. Turned out mushy & greasy.

I picked up an 8 lb. Butt at HEB for a $1.00 a pound and will smoke it to 205 internal at 225 with super smoke. No spritzing, no wrapping, just low-n-slow smoking. I have a water pan in there for some moisture. We'll see how it turns out tomorrow.

 

[GrillMeister]

Just over 14 hour later and it's looking good. It's in the plateau and melting fat.

Not bad on the pellet usage either after 14 hours. It was completely full at the start.

 

[GrillMeister]

20 hours 30 minutes in and looking good.

Traeger probe and MEATER probe are now within 2 degrees of each other. There's a delta of 9 degrees for the Pit Temp.

Will pull from the Traeger soon, wrap in foil and place in a cooler to rest before dinner time.

 

[GrillMeister]

Well, wrapped up this experiment. This time it turned out much better than the 8 hour wrapped method, but a bit dry compared to the same method on the Big Green Egg. Perhaps regular spritzing with liquid is required. This would be great if mixed with a sauce.

Bottom line, SWMBO says pulled pork MUST be done on the Big Green Egg. I know, I spoiled her.