Pulled pork

[Frits🇳🇱]

This Sunday we want to enjoy a delicious pulled pork at 5:30 PM. I'd like your advice on how to start:
- timing;
- whether or not to inject;
- whether or not to wrap?

I have a Boston butt weighing almost 8 lbs. I want to do an overnight cook using the Pro 780. It will be around 32 degrees Fahrenheit here (the Netherlands) on Saturday night.

I'm thinking of starting the BBQ around 11:00 PM (temperature 200 degrees Fahrenheit) and then I'll have until 3:30 PM to cook it, after which I'll have another two hours to let the meat rest.

If I inject it, I'll probably do it with apple cider vinegar and Coca-Cola.

I do enjoy a good bark, but my wife isn't so keen on it.

 

[RayClem]

If it is possible to cook the butt ahead of time, that is the better option as it will free up you guest's arrival day to spend with them rather than tending the cook, but that is your choice.

If you are sure that your actual cooking temp is 200F and not somewhat lower, then you can start at that temperature, but it is safer to start a something around 225F. Make sure the cook temperature is measured using a 3rd party thermometer rather than relying on the Traeger controller temperature as that can be misleading. Remember that you eventually want the internal temperature to reach somewhere around 203F.

If you do the overnight cook, evaluate your progress in the morning as soon as you can get up. If the internal temp is below 160F, boost the cook temperature to 250-275 F to speed up cooking. If the internal temp is 165-170F, wrap the butt in foil or butcher wrap and add a combination of butter, tallow, lard and liquid to the package before sealing. Steam will form inside the package and quickly increase the internal temperature. However, this also softens the bark, so you have to determine the level of bark you wish to preserve to please your wife and guests. You can always increase the cooking temperature to 275-325F once the pork is wrapped. If you wish, when the internal temp gets close to 195F you can remove the wrapper and continue cooking at the elevated temperature to allow the bark to harden somewhat. Pull the butt off the Traeger when the internal temp reaches 200--205F. Rewrap the pork if you unwrapped it and allow it to rest for about an hour. Remember that you cannot pull the pork until it has cooled to a safe temperature. Then reheat the meat in a covered foil pan to about 150F either in your kitchen oven or the Traeger.

I hope things turn out well. Remember that every cook is an experiment. No two proceed exactly the same way. You are sure to get some alternate cooking procedures from others. Pick the one you think might work the best for you.

 

[Frits🇳🇱]

If it is possible to cook the butt ahead of time, that is the better option as it will free up you guest's arrival day to spend with them rather than tending the cook, but that is your choice.

If you are sure that your actual cooking temp is 200F and not somewhat lower, then you can start at that temperature, but it is safer to start a something around 225F. Make sure the cook temperature is measured using a 3rd party thermometer rather than relying on the Traeger controller temperature as that can be misleading. Remember that you eventually want the internal temperature to reach somewhere around 203F.

If you do the overnight cook, evaluate your progress in the morning as soon as you can get up. If the internal temp is below 160F, boost the cook temperature to 250-275 F to speed up cooking. If the internal temp is 165-170F, wrap the butt in foil or butcher wrap and add a combination of butter, tallow, lard and liquid to the package before sealing. Steam will form inside the package and quickly increase the internal temperature. However, this also softens the bark, so you have to determine the level of bark you wish to preserve to please your wife and guests. You can always increase the cooking temperature to 275-325F once the pork is wrapped. If you wish, when the internal temp gets close to 195F you can remove the wrapper and continue cooking at the elevated temperature to allow the bark to harden somewhat. Pull the butt off the Traeger when the internal temp reaches 200--205F. Rewrap the pork if you unwrapped it and allow it to rest for about an hour. Remember that you cannot pull the pork until it has cooled to a safe temperature. Then reheat the meat in a covered foil pan to about 150F either in your kitchen oven or the Traeger.

I hope things turn out well. Remember that every cook is an experiment. No two proceed exactly the same way. You are sure to get some alternate cooking procedures from others. Pick the one you think might work the best for you.

Thank you very much sir!