This pork rub is excellent for smoking or roasting pork or for use in a slow cooker on a Boston butt. Great for ribs, too. Submitted by Jamie. Updated on August 30, 2022. Save. Rate. Print Share. Trending Videos. Close this video player. Add Photo 18. 18. 18. 18. Prep Time: 5 mins. Total Time: 5 mins.Wrap the pork butt tightly in the foil, making sure that there are no gaps or holes. Then, place the wrapped pork butt back in the smoker and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit. This usually takes another few hours. Once the pork butt has reached 190 degrees Fahrenheit, it is done!10. Jefferson City, MO. Apr 11, 2013. #1. I had 2 ~8lb pork butts in the freezer that I moved to the fridge Monday night, planning on a Thursday overnight smoke in my WSM. Last night I pulled them from the freezer and they were still pretty frozen. I still rubbed them, covered them with a single layer of plastic wrap, and moved them back to the ...After 10 mins, put in you heat deflector plate, your grate, and close the lid. Set the dampers to slightly open (between .5 and 1 on the dial). 04. Bring the grill up, slowly, to between 225-300°F. 05. Season your pork butt by first putting on the maple syrup on the meat. This will be used as a binder to hold the rub onto the cut.May 6, 2023 · Once the smoker reaches 185 degrees Fahrenheit, place the pork butt on the second, or middle rack, of your smoker, fat cap upwards. Place the tin foil lined baking sheet underneath the pork. Smoke the pork butt at 185f for 10-12 hours, or until it reaches an internal temperature between 150f and 160f. Method 2: Sous-Vide, Then Smoke. The barbeque rub. As with the above method, apply a pork rub, or a simple seasoning of a 50/50 mix of kosher salt and coarse black pepper. Vacuum seal the pork. Vacuum seal the pork using either a vacuum sealer of the zip-lock method described above. Sous-vide bath.Watch Video. Matt Pittman's Pulled Pork - You Tube Video. 1. Preheat the Traeger temperature with the lid closed to 275°F; this will take about 15 minutes. 275 ˚F / 135 ˚C. 2. Trim the pork butt: With a sharp knife, …Aug 31, 2023 · Open all airflow valves. Add water to the water pan (approx 2L) and sit above hot coals. Add smoking wood (chunks not Chips) and allow to burn off to a light blue smoke. This can take up to 10 -15mins so be patient. Internal air temperature between 110c & 130c before adding meat. Try Smoking These! Fall Apart Smoked Pork Butt (Pulled Pork) Ingredients. With certain cuts of meat I believe that going simple is the best. This is one of those recipes. Keeping the …Pull off pork butt at 175 degrees and wrap tightly with butcher paper or foil. Return the pork butt to the smoker and continue to smoke at 250 degrees. Remove the brisket when the meat reaches 200-205 degrees, and meat is probe tender. Allow the brisket to cool for at least 1 hour before slicing.How to make Smoked Pork Butt. In this Video, Gerardo smokes some Pork Butt on the Bradley Smoker. It's going to be so tender, very delicious! Check out our f...Jul 5, 2023 · How to Smoke a Pork Butt. Preheat your pellet smoker to 225°F. Smoked Pork Butt Seasoning: Mix well with half your brown sugar, paprika, pepper, garlic, minced onion, and chili powder. Rub down the pork butt all over with olive oil to coat it completely. Season all over with salt, evenly coating every side. Y'all were right, pork butt at 200 is a game changer. 9 hours at 275ish on my Weber kettle 18" that I found on the curb. Winco smokehouse rub, cherry chips on … The standard temperature for smoking pork butt is between 225°F and 250°F, however, you can go as high as 275°F. At these temperatures, the pork butt will take between 1 to 1.5 hours per pound. The cooking temperature depends on the size of the meat, and the average pork butt weights between 6 to 10 pounds. Temperature. Expert Tips For Smoking Pork Butt (Boston Butt) When smoking a pork butt, use hickory or apple wood for the best smoke flavor. Smoke the pork butt until it reaches an internal meat temperature of 165 degrees Fahrenheit. Wrap it in butcher paper or foil and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit.Sprinkle generously with rub, making sure to work it into the meat. Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal. Place pork on smoker. Be ...Instructions. Flip the meat over and repeat the mustard and rub on the other side. Once the smoker is ready, place the meat directly on the grates and let it cook unhindered for about 5-6 hours or until it reaches 160 degrees. When the meat reaches about 190 degrees it is finished and can be removed from the heat.Instruction. 1. Set the temperature of your electric smoker between 220°F and 250°F and apply a generous layer of rub to the pork butt. 2. Place the meat in the smoker and leave it untouched for the first 3 to 4 hours. 3. Begin spritzing the pork butt every 30 minutes after the bark has set. 4.This can take up to 9 hours for a 6-pound pork butt. Once your pork butt has reached its desired internal temperature, remove it from the smoker and let it rest for at least an hour before slicing or pulling. This allows the juices to redistribute throughout the meat for maximum flavor and tenderness.Jan 3, 2024 · Best Smoked Pork Butt – How To w/ Recipes. by Top Geek. Last Updated: January 3, 2024. A Complete Guide to Smoking a Pork Butt (Shoulder) – From science, cook times, internal temperatures, methodologies, and our favorite smoked pork butt rubs and BBQ sauce recipes. Pork Butt Injection Recipe: How to Make a Pork Butt Injection. Written by MasterClass. Last updated: Feb 20, 2024 • 2 min read. Whether you’re crafting a tasty smoked pulled pork recipe or slow-roasting a braised pork dish, this flavorful pork butt injection recipe will give you juicy, tender meat every time. Whether you’re crafting a ...It takes about 1 ½ to 2 hours to smoke a pound of Boston Butt at 225. Thus, for an average weight of 9 to 10 pounds of Boston Butt, the total time required to smoke is about 15 to 18 hours. While an 8-pound Boston Butt cut will require 10 to 12 hours, a 4 pounds pork butt will require only 6 to 8 hours of average smoking time.Refrigerate at least overnight (8 hours) or up to 24 hours. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet. Turn pork shoulder fat cap side down. Rub a generous and even coating of mustard and hot sauce (if desired) all over the exposed sides of the pork shoulder.May 19, 2015 · Apply more rub after injecting if needed. Heat smoker to 250 degrees with a heat shield between the meat and the heat source. Add one chunk of apple wood to fire and place pork butt on the smoker. Add a chunk of wood every hour for the first 4 hours. Maintain 250 degrees. Add the seasoned pork butt to the smoker and close the lid. STEP FOUR: Smoke the pork until it is fork tender and the internal temperature reads around 200-203F degrees. For an 8-pound pork shoulder, this will take around 6 hours. NINJA PRO TIP: For more smoke flavor, refill the smoke box with pellets every hour.The final temperature of the pork butt should be 190°F. Remove the pork butt from the smoker and let it rest for a minimum of 30 minutes before you unwrap it and slice it. Final Thoughts. Wrapping pork butt is crucial to the smoking process. It is the perfect way to manage the stall. Smoked Boston Butt Recipe for Pulled Pork. This recipe will serve approximately 10 to 16 people, depending on appetites. Preparation time is approximately 20 minutes for a bone-in roast. Cook time is approximately 8 to 10 hours. This recipe yields sweeter smoked pork, but the apple cider vinegar spritz will help to mellow that a bit. Equipment ... Check out our ultimate dry rub for ribs. 3. Meatheads World Famous Memphis Dust Rub. amazingribs.com. If you want to recreate the taste that has made Memphis barbecue so famous, then this is the rub recipe you are after. With this rub, you can forget the sauce, just use the rub and let the flavor of the meat do the rest.Jun 17, 2021 · Preheat your smoker to 250˚F (120˚C). Place the pork directly on the grill grates. Smoke the pork butt until the internal temperature reaches 150˚F (65˚C), about 3 ½ - 4 ½ hours, depending on the size of the butt. Remove the pork from the smoker and increase the temperature to 325˚F (162˚C). 10 Tips Straight From the Pitmasters: Start With a Good Quality Cut. Making sure you start with quality meat and a good cut of pork butt is just as important to the final …To be safe to eat, pork butt needs to reach an internal temperature of at least 145 degrees Fahrenheit. This is true of all pork chops, roasts, and steaks as well. ... That depends on the size of the cut and the temperature of the smoker. At 225 degrees, a pork butt should cook at a rate of 1-1/2 to 2 hours per pound. That means a 5-pound …After 3 hours, begin spritzing the pork butt every 30 to 40 minutes. 4. Once the internal meat temperature reaches 165°F, wrap the pork in aluminum foil. 5. Place the pork back in the heat and cook until the internal meat temperature reaches 200°F. 6. Remove the pork butt and allow it to rest for at least 1 hour.Increase temperature: Use an aluminum foil pan or make a boat out of heavy-duty aluminum foil and place the roast on top and place them back to the center of the smoker grill. Increase the temperature to 250°F and roast until the internal temperature reaches at least 195°F (continue cooking up to an internal temperature of 200°F for a …Mar 31, 2021 · Preheat smoker to 225°F to 250°F. Trim the fat cap on the pork butt/shoulder to 1/4 inch thickness. Season the pork butt heavily with the dry rub (optional) and place inside the smoker. Add 2 handfuls of wood chips into the cup of the electric smoker or onto the hot coals. After 3 hours, begin spritzing the pork butt every 30 to 40 minutes. 4. Once the internal meat temperature reaches 165°F, wrap the pork in aluminum foil. 5. Place the pork back in the heat and cook until the internal meat temperature reaches 200°F. 6. Remove the pork butt and allow it to rest for at least 1 hour. Cover and refrigerate for at least 8 hours, but no more than 12 hours. When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges.How to Smoke a Pork Butt. This simple smoked pulled pork shoulder is made using old school …Rub down roast with spice mixture, rub all sides and into holes. Use all of spice rub. Place pork roast into small roasting pan. Pour 1/2 cup apple cider vinegar into pan. Bake covered, basting a few times, at 250 for 6-8 hrs or until roast is tender and pulls apart easily with fork. Remove from oven.2. Pat dry and coat with liquid smoke (optional). Coat with a dry rub of your choice, or make mine. 3. You can wrap it with plastic wrap and refrigerate it for a few hours or overnight. Place on a rack on a rimmed baking sheet. 4. Roast in a 250° oven until an internal temp of 200° to 205°—about 8-9 hours. 5.Here are a few reasons why we love cooking with kurobuta pork. 1. Unparalleled flavor. Many experts believe kurobuta pork has a slightly sweeter …See full list on heygrillhey.com It can be deceptive, but the paper needs to wrap all the way around the meat with a bit extra for good measure. Step Two: Place one sheet vertically on a flat surface and the other one on top, horizontally. They should overlap in the center. Step Three: Place the pork butt in the middle of the foil fatty side up.Apr 20, 2023 · Pat your pork butt dry with a paper towel and coat it in yellow mustard. Apply your seasonings to the pork butt. Preheat your smoker to 225°F. Apply a second coat of seasoning to your Boston butt. Spritz the pork butt with baste and wrap in foil. Place the pork butt in the smoker and set the timer for 2 hours. Wrap tightly. Smoked wrapped for a further 2 – 3 hours or until your meat thermometer reaches 195°F-203°F. Remove your pork butt from the smoker and leave wrapped and let rest for 10 minutes. Shred your pork using bear claws or a pair or forks. If you find any large pieces of fat or bone throw them out.Expert Tips For Smoking Pork Butt (Boston Butt) When smoking a pork butt, use hickory or apple wood for the best smoke flavor. Smoke the pork butt until it reaches an internal meat temperature of 165 degrees Fahrenheit. Wrap it in butcher paper or foil and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit.Add the remainder of the ingredients and mix until fairly evenly spread. Set aside 2 cups of reserved brine mix (more on this later) and pour the rest of the mix into the sealable bag. Carefully place the meat in the brine-filled bag and seal it. Place in your refrigerator and leave overnight or up to 24 hours.The relatively forgiving nature of the pork butt cut of meat, along with consistent cooking temperature, make this a great cook for beginners or anyone who wants to practice their fire-maintenance skills. Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. Franklin received the James Beard Foundation …Here are the step-by-step instructions to get you started. In a saucepan, combine the water, kosher salt, brown sugar, garlic, black peppercorns, dried thyme, and bay leaf. Heat the mixture over medium heat while stirring until the salt and sugar have completely dissolved. This should take about 5-10 minutes.How to Smoke a Pork Butt. Preheat your pellet smoker to 225°F. Smoked Pork Butt Seasoning: Mix well with half your brown sugar, paprika, pepper, garlic, minced onion, and chili powder. Rub down the pork butt all over with olive oil to coat it completely. Season all over with salt, evenly coating every side.Nicely spiced, and deeply flavored from slow cooking, this beer-braised pork is versatile enough to feel at home on nachos, in sliders, or simply spooned atop some mashers for an u...Aug 25, 2020 · Season the pork butt generously with the dry rub, working into any folds of crevices in the meat. Cover all sides. Once the smoker is at 225°F, place the pork butt on the grates fat-side up. Close the smoker door/lid, and smoke for 3 hours. Combine the spritz ingredients in a food-safe spray bottle. Method 2: Sous-Vide, Then Smoke. The barbeque rub. As with the above method, apply a pork rub, or a simple seasoning of a 50/50 mix of kosher salt and coarse black pepper. Vacuum seal the pork. Vacuum seal the pork using either a vacuum sealer of the zip-lock method described above. Sous-vide bath.If you’re in the mood for gourmet food, try my Low & Slow Pork Butt Recipe. True to its name, this hunk of meat takes a while to reach perfection. Good thing...Mar 31, 2021 · Preheat smoker to 225°F to 250°F. Trim the fat cap on the pork butt/shoulder to 1/4 inch thickness. Season the pork butt heavily with the dry rub (optional) and place inside the smoker. Add 2 handfuls of wood chips into the cup of the electric smoker or onto the hot coals. Feb 5, 2021 · In today's video we are cooking some Pit Boss pellet grill smoked pork butt, and will be making pulled pork HOT and Fast! Now, I love Pit Boss smoked pork bu... Season the pork with an even layer of BBQ seasoning. Allow the rub to set into the pork for about 30–40 minutes at minimum, overnight in the fridge uncovered preferred. Preheat the smoker to 265°F. Once your smoker has reached temperature, place the pork butt inside with the fat cap facing up.Pork Butt Stall. The stall occurs when the pork butt has reached an internal temperature between 150 and 170 degrees Fahrenheit. At this point, the meat will appear to stop cooking for several hours. You have two options: Either wait it out, or enlist in a shortcut to hasten the process.Feb 5, 2021 · In today's video we are cooking some Pit Boss pellet grill smoked pork butt, and will be making pulled pork HOT and Fast! Now, I love Pit Boss smoked pork bu... Place the pork butt into the 9x13 pan and pour the pineapple juice over the top. Set the pan into the smoker. Make sure that the pork butt is placed as close to the center of the rack as possible for even cooking. Place a temperature probe into the thickest part of the pork butt, and smoke the pork until it reaches an internal temperature of ...Feb 13, 2014 ... Melt some bacon fat or pork fat or fat from the drippings when you smoked the butt in a large pot or pan, add some onions, garlic, bayleaf, ...May 25, 2020 ... Instructions · Combine ingredients to make the dry rub. · Arrange your grill. · Start the coals. · Place the wood chips on top of the c...Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature. Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.In today's video I will be cooking up smoked pork butt on the LSG (Lone Star Grillz pellet grill). Now, I have been cooking on the LSG since Easter, and I am...Check the internal temperature of the pork shoulder using a meat thermometer. You're looking for your pork shoulder …The final temperature of the pork butt should be 190°F. Remove the pork butt from the smoker and let it rest for a minimum of 30 minutes before you unwrap it and slice it. Final Thoughts. Wrapping pork butt is crucial to the smoking process. It is the perfect way to manage the stall.To be safe to eat, pork butt needs to reach an internal temperature of at least 145 degrees Fahrenheit. This is true of all pork chops, roasts, and steaks as well. ... That depends on the size of the cut and the temperature of the smoker. At 225 degrees, a pork butt should cook at a rate of 1-1/2 to 2 hours per pound. That means a 5-pound …How to Smoke a Pork Butt in Your Backyard. Ingredients. 1 bone-in pork shoulder roast (8 to 10 pounds) Applewood chips or pellets. 3 tablespoons …How to Smoke a Pork Butt. Preheat your pellet smoker to 225°F. Smoked Pork Butt Seasoning: Mix well with half your brown sugar, paprika, pepper, garlic, minced onion, and chili powder. Rub down the pork butt all over with olive oil to coat it completely. Season all over with salt, evenly coating every side.Aug 3, 2021 · The relatively forgiving nature of the pork butt cut of meat, along with consistent cooking temperature, make this a great cook for beginners or anyone who wants to practice their fire-maintenance skills. Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. Franklin received the James Beard Foundation Award for Best ... Smoked Pork Butt (Charcoal Grill or Smoker) by Phil F | Published: Jan 9, 2022. Modified: Dec 17, 2023 | 3465 words. About 18 minutes to read this article. | Post may contain affiliate …Remove the pork butt from the smoker when it has a temperature of 160°F. Wrap it in foil or butcher paper. Next, smoke the pork butt until it has a temperature of 195°F-203°F. What’s the Best Wood for Smoking Pork Butt? You cannot smoke pork butt with any wood. Some woods will overpower the flavor of the meat. Always pair pork butt …Pork butt takes one hour per pound to cook. This changes based on the cooking temperature and the size of the pork butt. Whether or not there’s a bone will also make a difference. A 6-pound pork butt will probably take about 6-8 hours to cook. That is because we estimate one hour per pound of meat at 250°F. It could take closer to 2 … Instructions. Preheat your smoker or pellet grill to 225 degrees Fahrenheit. In a small bowl, combine the kosher salt, garlic powder, brown sugar, and black pepper to make a dry rub. Rub the pork butt evenly with mustard, then generously sprinkle the dry rub mixture over it. This Smoked Pork Butt Recipe is pretty simple. The Green Egg takes the work out of the 'smoking'. Just add charcoal, smoking chips and it's ready to go!This Simple Cooking with Heart tasty pork chop recipe with an Asian twist is a fast way to get a delicious and healthy dinner on your table tonight. Average Rating: This Simple Coo...1. When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes. 250 ˚F / 121 ˚C. 2. While the Traeger comes to temperature, trim excess fat off pork butt. 160 ˚F / 71 ˚C. 3. Generously season with Traeger Pork & Poultry Rub on all sides and let sit for 20 minutes. 4.Aug 14, 2020 ... Smoked Boston Pork Butt Ingredients: ... 275° Fahrenheit for approximately 8 hours, total cook time. Wrap in foil at 160°, approximately 4 to 5 ...Aug 20, 2023 · Preheat the smoker to 250 degrees Fahrenheit. Load the smoker tube with your favorite wood chunks or wood chips. I used applewood to smoke the pork butt. Hickory, pecan, maple, oak, and peach are also good choices. Add the garlic powder, onion powder, paprika, cumin, black pepper, and kosher salt to a small bowl. Ingredients. Pork Butt. 1 (6-8 pound) pork shoulder. 1 cup apple cider vinegar. > oak and apple blend wood chunks. 12 burger buns. 2 cups coleslaw (optional) Dry Rub. 1/4 cup light brown sugar. 3 …Place the pork butt into the 9x13 pan and pour the pineapple juice over the top. Set the pan into the smoker. Make sure that the pork butt is placed as close to the center of the rack as possible for even cooking. Place a temperature probe into the thickest part of the pork butt, and smoke the pork until it reaches an internal temperature of ...This Simple Cooking with Heart tasty pork chop recipe with an Asian twist is a fast way to get a delicious and healthy dinner on your table tonight. Average Rating: This Simple Coo...Step 4: Apply Mustard and Rub. Lather a thin layer of yellow mustard on the pork butt. This will help the seasoning to stick to the meat. Combine the spice rub of your choice. We used brown sugar, salt, black pepper, paprika, garlic powder, and onion powder.
Published Jul. 7, 2023. Updated Dec. 5, 2023. You can absolutely make the most tender, flavorful, smoky-good pork butt or pork shoulder in your own backyard. This smoked pork recipe is …. Purple mountain dew
This elegant main dish is sure to impress when the pork is sliced open to reveal its beautiful, bright filling. It may look complicated, but it’s simple to prepare. Sweet sun-dried...Start smoker and bring up to 225 degrees F. Combine apple cider vinegar, apple juice and water and put in spray bottle and set by your smoker. Once smoker reaches 225 degrees F. and pork butt is at room temp place pork butt on your smoker, fat side up. Spray/spritz every 45-60 minutes with spray bottle.Check the internal temperature of the pork shoulder using a meat thermometer. You're looking for your pork shoulder …Mar 19, 2020 ... Prepare your smoker at a temperature of 275 degrees. I recommend medium smoke wood for this cook such as hickory or pecan. Pork butt prepAs mentioned above, smoking pork butt is a relatively easy process. You will need a grill or smoker, a 5-6 pound pork butt, 1/2 teaspoons of salt, mustard, and a BBQ rub. One day before you intend to smoke your pork but, remove it from the fridge, take it out of its original packaging and trim the fat if necessary.Guides. We’re a fun-loving bunch, but we take the carnivore lifestyle seriously. Whether you’re looking for a follow-along recipe for a delicious steak or an all-meat meal plan, we’ve got the information you need.Active Smoke Filtration turns real-wood smoke into warm air so you can prepare smoked brisket, pork butt and more at any time from the comfort of your kitchen. …Step 2: Take the Pork Butt Out of the Smoker. Keep a leave-in thermometer inside the butt as it is smoking, and check the internal meat temperature of the butt. When the internal temperature reaches around 165°F, the stall has set in. If you want maximum smoke flavor, wait as long as you can before removing the pork from the grill, wrapping it ...Apr 5, 2022 · Pork Butt Smoker Recipe Step 3 – Smoke for 5-6 Hours Unwrapped Get your BBQ smoker up to the right temperature – 225°F or 107°C. In terms of wood chips apple would be the classic pairing here, but hickory works really well if you like a strong smoky flavour. To be safe to eat, pork butt needs to reach an internal temperature of at least 145 degrees Fahrenheit. This is true of all pork chops, roasts, and steaks as well. ... That depends on the size of the cut and the temperature of the smoker. At 225 degrees, a pork butt should cook at a rate of 1-1/2 to 2 hours per pound. That means a 5-pound …Mar 16, 2022 · Apply a generous amount of dry rub seasoning to the pork, covering all sides and working into any creases. Place pork butt fat-side down on smoker grates. Close smoker door and smoke for 3 hours, until it starts to brown and develop a bark. Combine spritz ingredients in a spray bottle. Spritz pork every 30 minutes. Prepare vertical drum smoker for indirect cooking at 250-275 degrees. Add a couple chunks of Hickory and Pecan wood for smoke flavor. Pat the pork butt dry using paper towel. Apply the yellow mustard to the outside in a thin layer. Season the entire pork butt with Killer Hogs Hot Rub so that no mustard is visible. Place the pork butt on the …Simple Cooking with Heart shows you how to bake a pork tenderloin out of the oven and on the table in just 30 minutes. Once ready, serve with spinach and parmesan. Average Rating: ...Carefully remove the pork butt from the smoker and place atop the foil; Spritz the pork butt with some apple cider vinegar. You can also add a few pieces of butter and sprinkle with barbecue rub and brown sugar; Tightly wrap it in the foil and be sure no air will escape; Place the wrapped pork butt back on the smoker until it reaches a temp of ...Mar 31, 2021 · Preheat smoker to 225°F to 250°F. Trim the fat cap on the pork butt/shoulder to 1/4 inch thickness. Season the pork butt heavily with the dry rub (optional) and place inside the smoker. Add 2 handfuls of wood chips into the cup of the electric smoker or onto the hot coals. Fill the Woodfire smoker box up with all-purpose blend pellets, place the pork directly on the grill plate, insert your probe to monitor temperatures ( today I used my MEATER Plus) and close the lid. Select the ‘SMOKER’ option and leave at the default temperature of 120°c ( 250°f ). Set the time for 4 hours and hit START.InvestorPlace - Stock Market News, Stock Advice & Trading Tips Energy stocks have been one of the few bright spots in the stock market ov... InvestorPlace - Stock Market N...1. When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes. 250 ˚F / 121 ˚C. 2. While the Traeger comes to temperature, trim excess fat off pork butt. 160 ˚F / 71 ˚C. 3. Generously season with Traeger Pork & Poultry Rub on all sides and let sit for 20 minutes. 4.Cover with foil and place back onto the smoker. Braise for an hour to an hour and a half at 275 degrees F. Check the pork for your preferred tenderness. You don't want it to be fork tender but close to it. When the pork is at your preferred tenderness, pull from the smoker. Drain the braising liquid..