traeger pulled pork recipe

Delicious Traeger Pulled Pork Recipe | Smoky BBQ Perfection

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As the sun sets, the smell of slow-smoked pork fills the air. It invites everyone to come together for a great barbecue. Whether you’re an expert or new to smoking, making Traeger pulled pork is a fun journey. We’ll show you how to make the most tender, flavorful barbecue pork you’ve ever had.

Imagine a juicy piece of pork that just melts in your mouth. Each bite is full of smoky, sweet, and savory flavors. With the right techniques and a Traeger wood pellet grill, you can create this magic. This recipe is perfect for any gathering or special meal.

Understanding Pork Cuts for Smoking

Choosing the right pork cut is key to making delicious Traeger pulled pork. Pork butt and pork shoulder come from the same area but differ in taste and texture. Each cut has its own unique qualities that affect the final dish.

Difference Between Pork Butt and Shoulder

Pork butt, or Boston butt, is from the upper shoulder. It has more fat and marbling, making it perfect for tender pulled pork. On the other hand, pork shoulder, or picnic roast, is from the lower part. It’s chewier and better for slow-cooking methods like roasting or braising.

Choosing the Right Size

For smoking, choose a pork butt that’s 8-10 pounds. This size ensures enough meat for everyone and prevents it from drying out. Smaller cuts might not stay juicy during the long smoking time.

Fat Content and Marbling

Look for a pork butt with plenty of fat and marbling. This fat melts and bastes the meat, making it tender and juicy. The fat and connective tissue also help create the pulled pork texture.

“Pork butt is prized for its higher fat content and superior marbling, making it the ideal choice for achieving that tender, juicy pulled pork texture.”

Pork Butt (Boston Butt)Pork Shoulder (Picnic Roast)
Higher fat content and marblingLeaner with less fat
Ideal for pulled porkBetter for roasting or braising
Longer cooking time (8-15 hours)Shorter cooking time
Tender and juicy textureChewier texture

Essential Equipment and Tools

Cooking a tasty Traeger pulled pork needs the right gear. You’ll need a top-notch pellet grill, a dependable meat thermometer, and an aluminum pan to catch drippings.

The Traeger Timberline 1300 is a great pellet grill. It has lots of space and controls temperature well. This ensures your pork is perfectly smoked and tender. A meat thermometer, like the Meater probe, is key. It lets you check the pork’s internal temperature, so it’s cooked just right.

To keep your Traeger clean and catch drippings, remove the top rack. Place a deep, half-size aluminum pan on the bottom rack. This makes cleanup easy and lets you baste your pork with tasty juices.

EquipmentKey Features
Pellet GrillTraeger Timberline 1300 with precise temperature control
Meat ThermometerMeater probe for monitoring internal temperature
Aluminum PanHalf-size, deep pan for catching drippings

With these tools, you’re ready to make a delicious Traeger pulled pork. Your guests will love it. Let’s start smoking!

Perfect Traeger Pulled Pork Recipe

Take your barbecue to the next level with this Traeger Pulled Pork recipe. It’s smoky, tender, and full of flavor. Your guests will love it. Let’s explore how to make this tasty dish.

Ingredients List

  • 10 lb pork butt
  • BBQ rub (e.g., Heath Riles BBQ Garlic Jalapeño Rub and Sweet BBQ Rub)
  • Tangy Vinegar BBQ Sauce

Seasoning and Rub Preparation

Start by making the rub, which gives your pork its flavor. Mix brown sugar, garlic powder, salt, paprika, chili powder, mustard powder, cumin, oregano, cayenne, and black pepper. Rub this all over the pork, making sure it’s evenly coated.

Optional Injection Recipe

For even more flavor, try an optional injection. Mix apple juice, water, sugar, salt, and Worcestershire sauce. Then, inject this mixture into the pork. It makes the meat juicy and full of flavor.

Now that your pork is prepped and seasoned, you’re ready to make a delicious Traeger Pulled Pork. Next, we’ll cover the smoking process to get that perfect smoky taste.

Preparing Your Pork for Smoking

Before starting your smoky BBQ adventure, it’s key to prepare your pork butt for the Traeger. This step is essential for tender, flavorful pulled pork.

First, trim the fat cap, leaving a thin layer. This fat will melt and flavor the meat. Then, make a pocket under the fat cap. This pocket helps the seasoning spread evenly.

Next, dry the pork with paper towels and add a thin honey layer. This helps the dry rub stick and caramelize. Coat all sides, including the pocket, with your favorite dry rub. The Pork & Poultry Rub from Traeger is a great choice for smoked pork.

Pork Butt Preparation Tips
  • Trim excess fat, leaving a ¼-inch fat cap
  • Create a pocket under the fat cap for seasoning
  • Pat the pork dry, then apply a thin layer of honey
  • Coat generously with a dry rub, including the pocket

With your pork butt prepped and seasoned, you’re set to fire up the Traeger. This step is crucial for delicious, tender pulled pork.

trimming pork butt

Smoking Temperature and Wood Selection

To make the perfect Traeger pulled pork, you need to master the smoking process. Keeping the right smoking temperature and choosing the best wood pellets is key. This ensures your pork butt is tender and full of flavor.

Best Wood Pellets for Pork

For smoking pork, a mix of charcoal and hardwood pellets is best. Start with Royal Oak 100% charcoal pellets and add apple wood or hickory wood pellets. These add a smoky flavor that pairs well with pork’s natural taste.

Temperature Control Tips

  • Set your Traeger smoker to a consistent temperature of 275°F.
  • Keep this temperature steady, adjusting pellet feed as needed for a smooth smoke.
  • Have extra wood pellets ready, especially in cold weather, to keep the temperature stable.

Controlling the temperature is crucial for a perfect smoke ring and tender pulled pork. Follow these tips and try different wood blends to achieve BBQ greatness.

The Smoking Process Step by Step

Smoking the perfect Traeger pulled pork takes patience and detail. Start by placing the pork butt on your Traeger grill grates, fat cap up. This fat cap will baste the meat as it renders down.

Smoke the pork butt until it hits 155-160°F, which takes about 4.5 hours. Remember to spritz the meat with water every hour after the first. This keeps the meat moist and prevents drying out.

Smoking TimeInternal TemperatureAction
1st hour–No spritzing
After 1st hour–Spritz with water every hour
Total time155-160°FApproximately 4.5 hours

When the pork butt hits the right temperature, slather it with tangy vinegar-based BBQ sauce. Wrap it tightly in aluminum foil. Smoke until it reaches 203-204°F, adding another 3 hours or so.

Patience is key for tender and juicy Traeger pulled pork. Resist the urge to open the grill too often. This can mess with the smoking process and temperature. Just follow the time and temperature guidelines for the best results.

Traeger Pulled Pork

Understanding the Stall and Wrapping Techniques

When smoking pork butt, you might hit a snag called the “stall.” This happens when the meat’s internal temperature stops rising, usually between 150-160°F. It can last for hours. But don’t worry, it’s common, and you can get past it.

When to Wrap

Wrapping your pork butt, known as the “Texas Crutch,” can help skip the stall. Wrap it when the internal temperature hits 155-160°F. Before sealing, add a flavorful liquid like apple cider or a vinegar-based mop sauce. This will add moisture and taste to the meat.

Dealing with the Temperature Plateau

The temperature plateau can be tough, but you can beat it. Airflow, humidity, and meat density play a role in how long it lasts. Try using a water pan, raising the grill temperature, or cutting the meat into smaller pieces. These can help shorten the stall and get your pork butt cooking again.

It’s key to keep an eye on the grill and meat temperatures with a good digital thermometer. By understanding the stall and mastering wrapping, you’ll get your Traeger-smoked pork butt to be tender, juicy, and smoky.

TechniqueImpact on Stall
Wrapping in Foil (Texas Crutch)Helps overcome the stall and retain moisture
Increasing Grill TemperatureCan shorten the stall period, but may impact texture
Using a Water PanRegulates humidity and slows evaporation, leading to a shorter stall
Separating Meat into Smaller SectionsAllows for better management of the stall individually

By using these techniques, you can handle the pork butt stall with ease. You’ll get delicious, smoky pulled pork from your Traeger.

Making the Perfect Mop Sauce

Making the perfect mop sauce is key to delicious Traeger pulled pork. This basting liquid makes your meat moist and flavorful. It adds a tasty mix of seasonings.

The East Carolina mop sauce is a mix of white vinegar, cider vinegar, and water. It has brown sugar, smoky red pepper flakes, and Texas Pete hot sauce for sweetness and heat. Onion powder, garlic powder, dry mustard, kosher salt, paprika, and black pepper add depth to the sauce.

When your pork hits 170°F, it’s time to baste. Use the mop sauce every 30 minutes to keep the meat moist. This method is a North Carolina tradition, making your Traeger pork a true barbecue gem.

FAQ

What is the recommended size for a pork butt or shoulder?

For the best results, pick a pork butt that’s 8-10 pounds. It should have good marbling and fat for great flavor and tenderness.

What is the difference between pork butt and pork shoulder?

The pork butt comes from the upper shoulder, while the pork shoulder is from the lower part. The butt has more fat, making it perfect for pulled pork.

What essential equipment is needed for Traeger pulled pork?

You’ll need a pellet grill like the Traeger Timberline 1300, a meat thermometer (e.g., Meater probe), and an aluminum pan for drippings.

What ingredients are needed for the seasoning rub and injection?

The rub includes brown sugar, garlic powder, salt, paprika, and chili powder. You can also add mustard powder, cumin, oregano, cayenne, and black pepper. For the injection, use apple juice, water, sugar, salt, and Worcestershire sauce.

How long does it take to smoke a 10-pound pork butt on a Traeger grill?

Smoking a 10-pound pork butt takes about 7.5 hours at 275°F. Then, let it rest for 2 hours.

When should you wrap the pork butt during the smoking process?

Wrap the pork butt in foil when it hits 155-160°F. This is before the stall, to keep it moist and prevent drying out.

What is the purpose of the mop sauce, and how often should it be applied?

Mop sauce, made with white vinegar, cayenne pepper, salt, and lemon juice, keeps the meat moist and adds flavor. Apply it every 30 minutes after the pork reaches 170°F.

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