Pork Butts on a Pellet Pooper
 

I love to cook pork butts the low and slow method:biggrin1::biggrin1::biggrin1: (on traeger) and doing 3 this friday.:grin::grin::grin: would like suggestions on how to keep the butts from sticking to the grates real bad.:doh::doh: When i see the butts on this web site i never see any stuck always perfectly cooked:clap::clap: any ideas guys. I do them at smoke for 2hrs then up to 225 for 12hrs till IT is 200 great pulled pork and bark it just sticks bad. maybe i just want a perfect world:roll::roll::roll:

after the grates are hot, just before you put the meat on, rub the grates with shortening, or spray them with Pam, etc

Have tryed Pam on the grates cold at startup will try hot this time and see what happens :):)

I don't cook butts on a Traeger but I use a big, heavy-duty spatula and work it under the butts as I lift them off my cookers. Works pretty good. Cheers!!!

I think they are going to stick a little no matter what you do. Just get under them when you pick them up and you should be fine.

I use to have a Traeger and I dont ever recall having any issues with the butts sticking nor have I ever had that problem with my FEC. I do the mustard slater prior to rub and not sure if that has any affect on it

I do butts on my Traeger often and have never had an issue with sticking, but I cook at a much higher temp, 275-300, maybe that has something to do with it. In any case, I'd suggest oiling the grates down when hot. I like to use an old rag which has been rolled up and tied, dip that into some oil and rub on the grates using a pair of tongs. Gives great coverage without risking the flare ups that can occur when spraying aerosolized oil onto a fire.

I'll take pics this weekend but what I did last time on my traeger that worked well was:

2 Hours at the SMOKE setting with the butts sitting on the grate. I then transfer them into a tin pan, turn the temp up to 250-275 and cook for another 2 hours, then I cover with foil and cook til 185 on the probes, remove the foil, and pull them at around 190-195. Cover and rest.

Maybe i should try the warming pan idea sounds like that might work the best
have a bunch of al disposal pans around here. Any other ideas:blah::blah: from the BBQ Brethren on here.