bproffer
Take a breath!
I got an early Fathers Day gift, a digital thermostat for my old craigslist Traeger, so of course I had to give it a workout.
My dad wanted taco's for dinner and everyone else wanted wanted 'que. So I decided to smoke some pork butts. Dad and I had pulled pork tacos with onions and cilantro, everyone else just dug in to the meat! Best I have done!
I prepped the butts at 930pm last night and into the fridge for an hour or so. I loaded the Traeger with pecan pellets and started it up at about 10pm. I put the meat on at 11pm. Even though I had the 225* digital thermostat, my temps wouldnt drop below 245, and were hovering around 255-265. I decided to set it to smoke and the temps settled out between 195-220, so I left it on that setting all night. Woke up at 7am to check the meat. Looking good. One at 155, the other at 160. They would stay at ~160* until about 1pm this afternoon. They finally reached 190* at 315pm. I pulled them off the smoker, sprayed them down with apple juice and cider vinegar mix, and then foiled and into the cooler.
The family came over around 5, so I took them out of the cooler and out of the foil to allow them to cool for a bit. When they cooled a bit, it was time to pull.
This is by far the best I have done, and the family loved it. Enjoy!
Here they are at 7am:
Just out of the smoker:
Butt 1:
Butt 2
Just out of the cooler:
mmmmm, juicy!
The family killed one entire tray of pulled pork, leaving me with a full pan of pork for the coming week!
My dad wanted taco's for dinner and everyone else wanted wanted 'que. So I decided to smoke some pork butts. Dad and I had pulled pork tacos with onions and cilantro, everyone else just dug in to the meat! Best I have done!
I prepped the butts at 930pm last night and into the fridge for an hour or so. I loaded the Traeger with pecan pellets and started it up at about 10pm. I put the meat on at 11pm. Even though I had the 225* digital thermostat, my temps wouldnt drop below 245, and were hovering around 255-265. I decided to set it to smoke and the temps settled out between 195-220, so I left it on that setting all night. Woke up at 7am to check the meat. Looking good. One at 155, the other at 160. They would stay at ~160* until about 1pm this afternoon. They finally reached 190* at 315pm. I pulled them off the smoker, sprayed them down with apple juice and cider vinegar mix, and then foiled and into the cooler.
The family came over around 5, so I took them out of the cooler and out of the foil to allow them to cool for a bit. When they cooled a bit, it was time to pull.
This is by far the best I have done, and the family loved it. Enjoy!
Here they are at 7am:
Just out of the smoker:
Butt 1:
Butt 2
Just out of the cooler:
mmmmm, juicy!
The family killed one entire tray of pulled pork, leaving me with a full pan of pork for the coming week!
