Smoking a Pork Butt

15 Comments

  1. This sounds GREAT! Pulled Pork gets old…often texture leftover can be mushy and rarely want to eat much after babysitting all day. Plus Im from KC and growing up never saw pulled pork but always bbq pork sandwiches…Cant wait to try! Thanks!!!

    1. Hayduke,
      I hope you like it as much as I did! it’s a great way to change it up. Maybe yours will be as good as Arthur Bryant’s?!?

  2. I’ve been doing sliced Pork butt on Green Mountain smoker for years… love it ! Usually serve with mashed taters an gravy along with grilled veggies. Yum !

  3. Not necessarily so. I often take the 7 bone out and tie it but not so I get slices. There are plenty of large tubes that can be sliced and of course you have the money muscle that are there even if you don’t bone and tie. But certainly bone and tie will yield more slices, but even if you pull some of the shoulder you’ll still have plenty to slice if you pull/separate by hand.

  4. I used this great recipe as a ‘suggestion’ and did it like this:
    1) Soaked pork in 2Qts of water mixed with 1/3C of Kosher salt (1 Day)
    2) Rinsed pork, deboned, tied up, and rubbed with McCormicks Applewood Rub, a 1/4tsp of Cumin, and some salt (drat forgot to use the mustard!)
    3) Wrapped in plastic wrap and back in fridge (1 Day)
    4) Put on Rotisserie, on gas grill, and dropped a Chunk of hickory between the flavorizer bars
    5) Set temp at 250, and checked it 5 hours later when it was 178F (Thanks to Mk4 Thermapen)
    6) Rested 30 minutes under foil, sliced, and received the “Best Pork you have ever done!” award from family members. (Grin!)

  5. I followed these directions and smoke it on Recteq 590. After 9 hours I was getting 150 internal temp. Couldn’t wait to reach 175. Took it out and it was really good and soft. But I wonder why after 9 hours I got only 150 internal temp. What I was doing wrong?

    1. It is possible that your pork started its stall while the innermost part was at that low temperature. It would stay there for a long, long time if that were the case. Initial temp can have an effect, too. I’m not sure of anything else, but you might want to call our customer care team and ask for one of our culinary experts who can better diagnose the problem live over the phone. They’re great and very helpful.

  6. Hey Martin, Dave from Western Canada here. Thanks for the coaching on the pork shoulder. We seasoned it with our own favourites – Blackened Saskatchewan from Traeger and Back Eddie’s which is a northern Canada origins combo – and put it on the Traeger monitored by the Smoke with WiFi. Put it on at 250 F, got the Smoke working on the Wifi, and then went out and played golf. Checked on it once on the golf course – it was 167 F and then finished the round. Left the golf course when the meat was at 173 F, and then 20 min later it was just a little over 175. Dropped the Traeger temp to 205 and left it there for a while. Cooked some asparagus on the Traeger and my wife had made an outstanding Orzo in the oven. Rested the meat for 30 min during the asparagus cook. Bottom line the pork was incredible. And what enormous value. The 6.5 lb roast was purchased at the Calgary Costco for about $21. You can’t beat this value. Thanks for this post on the blog – very helpful. I read the learning section faithfully and I think this is the best cooking blog on food that is out there. Great combination of food science, flavour and technology. Keep up the great work.

  7. so if it stall at 150 and u want the mark of 175 cant u use foil and wrap it up for the next 175 deg. then

    1. If you’re stalling at 150°F, yes, you could wrap to get up to temp, but the slower process gives it time to dissolve the collagen. That dissolution is a product of time as well as temperature.

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