Hey there, my BBQ-loving friends! Today, I’m going to share with you my tried and true recipe for smoking a mouthwatering Traeger pork butt recipe. But before we dive into the juicy details, let me take you back to a memorable barbecue feast I had with my friends and family.
A few summers ago, we decided to host a backyard BBQ bash to celebrate the end of a long, hot week. Our crew gathered around the Traeger grill, sipping on ice-cold drinks, and sharing laughter-filled stories. The star of the show? A succulent pork butt slowly smoking away, infusing the air with an irresistible aroma. It was a sight to behold!
Now, let’s get down to business and walk through the process of achieving BBQ greatness with your very own smoked pork butt on a Traeger grill. Don’t worry, I’ll keep things light and fun as we embark on this mouthwatering adventure together!
How to make the best Traeger pork butt
Step 1: Prepping the Pork Butt
Let’s start by selecting a high-quality pork butt from your local butcher or grocery store. Ah, the eternal debate: pork butt or pork shoulder? Contrary to its name, pork butt comes from the upper shoulder of the pig. It’s marbled with flavorful fat that will render down during the slow-smoking process, creating a tender and delicious final product. Pork shoulder, on the other hand, comes from the lower shoulder and has a bit less fat. So, when in doubt, go for the pork butt!
Step 2: Seasoning the Butt
Time to get your hands dirty! Give your pork butt a good massage with your favorite dry rub, ensuring every nook and cranny is coated in flavor. My personal motto when it comes to seasoning? The more, the merrier! Don’t be shy—get creative with your rub and make it your own. Experiment with a blend of paprika, brown sugar, salt, pepper, garlic powder, and any other secret spices you fancy.
Step 3: Letting It Rest
Once seasoned to perfection, cover your pork butt and let it chill in the fridge overnight. This beauty needs some time to absorb all those delightful flavors. Trust me, the anticipation will only make it taste better!
Step 4: Firing Up the Traeger Grill
On the day of the feast, it’s time to fire up your Traeger grill and set it to smoke at a temperature of 225°F (107°C). The low and slow approach is the secret to tender, fall-apart pork butt. While your grill reaches the ideal temperature, take your pork butt out of the fridge and let it come to room temperature. This helps promote even cooking.
Step 5: Time to Smoke
Place the seasoned pork butt on the grill grates, close the lid, and let the Traeger work its magic. This is where patience becomes your best friend, my friends. Allow the pork butt to smoke for around 90 minutes per pound, or until it reaches an internal temperature of 195-203°F (91-95°C). Don’t forget to periodically check the meat’s temperature to ensure it’s on the right track.
Step 6: The Heavenly Rest
Once the pork butt reaches the perfect temperature, it’s time to wrap it up in foil and let it rest for about an hour. This allows the meat to relax and the flavors to fully develop. Trust me, this resting period is like sending your pork butt on a cozy vacation before it graces your taste buds.
Step 7: Pulled Pork Perfection
Now comes the fun part—pulling that smoked pork butt! Grab a pair of meat claws or two forks and start shredding the meat into succulent strands of deliciousness. The tender texture and smoky flavor will have you doing a happy dance in no time!
What Goes with Smoked Pork Butt?
Ah, the joy of having a plate full of tender pulled pork. But what should you pair it with? Here are a few ideas to get your creative juices flowing:
- Classic BBQ sides like coleslaw, cornbread, and baked beans are always a hit.
- Fresh and crisp salads provide a refreshing contrast to the rich flavors of the pork.
- Don’t forget the pickles! Their tangy bite complements the smokiness of the meat perfectly.
How to Store Leftovers
Let’s be real, it’s rare to have any leftovers when it comes to smoked pork butt. However, if you find yourself with some extra meat, here’s how to handle it:
- Allow the pork to cool down before storing it.
- Wrap the leftovers tightly in plastic wrap or place them in an airtight container.
- Pop it in the fridge, where it will stay good for up to four days.
How to Reheat
To ensure your leftovers are as flavorful as the first day, follow these steps:
- Preheat your oven to 250°F (121°C).
- Place the pork in an oven-safe dish, add a splash of liquid (like broth or apple juice) to prevent drying out, and cover it with foil.
- Warm it up in the oven for about 30 minutes or until heated through.
How to Use Leftovers
Got creative mojo? Here are some ideas for using up those precious smoked pork butt leftovers:
- Whip up a killer pulled pork sandwich with your favorite bun and toppings.
- Toss it into a sizzling skillet with eggs for a hearty breakfast.
- Spice up your tacos or burritos with a generous helping of pulled pork.
Overall, my friends, smoking a pork butt on a Traeger grill is an art that brings people together and creates unforgettable culinary experiences. Whether you’re hosting a backyard BBQ or simply indulging in some tasty comfort food, this recipe is sure to impress and satisfy your taste buds. So, fire up that Traeger, embrace the smoky goodness, and get ready for some pork perfection!
Thank you all for joining me on this BBQ journey. Remember, life is too short for bland food—add some smoke and spice, and let the good times roll!
Random Fact #1: Did you know that pork butt got its name from the barrels, or “butts,” it was traditionally packed in during the colonial era?
Random Fact #2: Smoking meat dates back thousands of years, with evidence of smoking techniques found in ancient cave drawings. It’s safe to say that humans have been barbecue enthusiasts since the dawn of time!
And now, my fellow food lovers, it’s time for the pièce de résistance—a scrumptious recipe for smoked pork butt on a Traeger grill! Get your taste buds ready for an explosion of flavors. Let’s do this!
Traeger Pork Butt
Delicious, smoky, and tender pork butt made easy with the Traeger Grill! Learn how to make this delicious pork butt recipe that will be a hit at any dinner table.
- 1 piece Pork Butt (6-8 pounds)
- Your favorite dry rub
Prepping the pork butt
Select a high-quality pork butt from your local butcher or grocery store.
Massage the pork butt with your favorite dry rub, ensuring all sides are coated.
Cover the pork butt and let it rest in the fridge overnight.
Smoking the pork butt
Preheat your Traeger grill to smoke at 225°F (107°C).
Remove the pork butt from the fridge and let it come to room temperature.
Place the pork butt on the grill grates and close the lid.
Smoke the pork butt for approximately 90 minutes per pound or until it reaches an internal temperature of 195-203°F (91-95°C).
Periodically check the meat's temperature using a meat thermometer.
Resting and pulling the pork
Remove the pork butt from the grill and wrap it tightly in foil.
Let it rest for about an hour.
Unwrap the pork butt and use meat claws or forks to shred the meat into pulled pork.