For many barbecue enthusiasts pulled pork is a quintessential smoked meat. When done right, pulled pork cooked low and slow results in incredibly moist and tender meat that pulls apart easily and is packed with deep smoky flavor. While you can make pulled pork using a standard charcoal or gas grill, using a pellet grill like the Traeger takes the guesswork out of maintaining an ideal low temperature for hours while imparting delicious wood-fired flavor.
If you own a Traeger grill and want to make competition-worthy pulled pork at home, you’ve come to the right place. Below, we’ll walk through a simple, foolproof method for cooking a pork butt on your Traeger so you can enjoy sensational pulled pork any night of the week.
Benefits of the Traeger for Pulled Pork
Traeger pellet grills are specially designed to excel at low and slow smoking. Here are some of the key benefits of using a Traeger grill for pulled pork:
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Precise temperature control Traeger grills allow you to dial in and maintain the ideal low smoking temperature for pork butt between 225-275°F This level of precision is difficult on a charcoal or gas grill
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Consistent smoke: Traeger grills use pure hardwood pellets to generate smoke. This produces consistent, billowing smoke over many hours, which is key for pulled pork.
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Convenience: Once dialed in, a Traeger grill will hold temperature for hours without adjustment. You don’t have to constantly tend to the grill, allowing you to relax.
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Wood-fired flavor: Traeger grills impart incredible smoky, wood-fired flavor that takes pulled pork to the next level. Flavor options like hickory, mesquite and apple wood.
Step-By-Step Guide to Smoking a Pork Butt on the Traeger
Follow these simple steps for incredibly moist, fall-apart tender and flavorful pulled pork using your Traeger grill:
Prep the Pork Butt
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Purchase a boneless pork butt roast, ideally between 6-8 lbs.
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Trim excess hard fat from the pork butt, leaving about 1⁄4 inch. This allows the seasoning and smoke to penetrate better.
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Season the pork butt liberally on all sides with your favorite BBQ rub or seasoning. Traeger Pork & Poultry offers excellent balanced flavor.
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For extra flavor, consider injecting or marinating the pork butt as well.
Get the Traeger Ready
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Preheat the Traeger grill to 275°F using your preferred smoking wood pellets, with the lid closed for 10-15 minutes.
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Once preheated, place the seasoned pork butt fat side up directly on the grill grates. No need for a pan or foil.
Smoke the Pork Butt
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Allow the pork butt to smoke for 4-6 hours, until it reaches an internal temperature of around 165°F.
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At this point, wrap the pork butt tightly in butcher paper or foil and return it to the grill.
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Continue smoking the wrapped pork butt for 2-4 more hours until it reaches an internal temperature of 205°F and is probe tender.
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Rest the pork butt wrapped for 30-60 mins before pulling.
Pull, Chop and Serve
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Once rested, use forks or bear claws to pull pork apart into shreds, discarding any excess fat chunks.
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Chop the pulled pork further if you prefer a finer texture.
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Mix in your favorite BBQ sauce and serve on rolls with pickles and coleslaw for phenomenal pulled pork sandwiches.
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Leftovers keep well refrigerated for 5-7 days. Reheat gently before serving.
Tips for Pulled Pork Perfection
Follow these tips when smoking pork butt on your Traeger for the best results:
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Choose a bone-in pork butt for more flavor and moisture. Boneless works too.
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Apply rub generously over entire pork butt up to 12 hours before smoking.
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Use apple, cherry, hickory or maple wood pellets for ideal pulled pork flavor.
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Smoke at 275°F for best balance of tender meat and bark formation.
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Don’t rush it! Low and slow patience is key – don’t crank up the heat.
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Monitor temperature, not time. Cook to 205°F internal temperature.
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Let pulled pork rest wrapped for at least 30 mins before pulling.
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Pull pork by hand for better texture than chopping or slicing with knives.
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Mix in BBQ sauce after pulling and serve any extra sauce on the side.
FAQs
Still have some questions about cooking pork butt on your Traeger? Here are answers to some commonly asked questions:
How long does it take to smoke a pork butt?
Plan for 8-12 hours smoking time for a 6-8 lb boneless pork butt at 225-275°F. Times vary due to size, shape and Traeger model.
Should the fat cap be up or down?
Cook fat side up to allow the fat to baste the meat. The fat will render slowly and keep the pork moist.
Do you sear pork butt before smoking?
No need to sear. Season and start smoking immediately for best flavor and bark formation.
Can you wrap in foil instead of butcher paper?
Yes, foil works well too. The key is retaining moisture after the pork stalls around 165°F.
Is it done at 195°F or 205°F?
Cook to 205°F for shredding. At 195°F it may still be a bit tough. Use a meat probe to test tenderness.
Can you use too much rub?
It’s hard to over-season a big cut like pork butt. Apply rub liberally for an awesome bark.
What sides go with pulled pork?
Classic pairings like cornbread, baked beans, coleslaw, potato salad and pickles work wonderfully.
Make Your Best Pulled Pork Yet
The Traeger grill makes smoking pork butt simple and foolproof for incredible pulled pork every time. Apply the techniques in this guide for moist, fall-apart shreds loaded with rich, smoky barbecue flavor your whole family will love. The food coma is worth it! Now get outside and fire up your Traeger to enjoy sensational pulled pork soon.