Re: Pulled Pork
We keep it simple and use a dry rub on a big ol' pork butt (we use a mixture of paprika, cayenne, salt, black pepper, brown sugar, cumin & dry mustard powder) Huck it in the Traeger, fat side up, on smoke until the internal temperature reaches 190 degrees. Pull it off, cover tightly with foil and let it rest for 1 - 1.5hrs before pulling.
This generally takes 20-24hrs for a good sized butt, so if you want this for Daddy's day, get yer butt today, rub it up and store it in a ziplock or tightly wrapped in plastic wrap until Saturday. Before throwing it in the smoker, give it another good rubdown with seasonings. (this isn't necessary - we typically rub & smoke without letting it "brine" and they're perfectly wonderful).
We like hickory for pork, but any combo of hickory, maple, apple is good too.
BTW, our unit on smoke runs a little on the cool side and we typically turn it up to 225 to bring the internal temperature up.
It's not rocketsurgery, but it's darned good eats!!
Enjoy!
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