How to Cook a Pork Butt to Perfection on a Traeger Grill

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Picture this for Game Day: tender, smoky goodness so irresistible it practically melts in your mouth. Now, imagine taking smoked pork butt and transforming it into mouthwatering pulled pork on the Traeger grill. With our help, you’ll learn how to make every batch of food taste just right, with the right amount of smoky flavor and juicy tenderness.

Cooking a juicy flavorful pork butt on a Traeger grill is easier than you think! This foolproof method will give you tender, fall-off-the-bone meat infused with sweet smoky flavor every time. In this comprehensive guide, I’ll walk you through everything you need to know to smoke a pork butt low and slow on your Traeger for the best pulled pork sandwiches, tacos, nachos and more.

Choosing the Right Cut of Pork

When it comes to pork butt, you have a couple options:

  • Pork butt, also called Boston butt, comes from the upper part of the front leg/shoulder. It’s a well-marbled cut that’s sold bone-in or boneless. Bone-in averages 6-9 lbs while boneless is usually 5-8 lbs.

  • Picnic shoulder comes from the lower part of the front leg/shoulder. It has a thick fat cap great for making cracklings.

For pulled pork, I recommend pork butt, also known as Boston butt. Go bone-in for extra moisture and flavor. Plan on 1⁄2 lb per person if boneless, a bit more if bone-in.

Traeger Grill Setup

Traeger grills are powered by all-natural hardwood pellets, giving your meat irresistible wood-fired flavor. Here’s how to set up your Traeger to smoke a pork butt

  • Pick your pellets: For pork, I like a Signature Blend or Hickory. The wood pellets impart a lovely smokiness.

  • Get smoking hot: Turn your Traeger grill on and preheat to 225°F with the lid closed for 10-15 minutes first.

  • Add a meat probe: Use a wireless leave-in meat thermometer like the MEATER for perfect doneness.

  • No need to marinate: The fat and collagen give pork butt plenty of moisture. Just rub it with seasoning.

Seasoning Your Pork Butt

Creating a flavorful crust on your pork butt starts with a simple dry rub. Here’s how to season it right:

  • Trim excess fat: Leave a thin layer for moisture and flavorful drippings.

  • Apply rub generously: Use a pork rub like Traeger Perfect Pork or Pork & Poultry.

  • Let it sit: Allow the seasoned meat to rest for 30 mins+ before smoking.

MaintainingIdeal Smoker Temperatures

The key to tender, juicy pork butt is maintaining a low temperature on your Traeger grill. Follow these tips:

  • Smoke low and slow: Cook at 225-250°F for best results. Use Super Smoke if available.

  • Expect a stall: Around 150°F, the temp will plateau as moisture evaporates. Power through!

  • Manage the stall: If needed, wrap in butcher paper and increase heat to power past the stall.

  • Target 205°F: Smoke until the pork butt reaches an internal temp of 195-205°F for ideal tenderness.

Determining Doneness

With pork butt, temperature isn’t everything. Here are tips for checking doneness:

  • The bone should twist and turn easily when the meat is ready.

  • Insert a fork and turn to test tenderness. It should rotate easily when done.

  • Look for dark brown, mahogany color on the exterior.

  • If still tough, re-wrap in foil and cook longer, but don’t exceed 205°F internal temp.

Resting and Pulling the Pork

After smoking your pork butt low and slow, there are just a few simple steps left:

  • Let it rest: Allow the pork to rest for 45 mins up to 2 hours before pulling.

  • Pull by hand: Shred into bite-size pieces, discarding excess fat and bone.

  • Moisten: Add reserved juices from resting back over the pulled pork to keep it moist.

  • Lightly sauce: Use a vinegar, mustard or tomato-based barbecue sauce. Go easy to let the pork shine.

Serving Up Smoked Pork Butt

Smoked pork butt is incredibly versatile. Here are some of my favorite ways to serve it:

  • Pulled pork sandwiches with coleslaw

  • Carnitas tacos with salsa and lime

  • Loaded nachos topped with pulled pork

  • Quesadillas with Colby Jack cheese and pork

  • Pulled pork pizza with bbq sauce base

  • Baked potatoes with pulled pork and fixings

  • Pulled pork breakfast burritos with eggs and cheese

  • Pulled pork omelets with veggies and avocado

  • Pulled pork mac and cheese or macaroni salad

  • Pulled pork salad with greens, beans, veggies

  • Pulled pork stuffed peppers or baked potatoes

  • Pulled pork hash with fried eggs

So next time you’re looking for an easy, crowd-pleasing smoker recipe, try your hand at cooking a pork butt low and slow on the Traeger. With the helpful tips in this guide, you’ll be on your way to smoky, juicy pulled pork success in no time. Fire up that grill and get ready for some seriously delicious barbecue!

how to cook a pork butt on a traeger grill

Plan for the Stall

The temperature of the pork steadily rises to 150°F, where it stays for what seems like forever as the water moves to the top and evaporates. Then, during whats known as the stall, the pork may hold between 150°F and 160°F for hours. You could wrap the pork in butcher paper or foil at this point to help it cook a little faster. Also, you can turn up the grill heat since the meat isn’t taking in smoke when it’s wrapped.

Test for Doneness — Every Pork Butt Is Different

When is smoked pork butt ready? Depends on the size, your grill, and the weather. What you are looking for is fork-tender meat and an internal temperature between 195°F and 204°F. This can take up to 6-12 hours, so be sure to give yourself plenty of time.

While temperature is a good gauge, it can vary depending on where the thermometer was inserted. Try these tests to check for doneness:

Wear a glove or a paper towel to protect your fingers while cooking a pork butt with the bone still in it. Wiggle the bone around. When the meat is cooked to tender, it should easily turn and come. This means she is done.

If you are smoking a boneless butt, insert a fork in the meat and try to rotate it. If it turns with only a little torque, your meat is done.

The color of your pork butt could be misleading. The exterior should look dark brown in color.

Close the lid and let the pork butt cook for another 30 minutes before checking again. If it isn’t tender or hasn’t reached the right temperature,

If it is still not tender enough, you may have a tough butt. Try wrapping it in aluminum foil and let it go for another hour. However, do not take it above 205°F or the muscle fibers will start giving up moisture and toughen.

How to Smoke a Boston Butt on the Traeger Pellet Grill | Heath Riles BBQ

FAQ

How to cook a pork butt on a pellet grill?

Place the seasoned pork butt on the pellet grill and smoke for about 3 hours, looking for a rich mahogany color. After 3 hours or achieving the desired color, carefully remove the pork butt. Lay down a large sheet of foil, add a layer of rubs, 8 oz of water, and wrap the pork butt tightly.

How long to smoke a pork butt at 225?

For the best results, plan for approximately 1.5 to 2 hours of smoking time per pound of pork shoulder at 225°F. For example, if you have a 10-pound pork shoulder, you can estimate the cook time to be around 15 to 20 hours.

Is it better to smoke a pork shoulder at 225 or 250?

Now some BBQ aficionados might argue that 250 degrees Fahrenheit is optimal since it speeds up the smoking process. However, to ensure the best results, 225 degrees Fahrenheit is recommended.

How long to smoke a 7lb pork butt?

I use about 7-8 lb pork butt and smoke atleast 10 hrs. The first few times the pork was done but didn’t pull apart. I started going 10 hours or longer and it just pulls apart. Very tender and flavorful.

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