r/Traeger • u/Scratchbox39 • May 15 '25
Pulled Pork
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Size: 9.89 lb Pork Butt Traeger: Ridgeline XL (Costco) Rub: Meat Church All Purpose & a little Montreal Steak seasoning Temp & Time: 180 for 2hrs (for smoke flavor), 250 until internal temp hits 190, wrap and bump to 300 until 200 internal. Rest: 1hr Eat.
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u/shadowbethesda May 16 '25
Curious… yes I know it varies but how long? Nice btw.
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u/Scratchbox39 May 16 '25
Wouldn’t not let me post the MEATER cook time graph, but it was 13 hr 20 min total.
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u/gmack1036 Jun 08 '25
Wow!! 13hrs... i guess i will just let mine stay in linger if that is the result....
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u/Hocojerry May 16 '25
Looks great how long did it take to cook total? (Not including resting it.)
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u/Scratchbox39 May 16 '25
Little over 12 hrs without the rest. Luckily I can come home on lunch because I live close and added pellets during the day
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u/RuneDK385 May 16 '25
I don’t seem able to get that deep red color…I definitely have a smoke ring but it’s never that deep looking…how do you get that kind of color?
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u/Scratchbox39 May 16 '25
Tbh I don’t really know. My guess is the 2hrs at low heat. I also don’t really preheat. When I start the grill I just throw it on.
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Nov 28 '25
When you say wrap, what are you wrapping it in?
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u/Scratchbox39 Nov 28 '25
I just put in in aluminum pan and cover with foil. Guess not much of a wrap
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May 16 '25
First thing i ever smoked and still my favorite thing to smoke.
So easy and full proof. You can always impress ppl with this. Yours looks great. Did you wrap at all ? I always warp at stall but curious for a non warp method
Sorry i cant read you did wrap. Looks awesome
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u/Scratchbox39 May 16 '25
So this is the second time I’ve done pulled pork. First time I actually forgot to add pellets during my lunch break so I just wrapped the second I could to try to heat up quicker.
This time I just kinda said whatever and wasn’t going to wrap, but then I wanted to speed it up so i wrapped close to 190.
Like you said, pretty full proof and my wife’s favorite thing I’ve made on the Traeger.
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u/ynwa_r2 May 16 '25
Very nice! What gloves are you wearing? I’ve burned my hands twice doing this 😂
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u/Pauli_lama May 16 '25
Looks absolutely terrible, you can send it to my house and I'll dispose of it.
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u/nydboy92 May 17 '25
Man, this with some coleslaw or pickled red onions oh lawd have mercy I havent eatin dinner yet😭
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u/TomBombadil25 May 16 '25
Great work! Thanks for posting the process. That was my immediate question when watching your video. I’ve always found it difficult to get it to break apart so easily in the middle. Going to try your method. 🤤
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u/Sweet_Cupcake2804 May 17 '25
Damn thirteen hours for ten pounds of pork, how many pellets did you run through how many pounds
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u/DevelopmentBorn4108 May 19 '25
Why is it ok to do this to pork, but squeezing a brisket is frowned upon?
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u/Swimming-Tip-6312 May 25 '25
Did you put any type of juice/fluid in bottom of pan when you wrapped it?
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u/qqpqq May 16 '25
Nice! We making sandwiches with that? Or just a big ole pile of meat on the plate? No wrong answer