Smoking Pork Butt on a Traeger Grill: A Delicious and Easy Guide

Are you ready to take your grilling skills to the next level? Smoking a pork butt on a Traeger grill is a delicious and rewarding experience that will leave you with tender, juicy meat that's bursting with flavor. Whether you're a seasoned pitmaster or a beginner looking to try something new, this step-by-step guide will help you achieve barbecue perfection.

Choosing the Right Pork Butt

Before you fire up your Traeger grill, it's important to start with a high-quality pork butt. Look for a pork butt that is well-marbled with fat, as this will help keep the meat moist and flavorful during the smoking process. Aim for a pork butt that weighs around 8-10 pounds, as larger cuts tend to yield the best results.

Preparing the Pork Butt

Once you have your pork butt, it's time to prepare it for smoking. Follow these steps to ensure your meat is ready for the grill:

1. Trim the Excess Fat: While some fat is essential for flavor and moisture, you'll want to trim any large, excessive pieces of fat from the surface of the pork butt.
2. Apply the Rub: Create a flavorful rub using a combination of salt, pepper, paprika, brown sugar, and any other spices of your choice. Massage the rub into the pork butt, making sure to coat the entire surface evenly.

Preparing the Traeger Grill

Now that your pork butt is prepped and ready to go, it's time to get your Traeger grill set up for smoking:

1. Fill the Hopper: Start by filling the hopper of your Traeger grill with your choice of hardwood pellets. For pork butt, hickory or applewood pellets are excellent choices that will impart a rich, smoky flavor.
2. Preheat the Grill: Turn your Traeger grill to the smoke setting and allow it to preheat for 10-15 minutes. This will ensure that the grill reaches the optimal smoking temperature before you add the pork butt.

Smoking the Pork Butt

With the grill preheated and the pork butt prepped, it's time to start smoking:

1. Place the Pork Butt on the Grill: Carefully place the seasoned pork butt directly on the grill grates of your Traeger. Close the lid and let the smoking process begin.
2. Monitor the Temperature: Use a meat thermometer to monitor the internal temperature of the pork butt. Aim to smoke the meat at a consistent temperature of around 225-250°F for several hours, or until the internal temperature reaches 195°F.
3. Wrap and Rest: Once the pork butt reaches the desired temperature, remove it from the grill and wrap it tightly in foil. Allow the meat to rest for at least 30 minutes to ensure maximum juiciness and tenderness.

Serving and Enjoying

After the pork butt has had time to rest, it's time to slice, shred, and serve the delicious results of your smoking efforts. Whether you enjoy it on its own, in a sandwich, or as part of a barbecue feast, your smoked pork butt is sure to be a hit with family and friends.

In conclusion, smoking a pork butt on a Traeger grill is a fantastic way to elevate your outdoor cooking game. With a little preparation and patience, you can achieve mouthwatering results that will have everyone coming back for more. So fire up your Traeger, grab a pork butt, and get ready to enjoy the mouthwatering flavors of perfectly smoked meat.