{"id":3795,"date":"2013-02-13T14:09:20","date_gmt":"2013-02-13T22:09:20","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=3795"},"modified":"2013-02-13T14:09:20","modified_gmt":"2013-02-13T22:09:20","slug":"traeger-ptg-hickory-smoked-bone-in-pork-butt","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/traeger-ptg-hickory-smoked-bone-in-pork-butt\/","title":{"rendered":"Traeger PTG Hickory Smoked Bone-In Pork Butt"},"content":{"rendered":"

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Smoking\/Cooking my 1st Pork Butt on my Auber PID modified Traeger PTG (BBQ020) running in the manual mode.\u00a0 Due to the size of the PTG (Grilling Area: 15″ x 12″) I chose a small 6 lb bone-in Pork Butt.\u00a0 I also opted to use a time tested turbo method rather than use the traditional Low-and-Slow method which usually entails an overnight cook.\u00a0 The PTG’s pellet hopper only holds 5 lbs of Pacific Pellet Gourmet BBQ Hickory<\/a> Wood Pellets and requires opening the lid to refill.\u00a0 I therefore want to minimize opening the lid and a 5-6 hour turbo method helps.\u00a0 I was extremely pleased with the visual results of the smoke ring and the scrumptious flavor profiles achieved.<\/p>\n

Started with a 6 lb Pork Shoulder Whole Bone-In Butt Roast and trimmed the fat cap leaving\u00a0\u00bc” or less.\u00a0 I find that leaving too much fat cap minimizes the formation of a luscious bark.\u00a0 I do not subscribe to the theory that as the fat cap breaks down it bastes the Pork Butt.\u00a0 I therefore always place the fat cap face down. \u00a0 But as you can see it takes up most of the available space.\u00a0 Rubbed the Bone-In Pork Butt with Roasted Garlic EVOO<\/a> and Jans Dry Rub.\u00a0 Tightly wrapped the seasoned Pork Butt with plastic and refrigerated overnight.<\/p>\n

\"\"<\/a>\u00a0\u00a0\u00a0\u00a0 \"\"<\/a>\u00a0\u00a0\u00a0\u00a0 \"\"<\/a><\/p>\n

My Pork Butt Turbo method consists of the following procedure:\u00a0 Smoke the Butt for 2 hours with Hickory<\/a> Gourmet BBQ Pellets at 225\u00ba-250\u00baF.\u00a0 Bump the pit temperature to 350\u00ba-375\u00baF until the internal temperature<\/a> of the Pork Butt reaches 160\u00baF.\u00a0 Double wrap the Pork with Heavy Duty foil and back into the pit until the internal temperature<\/a> reaches 200\u00ba-205\u00baF.\u00a0 FTC the smoked Pork Butt for 3-4 hours.<\/p>\n

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Used the iGrill in conjunction with my iPad to monitor the pit temperature (white graph) and Pork Butt IT (red graph).\u00a0 Note the beautiful bark formation.\u00a0 After a 3 hour FTC the Butt was still too hot to handle without proper hand protection or pulled pork utensils.<\/p>\n

\"\"<\/a>\u00a0\u00a0\u00a0\u00a0\u00a0 \"\"<\/a><\/p>\n

Note the distinct smoke ring and mix of bark in this mountain of pulled pork!\u00a0 It’s sure to please even your most finicky eater.\u00a0 My better half prefers to enjoy her pulled pork on a fresh roll topped with Sweet Baby Ray BBQ sauce.\u00a0 I on the other hand, enjoy my pulled pork with some home made Pinto Beans<\/a>.\u00a0 Either way … Pulled Pork is hard to beat …\u00a0 Use a GoodSaver to vacuum<\/a> seal 1 lb portions of your Pulled Pork to use for Tacos, Enchiladas, Tostadas<\/a>, and\/or any number of mouth watering recipes!!<\/p>\n

\"\"<\/a>\u00a0 \u00a0 \u00a0 \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Smoking\/Cooking my 1st Pork Butt on my Auber PID modified Traeger PTG (BBQ020) running in the manual mode.\u00a0 Due to the size of the PTG (Grilling Area: 15″ x 12″) I chose a small 6 lb bone-in Pork Butt.\u00a0 I … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-3795","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"\nTraeger PTG Hickory Smoked Bone-In Pork Butt - Smokin' Pete's BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/traeger-ptg-hickory-smoked-bone-in-pork-butt\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Traeger PTG Hickory Smoked Bone-In Pork Butt - 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