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eeeecks OP t1_iugfbn3 wrote

Recipe: Trimmed up a pork butt a bit. Got lazy and used a near 1:1 ratio of the traeger rub (whatever they sell at Costco) and brown sugar. Scored it to get the most surface area I could and applied the rub very liberally. Stuck it in the smoker fat side up for 11 hours at 225 until it reached an internal temp of 198.

I was going for a deeply caramelized bark on the outside, and I think I got it. The stuff around the edges is like meat candy.

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Morph707 t1_iugzccm wrote

Do you turn it or anything while it is in the smoker? How much is it set and forget?

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brentrichardjr t1_iuh0tif wrote

Not op, but typically you don't need to touch the meat at all unless you intend to wrap at some point. Depending on your smoker, it could be as easy as set it and forget it. I smoke on a Weber Kettle which takes a little more monitoring then something with a digital controller like pellet grills. Just important to keep a steady temperature in the smoker and pull the meat at the right internal temperature.

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Marbla t1_iuhf12k wrote

Do you use a slow n sear? That thing is a game changer for a kettle.

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h3yw00d t1_iuhe4ec wrote

Temp is key. For some reason I pull around 203-205 and it's nice and soft but after resting it's still not done. I gotta work on that.

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eeeecks OP t1_iuikzmx wrote

Nope, pretty much just put it in there and watched the display of the temp probe. Refilled the pellets a couple of times, but that was about it.

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Freedom35plan t1_iuhwk4c wrote

Interesting, I wrap mine at 165-170 in tinfoil, but I do enjoy a good bark so might have to try it straight...

You spray it down at all?

Did you only score the fat side or both sides?

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eeeecks OP t1_iuil05r wrote

I scored both sides for this one to maximize surface area for the bark

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symetry_myass t1_iuihboz wrote

You've inspired me to do this! For reference, do you remember how much the butt weighed?

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