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  2. Just because nobody asks, here is my opinion: Not a fan of bark on a pork cut of any kind, unless it's a brat. Bark on a pork is just wrong. I think when pork is done right it's juicy and tender all the way through and you don't need bark to cover up any dry or tough parts. When you do get bark on pork, then it's most likely going to be dried out on the outside. Why would you want that? For me pork shoulder is the ultimate cut of meat for a slow cooker / smoker.

  5. The key is low n slow. Most bbq channels on yt do pork butts at 275 or higher for 8 hours or so. My recteq has a 180 degree super smoke setting so I do 10-12 hours at 180 before turning the temp up for finish. Total cook time is usually around 15 hours and completely worth it.

  10. I don’t understand the pellet grill haters. It’s the only smoker I have and I make some good barbecue on it. Big smoke rings, good bark. Family and friends always compliment my bbq. By the way, I just finished making pork butt. I used the Honey Hog rub- so good!

  16. So, on my pro 575 ive found that within the first year. Wrapping served me right. After a couple years of use, ive found that no wrap cooks work better on my smoker. 6lb tri tip @225 for 6 jrs came out with bark like a texas brisket. Same with the pork shoulders.

  19. Just failed my first smoke today was a pork butt it came out overcooked didn’t pull at all can’t wait for next smoke tho because now I realize my mistakes like adding more fuel when my butt hit a stall, adding too much fuel and not keeping a steady ambient temp good learning experience for sure

  27. Just did this with a rub i made to look like gospel. Was my first time doing a long cook on my Traeger. Came out so good. The bark was bonkers. Over here in Maryland that’s the TRUTH!

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