For the first big cook on my Traeger Select Elite, I decided to do a Smoked Pork Shoulder Roast.
#traegergrills #pulledpork #smokedporkshoulder
This pork shoulder was about 9 lbs after trimming, so I was expecting a long cook. I started at 7am to get it on by 8am. First, I slathered it in yellow mustard as a binder. Then I rubbed it with Sucklebusters Texas Hold ‘Em no salt rub. It added a perfect flavour and helped create an amazing bark!
I set the Traeger to smoke for the first 3 hours, and it ran pretty consistently at 160-170F. After that, I cranked it up to 250.
Halfway through, I ran into a problem with the pellets not feeding properly and I had to run the initial firing again, so that was a bit of a set back.
Even though I got it to 198F internal temp, I don’t think I was that all the way through, and shredding it was a challenge. However, the taste was on point!
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8 Comments
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Needed more time. I take them to 205° or until probe tender.
Once it hits 198 internal you should let it cook at that for a hr to get that super tender meat
Okay I can dig it! The food looks amazing!! New subscriber 🙌
Nice
Hey Bother that pork looked pretty good! Sometimes that pork can be stubborn! Great video!
Good meal. Its been a while simce i made pp. Might be time this weekend 🙂
This Vid caught my interest because of the no-salt rub. My question is did you add salt to the meat at any point? If no……would you the next time you use this rub?
Pellet issues and time issues aside……….you know you can't rush good Que. You know that temp is not the deciding factor for doneness………it's probe tenderness. Next time……….You know what to do! Smoke On!
Chris Pellet smokers can do anything a regular smoker can do, only difference is, not as much smoke flavor. Your pork shoulder came out fantastic. Next time check your hopper. LOL