Pork boston butt & ribs in the Traeger.
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Hi.
So I had to fly off to work leaving good mate at the helm. He knows less than me but only had an issue to call me not long after foiling ribs.
Temp. spiked a bit so got him to drop back from 120c to 107c on the dial an no further issues.
The thermometer unit has been 5/10 max difference against the Thermoworks smoke ( great piece of gear) all day in the chamber. Probes the same, hardly any real difference to mention.
This is shaping up as a sure winner for a pellet smoker----and I am just your average punter!
Enough waffle, some progress picts. Enjoy cause I ammmmm.
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The colour on those ribs looks awesome!
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The colour on those ribs looks awesome!
Thanks Ranga.
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Those ribs look great! Looks like you have become a master at this
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I have found a good mentor too. thanks Col.
Little secret, added some grated beetroot to the brine injection!
Always good for colour, natural.
I am really looking forward to doing some salmon tomorrow.
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- Official Post
There are two stalls every time I've done pulled pork. The first at around 72c and then again around 82c.
Patience is the key, it's time at temp you need, as much as temp alone.
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Patience is the key,
No hurry so all good on that front. Thanks.
Any tips welcome. -
waiting still. Think 90c internal will do this little butt!!
I gota get some beauty sleep.already. -
It is all a learning curve i.e. how long will it take to cook??
90c will do fine if you wrap it well and rest it!
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Hi.
Phew..what a marathon, after 17+ hours and some advice from ColMack pulled this baby out of the traeger at 12.15am with internal temp just pushing 88c.
Was feeling like a bowl of jelly to touch.
Wrapped in foil, towels and into the esky until this morning.
Still warm at 6.30am and was just simply fall apart no claws needed.
Very very pleased with this result.
Enjoy the pics.
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Great result - did well to last till after midnight
BBQ = DETERMINATION
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BBQ = DETERMINATION
Note: think next one will be an earlier start!
Or perhaps I could have trimmed some of that fat off, may have contributed to such a long cook?!!
Still way worth it for what I got in the finish. -
Looks Great GG - well done with cook
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- Official Post
As you have discovered, start a lot earlier than you think it will need. Resting for hours is good for it anyway so don't try any time the cook to coincide with meal time. Particularly if you are doing a meal for guests. The forums are full of disaster stories where pulled pork or brisket wasn't even close to being done and dinner was served hours late.
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Butt question
Rest then pull.?
Or pull when hot?
Or doesn’t matter
Cheers
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Delicious looking pork mate. Send me some
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- Official Post
Butt question
Rest then pull.?
Or pull when hot?
Or doesn’t matter
Cheers
Rest then pull. The pork will benefit from a rest of at least 30-60 minutes but if time is tight you can pull it and eat as soon as you remove it from the pit. Leftovers are great heated up the next day too.
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