traeger grill pork shoulder recipe
The smoking time will depend on the cut of meat you are smoking. If the pork starts to brown too quickly cover it loosely with aluminum foil.
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It takes a bit longer to cook through with the bone but it typically comes with the fatcap in tact so it produces a juicier final product.
. Instead of a pork shoulder I used a bone-in pork butt the higher up portion of the shoulder. A couple tweaks I would recommend to the recipe. Place the pan with the pork roast on the grill grates.
I have a Masterbuilt electric smoker. Most experts recommend a smoking temperature between 165-275ºF. Smoke the pork butt at 250F 120C until the internal temperature reaches 150F 65C about 3 ½ -.
Time temperature thats how you smoke meat. The size of the cut the shape of the cut outside temperatures and even the individual animal the meat comes from can affect the cooking time. How to cook pork shoulder on Traeger or other smoker.
Rub a 5-6 pound boneless pork butt with the spice rub and refrigerate it for 12 hours or for up to 2 days. Insert the probe into the thickest part of the pork avoiding the bone and any large pockets of fat. Close the lid and cook until the internal temperature reaches 204-206 6-8 hours.
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