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Place Pork Butt directly on the grill (Fat Side Down). 3. Set meat probe for 160 degrees. 4. Spritz with Apple Juice, Cola, Dr Pepper, or Pineapple juice every hour. 5. When meat temps reach 160, remove Pork Butt from the grill. 6. Set Grill Temp for 250 degrees.
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I cook Pork Tenderloin all the time as it is a quick and easy meal. Set your Traeger to 375 or 400. Rub the tenderloin with EVOO and dust with your favorite rub. Then place it on the Traeger for 20 minutes then flip and grill for another 10 minutes. Check internal temp and when it hits 145, remove from the grill.
Start your cook at a lower temp, once the meat reaches about 140-ish, then turn the temp up. I usually start my cooks off around 180-ish, then finish the cook around 250-275. I’m a bark guy and I find rubbing with mustard and I use a rub with a paprika base is what I enjoy the most.
Pulled each butt into its aluminum pan, hit with the juice and more Meat Church Honey Hog. I reheated what little I had left the next day on the Traeger. I preheated a large cast iron skillet on the Traeger to 225F. Added a good amount of leftover pulled pork, a half stick of premium (Kerry Gold) unsalted butter, and more Meat Church Honey Hog.
Although they start with canned beans, they are elevated several steps above basic beans. The final step is to smoke/bake them on the Traeger. They make a wonderful accompaniment to pulled pork sandwiches, hot dogs, hamburgers, etc. It takes quite a while to produce the recipe; but it makes about 24 servings if you are feeding a crowd.
225 with super smoke until 160-165. Pull from T, wrap in foil. Add any beer, juice, cider, whatever you want, if desired. Continue at 225, turn off super smoke until internal temp is 203. Pull, wrap in towel, put in small cooler to rest for 2 hours.
Joined May 4, 2022 Messages 1,359 Media 35 Reaction score 1,198 Points 113 Location Chicago suburbs Grill Ironwood 885, Char-Griller Flat Iron Premium griddle, InkBird Sous Vide
Then pulled off the grill, set on a meat rack, add some liquid butter, honey, brown sugar and rub to the top of the pork butt, place inside an aluminum pan. I pour in the remaining injection or apple juice and wrap the pan tightly with aluminum foil. Back in the grill it goes until 205 degrees.
CampWhatnot Grilling n Chillin Traeger Ironwood 650 Weber master touch Weber performer Napoleon prestige rsib 500