Smoked Pork Butt on the Traeger – Juicy Pulled Pork

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Looking to create a mouthwatering, melt-in-your-mouth pork butt that’s packed with smoky flavor? You’ll see how to smoke your pork butt to perfection, then exactly how to shred it for pulled pork.

Whether you’re hosting a backyard gathering or just craving some good old-fashioned comfort food, a Traeger-smoked pork butt is sure to impress. Its tender texture makes it perfect for shredding to make pulled pork; you can have it with tacos, nachos, sliders, or just a whole bowl.

Cook a Juicy Pork Butt on a Traeger Grill

The pork butt combines the perfect balance of smoky flavor, tender meat, and a deliciously crispy bark, which is ideal for pulling to make pulled pork.

Plus, it’s incredibly easy to prepare—just set it and forget it while the smoker works magic. Whether you’re a seasoned pitmaster or a beginner, this recipe guarantees a standout dish that will impress your friends and family.

What You’ll Need

  • Pork Butt (Also Called Pork Shoulder)
  • Yellow Mustard

Dry Rub:

  • Brown Sugar
  • Paprika
  • Black Pepper
  • Kosher Salt
  • Garlic Powder
  • Onion Powder
  • Cayenne Pepper

How To Cook Pork Butt (For Pulled Pork)

Step 1: Preparation

Remove the pork butt from the refrigerator and let it sit at room temperature for 1 hour. Trim off any excess hard fat, leaving a 1/4-inch fat cap on the pork.

Step 2: Seasoning

Coat the entire surface of the pork butt with yellow mustard to act as a binder for the seasoning. Combine all the dry rub ingredients in a bowl, then generously apply the rub all over the pork, massaging it into every surface to ensure even coverage. This will help the flavors penetrate the meat and create a flavorful crust during the smoking process.

Step 3: Smoking

Preheat your smoker to 225°F. Add wood chunks to the smoker to create smoke. Place the pork butt fat side up on the smoker grates. Smoke the pork until the internal temperature reaches 165°F, about 6-8 hours.

Step 4: Wrapping

Once the pork reaches 165°F, wrap it tightly in aluminum foil. Return the wrapped pork to the smoker to continue cooking.

Step 5. Finishing

Continue smoking until the internal temperature reaches 203°F, which should take about 2-3 more hours. The meat should feel very tender when probed with a thermometer. Remove the pork from the smoker and let it rest, still wrapped, for 1 hour.

Step 6. Pulling

Unwrap the pork and use meat claws or large forks to shred the tender, smoky meat.

What Temperature to Cook At

For the perfect Traeger pork butt, cook it low and slow at a consistent temperature of 225°F. This allows the meat to absorb the smoky flavor slowly and become tender without drying out.

The low temperature ensures that the pork butt breaks down properly, resulting in a juicy, melt-in-your-mouth texture. Avoid raising the heat too high, as this could cause the meat to cook too quickly and lose its flavor and moisture.

What Internal Temperature You Need to Reach For Pork Butt

The internal temperature you need to reach for pork butt depends on how you plan to serve it:

  • For Slicing: Cook the pork butt to an internal temperature of 185°F (85°C). The meat will be tender but firm enough to slice at this temperature.
  • For Pulled Pork: Aim for an internal temperature of 200–205°F (93–96°C). The connective tissues and collagen break down at this range, making the meat easy to shred.

Always use a meat thermometer to check the temperature at the thickest part of the pork butt, avoiding the bone. Once it reaches your desired temperature, let it rest for 20-30 minutes to retain its juices.

How Long to Cook For

The cooking time for your Traeger pork butt will vary depending on its size, but generally, you should plan for about 8-10 hours. Smoke the pork at 225°F until it reaches an internal temperature of 165°F, which will take around 6-8 hours.

Once wrapped in foil, continue cooking until it reaches 203°F, which typically takes 2-3 hours. Remember, the key to perfect pork butt is patience—the longer it cooks, the more tender and flavorful it becomes. Let it rest for an hour after cooking to allow the juices to redistribute.

How To Store Leftovers and Reheat

To store leftover pork butt, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. You can keep it in the refrigerator for up to 3-4 days or freeze it for up to 3 months. When reheating, it’s best to warm it slowly to retain moisture.

For the oven, preheat to 250°F and wrap the pork in foil, then heat until the internal temperature reaches 165°F. Alternatively, you can reheat it in a covered skillet over low heat, adding a little broth or water to prevent drying out. Shred the pork and enjoy it just as tender as the first time!

What To Serve With It

Although you can serve almost anything with this recipe, below are some side dishes to pair with it:

Smoked Cheesy Potatoes

Smoked Garlic Bread

Smoked Mac And Cheese

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Traeger Pork Butt

Charlie
Juicy, tender, and packed with smoky flavor, this Traeger pork butt is a must-try for any BBQ lover. Slow-smoked to perfection, it’s ideal for shredding into pulled pork sandwiches, tacos, or serving as a hearty main dish. Whether you’re hosting a backyard cookout or meal-prepping for the week, this recipe guarantees mouthwatering results every time. P
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Appetizer, Dinner, holidays, lunch, main, Main Course, thanksgiving
Cuisine American, Barbecue, bbq, dinner, grill, thanksgiving
Servings 12 serves
Calories 506 kcal

Equipment

  • Smoker
  • Wood chunks (hickory or apple wood recommended)
  • Meat thermometer
  • Aluminum foil
  • Meat claws or large forks for pulling

Ingredients
  

  • 1 8-10lbs pork butt also called pork shoulder
  • 1/4 cup yellow mustard
  • Dry Rub:
  • 1/4 cup brown sugar
  • 1/4 cup paprika
  • 2 tablespoons black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper

Instructions
 

  • Remove pork butt from refrigerator 1 hour before smoking to bring to room temperature.
  • Trim excess hard fat, leaving about 1/4 inch of fat cap.
  • Mix all dry rub ingredients in a bowl.
  • Generously apply dry rub all over the meat, massaging it into every surface.
  • Preheat smoker to 225°F (107°C).
  • Place pork butt fat side up on the smoker grates.
  • Smoke until internal temperature reaches 165°F (74°C), about 6-8 hours.
  • Once meat hits 165°F, wrap tightly in aluminum foil. Return to smoker and continue cooking.
  • Cook until internal temperature reaches 203°F (95°C), about 2-3 more hours.
  • The meat should feel very tender when probed with a thermometer.
  • Remove from smoker and let rest, wrapped, for 1 hour.
  • Unwrap the meat. Use meat claws or large forks to shred the pork.
Keyword leftover pulled pork, Pork Butt, traeger, traeger pork, Treager recipe

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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