Smoked Pork Butt on the Traeger – Juicy Pulled Pork

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Nothing beats the satisfaction of smoking a pork butt low and slow until it’s perfectly tender and ready to shred. I’ve been working on perfecting this Traeger method for years, and it’s become my go-to recipe for pulled pork that actually delivers on flavor and texture.

This guide walks you through the entire process – from seasoning and smoking to shredding – so you can serve up tender, smoky pulled pork that works great in tacos, on sliders, or honestly just eaten straight from the bowl.

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Cook a Juicy Pork Butt on a Traeger Grill

Smoking pork butt is one of those recipes that looks intimidating but is actually pretty forgiving once you understand the basics. The key is maintaining a consistent temperature and giving it enough time to break down into that perfect, shreddable texture.

This cut develops an amazing bark on the outside while staying incredibly tender inside, making it ideal for pulled pork that actually tastes like it came from a proper barbecue joint.

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, tender texture that melts in your mouth. Avoid raising the heat too high, as this could cause the meat to cook too quickly and lose its flavor and moisture.

🌡️ 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; however, you should plan for approximately 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!

📌 Did you try this recipe?

Have you made this delicious recipe and loved it?

I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!

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🍽️ 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 🧀

Smoke On!

Charlie

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