Smoked Pork Butt On The Traeger - Smoked Pulled Pork

[@spyk1486]

We have a smoker too. My favorite is smoked turkey breast or salmon. I haven't tried pork but but now I will! Thanks Kelly!

[@KellysCookin]

Hi spyk! I have yet to try a turkey breast. I want to try cold smoking salmon soon. I just hope I don't mess it up. I might just try one first. So if I mess it up I'm only out 1 fillet, lol...I hope you have a great week, dear!🌹

[@davidsedillo9018]

YES! more Traeger videos!

[@KellysCookin]

I will try!😉

[@lucilleball5970]

Oh my goodness that looks soooo good! I have always wanted a Traeger. Do those pellets put off any glue scent? Maybe I can get one for Christmas one day. Love the color of it too. Take care and now I want some pulled pork.... Claudia

[@hardknox1917]

Great cook ! That bone pulled out clean !

[@KellysCookin]

Thank you, Slim! 😊

[@Bamakettles]

It does take time and patience. I always plan for a two hour rest - leave in foil (or butcher paper), wrap in a towel and put it in a dry cooler for two hours. Makes a HUGE difference in moisture content. Nice cook!

[@KellysCookin]

Thank you, Bamakettles! I really appreciate the tips!

[@TheRealJoeyB]

Good job and welcome to the Traeger family, knew I liked you for some reason - LOL the picture on the left is of my Traeger Timberline 1300, which I just love, have cooked as little as four chicken thighs and up to six briskets. Am a 225 guy, and you are correct patience and meat temperature is the KEY to good BBQ. When it cools down, we will have to do some collaborations with our Traeger's - so with that have a good one - Joey from just north of the DFW airport...Again Great job on your Traeger cook!!

[@KellysCookin]

Hahaha! Thank you, Raptor BBQ 2020😊 Oh my, you have the Timberline 1300, nice!!! I'm sure you being from Texas, you know a thing or two about BBQ. You need to get some videos up. I have a lot of relatives from TX. My mom was born and raised in Wichita Falls. All my siblings but me were born there. I'm still a little resentful of that, lol. A collab would be fun to do sometime. But go easy on me. I'm still a rookie😁Take care and enjoy the rest of your weekend!

[@Carnivorefitness2024]

Yuuum Kelly it looked great! Yes let it rest for as long as possible lol I understand not waiting though haha

[@KellysCookin]

Thank you, Gary! I was so dang hungry, and it was late ta' boot. My patience grew very thin that day😂 🤣

[@NoneMechanic101]

If my mother was alive she will love you. She loved it to cook

[@KellysCookin]

Awww. I bet your mom was a good cook, Hector.

[@NoneMechanic101]

@@KellysCookin She was

[@rljensen3]

One day early. Nice! Yummy

[@KellysCookin]

Thank you Richard!😊

[@cpprcrk1833]

OMG ! That looked sinfully good ! I'll daydream of Kelly's pulled pork sammich's whilst I choke down this regular ol Burger I have going for my dinner . 😢

[@KellysCookin]

😂 🤣 If it makes you feel any better, I had burgers for dinner also, lol. Thank you, Tracy!😊

[@francisagosh2175]

There is a hole on the front left side of your grill there that you can put your temperature probe through so you’re not clipping it with the lid of the grill

[@KellysCookin]

Oh my goodness! I knew that was there and I obviously forgot to pull it through🤦 I didn't even notice it when I was editing either, lol. I think the problem was that I had too many beers on this cook. That's what I'm going to blame it on anyway🤭Thank you for pointing that out Francis !

[@LassesFoodAndBarbecue]

Great result. You wont go back to another type of pork shoulder now :)

[@KellysCookin]

Thank you Lasse! No going back for sure!

[@BBQPITDOG]

Nice job on the pork butt Kelly! That thing must have had quite a stall to go for 10 hours! Letting it rest is the hardest part whn you want to dig in LOL! Delicious video! New friend here. Take care!!

[@KellysCookin]

Thank you, BBQ PIT DOG! Boy did it ever stall! I was like, "What the heck is going on?"😂 🤣But it was worth the wait that's for sure.

[@johnd5805]

I use mustard like that on a lot of things. Even steaks.

[@KellysCookin]

Hi John! I will have to try that on steaks!😋

[@SmokedReb]

Great job! I love a good pork butt. I feel your pain about waiting so long and if you are hungry or if your family is hungry... lol

[@jeremyeasterly4428]

Looks great! Next time do everything you did this time but instead of putting the meat prob in after 3 hours and wrapping in foil, put the meat prob in at the start and don't wrap it just let it go until it hits 200 IT don't even open the smoker until IT is 200. You won't have a bitter smoke taste it will taste great!

[@KellysCookin]

I will try that next time! Thank you so much, Jeremy!

[@francisagosh2175]

Ok