mabjets
New member
- Messages
- 4
- Grill(s) owned
- RT-1250
I recently bought a RT1250 and made my first pork butt last weekend. I have done many, many cooks on a traeger prior to getting the recteq and pork butt always seemed like the easiest cook possible. This one came out a bit tough and a bit dry. I noticed during the uncovered part of the cook that the bark never got dark. The bark was actually wet for most of the cook and stayed a light reddish brown and never got dark. I wrapped it at 165 and kept it on until it hit 202. I let it rest 30 minutes (could not wait longer because everyone had been waiting awhile to eat). Normally the pork butt falls apart and the bone easily slides out. This time the bone was a bit stuck, the outside bark was not dark, and the pork butt was kind of dry and was a struggle to pull apart. I'm going to give it another try this weekend and would love some advice to make sure I don't make the same mistake. I started the pork on Low for 2 hours to let the smoke get in. Then I went to 225 until the internal temp was 165. Then I wrapped it (put it in foil pan with butter, apple cider vinegar, etc), and then put the temperature at 275. I don't think I had the probe in the wrong place, but I can't be sure. Should I be running this at a higher temp? Any suggestions would be appreciated!