Ok so my parents are coming in tomorrow for a visit. So I decided to cook up a nice butt for my dad's bday dinner. So to start I have a 8lb butt it will get smothered in molasses and then seasoned with fine swine and bovine and some three pigs kc sweet and touch it with some super pig. It'll smoke for oh let's say 2hrs and then turn the traeger up go 225°-250°, will pull the butt off at about 195°-200° internal temp. It'll get foiled towel and tossed in a cooler for two hours. After the smoking period every hour or so I will pour some kern's peach nectar. So lets begin!
Going to let the molasses set and then add the rub.
For fun and bordem I made an extension hopper! So at the bottom is all the apple flavor and in the "extension" is maple. I will have to make a run to pick up two packs of pellets since all I have is now in the hopper. So hopefully it doesn't run out while I make my run or I will cry:'(
So the butt got put on at 2:25 am at 225°. After I wake up I'll turn it up and pour some peach nectar on and then make my run into town for more pellets.
After almost 4 hrs
So just probed the butt and it looks to be at the stall period unless I have to reposition the probe.l (will check) but I've noticed the temps are about 20° higher on the far side of the barrel and the buts in the middle so I'm going to say its been cooking between 225°-250°. Was hoping for a slower cook.lol
So its 1000 and it hit the stall period. The probe check was good. So after almost 8hrs
Ok so at 3:00 I pulled the butt off and did the foil,towel, and cooler for 3 hrs. Best I've done. Pulled so easily ! Can taste the peach nectar as well. Very happy with the results