Traeger Pulled Pork 

This technique is applicable to all pellet grills and are pretty flexible and you can utilize the two tips as much or as little as you like.

{Two Tips for Better Smoked Pork Butts}

Butterfly the Pork Butt

Be highly aggressive in how you trim.   Butterfly the butt by using a boning knife to separate the different muscles along the fat seems.

It's Dry Rub Time

I seasoned the butterflied butt liberally with Traeger’s Pork and Poultry Apple Honey Rub. This rub has a sweet and savory flavor profile without much heat.

It's Dry Rub Time

Let the rub sit on the meat for at least 30 minutes before it hots the smoker to give it time to dissolve and work its way into the pork.

Smoke the Pork Butt on Your Traeger

I set my grill to 180F (you can use SuperSmoke Mode if your grill has it) and let the butt cook at low temp for four hours.


After four hours adjust the temperature of the grill to 250F to set the bark and finish the cook.  This is the second smoking step and will take about five hours.

Pro Tip

1. About every 30 minutes I spritz the butt with water to keep the surface moist. 2. I was using Traeger’s Signature Blend wood pellets but the Hickory or Pecan would work great.

Is it done?

After about five hours after raising the temperature to 250F start checking the butt for doneness. The internal temperature should be in the 200-205F range.  


Once the butt is done I remove it from the grill, wrap it tightly in a double layer of aluminum foil and let it rest in a cooler for about two hours.

Add sauce.

Once the meat has been shredded add your sauce of choice and thoroughly mix.   You want to evenly coat the meat with the sauce and distribute that amazing bark throughout the pan. Enjoy!

Still hungry?

If you liked that, don't miss our Traeger Smoked Meatloaf. The meatloaf is spectacular when taken hot off the grill and sliced!