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Unread 03-28-2013, 08:55 AM   #1
pburney
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Question Pork Butts on a Pellet Pooper

I love to cook pork butts the low and slow method (on traeger) and doing 3 this friday. would like suggestions on how to keep the butts from sticking to the grates real bad. When i see the butts on this web site i never see any stuck always perfectly cooked any ideas guys. I do them at smoke for 2hrs then up to 225 for 12hrs till IT is 200 great pulled pork and bark it just sticks bad. maybe i just want a perfect world
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Unread 03-28-2013, 09:05 AM   #2
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after the grates are hot, just before you put the meat on, rub the grates with shortening, or spray them with Pam, etc
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Unread 03-28-2013, 09:10 AM   #3
pburney
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Have tryed Pam on the grates cold at startup will try hot this time and see what happens :):)
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Unread 03-28-2013, 09:17 AM   #4
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I don't cook butts on a Traeger but I use a big, heavy-duty spatula and work it under the butts as I lift them off my cookers. Works pretty good. Cheers!!!
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Unread 03-28-2013, 09:20 AM   #5
Johnny_Crunch
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I think they are going to stick a little no matter what you do. Just get under them when you pick them up and you should be fine.
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Unread 03-28-2013, 09:23 AM   #6
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I use to have a Traeger and I dont ever recall having any issues with the butts sticking nor have I ever had that problem with my FEC. I do the mustard slater prior to rub and not sure if that has any affect on it
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Unread 03-28-2013, 11:52 AM   #7
MS2SB
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I do butts on my Traeger often and have never had an issue with sticking, but I cook at a much higher temp, 275-300, maybe that has something to do with it. In any case, I'd suggest oiling the grates down when hot. I like to use an old rag which has been rolled up and tied, dip that into some oil and rub on the grates using a pair of tongs. Gives great coverage without risking the flare ups that can occur when spraying aerosolized oil onto a fire.
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Unread 03-28-2013, 12:43 PM   #8
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I'll take pics this weekend but what I did last time on my traeger that worked well was:

2 Hours at the SMOKE setting with the butts sitting on the grate. I then transfer them into a tin pan, turn the temp up to 250-275 and cook for another 2 hours, then I cover with foil and cook til 185 on the probes, remove the foil, and pull them at around 190-195. Cover and rest.
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Unread 03-28-2013, 01:58 PM   #9
pburney
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Maybe i should try the warming pan idea sounds like that might work the best
have a bunch of al disposal pans around here. Any other ideas from the BBQ Brethren on here.
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