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SMOKED PORK BUTT

Low and slow, bark on point, and fall-apart tender every time. This is my go-to method for a pork butt that actually turns out right—no guessing, just results.

Start with a solid rub, let it sit overnight, and smoke at 225°F until it hits that stall around 160°. Wrap it up, finish to 200–205°, then let it rest (don’t skip that part). The result: juicy, smoky pulled pork that’s hard to mess up. #TraegerRecipes #SmokedPork #BBQTips #LowAndSlow #PulledPork

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Driftless CurrentsCreator

#TraegerRecipes #SmokedPork #BBQTips #LowAndSlow #PulledPork

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