Pulled Pork Traeger Style
Dave’s Rub on My Butt
Our friends Dave and Jackie Scott from http://yearonthegrill.blogspot.com sent us a rub that he had put together. If you guys get a chance check out Dave & Jackie’s site. You’ll see we have the same love of BBQ and our Ladies!
Patti and I both really liked Dave’s rub. Patti was making a sauce for a friend and put a few spoonfuls in there, too. I was doing a pork butt that morning and they came together almost by themselves.
Here is Dave’s rub:
2 diced habanero peppers, deseeded and the white pulp removed
2 tablespoons black peppercorns
1 tablespoon cumin seeds
1 tablespoons coriander seeds
1 tablespoon yellow mustard seeds
1/4 cup sea salt
1/4 cup paprika
2 tablespoons brown sugar
1 tablespoon garlic flakes
1 tablespoon onion flakes
1 tablespoon dried oregano
Directions: Pork Butt
Prep Time: 5 minutes
Cook Time: 6 hours
Drizzle a little olive oil over the meat and then rub as much of the rub into the meat that it will take. Now keep in mind that you can use any rub you like or none at all. I like things on the spicy side, like Dave’s.
Next place it on your grill for 6 hours at around 200 degrees’. Check it now and then and give it a spray just to keep things moist. You want the internal temputure to reach 190 very slowly. Pull the meat and put it in a big bowl, it will fall apart with little effort. I use 2 forks and/ or my hands to pull it apart when it is cool enough.
Now mix it with BBQ sauce of choice and serve on buns or a just on a plate.
Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors.
(Mix is 3 parts Worcestershire with 1 part liquid smoke)
We used Grandville’s Cajun….Good Stuff!!
Cooking Directions: Traeger
Pellets: Oak
Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil. It makes for easy clean up, especially when Ken’s in charge of the clean up. Place the pork directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.
After 30 minutes, turn the digital control up to 225 degrees and pull the meat off the grill. You should have a temperature around 275 at the stack or dome thermometer. Just let your (pork) butt go for 6 hours. No peaking.
Preparing Gas Grill: Low Indirect Heat
Preheat your grill to low heat (200) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this.
(Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
Ready to Pull
Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to your taste.
Take it and run with it….
Enjoy,
Ken & Patti
Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is our Sausage Meister. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest, we always fill up a big one.)
Or check him out @ www.tandhsausage.com or call him 760 471- 9192.
Check out Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861 @ www.grandvillesbbqsauces.com
(Note: This is not paid ad, just special folks that have been good to us.)
Thanks for the shout out... Glad you liked the rub... Taste buds of iron indeed
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This is such a great resource that you are providing and you give it away for free. I love seeing websites that understand the value of providing a quality resource for free.
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