john a
Executive Chef
Had to stay around the house all day so I decided to smoke up a small pork butt for pulled pork and a turkey for the freezer. Got the Smokin Tex ready for half of a pork butt, I had already done the other half in the Traeger for slicing.
Lined the smoker with foil. Makes it a lot easier to clean afterwards.
Got out the rub, Worchester, and basting/injection sauce to prep the butt.
Good to go, into the smoker at 225 degrees.
Beautiful day for January.
A little oil, kosher salt, garlic salt, and ground black pepper and the turkey goes into the Traeger at 250 degrees.
Time to remove the turkey and let it cool down.
Now the butt, sure did shrink.
Get them ready for the freezer.
IN case you’re wondering what happened to the other half of the turkey, it went into the refrigerator. This is what I had for lunch and dinner, it was a long day.
Lined the smoker with foil. Makes it a lot easier to clean afterwards.
Got out the rub, Worchester, and basting/injection sauce to prep the butt.
Good to go, into the smoker at 225 degrees.
Beautiful day for January.
A little oil, kosher salt, garlic salt, and ground black pepper and the turkey goes into the Traeger at 250 degrees.
Time to remove the turkey and let it cool down.
Now the butt, sure did shrink.
Get them ready for the freezer.
IN case you’re wondering what happened to the other half of the turkey, it went into the refrigerator. This is what I had for lunch and dinner, it was a long day.