From 1f7c29b00b73f16f6bdd8b805e848a7d4f14065c Mon Sep 17 00:00:00 2001 From: Dariusz Jarosz Date: Sun, 18 Oct 2026 13:27:30 -0500 Subject: [PATCH] add recipes` --- ...ght Traeger Pork Shoulder Cooking Guide.md | 52 +++++++++++++++++++ Pork Shoulder Rub.md | 17 ++++++ 2 files changed, 69 insertions(+) create mode 100644 Overnight Traeger Pork Shoulder Cooking Guide.md create mode 100644 Pork Shoulder Rub.md diff --git a/Overnight Traeger Pork Shoulder Cooking Guide.md b/Overnight Traeger Pork Shoulder Cooking Guide.md new file mode 100644 index 0000000..a541bf4 --- /dev/null +++ b/Overnight Traeger Pork Shoulder Cooking Guide.md @@ -0,0 +1,52 @@ +# Overnight Traeger Pork Shoulder Cooking Guide +A streamlined, step-by-step master schedule and cooking process for a **9 lb pork shoulder** targeted to be shredded and served by **2:00 PM**. +## ⏱️ Master Timeline Overview +| Time | Target Internal Temp | Action / Cooking Phase | +|---|---|---| +| **Day 1, 10:30 PM** | Room Temp | **Grill setup** | +| **Day 1, 11:00 PM** | ~40°F | **Overnight smoke** | +| **Day 2, ~7:00 AM** | 160°F - 165°F | **Wrap** | +| **Day 2, 7:00 AM** | 160°F - 165°F | **Final push** | +| **Day 2, ~11:00 AM** | 203°F | **Butter test** | +| **Day 2, 11:00 AM** | 203°F → Cooling | **Cooler rest** | +| **Day 2, 2:00 PM** | Optimal Shred Temp | **Shred & serve** | +## 🛠️ Step-by-Step Cooking Process +### Grill Setup + * Fill your pellet hopper to the absolute brim. A long overnight cook will consume a significant amount of fuel. + * Start your Traeger and set the temperature to **225°F**. Let it preheat and stabilize for 15 to 20 minutes with the lid closed. +### Overnight Smoke + * Insert your grill's wired temperature probe into the thickest part of the pork shoulder, making sure to avoid hitting the bone. + * Place the seasoned pork shoulder directly on the grill grates **fat side down**. This protects the meat from the bottom-up radiant heat of the Traeger's drip tray. + * Close the lid and leave it completely shut overnight. Do not open the lid to peek, as this dumps crucial heat and smoke. +### Morning Wrap + * When the internal temperature probe reads between **160°F and 165°F**, look at the outer crust (the bark). It should be dark, caramelized, and set. If you scratch it gently and the rub doesn't slide off, it is ready. + * Lay out a wide, overlapping double layer of heavy-duty aluminum foil or peach butcher paper. + * Remove the pork shoulder from the grill and place it in the center of the wrap. *(Note: You may choose to flip it fat side up at this stage to allow the fat to braise inside the wrap).* + * Add a splash (approx. \frac{1}{4} cup) of apple juice, apple cider vinegar, or water into the bottom of the wrap for moisture. + * Wrap the pork shoulder as tightly as humanly possible to prevent steam pockets, sealing all edges tightly. +### Final Push + * Place the wrapped package back onto the Traeger grates. Re-insert the temperature probe through the foil into the thickest part of the meat. + * **Pro-Tip:** If your timeline is running tight or the stall is moving slowly, safely increase the Traeger temperature to **250°F or 275°F**. Because the meat is wrapped, it will not dry out, and the higher heat will accelerate the collagen breakdown. + * Cook until the internal temperature hits **203°F**. +### Butter Test + * Once the thermometer reads 203°F, do not just pull it off automatically. Take an instant-read probe and insert it into 2 or 3 different areas of the shoulder. + * It must slide in and out with **absolutely zero resistance**—feeling exactly like sticking a warm knife into room-temperature butter. If it feels tight or catches, leave it on the grill for another 20–30 minutes and check again. +### Cooler Rest + * This is your critical timeline buffer. Leave the pork shoulder completely sealed inside its foil/paper wrap. + * Line the bottom of an empty plastic cooler with an old, clean towel to insulate and protect the plastic liner. + * Wrap the entire foiled meat package in a second clean bath towel and place it into the cooler. + * Close the cooler lid tight. The meat will easily stay piping hot and completely safe for up to 4 hours, allowing the muscle fibers to relax and reabsorb its internal juices. +### Shred & Serve + * Carefully remove the shoulder from the cooler and unwrap it inside a large, deep aluminum pan or rimmed baking sheet. **Save all the hot liquids trapped inside the wrap!** + * Grab the shoulder bone and pull. It should slide out perfectly clean with zero meat clinging to it. + * Shred the meat using two forks or meat claws. Toss the shredded pork directly back into the reserved foil juices to maximize moisture and flavor. +## 📋 Extras: Sweet & Smoky BBQ Rub Recipe +*If you need a baseline recipe for future cooks, use this sweet and smoky profile:* + * **\frac{1}{4} cup** Coarse kosher salt + * **\frac{1}{4} cup** Dark brown sugar (packed) + * **2 tbsp** Coarse ground black pepper + * **2 tbsp** Sweet paprika + * **1 tbsp** Garlic powder + * **1 tbsp** Onion powder + * **1 tsp** Cayenne pepper *(optional, for subtle heat)* +**Application Instructions:** Pat meat dry, apply a very thin layer of yellow mustard or apple cider vinegar as a binder, and dust heavily on all sides. Press gently to adhere. diff --git a/Pork Shoulder Rub.md b/Pork Shoulder Rub.md new file mode 100644 index 0000000..a1b5d93 --- /dev/null +++ b/Pork Shoulder Rub.md @@ -0,0 +1,17 @@ +## 🐷 Ultimate Pork Shoulder Rub +> **Yield:** Makes about ½ cup (Perfect for one large 8–10 lb shoulder) +> +### 🛒 Ingredients + * **3 tablespoons** Paprika + * **2 tablespoons** Freshly ground black pepper + * **1 ½ tablespoons** Morton kosher salt *(Note: If using Diamond Crystal, bump it up to about 2 tbsp)* + * **2 teaspoons** Garlic powder + * **2 teaspoons** Onion powder + * **1 teaspoon** Chipotle powder + * **1 teaspoon** Dried oregano + * **½ teaspoon** Cayenne pepper +### 🥣 Quick Instructions + 1. **Combine:** Whisk all ingredients together in a small bowl, or dump them into a mason jar and shake vigorously until completely blended. + 2. **Apply:** Pat your pork shoulder completely dry, apply a thin binder if you like (a little yellow mustard is a classic choice), and coat the meat generously. + 3. **Store:** Keep any leftovers in an airtight container in a cool, dark pantry. It’ll stay fresh for up to 6 months! + 4. \ No newline at end of file