# 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.