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I fired up my Traeger to 225 and let it get to temp.Once the grill was ready, I placed my pork butt fat cap side down and put a meat probe in it to monitor the temp.Despite having some grill temp issues, the pork still came out juicy, tender, and full of flavor.
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I actually used two large pieces so I could get a nice seal, and I wanted to make sure it was sealed tight because I added about 1 to 1/2 cups of apple juice to the pork in the aluminum foil packet.
I made sure to put the probe back in, and continue to monitor the temp until it reached 195-200 degrees.
I let it rest for about an hour and then it was time to unwrap and shred.
The pork was still steaming hot when I unwrapped it, so I made sure to use gloves and some forks to shred it up.