Hang the thermometer cord over the lid of the cooler, and close it tightly. Fill up the cooler with more towels, blankets, or newspaper to keep the meat insulated. Then wrap the foil with more towels, and put the whole thing in the cooler. Leave the probe in the meat and wrap the hunk tightly in foil. Make a faux Cambro using a tight plastic beer cooler. If you are more than an hour from mealtime, you can leave the meat on the Traeger with the heat off, or put it in the indoor oven and hold it there by dialing the temp down to about 170 degrees. Let it rest for 30 to 60 minutes in a faux Cambro, in an oven at about 170 degrees Fahrenheit, or wrapped in foil. You should notice a thick flavorful crust, or "bark", and a "smoke ring" below the bark. When your pork is finally ready to come off the grill, take a quick taste. However, do not take it above 205 degrees Fahrenheit or the muscle fibers will start giving up moisture and toughen. Try wrapping it in aluminum foil and let it go for another hour. If it is still not tender enough, you may have a tough butt. If the pork butt hasn't reached the desired internal temperature, or isn't tender, close the lid and let it cook for another 30 minutes before you check again. The exterior should look dark brown in color. The color of your pork butt could be misleading. If it turns with only a little torque, your meat is done. If you are smoking a boneless butt, insert a fork in the meat and try to rotate it. It should easily turn and come out of the meat. If you are cooking a bone-in pork butt, use a glove or paper towel to protect your fingers and wiggle the bone.
The internal temperature needs to get to at least 195 degrees Fahrenheit, which will take 8-10 hours. 8) Test for Doneness - Every Pork Butt Is Different
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