Despite having some grill temp issues, the pork still came out juicy, tender, and full of flavor.
I must have watched a dozen You Tube videos on how to cook a pulled pork on a pellet grill, and searched the web for recipes until I felt I had a good understanding of what to do.
As I mentioned in my review of my new Traeger Renegade Pro, I was having a hell of a time getting a consistent temp during this 8 1/2 hour cook, but I still had great results.
Everything I read said to cook at 225 degrees, so that was the plan.
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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.