Smoked Pork Butt

Smoked Pork Butt

from simplymadeeats.com
Dinner
20 servings
309 kcal / serving

This Smoked Pork Butt is smoked to perfection on the Traeger Pellet Grill. This recipe results in a tender bark on the exterior, that is filled with flavor. Once the pork is pulled, you will also find a perfect smoke ring.

Ingredients

  • 8 lbbone in pork shoulder (boston butt) with fat cap
  • 1 tablespoonsalt
  • 1 teaspoonblack pepper
  • 4 tablespoonsdijon mustard
  • 4 tablespoonspork butt rub (i used bad byron's butt rub)
  • ½ cupbrown sugar, packed
  • 8 tablespoonssalted butter
  • ½ cupbbq sauce (choose a thicker original bbq sauce, rather than a vinegar based)
  • for spritz: 3/4 cup apple cider vinegar, 1/2 cup water, and 2 teaspoons hot sauce (texas pete or cholula original)
  • you also need a tin foil tray that fits the pork and a spray bottle

Directions

  1. 1

    Place the pork shoulder in the tin foil tray at room temperature for one hour. Season all sides with salt and pepper and place with the fat cap facing up. Using a sharp paring knife, score the fat cap in a grid shape, cutting only through the fat and not into the meat.

  2. 2

    Lather the dijon mustard onto all sides. Liberally season all sides with the pork rub. It should stick to the dijon mustard really well. Load the Traeger with pellets and heat to 275 degrees.

  3. 3

    Prepare a spray bottle with the apple cider vinegar, water and hot sauce. Shake to combine and set aside.

  4. 4

    Place the pork butt with tin, and fat cap facing up, onto the center of the 275 degree smoker. Close and smoke for 2 hours.

  5. 5

    Spray with apple cider spritz and check internal temperature. Continue checking internal temp and spraying every hour until the internal temperature reaches 165 to 175 degrees.

  6. 6

    Melt the butter over low heat on the stovetop. Brush on bbq sauce, and sprinkle over brown sugar and butter. Cover with foil and smoke until internal temperature reaches 203 degrees.

  7. 7

    Allow the pork butt to rest for an hour.

  8. 8

    Use your hands to remove the bone. Then, pull the meat apart into pulled pieces with both hands. Place the pulled pork back into the tin foil tray in all the juices for serving. Enjoy!