Smoked Pork Butt

Smoked Pork Butt

20 servings
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

  • bone in pork shoulder with fat cap

    boston butt

    8 lb
  • salt
    1 tbsp
  • black pepper
    1 tsp
  • dijon mustard
    4 tbsp
  • pork butt rub

    i used bad byron's butt rub

    4 tbsp
  • brown sugar

    packed

    ½ c
  • salted butter
    8 tbsp
  • bbq sauce

    choose a thicker original bbq sauce, rather than a vinegar based

    ½ c
  • 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!

Smoked Pork Butt

Smoked Pork Butt

20 servings309 cal

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About this Recipe

Dreaming of succulent, fall-apart smoked pork butt with an irresistible bark and a perfect smoke ring? This Smoked Pork Butt recipe, crafted for the Traeger Pellet Grill, delivers an experience far beyond your expectations. Prepare for an incredibly flavorful main dish that will make you the star of any backyard gathering.

This recipe works by leveraging the consistent heat of your Traeger to slowly transform an 8-pound bone-in pork shoulder. The combination of a meticulously balanced rub, including salt, black pepper, and brown sugar, paired with a tangy apple cider vinegar-based spritz, ensures every inch of the pork is infused with deep, smoky flavor and a tender, seasoned bark.

What you'll experience is a truly tender pork butt, effortlessly pulled into juicy strands. The exterior boasts a rich, flavorful bark that provides a delightful textural contrast, while the interior reveals that coveted pink smoke ring, a hallmark of perfectly smoked meat. Despite its impressive results, the process is straightforward, allowing you to enjoy the journey as much as the destination. This generous recipe yields 20 servings, making it ideal for feeding a crowd.

Feel free to personalize your Smoked Pork Butt by experimenting with different rubs; while the recipe calls for a specific pork butt rub, your favorite blend will also work. For the BBQ sauce, ensure you choose a thicker, original-style sauce rather than a vinegar-based one to complement the pork's richness. The spritz can also be subtly adjusted by varying the type of hot sauce, though Texas Pete or Cholula Original are excellent choices.

This Smoked Pork Butt is perfect for feeding a crowd at your next backyard barbecue, family reunion, or any event where truly exceptional, tender pulled pork is desired. Serve it on its own, piled high on buns, or alongside your favorite classic barbecue sides.

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