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Smoked Pork Butt

Smoked Pork Butt

By Matt Pittman

One taste of this fall-off-the-bone pork butt and you'll be in hog heaven. Serve it in sliders as pulled pork at your next BBQ or on top of a big pan of nachos for an epic appetizer.

Prep Time

15 Min

Cook Time

8 Hr

Pellets

Hickory

Ingredients

This recipe serves:

10

Units of Measurement:
main
1 (8-10 lb) bone-in pork butt
As Needed Meat Church Honey Hog BBQ Rub
1 Cup apple juice, for spritzing
As Needed Meat Church Honey Hog Hot BBQ Rub
1 Cup brown sugar
1/2 Cup unsalted butter

Steps

  • 1

    When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.

    275 ˚F / 135 ˚C

  • 2

    Trim pork butt of all excess fat. Cut area around the money muscle to expose it if desired. (You only want to leave it connected by an inch or so for easy removal near the end of the cooking process.)

  • 3

    Season all sides of the pork liberally with Honey Hog.

  • 4

    Place the pork butt directly on the grate, fat side down. Spritz every hour with apple juice. The beautiful, mahogany color will occur just before the butt starts to turn really dark. This should be around the 5 hour mark.

    275 ˚F / 135 ˚C

    00:40

  • 5

    After five hours, remove the butt and place it in a half steam pan. Apply a liberal coating of Honey Hog Hot then top with the brown sugar and pats of butter.

  • 6

    Cover tightly with foil and return to the Traeger. If you want to separate the money muscle you will want to do that when it is between 190-195°F. Continue smoking the butt until it reaches 205°F.

    275 ˚F / 135 ˚C

    205 ˚F / 96 ˚C

  • 7

    Allow finished pork butt to rest for 45 minutes. Then shred or pull the butt, toss in its own au jus, serve, and enjoy!

My Notes


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