Skip to Main Content
BBQ Pork Butt
By Matt Pittman
One taste of this fall-off-the-bone pork and you'll be in hog heaven. Serve it in sliders at your next BBQ or on top of a big pan of nachos for an epic appetizer.
Prep Time
15 Minutes
Cook Time
8 Hours
Pellets
Hickory
Ingredients
How many people are you serving?
10
Activating this element will cause content on the page to be updated.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.)
Ingredients
1 (8-10 lb) bone-in pork butt
3
Season all sides of the pork liberally with Honey Hog.
Ingredients
As Needed Meat Church Honey Hog BBQ Rub
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
Ingredients
1 Cup apple juice, for spritzing
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.
Ingredients
As Needed Meat Church Honey Hog Hot BBQ Rub
1 Cup brown sugar
1/2 Cup unsalted 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!