Learn how to
choose the right cut of meat, make the perfect dry rub, and cook a
Traeger Smoked Pork Butt
until it's fall-apart-tender and juicy!
bone-in Boston butt (pork shoulder) – yellow mustard – brown sugar– black pepper – sea salt –onion powder
garlic powder – dry mustard – ground cumin – chili powder – smoked paprika – instant coffee granules
Pour hickory or mesquite wood pellets into the hopper of your Traeger pellet grill. Preheat smoker to 225º F.
Place pork on a sheet pan or cutting board. Rub entire surface of meat with yellow mustard. This serves as a binder for the dry rub.
Mix dry rub ingredients together in a large bowl. Rub generously into all areas of the Boston butt.
Place pork butt directly on the grill grates of the smoker (fat side up) and insert meat thermometers or probes. Close lid.
Cook meat at 225 degrees F until it reaches an internal temperature of 150 to 170º F. Wrap pork in aluminum foil and return to smoker.
Reinsert the thermometer probes. Continue to cook meat until it reaches an internal temperature of 200º F. Take meat off smoker.
Rest pork butt for 1 hour. Remove foil and pull meat apart with giant claws or two forks by pulling in different directions.
Traeger pork butt
is a southern delicacy folks will rave about at your next cookout, picnic or tailgate!
CLICK for RECIPE at QuicheMyGrits.com!