Steps

• 1

  When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.

  250 ˚F / 121 ˚C

  Super Smoke

• 2

  Trim the pork butt of all excess fat, leaving 1/4 inch of the fat cap attached.

• 3

  In a medium bowl, combine 2 tablespoons of Traeger Pork & Poultry Rub, 1 cup apple juice, the brown sugar, and salt and stir until most of the sugar and salt have dissolved

• 4

  Use a meat injector to inject the pork butt every square inch or so with the apple juice mixture. Season the exterior of the pork butt with the remaining 2 tablespoons of Traeger Pork & Poultry Rub.

• 5

  Place the pork butt directly on the grill grates, fat-side up. Insert the probe into the center of the pork, avoiding the bone and any large pockets of fat. Close the lid and cook for until the internal temperature reaches 160°F, about 6 hours.

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

  06:00

• 6

  Remove the pork butt from the grill and wrap in two layers of foil, leaving one end. Pour the remaining 1/2 cup of apple juice into the opening, then wrap the foil tightly to seal the packet. Transfer the wrapped pork butt to a large pan to catch any drips.

• 7

  Increase the Traeger temperature to 275°F. Place the pan with the pork butt on the grill grates and re-insert the probe. Close the lid and cook until the internal temperature reaches 195°F, about 3 hours more.

  275 ˚F / 135 ˚C

  195 ˚F / 91 ˚C

  03:00

• 8

  Remove the pork butt from the grill and let rest for 10-15 minutes, then unwrap and slice, removing the bone and any excess fat. Top with Traeger Sugar Lips BBQ Sauce and serve with your favorite sides. Enjoy!