Steps

• 1

  When ready to cook, set the Traeger temperature to 250°F and preheat with the lid closed for 15 minutes.

  250 ˚F / 121 ˚C

  Super Smoke

• 2

  On a cutting board, with a sharp knife, trim the pork butt of all excess fat, leaving 1/4-inch of the fat cap attached.

• 3

  In a small bowl, combine 2 tablespoons Traeger Pork & Poultry Rub, 1 cup apple juice, brown sugar, and salt, stirring until most of the sugar and salt are dissolved. Using a meat injector, inject the pork butt every square inch or so with the apple juice mixture.

• 4

  Season the exterior of the pork butt with the remaining Traeger Pork & Poultry Rub.

• 5

  Insert the probe into the thickest part of the pork, avoiding the bone and any large pockets of fat if possible. Place the pork butt directly on the grill grates, close the lid, and cook for 6 hours or until the internal temperature reaches 160°F.

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

  06:00

  Super Smoke

• 6

  Remove the pork butt from the grill and increase the Traeger temperature to 275°F. In a pan large enough to hold the pork butt, place two layers of foil. Wrap the pork butt in the foil and pour in 1/2 cup of apple juice. Secure the foil tightly to contain the apple juice.

  275 ˚F / 135 ˚C

• 7

  Place the pan with the wrapped pork butt directly on the grill grates, close the lid, and cook for 3 hours or until the internal temperature reaches 205°F.

  275 ˚F / 135 ˚C

  205 ˚F / 96 ˚C

  03:00

• 8

  Remove the pan from the grill and allow the pork to rest for 30 minutes. Discard the bone and shred the pork, removing any excess fat or tendons. Season with additional Traeger Pork & Poultry Rub and salt if needed. Add Traeger Sweet & Heat BBQ Sauce as desired and serve. Enjoy!