How to Smoke the Perfect Pork Butt on a Traeger Grill

Smoking a pork butt, also known as Boston butt, is an art form that results in tender, flavorful meat perfect for a variety of dishes. This guide will walk you through a unique take on the classic smoked pork butt recipe, ensuring you achieve mouth-watering results every time.

Ingredients:

• 1 (8-10 lb) bone-in pork butt
• Meat Church Honey Hog BBQ Rub
• 1 cup apple juice (for spritzing)
• Meat Church Honey Hog Hot BBQ Rub
• 1 cup brown sugar
• 1/2 cup unsalted butter

Steps:

1. Preparation:

   • Set your smoker to 275°F and preheat with the lid closed for 15 minutes.
   • Trim the pork butt, removing any excess fat. If desired, cut around the "money muscle" to expose it, but leave it connected by an inch for easy removal later.

2. Seasoning:

   • Liberally season all sides of the pork butt with Honey Hog BBQ Rub.
   • Place the pork butt directly on the grill grate, fat side down.

3. Smoking:

   • Spritz the pork butt with apple juice every hour.
   • Smoke for about five hours, until the pork reaches a beautiful mahogany color.

4. Wrapping:

   • After five hours, place the pork butt in a half steam pan.
   • Coat with Honey Hog Hot BBQ Rub, sprinkle with brown sugar, and add pats of butter on top.
   • Cover the pan tightly with foil and return to the smoker.

5. Finishing:

   • Continue to smoke until the internal temperature reaches 205°F. If you plan to separate the "money muscle," do so when the temperature is between 190-195°F.
   • Allow the pork butt to rest for 45 minutes after removing it from the smoker.

6. Serving:

   • Shred or pull the pork butt, mix it with its own au jus, and serve it in sliders, on nachos, or as part of your favorite BBQ dish.

Tips for Perfect Smoked Pork Butt

1. Choose the Right Wood:

   • Hickory pellets are recommended for their robust flavor, but you can experiment with other woods like apple or cherry for a different taste profile.

2. Consistent Temperature:

   • Maintaining a consistent temperature of 275°F is crucial for even cooking and achieving that perfect bark on the outside.

3. Resting Time:

   • Don’t skip the resting period. Allowing the meat to rest helps the juices redistribute, resulting in a more tender and flavorful final product.

Creative Serving Ideas

• Pulled Pork Sliders: Serve your smoked pork butt in small buns with coleslaw and pickles for a classic BBQ slider.
• Loaded Nachos: Top a bed of nachos with shredded pork, cheese, jalapenos, and a drizzle of BBQ sauce for a hearty appetizer.
• BBQ Pork Tacos: Use the shredded pork as a filling for tacos, adding toppings like avocado, cilantro, and a squeeze of lime.

Conclusion

Smoking a pork butt to perfection is a rewarding process that results in a versatile and delicious dish. Whether you’re hosting a BBQ or looking for a new recipe to try on your smoker, this guide provides a detailed and unique approach to making the best smoked pork butt. Enjoy experimenting with flavors and serving styles to make this recipe your own!