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Trim pork butt of all excess fat leaving 1/4” of the fat cap attached. Combine 2 T Pork and Poultry Rub, apple juice, brown sugar and salt in a small bowl stirring until most of the sugar and salt are dissolved. Inject the pork butt every square inch or so with the apple juice mixture. Season the exterior of the pork butt with remaining rub.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 and preheat, lid closed, for 10 to 15 minutes.
Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160. Wrap the pork butt in two layers of foil and pour in 1/2 cup of apple juice. Secure tin foil tightly to contain the apple juice. Increase temperature to 275 and return to grill in a pan large enough to hold the pork butt in case of leaks. Cook an additional 3 hours or until internal temperature reaches 205 degrees.
Remove from the grill and discard the bone. Shred the pork removing any excess fat or tendons. Season with additional pork and poultry rub and salt if needed. Add Sweet & Heat BBQ sauce and serve. Enjoy!
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