Step

• 1

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  00:15

  Super Smoke

• 2

  While the grill heats up, trim excess fat from pork.

• 3

  In a small bowl, mix together half the Traeger Pork & Poultry Rub, 2 cups apple juice and butchers pork injection. Thoroughly inject pork butt throughout using an injector.

• 4

  Season the pork with a layer of Traeger Pork & Poultry Rub. Let pork rest for 20 minutes.

• 5

  Place pork on the grill and cook for 4-1/2 to 5-1/2 hours. After 4-1/2 hours, check the internal temperature of the pork. It should be between 155-165℉. If not, check again in 30 minutes.

  225 ˚F / 107 ˚C

  155 ˚F / 68 ˚C

  Super Smoke

• 6

  When the temperature reaches 155-165℉, wrap the pork in a double layer of heavy duty aluminum foil. Pour 3/4 cup reserved apple juice in a foil packet with the pork and place back on the grill.

• 7

  Turn the grill temperature up to 250℉ and cook for another 3 to 4 hours. Check the internal temperature after 3 hours. The desired temperature is between 204℉ and 206℉ in the thickest part of the pork. If the pork is not to temperature, check back every 30 minutes until it reaches 204-206℉. The entire cook time should be between 8-10 hours depending on the size of the pork.

  250 ˚F / 121 ˚C

  204 ˚F / 96 ˚C

  Super Smoke

• 8

  Remove pork from grill and open the foil packet to vent for 10 minutes. Seal back up and let rest for 45 minutes to one hour.

• 9

  After resting, pour the liquid out of the foil and separate the fat from the broth using a fat separator. Remove the bone and pull the meat. Add 2 cups of the broth to the pulled meat. Add extra broth, if necessary, to achieve desired moisture level. Enjoy!