Steps

• 1

  Trim the pork butt: With a sharp knife, remove any thick or excess fat.

• 2

  Season the pork: Coat the pork butt liberally all over with the Anything Rub. Let it sit at room temperature for 15 to 30 minutes or, even better, cover and refrigerate overnight.

• 3

  When ready to cook, preheat the Traeger temperature with the lid closed to 275°F; this will take about 15 minutes.

  275 ˚F / 135 ˚C

• 4

  Insert a leave-in thermometer into the pork butt aiming for the center and avoiding any bone. Place the pork butt directly on the grill grate fat side down. Smoke the pork until it’s a very dark mahogany color and the internal temperature is 165°F to 175°F, 5 to 6 hours. The time will vary depending on the size of the meat, the weather, and your grill model.

  275 ˚F / 135 ˚C

  170 ˚F / 77 ˚C

• 5

  Transfer the butt to a (half size) disposable aluminum pan or a 9 x 13-inch roasting pan. Sprinkle the brown sugar over the top. Cover the pan tightly with foil, making sure the end of the thermometer is poking through the foil, and return it to the Traeger.

• 6

  Continue smoking until the internal temperature of the reaches about 200°F, this will take 5 to 6 hours. (If you need to speed the cooking, you can increase the grill temperature at this point.) Note that while the internal temperature is a good indicator of doneness, what you are really looking for is the perfect tenderness. When properly cooked, a meat thermometer or similar should slide into the meat as easily as if it were a stick of room temp butter.

  275 ˚F / 135 ˚C

  200 ˚F / 93 ˚C

• 7

  Unwrap the pork and transfer it to a cutting board. Allow the pork to rest for at least 45 minutes.

• 8

  Using your hands or two forks, pull the pork into pieces. Toss with as much Traeger Liquid Gold as you see fit. Serve on its own with a side of collards or mac and cheese or in a sandwich topped with slaw and more sauce. Enjoy!