Traeger Pork Butt
Juicy, tender, and packed with smoky flavor, this Traeger pork butt is a must-try for any BBQ lover. Slow-smoked to perfection, it’s ideal for shredding into pulled pork sandwiches, tacos, or serving as a hearty main dish. Whether you’re hosting a backyard cookout or meal-prepping for the week, this recipe guarantees mouthwatering results every time. P
Equipment
- Smoker
- Wood chunks (hickory or apple wood recommended)
- Meat thermometer
- Aluminum foil
- Meat claws or large forks for pulling
Ingredients
- 1 8-10lbs pork butt also called pork shoulder
- 1/4 cup yellow mustard
- Dry Rub:
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons black pepper
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
Instructions
- Remove pork butt from refrigerator 1 hour before smoking to bring to room temperature.
- Trim excess hard fat, leaving about 1/4 inch of fat cap.
- Mix all dry rub ingredients in a bowl.
- Generously apply dry rub all over the meat, massaging it into every surface.
- Preheat smoker to 225°F (107°C).
- Place pork butt fat side up on the smoker grates.
- Smoke until internal temperature reaches 165°F (74°C), about 6-8 hours.
- Once meat hits 165°F, wrap tightly in aluminum foil. Return to smoker and continue cooking.
- Cook until internal temperature reaches 203°F (95°C), about 2-3 more hours.
- The meat should feel very tender when probed with a thermometer.
- Remove from smoker and let rest, wrapped, for 1 hour.
- Unwrap the meat. Use meat claws or large forks to shred the pork.