Stuck in the stall? Check out our Pulled Pork Troubleshooting Guide for a quick fix.

Essential Tools

Wireless Temp Probes

Ingredients

1 (6-9 lb) Bone-in pork butt 2 cups Apple cider Holy Cow Rub (or your favorite) Your Favorite BBQ Sauce

Directions

Shred the meat, removing and discarding the bone and any excess fat. Add the separated liquid back into pork and season to taste with additional Pork & Poultry Rub. Optionally, add Traeger 'Que BBQ Sauce or your favorite BBQ sauce to taste.

Preheat your smoker with the lid closed to 250°F

🔥 250°F

Insert a temp probe into the pork butt aiming for the center away from the bone. Place the pork butt fat side up directly on the grill grate and cook until the internal temperature reaches 160°F, 3 to 5 hours. The time will vary depending on the size of the pork butt, the weather, and your grill.

⏱ 3 to 5 hours 🔥 250°F 🌡 160°F

Stack several pieces of foil on a baking sheet, ensuring the base is wide enough to wrap the pork completely. Center the pork butt fat-side up and fold the foil edges up to form a temporary boat. Add the apple cider, then wrap the foil into a tight, leak-proof seal. Ensure your thermometer probe is still accessible so you can pull the pork at the perfect moment.

Tips for this Step:

"Heavy-duty" foil can be a lifesaver so you don't deal with accidental punctures from the bone or the thermometer.

This technique is sometimes called the "Texas Crutch" a term most BBQ enthusiasts recognize for speeding up the cook and softening the bark.

Place the foil-wrapped pork butt back on the grill fat side up and cook until the internal temperature reaches 204°F, approx 4 hours.

⏱ 4 hours 🔥 250°F 🌡 204°F

Remove the pork from the grill. Allow the pork to rest for 45 minutes in the foil. Then, remove the pork from the foil and pour off any excess liquid into a fat separator.

⏱ 45 Minutes

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