- 1 4-6 lb Boston Butt. (you can use bone in but I typically don’t)
- Weber Honey Garlic Rub
- Applewood Pellets
- Apple Juice
When ready to cook, set the grill temperature to 250℉ and preheat, lid closed for 15 minutes.
Generously season pork roast on all sides with the honey garlic rub from Weber. I typically do this while the Traeger is preheating.
Put the roast on the grill grate, fat-side up, and smoke until the internal temperature reaches 203/204º
Every hour to an hour and a half spray some apple juice over the butt.
It can take anywhere from 8 to ll hours pending on how big the butt is.
When the internal temperature reaches 203/204º remove it from the Traeger and wrap it in foil and a towel for a least 30 minutes. I let mine sit for almost 2 hours.
Remove the fat cap and pull apart.
*Note – you can use an old bath or beach towel to wrap the butt in.
*Note – anywhere between 160º and 164º you will experience a “stall” in the temperature of the butt.
