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February 08, 2023
My Boston Pork Butt Recipe pulls out all the stops. It uses my decadent injections, seasonings, and sauces to create one stellar meal. These Boston butts smoke on the the Traeger Ironwood 885 all day, giving them a tender, rich texture. You can only imagine how great your house will smell!
I recommend starting this recipe in the morning, so you have plenty of time to prep your meal. Cooking low and slow is an old-school technique that always produces a winning result! If you’ve never tried this method, you’re in for a treat. Plus, it’s great to “fix it and forget it” for a few hours.
This recipe feeds a crowd and is great for potlucks, family holidays, or game days. Eat it on its own, or try it in a sandwich. You’ll have compliments coming out of your ears!
Some people may be intimidated by cooking a large cut of pork. The truth is, this Boston Pork Butt Recipe is exceptionally forgiving! The pork injection and wrap ensure the meat stays juicy no matter what. If you’re hoping to learn BBQ 101, try this fantastic recipe.
A blend of sweet and spicy rubs and seasonings creates one stellar Boston Pork Butt! Here’s the list of ingredients I used for this mouth-watering cook.
Here’s the main setup I used for this cook. You can find more of my grilling favorites in the Equipment and Tools section.
You can find a detailed demonstration of this cook in the video and recipe card. Enjoy this brief overview of how I pulled this recipe together.
The pork butt came off the grill with a gorgeous crust! It was so tender; the blade bone just slid right out. Layering the seasonings gave my Boston Pork Butt Recipe a fabulous flavor profile. The peach, pecan, and honey shined when paired with salty pork. This recipe is one for the books!
I love reserving the juice from the bottom of the pan to pour over the meat. Simply transfer the juices to a bowl or measuring cup and let cool. Scrape the grease off and mix the liquid into the pork.
My favorite way to use this Boston Pork Butt Recipe is in pulled pork sandwiches. Top the meat with a little more Heath Riles BBQ Sweet BBQ Sauce, and you’re good to go!
I love vacuum-sealing leftovers to use in other dishes. If you vacuum-seal your meat, it lasts up to a month in the fridge. If you store it in a covered container, it will only last about 4 days. You can also freeze your pork for up to 4 months.
Traeger Ironwood 885, Traeger Hardwood Hickory Pellets, disposable cutting board, heavy-duty aluminum foil, 1 or 2 half-size deep aluminum pans, ThermoWorks Chef Alarm, Yeti Tundra 65
Trim fat caps down to 1/4 an inch or less, trim some fat off of the money muscle if you wish, trim any bone fragment off of the butts.
Mix Heath Riles BBQ Pork Injection with apple juice (1/4 cup of injection to 12 ounces of apple juice for EACH but)
Inject each butt using a grid / checkerboard pattern all over (front, back & sides)
Apply yellow mustard or other binder of choice
Coat butts with a light layer of Heath Riles BBQ Everyday Rub all over
Apply a light layer of Heath Riles BBQ Pecan Rub all over
Apply a light layer of Heath Riles BBQ Peach Rub all over
Apply a layer of Heath Riles BBQ Honey Rub all over (Honey for the Money!)
Place butts in small pans (if you wish) with fat cap side up. Place butts on Traeger (or any pellet grill or smoker of your choice) at 275º (we used Hickory pellets)
Cook butts at 275º for approximately 2.5 hours and then spritz with apple juice. Cook an additional 2-2.5 hours (until butts are 150º-160º internally).
Mix 1 cup of Heath Riles BBQ Sweet BBQ Sauce and 1 cup of Heath Riles BBQ Tangy Vinegar BBQ Sauce together. Pour 1 cup over each butt after mixing sauce up good.
Wrap butts with aluminum foil and place back on the grill / smoker (we set a Chef's Alarm for 200º so we would know once they were done).
Once internal temperature of 200º is reached, take butts off of cooker and let them rest for 1-1.5 hours.
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