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August 02, 2022
This is one of the easiest pork butts I've ever done. No binder, trim, or injection. This is very simple BBQ. We seasoned this butt with our Garlic Jalapeno and Sweet BBQ Rubs. After 4.5 hours on the grill, we wrapped this butt with our Tangy Vinegar BBQ Sauce and threw it back on the grill until we hit 203-204º internal. We had a 7.5 hour cook time with a 2 hour rest period in our YETI cooler. This pork butt was juicy and tender. This is an easy recipe to feed a large crowd. Give this one a try for your next party or game day get together.
Get your grill up to temperature of approximately 275º.
Take your pork butt out of the pack and season with Heath Riles Garlic Jalapeno and Sweet BBQ Rub.
Place your pork butt on your grill for 4-5 hours, or until your butt reaches 155-160º internally. Spritz with water once every hour after the first hour.
After your butt reaches 155-160º internally, take it off your grill. Pour Heath Riles BBQ Tangy Vinegar BBQ Sauce over your pork butt and wrap in aluminum foil. Place the butt back on your grill for another 1.5-2 hours, or until it reaches 203-204º.
Once your pork butt is reaching 203-204º internally, take it off your grill still wrapped, and place it in a cooler to rest for 1.5-2 hours.
After you've allowed it to rest for 1.5-2 hours, take your pork butt out of the aluminum foil and shred.