I was at Sam's Club looking for meat to smoke for today on my Traeger pellet grill. I picked up a 10 lb Boston Butt to make pulled pork. At $1.58 a pound it is one of the few meats I can afford. I got going kind of late but I trimmed the outer fat (these cuts have so much fat marbling It doesn't hurt a thing). I put a good coating of Meat Church Honey Hog seasoning on it and let it sweat while I cleaned the grill.
After letting it smoke for two hours I spritzed it with apple juice and closed it back up.
The plan is to let it smoke for six hours total and spritz with apple juice every two hours. At six hours I will put the meat into an aluminum steamer pan and top it with pats of butter and brown sugar. Then I will cover the pan with aluminum foil and continue to grill it until the internal temp reaches 205.
After letting it smoke for two hours I spritzed it with apple juice and closed it back up.
The plan is to let it smoke for six hours total and spritz with apple juice every two hours. At six hours I will put the meat into an aluminum steamer pan and top it with pats of butter and brown sugar. Then I will cover the pan with aluminum foil and continue to grill it until the internal temp reaches 205.