Low & Slow Pork Butt | Traeger Grill | Heath Riles

If you’re in the mood for gourmet food, try my Low & Slow Pork Butt Recipe. True to its name, this hunk of meat takes a while to reach perfection. Good things take time, including pork! I pulled out all the stops for this cook; injecting the meat, seasoning it, and wrapping it in a decadent butter bath. By the end of this recipe, you’ll be a pro at smoking meat. I recommend starting this cook in the morning or the night before so it can be ready for dinner. Serve it as is, or shred it for your favorite sandwiches. The possibilities are endless!
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WHAT HEATH USED IN THIS RECIPE:
• Heath Riles BBQ Honey Chipotle Rub bit.ly/3e9ewzQ
• Heath Riles BBQ Pork Injection bit.ly/2SrCOQ6
• Heath Riles BBQ Butter Bath bit.ly/30NB7Ni
• Cheshire Pork Boston Butt bit.ly/3fqA4s7
• ChefAlarm bit.ly/43v1tSS
• Custom Logo Meat Claws etsy.me/3y0DYT1
• Stone + Wood Cutting Boards etsy.me/2RDvpNO
• Blender Bottle amzn.to/3e3Ulpz
• Black Gloves amzn.to/3yiREc9
• YETI Rambler 30 oz yetius.pxf.io/...
• ThermoWorks Thermapen One bit.ly/43qX2Za
INGREDIENTS:
• Cheshire Pork Boston Butt
• Heath Riles BBQ Honey Chipotle Rub
• Heath Riles BBQ Pork Injection (1/4 cup for 1 butt)
• Apple Juice 20 oz, divided (12 oz for Pork Injection & 8 oz for Butter Bath)
• Heath Riles BBQ Butter Bath (1/4 cup)
DIRECTIONS:
1. Mix 1/4 cup of pork injection with 12 oz of apple juice to get ready to inject. You can use any liquid of your choice, we just prefer apple juice.
2. Use a grid-like pattern to inject butt.
3. Score fat on butt, we are cooking fat side up.
4. Season butt with Heath Riles BBQ Honey Chipotle Rub on all sides. Allow rub to sweat in for 15-20 minutes.
5. Put on Traeger Grill (or smoker / grill of your choice) fat side up at 225º. We used Royal Oak Pellets for this cook.
6. Cook butt for approximately 8 hours at 225º. Our butt was approximately 160º at this point.
7. Remove butt to wrap with Butter Bath (1/4 cup) and Apple Juice (8 oz.). Wrap foil tightly.
8. Return to grill, we set our probe to 200º.
9. We turned our temperature up to 275º and cooked for another 2 hours.
10. We had a total cook time of 10 hours, our butt had an internal temperature of 200º when we took it off of the grill.
11. Allow butt to rest for 1-2 hours.
12. ENJOY!
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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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