Step 1

When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.Grill: 275 ˚F

Step 2

Trim pork butt of all excess fat. Cut area around the money muscle to expose it if desired. (You only want to leave it connected by an inch or so for easy removal near the end of the cooking process.)Ingredients1 (8-10 lb) bone-in pork butt

Step 3

Season all sides of the pork liberally with Honey Hog.Ingredients As Needed Meat Church Honey Hog BBQ Rub

Step 4

Place the pork butt directly on the grate, fat side down. Spritz every hour with apple juice. The beautiful, mahogany color will occur just before the butt starts to turn really dark. This should be around the 5 hour mark.Grill: 275 ˚FIngredients1 Cup apple juice, for spritzing

Step 5

After five hours, remove the butt and place it in a half steam pan. Apply a liberal coating of Honey Hog Hot then top with the brown sugar and pats of butter.Ingredients As Needed Meat Church Honey Hog Hot BBQ Rub1 Cup brown sugar1/2 Cup unsalted butter

Step 6

Cover tightly with foil and return to the Traeger. If you want to separate the money muscle you will want to do that when it is between 190-195°F. Continue smoking the butt until it reaches 205°F.Grill: 275 ˚F Probe: 205 ˚F

Step 7

Allow finished pork butt to rest for 45 minutes. Then shred or pull the butt, toss in its own au jus, serve, and enjoy!