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Fire up your Pit Boss Grill and set at 250°F.
Place pork butt fat side down in a pan.
Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site.
Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it’s cooking.
Sprinkle meat side thoroughly with Pit Boss Hickory Bacon Rub, then rub in while wearing gloves.
Allow to rest 30 minutes before placing on grill. Place in smoker at 250 degrees.
After 3.5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with honey.
Cover in foil and return to smoker at 275 degrees.
Check for tenderness when pork butt approaches 190 degrees.
The bone should be showing 1'' or more when it is at 194 degrees.
When it’s tender, remove from smoker and let rest for 30 minutes to 1 hour.
Wearing ''hot'' gloves (I like cotton gloves with a nitrile glove pulled over them) remove the bone and hand pull the pork, placing aside any large pieces of fat.