I use my contest-winning method to smoke a Classic Pork Butt on the Traeger Timberline 1300. The meat gets infused with my fantastic Pork Injection and Brine, then seasoned with two signature rubs. This recipe is cooked low and slow, giving you juicy pulled pork that melts in your mouth. You won’t believe how easy it is to smoke competition-style meat.
Pulled pork is the perfect meat for any occasion. It feeds a large crowd and is so versatile. Make my Classic Pork Butt for your next party or game-day get-together. It’s guaranteed to be a crowd-pleaser! This is my Classic Pork Butt recipe with an applewood twist. I love using my custom-made rubs, injections, and sauces, but you can make this recipe your own! This fool-proof recipe will give you the juiciest pulled pork you’ve ever tasted.
This meat features a combination of honey, chipotle, and apple notes, topped with a tangy vinegar sauce. It’s the perfect balance of sweet and tart. This recipe always makes me think of Fall, but let’s be honest..it’s great all year. Follow my tried and true method, keep an eye on your temperatures, and you’re bound to have a winning recipe that your friends and family will adore.
The Ingredients
My Classic Pork Butt is as simple as it gets. This recipe uses just 6 ingredients to create competition-winning meat. It doesn’t get much better than this.
- Heath Riles BBQ Honey Chipotle Rub. This is one of my most unique rubs that tastes great on pork. It combines the sweetness of honey with the bite of chipotle peppers. I love this rub because it’s universally friendly and has just the right amount of spice. This rub is a favorite of BBQ teams everywhere!
- Heath Riles BBQ Apple Rub. This apple rub shaker is both fruity and peppery. It complements the pork flavor but is also excellent on fish or chicken. Grab a bottle and let me know your favorite way to use it.
- Heath Riles BBQ Tangy Vinegar BBQ Sauce. Many vinegar-based sauces are too acidic, so I added an element of sweetness to mine. It really shines when paired with my sweet rubs. This BBQ sauce is great on its own as well. If you’re feeling adventurous, add a dash of honey to make a unique salad dressing.
- Heath Riles BBQ Pork Injection and Brine. I created this injection while competing in the MBN BBQ circuit, and it’s helped me win many competitions. It features a tasty mix of brown sugar, garlic, salt, and pepper. This injection can be used as a brine, too.
- Prairie Fresh Boston Butt. For reference, I used a 7 lb pork butt. If your pork butt is larger than mine, you’ll want to adjust your cooking time accordingly. All pork is not created equal, so I recommend using a high-quality brand like Prairie Fresh.
- Apple Juice. I use apple juice alongside my signature injection and brine to create an applewood-smoked effect. You’ll notice apple notes throughout this pork, in the rub and injection. This creates a cohesive flavor profile that can’t be beat.
The Smoker Setup
Here’s a list of the main equipment I used and how I set it up. All of these products have never steered me wrong. Check out the equipment and tools section to grab these items for yourself.
- Pellet Grill/smoker. I used a Traeger Timberline 1300 to create the ultimate Classic Pork Butt. You can use the Traeger to grill or smoke, but this recipe is smoked low and slow. The Traeger makes gourmet meat without a lot of effort. This recipe is a great example of fix it and forget it!
- Pellets. I love using Royal Oak Charcoal Pellets to impart the pork with an exquisite, smoked flavor. These pellets are top-of-the-line and don’t include any fillers.
When smoking a pork butt, I always remove the top rack of the grill. This ensures there’s enough room for your pork to cook smoothly. I place the pork butt on the middle rack and set a heavy-duty aluminum pan on the bottom rack to catch any juices.
This setup is optional, but it’s sure helpful in keeping your grill clean.
The Process for Making Classic Pork Butt
You can find a detailed procedure for this recipe in my video and recipe card. In the meantime, here’s a brief overview.
- Heat the grill. Prep your grill with a combination of wood pellets and charcoal. While you prep the pork butt, heat the grill to 275ºF. I used a Traeger Timberline 1300 with Royal Oak 100% charcoal pellets for this recipe.
- Inject the meat. After I removed the packaging from the pork butt, I mixed ¼ cup of my Pork Injection and Brine with 12 ounces of apple juice. Then, going in a grid pattern, I injected my meat. I used as much mixture as possible, injecting the butt from the sides, underneath, and top.
- Dry and season. Wipe off the meat and add a generous sprinkle of Apple Rub. I continue to add seasoning until I have a medium layer on all sides of the meat. Then, I add a layer of Honey Chipotle Rub. This gives the meat great flavor and a gorgeous crust. Give it a good pat to adhere the coating.
- Smoke and wrap. I put the pork butt on the grill at 275ºF for four hours until it hit an internal temperature of 163 ºF. I carefully removed the pork butt from the grill and placed it on my heavy-duty aluminum foil. Before wrapping the butt, I doused it with a whole bottle of my Tangy Vinegar BBQ Sauce. Then, I wrapped the meat, leaving the blade bone out.
- Smoke, then rest. Once the pork butt is sauced and wrapped, I stuck a probe in it and put it back on the grill for two more hours. I let it smoke until it reached about 203ºF before pulling it. Once it hits the right temperature, I take it out and let it rest in my Yeti cooler for two hours.
- Pull and serve. Once my pork butt has rested, I put it on a sheet pan, unwrap it, and shred it. I used my hands and incorporated all of that good juice. I pick out any bits of excessive fat, so we’re left with the best meat. Serve it any way you like, and enjoy!
The Results
This pork butt was juicy and tender with a traditional BBQ taste. Make this recipe on the weekend for easy meal prep throughout the week.
Serving Suggestions for Classic Pork Butt
Serve my Classic Pork Butt with additional BBQ sauce, coleslaw, and crusty bread. Other serving ideas include:
Storing Classic Pork Butt
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days or vacuum-seal and store them in the fridge for up to 3 months.
Equipment and Tools
Traeger Timberline 1300, Royal Oak Charcoal Pellets, meat injector, baking sheet, paper towels, cutting board, heavy-duty aluminum foil, 1 or 2 half-size deep aluminum pans, instant-read meat thermometer, and insulated gloves for handling meat, ChefAlarm
