Traeger Pork Butt Recipe

guys in today's video we're going to show you how to make an awesome pork butt a nine-hour cook it's going to be great look at this big boy hey there folks this is josh stoney ridge farmer welcome back to another food fridays here on the stoney ridge farm and we've got an awesome treat for you today so we've got a delicious bone-in pork butt right here this pork butt is somewhere in the neighborhood of six and a half to seven pounds we're gonna be cooking it on the traeger smoker grill you don't have to have a smoker grill to do this you can do it in your conventional oven like what we have behind us where is that thing right there or you can do it out on your grill it's going to turn out smokier and more delicious on the grill but you can do it inside too this is going to be about a six and a half to seven hour cook today and we're going to show you everything that we've got to do to make this pork butt shine so let's have some fun okay guys and gals welcome to the stoney ridge farm channel if this is your first time here or your 500th time here please pound that like button it really helps the channel to grow and it helps youtube to recognize that people like this kind of content so what we've got is this pork butt before we even get started with the pork butt i'm going to set it over here to the side uh and we're going to talk about what we're going to be using with this pork butt we're actually going to go ahead and make our concoction so this is the holy gospel barbecue rub from meat church that's what we're going to be using i found that this meat church seasoning has been very good very consistent and consistently delicious in our meat so we'll be trying some other stuff later on and some future tool tuesdays but that's what we're using for today's video we also have apple juice 100 juice right here and a little bit of bragg apple cider vinegar and a little bit of honey this is honey from our honeybees right here on the farm i have some apple cider vinegar and if you want to make apple cider vinegar all you have to do is ferment apple juice that's it so i've got some apple cider vinegar that we've made next cook we do we're going to use the homemade apple cider vinegar it's going to be awesome what that's used for is basically to help penetrate the meat so we've got our seasoning we're actually going to do a little bit of a mustard bath on this critter and we'll show you how all that works we're going to use that to help the seasoning adhere to the meat so without further ado let's get to mixing so we're going to take our delicious apple cider vinegar and we're going to do the boo-boo we're going to shake her up and get her all milky and nasty that's that flavor that's what we want and what the apple cider vinegar does it's acidic and it pulls the juices into the meat so we want to put about 1 3 apple cider vinegar in our little mix right here this is a spray bottle i'll post a link down the video description to this critter and i'll post a link to the traeger grill that we're using i've got two traegers on the back porch i bought a big one first and then i bought a smaller one typically if you're not entertaining more than about gosh four or five eight people you don't need a great old big traeger smoker grill and if you don't have one that's okay guys just know that being interested in cooking like this has really helped me with my weight loss so i've lost around 55 pounds over the last three months just cooking on the traeger and doing a little bit of low carb dieting and paying attention to what i eat so it helps it works and if you get interested in cooking and stuff like this then it's awesome so here we go we're gonna put one third apple cider vinegar and then we're gonna put the other two thirds of just 100 apple juice and this is going to be our spritzer or our spray and now we're going to bring the pork butt over here and we'll show you how we do the rub we're going to put the rub on we're gonna let it sit for about 20 or 30 minutes and sweat out while it's sweating out we'll show you what we're doing on the traeger grill okay so let's bring this pretty old pork butt over here and we'll talk about what we're doing so you've got two sides of the pork butt you've got the non-fat side and you've got the fat side okay so we want to take a little bit of this fat off here and you know know your butcher for sure we picked this up at prillaman's butcher shop in martinsville virginia great people for sure but what we're going to do is we're going to take some of this fat got a nice sharp butcher knife butcher's worst enemy is a dull knife and it helps if this piece of meat is just a little bit on the cool side so all i'm going to do is just shave off some of this fat pad right here and this is just going to eliminate trimmage later on so we want this to develop an awesome bark on it i want to get down there to where we can see some muscle fibers leave a little bit of fat on there could cook it down feed it to the puppy dogs if we wanted to we do have chickens and chickens will eat pork fat also we're taking this fat off so that we have a good smoke ring and you'll see that when we get done with the meat that smoke is going to settle into here and make this an absolutely delicious piece of meat let's get rid of this fat and we'll go ahead and get our seasoning in place so this again is a bone in you can see our bone right there is our bone so we're gonna go ahead and we're gonna slather it down with a little bit of yellow mustard here and this is a binder okay that's about all you'll need maybe a little bit more this is a binder you're not gonna taste yellow mustard in this piece of meat what this does is help the seasoning adhere to the meat so we're just gently rubbing it on you can use any type of mustard your favorite type of mustard honey dijon or whatever because it's not really gonna affect the flavor profile of the meat so much as it's just gonna act as a glue to adhere the seasoning to the meat if your wife likes mustard it's time for a nice mustard massage absolutely awesome now we're going to the meat church again we're using meat church holy gospel and we're gonna slather this dude up with it we got a really thick piece of meat here want to cup our hand kind of go right there get all sides of it and a really thick piece of meat here you're not gonna over salt this okay if it sticks to it it's not going to over salt it this is the meat side make sure we get that bone good and all sides in here when we put it on the smoker or you put it in the oven we're going to put it with the fat side up okay fat side up now she's liberally seasoned let's go ahead and fire up the traeger and we'll show you what the procedure is there guys and guys i want you to just pay attention to what this looks like right now and what it's going to look like in about 15 to 20 maybe even 30 minutes this is gonna sweat out just a little bit that salt is gonna pull moisture out of the meat and it's really gonna start absorbing that rub right there that meat church rub all right guys welcome to the back porch these are the two traeger grills that i use i bought two so that if i needed to cook two different things at once i could at two different temperatures these traegers have an app and i'll show you the app here in just a second so you can set it and forget it okay so you can set it in here forget it go out do some farm chores and stuff and then come back and your food's ready so let's go ahead and uncover the little guy this is little tea the little traeger and we'll show you what we have to do to prepare it for cooking all right if you get one of these grills you want to protect your grill protect your investment and have a cover for it for sure what we'll do is go ahead and open her up and i did a bit of a cook last week this will be our pan for putting our water in here okay we'll check inside make sure our pellets are full yeah they're pretty full we'll top it off we've got to change out the pan right here i'll show you this is a traeger disposable drip pan okay so we'll take the old drip pan out fold it up and we'll put a new drip pan in so if you don't clean it out ask me how i know this you will have a fire and a fire is not a good thing in a grill that you've left alone so you don't want to do that put our grate back in place here and we're going to set our temperature to 225 degrees and we're going to let this guy go ahead and fire up and get running you want to make sure you've got plenty of pellets in your grill so that you don't run out of pellets during the cook so we turn the trailer on just hold the button fire it up there i'm going to turn our temperature up to 225 and accept right there push ignite to start and that's it okay so she's all fired up here i don't like to waste this good smoke so without further ado we're gonna go ahead and we're gonna put our pan of water in here and this just helps keep the meat nice and moist so if you're doing this in the oven you can also use a pan of water you don't have to smoke this you can do it in your own conventional oven let's go grab that piece of meat and we'll show you how it's sweated out look at that oh man that's gonna be delicious so we'll go ahead and set this guy over to the side we'll reach underneath here we'll cradle this guy and sit him right in fat side up okay just like so right in the center of the grill i'm going to rinse my hands and we'll give it its first spritz with the apple cider and apple juice so this is the part where i like to use my honey and i just have a little bit of honey left we're gonna pour i don't know two shot glasses two ounces of honey we don't need that in there put two ounces of honey or so we'll go ahead and we'll just slather it with a little honey on the top just like so oh yeah now you can really see that honey kind of oozing down through there this is gonna be a delicious piece of meat guys so next thing we're gonna do we're gonna go ahead and we're gonna hit it with our spritzer our spray and we're gonna do this about every hour or so whenever we think about it but remember if you're looking you ain't cooking so you wanna keep this closed as much as you possibly can once we get started we're going to go ahead and put our traeger temperature probe in we're going to put it into the deepest part of the meat right here all the way in there there we go and our temperature goal is going to be 165 degrees this is our temperature probe we're going to plug it in right here it's going to ask me a question do i want the probe alarm to go off yes set our temp 165 is what we're shooting for it's our goal temperature put our pan of water in there to keep the humidity up we'll give her one more little spritz yeah what you'll find is this piece of meat will develop a bark over the outside of it a bark meaning kind of a brownish uh blackish color almost so over time this thing's going to develop that bark it's going to get that smoke ring that's deeply penetrated into the meat now if you don't have a smoker again you can use a conventional oven you can still do exactly what we're doing right here okay so we're just gonna set it and forget it because if you're looking you ain't cooking we'll come back in here and we'll spritz it down we'll bring you guys back in a couple hours before we set it and forget it i want to show you guys the app so there's the traeger app it's loading up on my phone this monitors everything you need to look at on your uh traeger grill while you're working with it so the grill temps 219 our goals 225 our meat temps 38 degrees and our goal is 165 and i set a four hour timer on there guys so absolutely awesome if i'm not at home or if i'm out on the tractor when this thing gets done but we've got some more steps we're going to put it in a pan here if you're doing this in an oven you want to start off in a pan but if you're doing it outside the oven you're going to put it in a pan just like we're gonna do so we're gonna pick this piece of meat up it's gonna shrink down just a little bit and we'll put it into the same kind of pan that i used to put my water in and we'll show you that here in just a second so that's it we've got a few hours to go we'll let this cook and we'll go get some farm chores done awesome and i can watch it from my phone three hours in guys you tell me what you think oh baby look at that oh man i think we're in for an eight hour cook guys this is a little bit bigger piece of meat than i thought it was gonna be we're only at about 155 degrees and we're three hours into this almost four hours into this [Music] remember if you're looking you ain't cooking all right guys so this piece of meat took a lot longer to cook than i thought it was gonna take it's taken it six hours to get to this point and i actually bumped the temperature from 225 to 260. so we are at 166 right now and we're ready to go ahead and put it in the pan okay so it's going to be pretty simple all we'll do is we'll scoop it out and we'll put it in this pan right here now whatever is left over from my spritz which is a lot left over for my spritz which again this is about a third apple cider vinegar and the rest apple juice so we'll put that in the bottom of the pan and let it cook for another three hours so it's gonna be after dark when we see you guys again we're gonna go ahead and scoop this guy up and put them in the pan oh i wish we had smell-o-vision look at that oh that looks so good oh man so our temperature probe is right here we'll go ahead and wiggle that guy out go ahead and scoop this guy up and get him into this pan barely fits in there so we got to pour the rest of this honey on here because i like a sweet barbecue i don't know if you guys do or not but i love a sweet barbecue and we're going to open up and put our spritz on here this is just going to make it delicious and moist you want it about a half inch deep in the bottom of that pan now we're going to add a little bit of kinder's master salt this is garlic sea salt butter flavor okay so we could just put butter on here but we're just going to put the butter flavor on here and spare ourselves the fat because this has got plenty of fat on it trust me and that looked delicious now we're going to reach over cover this guy up and our goal temp is again 165 for three more hours we'll keep our temperature probe we'll just stick it right through the foil right into the thick part of that muscle and i can tell as i push it in that it's still firm and it needs to be falling apart so we'll test it with a probe this will be our probe for testing you can see it's not really sliding in and out uh very easily so we've got at least three more hours i'll probably be up till midnight doing this guys pound that like button if you like this kind of stuff we're just having fun out here grilling this is probably gonna be a nine hour cook awesome i can't wait to taste it all right guys i just checked everything and we are at 181 degrees right now and the probe just goes in like butter so we're going to run out there and we're going to grab the pork butt and we're going to bring it in here and show you nice so all signs point to this thing being rock star ready to go we're gonna let the review be toward you guys so you can see what we've got oh look at that man that's awesome so this is the pork butt we need to let it rest quite some time we've got a lot of aju down in here we've got spoons full of azure what we want to do is the tail tail sign here and again this is 190 degrees we need to be able to pull that bone right out so hopefully if we're totally done look at that pulled right out perfect perfect guys so look at the juices man let's get our knife and check out the smoke ring let's see what we've got here oh that just falls through there this is going to be absolutely gorgeous that's what we want right there we actually want a little more smoke but look at that that's what we're looking for right there we actually wouldn't hurt to have a little bit more smoke if you turn around the other side here you can really see we penetrated really deep with that smoke it's going to be absolutely delicious let's taste it mmm oh man guys this is absolutely gorgeous it's a beautiful piece of meat it's going to be wonderful it's going to be delicious the bone just pulled right out here's the second bone man it just pulled right out this is perfect pork butt guys perfect pork butt now what i did after again this is a a rather large piece of meat what i did was i actually turned the heat down once i hit the 165 mark i brought the heat back down to about 200 degrees and it's set in there and cook for another three hours or so so we got about nine hours total cook time here and we have a gorgeous gorgeous pork butt let's do another little slice off here so you guys can see just how tender and how awesome this thing turned out let's look at that smoke ring oh it really didn't penetrate too awful deep you can see right here that dark ring around the top side right there that's what that traeger does that's what that pellet grill does makes it delish so guys thanks a lot that's how you cook a pork butt me friends family and neighbors are gonna chow down on this thing tomorrow so i'm going to chow down a little bit tonight and they're going to get some tomorrow so we'll let it rest then we'll pull it apart we'll put our favorite barbecue sauce on there if we need it we may not even need it we'll pour off all this as you and we'll have this as you set to the side we'll put it in the refrigerator and we'll pull off the fat and keep the flavor guys thanks a lot please pound that like button jump in subscribe the channel this is a beautiful pork butt super excited thanks a lot see you next time [Music] um we can go day away in the merry old land of josh knife now that's a knife now that's a door knife now that's a crappy knife that's a knife that'll hurt you we'll go out and look at the grills here there we go let's get a little closer i feel better i feel closer hey hi hi hi hmm i might eat it all tonight