Trim Fat and Apply Seasoning to Pork Butt

3:55

19:20

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Traeger Pork Butt Recipe

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What happens here

Place the pork butt on a sturdy cutting board. Identify the fat cap side and the non-fat side. Using a sharp butcher knife, carefully trim off a portion of the thick fat cap to expose some muscle fibers, which will allow for better smoke penetration and bark formation. Next, apply a generous amount of yellow mustard to all surfaces of the pork butt; this acts as a binder, helping the rub adhere to the meat. Finally, liberally apply the Meat Church Holy Gospel BBQ rub to all sides of the mustard-coated pork butt, ensuring an even and thick layer. Pat the rub gently into the meat. Allow the seasoned pork butt to sit for 15-30 minutes at room temperature, which allows the salt in the rub to draw out some moisture and further adhere the rub.

Goal: This step involves preparing the pork butt by trimming excess fat, applying a mustard binder, and generously coating it with BBQ rub.

Tools and materials

Cutting Board
Sharp Butcher Knife
Meat Church Holy Gospel BBQ Rub
Pork Butt (seasoned)
Yellow Mustard

What they say

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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…

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