Here’s what you’ll need:
Bone-in pork butt
Injection:
- 1 cup peach juice
- 1/4 cup brown sugar
- 2 Tbsp Kosher salt
- 1 tsp Worcestershire sauce
- 1/2 tsp ground mustard
Mix ingredients together and inject into the pork butt about every 1/2″. Coat the pork in your favorite rub and refrigerate for at least 4 hours to overnight. I used Traeger’s Summer Shandy, which is delicious!
Set up your smoker for low and slow. 225-250°. Smoke for 6-7 hours, or until the internal temperature reaches 165°. I used hickory pellets in my Traeger. Spritz with apple juice every 30-40 minutes to keep the meat moist.
When the meat reaches a temp of 165°, take the pork out of the smoker and place in a disposable aluminum foil pan. Add the following ingredients.
- 3/4 cup apple juice
- 1/4 cup hot sauce
- 1/2 cup brown sugar
Mix the apple sauce and hot sauce together and gently pour over the meat. Then sprinkle the brown sugar over the top. Seal with foil, and return to the smoker. Continue to cook for another few hours until the internal temp reaches 205° and the meat thermometer goes in with no resistance.
Remove the foil package, and place in a cooler and pack with old towels. Let the meat sit for an hour or two before pulling.
Check out the selection of Traeger’s and accessories with my friends at
Kimps Ace Hardware
is our sponsor, and they have a great selection of Big Green Egg and Traeger products and accessories. 2548 Glendale Ave, Green Bay. DISCLOSURE: Kimps Ace Hardware has paid to sponsor this blog post and have provided a Traeger smoker for the use of this blog.
