Smoked Pork Butt

                                            

Pulled Pork ~ Traeger Smoked

:-) I needed to do a bunch of butt for a group of ladies, so I tied 1 1/2 boneless butts together to make a 10 1/2 pounder; I needed the other half of the butt for something else. I slathered in yellow mustard then rubbed with equal parts coarse salt, pepper, ground mustard, brown sugar, and paprika. It went into the T on smoke for 4 hours. I put it in a pan, sprinkled some more brown sugar on it, and turned the temp to 225. I spritzed with hard apple cider occasionally through the whole cook. It's got amazing bark and smoke flavor! For those curious about weights, I pull cold and remove fat: I got 1# of fat, 1 1/4# of saved juices, and 5 3/4 pounds of meat.   Kim Olson