Smoked Pork Butt / Pulled Pork Sandwiches

• 1 – 8lb Boneless Pork Butt
• Pellet Grill Signature Blend Pork Rub
• Peanut or Canola Oil
• Apple Juice
• Kaiser Roll or Bun of choice
• Favorite Style BBQ Sauce

Remove Pork Butt from refrigerator 2 hours prior to cooking to come to room temperature, trim fat cap to 1/4-inch thickness. Lightly rub oil over entire pork butt and season heavily with Pellet Grill Signature Blend Pork Rub. 

Start you’re smoker per manufacture recommendations if not using a Traeger. Traeger users start you smoker with the lid open and the setting turned to smoke. After 5 minutes close the lid and allow the smoker to get up to temperature on the smoke setting, approximately 20 minutes

Place pork butt in smoker and smoke for 14 hours at 180 degrees. After 4 hours start to sprits the pork with apple juice in a spray bottle every 2 hours. Turn the smoker up to 225 degrees for the next 2 hours to bring the internal temperature of the pork but up to 185 degrees – use a remote probe thermometer as to not go past this temperature, Pork will be done when the internal temperature reaches 185 degrees F. Wrap the pork butt in foil and allow it to rest for at least 20 minutes, pull or chop meat as desired, mound on bun and top with your favorite sauce!