This recipe is for the die-hard BBQ fans who know that good things take time. I pull out all the stops with this overnight pork butt, including rich seasoning blends and a tangy-sweet wrap. Give this recipe a try on your next lazy weekend. It’s bound to make you a legend at your neighborhood barbecues, game days, or family dinners.
How To Trim a Pork Butt - https://youtu.be/ZK19r2lkJJE
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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://bit.ly/43qX2Za
• ChefAlarm https://bit.ly/43v1tSS
• Yeti 65 Hard Cooler yetius.pxf.io/EK1WED
• Aluminum Pans https://amzn.to/43G4Vvm
• Metal Pan https://amzn.to/3J2xSs8
• Aluminum Foil https://amzn.to/43G5kOo
• Black Latex Gloves https://amzn.to/3PKWA3W
• Royal Oak Charcoal Pellets https://amzn.to/4cJInhF
• Traeger Ironwood XL https://amzn.to/3TESmvT
• Heath Riles BBQ Garlic Butter https://bit.ly/2MknxKG
• Heath Riles BBQ Pecan Rub https://bit.ly/2YtgJAf
• Heath Riles BBQ Sweet BBQ Sauce https://bit.ly/3e7aaKb
• Heath Riles BBQ Tangy Vinegar Sauce https://bit.ly/36jVAvL
• Heath Riles BBQ Heat Resistant Gloves https://bit.ly/3BfFkvW
Ingredients:
• 1 Prairie Fresh USA Prime Pork Butt
• Mustard
• Heath Riles BBQ Garlic Butter
• Heath Riles BBQ Pecan Rub
• Heath Riles BBQ Sweet BBQ Sauce
• Heath Riles BBQ Tangy Vinegar Sauce
Directions:
1. Stoke the Traeger Ironwood XL or your grill of choice with Royal Oak Charcoal Hardwood Pellets and fire it up to 200℉.
2. Trim the pork butt to your liking and lay it on a large sheet pan. Coat the meat with mustard, followed by a dusting of Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Pecan Rub. Rotate the meat and repeat the process on the other side.
3. Set the Overnight Pork Butt directly on the Traeger Ironwood XL and set a ChefAlarm to 160℉. Shut the lid and let the meat smoke overnight.
4. Once the overnight pulled pork smoked reaches 160℉ (mine took about 12 hours), take it off the pit and lay it on a large sheet pan double-lined with aluminum foil.
5. Pour equal parts of Heath Riles BBQ Sweet BBQ Sauce and Heath Riles BBQ Tangy Vinegar Sauce over the meat, ensuring every bit is coated. Tightly wrap the pork and place it back on the Traeger Ironwood XL.
6. Bump the Traeger Ironwood XL up to 250℉ and set a ChefAlarm to 195℉. Let the meat smoke until it reaches temp. My Overnight Pork Butt had a total cook time of 14 ½ hours.
7. Take the meat off the pit and let it rest in a YETI cooler for two hours before making it into pulled pork.
8. To shred the pork, unwrap it from the foil and carefully remove the blade bone. Remove any large bits of fat and gristle, then shred the meat into chunks. The pork butt will be tender enough that you can do this with your hands. Add more BBQ sauce or seasoning if desired. Enjoy!
Chapters
Intro 0:00
Prepare Pork 0:19
Season with Heath Riles BBQ 1:08
Place On Traeger (Overnight) 2:00
Remove Pork (Next Morning) 3:05
Add Heath Riles BBQ Sauce 4:50
Wrap Pork Butt 5:18
Place Back on Traeger 6:15
Remove Pork Butt & Rest 6:57
Recap 7:28
Taste Test 9:33
Outro 10:56
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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