Bob Bailey
TVWBB Gold Member
8 1/2# bone in pork butt
yellow mustard
1/2 cup light brown sugar
4 Tbsp Morton's Kosher salt
2 Tbsp dark chili powder
2 Tbsp paprika
2 Tbsp granulated garlic
2 Tbsp granulated onion
2 Tbsp dry mustard
2 Tbsp restaurant style black pepper
1 Tbsp cayenne
spritz (50/mix of apple cider vinegar and water
Trim pork butt as needed, reducing fat cap to ¼ inch thick. Slather with yellow mustard and generously apply
rub. Preheat Traeger to 275, place butt, fat side down, in middle of grate and cook for 2 hours. Spritz with
ACV/water mix. Continue to spritx every hour until IT reaches 170 to175 F. Double wrap in HD foil. Probe for
tenderness beginning at 200 F and repeat as needed until tender. Remove from grill, open foil and allow to vent
for 10 minutes, close foil and move to faux cambro for at least 1 hour prior to pulling and serving.
Serve on burger buns topped with shredded cabbage and favorite sauce
yellow mustard
1/2 cup light brown sugar
4 Tbsp Morton's Kosher salt
2 Tbsp dark chili powder
2 Tbsp paprika
2 Tbsp granulated garlic
2 Tbsp granulated onion
2 Tbsp dry mustard
2 Tbsp restaurant style black pepper
1 Tbsp cayenne
spritz (50/mix of apple cider vinegar and water
Trim pork butt as needed, reducing fat cap to ¼ inch thick. Slather with yellow mustard and generously apply
rub. Preheat Traeger to 275, place butt, fat side down, in middle of grate and cook for 2 hours. Spritz with
ACV/water mix. Continue to spritx every hour until IT reaches 170 to175 F. Double wrap in HD foil. Probe for
tenderness beginning at 200 F and repeat as needed until tender. Remove from grill, open foil and allow to vent
for 10 minutes, close foil and move to faux cambro for at least 1 hour prior to pulling and serving.
Serve on burger buns topped with shredded cabbage and favorite sauce