How to Smoke a Boston Butt on the Traeger Pellet Grill | Heath Riles BBQ
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- čas přidán 3. 08. 2020
- My Boston Pork Butt Recipe pulls out all the stops. It uses my decadent injections, seasonings, and sauces to create one stellar meal. These Boston butts smoke on the the Traeger Ironwood 885 all day, giving them a tender, rich texture.
Full Step-By-Step Recipe: www.heathrilesbbq.com/blogs/f...
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Merch: www.heathrilesbbq.com/collect...
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WHAT HEATH USED IN THIS RECIPE:
Heath Riles BBQ Competition Pork Bundle bit.ly/3fvcOJj
Heath Riles BBQ Everyday Rub bit.ly/3cRtASw
Cheshire Farms Boston Butts bit.ly/3fqA4s7
ThermoWorks ChefAlarm bit.ly/43v1tSS
INGREDIENTS:
- Heath Riles BBQ Competition Pork Bundle (peach, pecan & honey rub; sweet & tangy vinegar sauce; pork injection)
- Heath Riles BBQ Everyday Rub
- Yellow mustard (or binder of your choice)
- Cheshire Farms Boston Butts (we cooked 2 for this recipe)
- Apple juice (24 oz for injection, a little extra to spritzing...)
DIRECTIONS:
1. Trim fat caps down to 1/4 an inch or less, trim some fat off of the money muscle if you wish, trim any bone fragment off of the butts
2. Mix Heath Riles BBQ Pork Injection with apple juice (1/4 cup of injection to 12 ounces of apple juice for EACH but)
3. Inject each butt using a grid / checkerboard pattern all over (front, back & sides)
4. Apply yellow mustard or other binder of choice
5. Coat butts with a light layer of Heath Riles BBQ Everyday Rub all over
6. Apply a light layer of Heath Riles BBQ Pecan Rub all over
7. Apply a light layer of Heath Riles BBQ Peach Rub all over
8. Apply a layer of Heath Riles BBQ Honey Rub all over (Honey for the Money!)
9. Place butts in small pans (if you wish) with fat cap side up. Place butts on Traeger (or any pellet grill or smoker of your choice) at 275º (we used Hickory pellets)
10. Cook butts at 275º for approximately 2.5 hours and then spritz with apple juice. Cook an additional 2-2.5 hours (until butts are 150º-160º internally).
11. Mix 1 cup of Heath Riles BBQ Sweet BBQ Sauce and 1 cup of Heath Riles BBQ Tangy Vinegar BBQ Sauce together. Pour 1 cup over each butt after mixing sauce up good.
12. Wrap butts with aluminum foil and place back on the grill / smoker (we set a Chef's Alarm for 200º so we would know once they were done).
13. Once internal temperature of 200º is reached, take butts off of cooker and let them rest for 1-1.5 hours.
14. Enjoy!
We cooked our butts for a total of about 8.5 hours.
CONNECT WITH HEATH
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#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #pork #pulledpork #porkbutt #traeger #traegergrills #porkrecipe #porkrecipes - Zábava
You, Malcom Reed and Tom from ALL THINGS BBQ are my favorite channels.
Appreciate it!
Agreed! I love those guys and just found Heath. Awesome vid brother 👊🏼🔥💨
Same lol
@@HeathRilesBBQ when I tried to shred the butt with the claws, it was pretty tough. I brought the butt up to 205⁰. The meat was tender but pulling it was a different story. What gives?
UnforgivenTrucker low long did you let it rest for?
Genuine bbq from a genuine guy who knows what he's doing and loves. No short cuts, no smoke (hehe) and mirrors. Just bloody good food in it's rawest form, on the smoke! Cheers to you Heath from down under in Australia! Let us know when your products head down this way big man! Bless you.
Right on
Just picked up some Heath Riles apple rub in Brissy mate! Better than advertised on pork 👍👍
On hour 7 of 8 and my butt has never looked better thank you Heath! Ordering your competition kit soon, very excited and thankful you’re teaching me how to bbq
Awesome! Glad you enjoyed
Tmi
Think this guy is the best of the smokers on CZcams -- smart, considered and to the point.
Appreciate the support. Thanks for watching!
Adding another comment after watching to the end...I like to do two butts at a time like that too, especially toward the end of summer. Pulled pork is almost as versatile as hamburger. I package it up in smaller amounts and use it for tacos, nachos, sandwiches, enchiladas..it's great to have on hand over the winter! We'll do two tomorrow but there are a few people coming over, so I'll probably do another two in a couple of weeks before summer disappears here in WY.
My buddy in Lake Cormorant turned me on to your rubs several years ago and we go out of our way to get them. The pecan, honey. Every day and jalapeno garlic are staples in my house in South Louisiana. Don't stop doing your thing bro. I consider you a friend even though we've never met.
Thanks, Thomas! I appreciate that
Looks amazing Heath ! Thanks for the tips!
Anytime!
I love your videos Heath! I just ordered all of your rubs and Sauces and I can’t wait to cook with them! Thank you!
Thanks for your support!
Very well done video, informative and relaxing to watch. Thank you!
Appreciate it!
This pan method is a method I found a while back on CZcams. Chef John also used this method. Easy clean up, a lot of moisture and smoke flavor (remember that liquid is absorbing smoke and reabsorbing into the meat). Heath's tip of separating fat and using the liquid is golden.
Appreciate that, Gerald!
Another GREAT video! Lots of info in there. I hope you're channel keeps on growing!!!!!!
I hope so too!
Spot on!! Great job!
Appreciate it!
Heath, it's nice to see you knocking out some videos. Big fan of your rubs. Thanks for the teachings!
Glad you like them!
Heath, i really like that you recap at the end of your videos. I followed this recipe and made lots of friends!
So happy to hear it!
Great video!! Never thought about smoking in the pan the whole cook. Gonna try that one!
Best of luck! Tastes great
Great videos!! Thank you
Your welcome!
Another great video man. Love all your products. Keep them coming
will do!
I just recently discovered your channel and am enjoying your videos, appreciate that many of the ones I’ve viewed you are cooking with a pellet grill versus an offset smoker. Thanks! Great job!
Thanks!
Thank you for your help I am new at this and I have tried many other peoples angles and yours was by far the best!!
thank you!
Great looking BBQ sir, looking forward to seeing more!!
Thanks 👍
Looks FANTASTIC Mr Riles !!! Love ur products !!! Great job !!! 💪🏆😁
Thanks so much
Found that vinegar sauce at rural King the other day and dont think I'll ever use another sauce for my pulled pork. Easily the best I've ever used
Using this method tmro! Hellz yeah!
Proud of you Heath !! Looks good !!
Great to hear!
The lighting on the video is really nice this week. Your presentation is getting better every week. Keep up the good work!! Your rubs and sauces are addicting.
Glad you feel that way!
Nice work Heath! Keep killin it.
Always!
I love your Garlic Jalapeno rub I use it a lot
I am glad you enjoy!
Great job Heath , I do it the same way in the pans saves so much clean up
Yes it does!
Great cook!
Hope you enjoy
Another great informative video. Keep them coming. I think I will try using the pan tip on my next butt or shoulder. Anything that makes cleanup easier is certainly worth a try. Thanks agin.
It sure does make cleanup a lot easier!
Great tip at the end there heath, need to get myself a separator, can't be wasting those juices
Juices bring so much more flavor that's for sure!
Looks great Heath.
Thanks 👍
Can’t wait to try it. Keep up the good work.
Thanks! Will do!
Thanks Heath! Just ordered your rubs n sauces. Running the butt cook today. At about hour 7! I think yours looks like it’s gonna be the best around ! It’s my first butt cook too
Appreciate it! You got it. Good luck on that cook and let us know how it turns out
Love your products.
Glad you like them!
Good video and thanks for providing a lot of detail throughout your video. This will really help a beginner like me. I will be trying this method in the near future.
Glad it was helpful!
Wow those looked amazing. I may have to start using your products on my channel.
Give 'em a try and let us know what you think!
Excellent, on my list for this week😋😋😋👌😉💯
Hope you enjoy!
Another amazing Video!!! Those Butts looked amazing!!! I did 3 Butts for Australia Day 2020 for my sister in Australia this year and they were amazing. Next day I had to deal with an extremely sticky BBQ. The clean up went extremely well, but dang it was super sticky!! 10/10 dude!!!
Thank you!
Lookin good!
Thank you
Just awesome
Thank you!
Im going to try this and let you know how the pork butt comes out
@@sidexside-utv Please do!
The butt came out great.
The butt came out great.
This guy knows what he's talking about! Great cook!
Thank you!
I love the Honey Rub! I mix that and some AP rub for my grilled chicken, man what you talking About!
Glad you enjoy it!
Let’s see that egg get some love. There are plenty of us egg heads watching these videos and wishing for more egg content. Great video by the way. Keep up the good work. That butt looked great. Just missing a little eastern NC sauce.
Thanks for watching!
I watched this video and just had to do it myself. I got 2 small shoulder roasts from the store and put them in tin foil pans like you did. Such a great idea, it made it so much easier to clean! I injected real maple syrup and 2 tablespoons of your Honey Chipotle seasoning. On the outside sprinkled Brown sugar Bourbon seasoning and it was fantastic. Everyone ate it up! Thanks for the idea and the confidence.
Appreciate the support!
Just purchased 3 of your bbq rubs. Honey, Apple and the garlic butter. I'm actually using the garlic butter on my chicken as we speak as well as the honey on my St. Louis cut ribs. Sir, your products are absolutely amazing!!!!!
Appreciate the kind words!
@@HeathRilesBBQ lol....just placed another order today😁😁
Yo Heath great video! I’ve smoked a bunch of pork butts in my day w/ a similar method. I like to float the meat above the pan with a cooling rack, so that smoke can run on all sides and get a nice bark on the bottom as well. Just a suggestion, but all in all, awesome video! Thanks for some great content! Just Subscribed, and will follow along...
So grateful to have your support. Thank you!
Cooked Butts yesterday. Injection makes them unbelievable juicy. I used bbq rub, cherry rub and pecan rub. Used some cherry n pecan smoke.
Sounds great!
I have been doing my butts in the pan like that for years and it works awesome. I put the finished butt in a new pan to rest and take all the juice and pour it in a bowl and place in the fridge so by the time the butt is rested the juice is separated and ready. It makes a huge difference when you add that to the pulled meat. I ordered a bundle from your site and it comes today! I can't wait to try them all out! Awesome job and great channel!
So glad you enjoy! Be sure to keep up with new content for more tricks and tips!
Spray with apple juice every 30-1hr.lay aluminum foil over top of butt at 200 just lay over the top.open door let hot air from smoker,put smoker on smoke p4 setting let sit awhile
Another great video. I am a big fan of your Pecan rub.
Please start posting videos on Rumble🇺🇸🇺🇸🇺🇸🇺🇸👍🏻👏
I will try!
Kicked up your production value. Love the new camera. Keep making more videos man. Found you from Malcolm.
Great friend of mine. Glad to have you here with us!
Another fantastic video Heath. Question, how do you reheat it after its been vacuum packed? Sous Vide?
That or you can boil it in a pot in the bag it's in, if you don't have a sous vide machine.
Some really good tips, quite a few I haven't seen in the 4,293 (lol) other videos I've watched. Came looking again tonight for kind of a dumb reason, but you perfectly answered my question. Have not been able to find a good, fool proof way to wrap in foil and also add apple juice like I want without it leaking out, and wondered if they would come out fine just covering like you did. If you can't keep the meat in contact with the liquid, what's the point? Probably on my wrapping job, but here we are. Question answered! Cooking for a family bbq tomorrow that includes a dear friend I haven't seen in years, so the pressure is on to get it right. Thanks for the vid! Good job on it too..easy to follow and you definitely stand out against all the other millions of pork butt vids on youtube.
Update: both butts ended up being best I've ever done. A lot of it was dragging myself out of bed at 0500 so never felt the need to rush them, along with just covering the pan. Thanks again.
Nice damn
Thanks!
May we have a low and slow whole brisket video please?
Check out our new videos now!
Awesome pulled pork BBQ video and very helpful techniques. Just one question, did you start cooking at 275 degrees as you stated or 250? Because you said 250 degrees at the end when you recapped your cook. Just would like to know if the 25 degree difference would matter much on a pellet grill.
I wondered thee same so I went back and looked at the temperature shown on the grill. It appears it was set at 275 degrees.
The 250 was about our stove inside
So now I know I can use these on my PORKCHOPS.
Sounds yummy
Was by far the best butt I have ever had. Thanks Heath about to place another order because I use your stuff on everything!
Love to hear it!
When u said coast mode is that smoke mode for other wood pellet grills? I got the z grill not traeger. First time doin a boston butt and want it to be spot on like yours.
No I just mean I let it coast along.
Damn, that looks good! Never trust a skinny chef & never trust a skinny pit master!🔥🐷👨🍳
speaking the truth!
Does injecting make a big difference in your opinion, it seems like most of it comes out before it hits the smoker when I do it
In my opinion, it makes a huge difference. Even though during the cooking process some of the juices come out, they are still being soaked and cooked into the meat itself. Which improves the flavors!
Gonna follow this to a “T” tomorrow morning. Have a 6.5# bone in shoulder, just trying to gauge when I should start in the morning. Didn’t see anywhere where Heath mentioned the sizes he was cookin’.
Usually around 7-10 pounds
Great video, going to Whiskey Bent to get your injection today!
Appreciate it!
What is best way to reheat it after its been vacuum sealed for awhile?
You can boil it in the bag it's in or use a sous vide machine.
Which traeger smoker are you using if you don't mind me asking.
Ironwood 885
I have a hard time getting a good crust on my meats. I have an offset smoker and run it around 275 any suggestions
Lower temps will help the bark. Try 215°-250°. What rubs you working with? Good rub blend will also help the bark form 🔥💨
Definitely want to let it go and let the bark set
How bought a brisket video 😀
We have some now!
Can you buy the grease separator from any grocery store?
I got mine off of Amazon amzn.to/3TuvpJZ
Would it be okay to wrap in peach parchment paper instead of foil?
Sure you can, it will take longer to cook though.
When I smoke briskets I inject them the night before and smoke them the next day. Is it ok to do the same on pork butts? Any suggestions is appreciated.
Thanks,
Ken
Definitely. Just depends on the method of cooking you want to do. Sometimes I'll inject and other times I won't.
I like the pan cooking but tell me where l can get the Rub species at online
Check out my website: www.heathrilesbbq.com/
Awesome video. Would it hurt to add butter, brown sugar and honey in addition to the sauces when you wrap?
You can. Just don''t want it to end up too sweet
Can I inject the pork the night before?
I would do it maybe a few hours before but not overnight.
Does your pork injection mix work with pineapple juice?
You could try it!
In the beginning you said you were running the traeger at 275 and then at the end when you're doing the recap, you said you were running at 250. Which is it?
I keep it at 275° that threw me off too
Cooked at 275. I turned our stove on 250 to keep the butts warm
I love your videos, and I love your rubs. I purchased the $100 Box of multiple flavors, awesome rubs. But please please please take that background music out of your videos man. When I listen to classic vinyl I do not expect the DJ to explain how to cook ribs and I do not want to hear music while I'm watching a video on how to cook ribs. Keep up the great work be blessed
Will do
This is the first time I’ve ever seen a bunch of men talking about their butts instead of women 😂… JK THANKS FOR THE VIDEO
🤣 Thanks for watching!
Heath I have got to try your rub bundles, those butts look amazing
Thank you!
I’d layer rubs if it’s winning me comps screw what others say 😂
LOL I hear ya!
great vid but dont play music in back ground hard to focus on bbq
Thanks for the tip
wasn't the salt, pepper, and garlic the first rub?
All about layering those flavors
275? Or 250? You said 275 at the beginning and 250 at the end of video
I wondered thee same so I went back and looked at the temperature shown on the grill. It appears it was set at 275 degrees.
Why did you say cook at 275 in the beginning but when you recapped you said 250?
The 250º was the stove inside my house for the first butt that came off while the butt on the Traeger kept cooking.
you said 275 at the beginning and 250 at the very end of video, which is it????
Temps can fluctuate or may need to adjust. I cooked between 250-275
Honey for the money
For sure.
I checked out the rubs on your website markup on the prices are a bit much
I’ll stick with Malcolm and killer hogs products
Tim Riley 🤣 Malcom makes some great products. However, please note that he and I sell our items for the same price. Our products are even manufactured by the same company.
@@HeathRilesBBQ please except my apologies I typed in heathriles.com and it took me to a site called the rub shack I thought it was your site very sorry for the confusion
@@HeathRilesBBQ hope you give me another chance to be BBQ friends on here lol looking forward to trying your honey rub...Honey for the Money as you say
Another kick ass video. I ❤️ the old school porn music in the background.
Keeping it real with the classics.
I'm going to be honest with you, I gave away a Taeger smokers because they suck. All pellet smokers suck! I paid $9,000 for a Cajun Custom Cookers Lil cajun 48 offset reverse flow stick burner and it makes amazing BBQ.
Haven't had an issue with my Traegers. Cook on them all the time.
0 bark, 100 sad emojis
Pretty good to me
I like big butts and I cannot lie. Man this looks awesome
Appreciate it!!!
luv that injection its a sleeper i eat it right out of the tube
I don't blame you.
Please turn down the background music next time.
Thanks for the tip.
I mean this is great and all but damn we are using $75 of seasonings. how about making the vids for people that don't have a endless income.
We offer pretty affordable competition bundles on our website. You can make any recipe your own with whatever rubs you'd like. I have other very simple recipes on my channel that use very affordable products.
Oh, I'm obsessed with this! Can't get enough! 😍 👅👅👅🍑🍑🍑