Real BBQ Life: Smoked Pork Butt

1. Generously season the pork butt with Traeger pork and poultry rub.
2. Place the pork butt fat cap down in a half pan.
3. Slow smoke the pork butt at 225°F using Hickory Wood.
4. Spritz the pork butt with apple juice every couple of hours to keep the surface damp and attract smoke.
5. Once the pork butt reaches an internal temperature of about 170°F, wrap it in foil with additional apple juice.
6. Continue cooking until the internal temperature reaches between 205°F to 210°F.
7. Remove from heat and allow the pork butt to rest for about an hour before shredding or serving.