Smoked Pulled Pork

Preheat your grill to 250F. Rub your butts with generous amounts of @traegergrills pork & poultry rub. Spritz the butts with apple juice and place on the grill fat cap down. If the butts are small enough (and don’t touch the sides of the pan) you can actually place them right inside a half pan and cook that way. Spritz the butts every hour until the internal temperature is 170°F. Place butts into half pans fat cap down with half a cup of brown sugar and a big squeeze of honey (1/2 cup) all over plus 3/4 cup of apple juice and 1/4 cup hot sauce. Cover with foil and cook until the internal temp reaches at least 204 to 210°F. The probe should feel like it’s going into warm butter no resistance at all. Rest your butt for at least one hour keeping it above 140°F in order to be food safe. Shred your butt discarding fat cartilage and bone and strain the pan juices into the meat. Mix it all up & enjoy.