I tried something new with a 6 pound Boston Butt today. Last night I seasoned it with a little garlic
powder, Plowboys Yardbird rub and covered the butt in brown sugar. It was double wrapped in plastic
wrap and put in the refrigerator. I have seen a few cooks done this way but have never tried it.
This morning I pulled it out of the refrigerator and it was injected with about a cup of Cherry Dr. Pepper.
I fired up the Traeger Junior and once it came up to 180 I put the butt in. I used Lumberjack OHC in the TJ
and some BBQr’s Delight Cherry in the 6 inch tube. I kept it at 180 for the first 2 hours then kicked it up to 250.
Pulled at 194 internal and probe tender after 8 and a half hours.
After resting for about 1:30 it was pulled. The bone pulled right out and the pork was extremely juicy.
Plated with some store bought fried rice.
This is the first time I injected just prior to putting the butt on the smoker. My wife and I both agree that it was
the moistest and most tender pork butt I have cooked. I don’t know if the Dr. Pepper had anything to do with it
as I normally use Chris Lilly’s Peach injection. I will be doing it this way again. The bark wasn’t as crunchy as I
thought it should be since I didn’t wrap at all. I rack that up to me spritzing it every couple hours with some the
Cherry Dr. Pepper.
