Scored the pork butt and used the Liquid Gold as my binder. Seasoned all sides with a heavy dose of that oh so perfect Meat Church Honey Hog.
Threw it on the Traeger Timberline at 225° overnight, with the @meatermade probes keeping an eye on the temps.
Ended up smoking for 17 hours, until it hit 170° internal. Added it to a pan with some @shiner prickly pear in the bottom. Topped it with a good drizzle of the Liquid Gold and more Honey Hog. Wrapped it and ran it another 5 hours at 275° until it hit 203° internal. Let it cool for about an hour and then rested it in the @cambromfg CamGo Box for another hour before shredding.
Made up some homemade slaw and used the Liquid Gold BBQ and Traeger’s Anything Rub to season it up. Turned these into some killer tacos with some Spanish Rice and Baked Beans.
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