Smoking a Pork Butt Overnight Low and Slow on the Traeger Ironwood XL | Heath Riles BBQ

This recipe is for the die-hard BBQ fans who know that good things take time. I pull out all the stops with this overnight pork butt, including rich seasoning blends and a tangy-sweet wrap. Give this recipe a try on your next lazy weekend. It’s bound to make you a legend at your neighborhood barbecues, game days, or family dinners.
How To Trim a Pork Butt - • How To Trim a Pork But...
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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets amzn.to/3IQZfGH
• Thermoworks Thermapen One bit.ly/43qX2Za
• ChefAlarm bit.ly/43v1tSS
• Yeti 65 Hard Cooler yetius.pxf.io/EK1WED
• Aluminum Pans amzn.to/43G4Vvm
• Metal Pan amzn.to/3J2xSs8
• Aluminum Foil amzn.to/43G5kOo
• Black Latex Gloves amzn.to/3PKWA3W
• Royal Oak Charcoal Pellets amzn.to/4cJInhF
• Traeger Ironwood XL amzn.to/3TESmvT
• Heath Riles BBQ Garlic Butter bit.ly/2MknxKG
• Heath Riles BBQ Pecan Rub bit.ly/2YtgJAf
• Heath Riles BBQ Sweet BBQ Sauce bit.ly/3e7aaKb
• Heath Riles BBQ Tangy Vinegar Sauce bit.ly/36jVAvL
• Heath Riles BBQ Heat Resistant Gloves bit.ly/3BfFkvW
Ingredients:
• 1 Prairie Fresh USA Prime Pork Butt
• Mustard
• Heath Riles BBQ Garlic Butter
• Heath Riles BBQ Pecan Rub
• Heath Riles BBQ Sweet BBQ Sauce
• Heath Riles BBQ Tangy Vinegar Sauce
Directions:
1. Stoke the Traeger Ironwood XL or your grill of choice with Royal Oak Charcoal Hardwood Pellets and fire it up to 200℉.
2. Trim the pork butt to your liking and lay it on a large sheet pan. Coat the meat with mustard, followed by a dusting of Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Pecan Rub. Rotate the meat and repeat the process on the other side.
3. Set the Overnight Pork Butt directly on the Traeger Ironwood XL and set a ChefAlarm to 160℉. Shut the lid and let the meat smoke overnight.
4. Once the overnight pulled pork smoked reaches 160℉ (mine took about 12 hours), take it off the pit and lay it on a large sheet pan double-lined with aluminum foil.
5. Pour equal parts of Heath Riles BBQ Sweet BBQ Sauce and Heath Riles BBQ Tangy Vinegar Sauce over the meat, ensuring every bit is coated. Tightly wrap the pork and place it back on the Traeger Ironwood XL.
6. Bump the Traeger Ironwood XL up to 250℉ and set a ChefAlarm to 195℉. Let the meat smoke until it reaches temp. My Overnight Pork Butt had a total cook time of 14 ½ hours.
7. Take the meat off the pit and let it rest in a YETI cooler for two hours before making it into pulled pork.
8. To shred the pork, unwrap it from the foil and carefully remove the blade bone. Remove any large bits of fat and gristle, then shred the meat into chunks. The pork butt will be tender enough that you can do this with your hands. Add more BBQ sauce or seasoning if desired. Enjoy!
Chapters
Intro 0:00
Prepare Pork 0:19
Season with Heath Riles BBQ 1:08
Place On Traeger (Overnight) 2:00
Remove Pork (Next Morning) 3:05
Add Heath Riles BBQ Sauce 4:50
Wrap Pork Butt 5:18
Place Back on Traeger 6:15
Remove Pork Butt & Rest 6:57
Recap 7:28
Taste Test 9:33
Outro 10:56
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #traegergrills #pork #porkrecipe #porkbutt #pulledpork #overnight #lowandslow

[@Amocoru]

Overnight Pork Butt, Beef Ribs, and Brisket is the reason I bought my Traeger to begin with. Of course they're not as good as my offset but it works for us on week days.

[@HeathRilesBBQ]

Love cooking on my Traeger for that reason. Can just let it roll and check on it occasionally.

[@stevewalter2672]

A lot of people say dont trim pork butts. I trim as much fat off as i can. Rub and smoke doesnt penetrate fat. I've never had one turn out dry - not even close. I wrap in foil after the stall and add all those smoke infused juices back into the pulled pork. My family, friends, and customers rave about it all the time.

[@HeathRilesBBQ]

I've done trim, no trim. Truly up to whoever's cooking at the end of the day.

[@0aklandRaiders4Lyf]

Obviously a pellet oven owner 😂😂😂

[@HeathRilesBBQ]

@@0aklandRaiders4Lyf Nothing wrong with a pellet grill. Easy to use and makes great BBQ.

[@DOC6.7]

I have a great way of making it. Heaths way!

[@HeathRilesBBQ]

I appreciate it!

[@yopasjim]

Thanks for the video! And thank you for trying some! :) Video request: I use a lot of your products. They are very good. I suggest that you do an updated video of ALL your products and the best way to use them. I know I can read about them on your website, but a video "commercial" would be a quick way of showcasing your EXCELLENT products!

[@HeathRilesBBQ]

Great idea! I've been thinking about doing it for a minute. Thanks for watching!

[@jdubb0113]

Your Garlic Butter Rub goes on 90% of the foods I cook, I ain't gonna lie to you lol... It's delicious 🔥🤣

[@HeathRilesBBQ]

Thank you very much!

[@freightdawg6762]

i use your Butter Bath when i wrap i love that stuff

[@HeathRilesBBQ]

It's a game changer!

[@dylanconrad6930]

“Oh yeah that butt is soft.” HRs famous last words

[@HeathRilesBBQ]

🤣 That's a great out of context quote.

[@TrevorAllenPhotography]

"I like easy access into these butts"

[@tucodaniels3285]

10:05 😂

[@brianbrink1421]

I have a masterbuilt electric smoker and have cooked many pork butts overnight. Mmmmm. Great video!!

[@HeathRilesBBQ]

Thank you! Hard to beat a good low and slow butt.

[@markplacek6657]

My mouth is watering

[@HeathRilesBBQ]

Was so good!

[@haydenb.grillin]

Dang this looked good!!! I’ve tried pulled pork and it’s been good but never been able to get it so tender. After watching this video, I’m itching to try it again!!! Saving this video for the future!

[@HeathRilesBBQ]

Great! Hope you give it a try and enjoy. Let us know how it turns out.

[@haydenb.grillin]

@@HeathRilesBBQ will do and I really appreciate you responding!

[@scottsinnett3360]

Meeting u back in 2018 at SOTM , is still one of my favorite bbq memories !!! I look forward to your podcast and videos every week !!! HR 💪🎻🪕🏆💪😁

[@HeathRilesBBQ]

Thanks so much for the awesome support!

[@bigreb62]

Glad you followed up from yesterday’s video

[@HeathRilesBBQ]

Couldn't leave everyone hanging!

[@robvalero4453]

Amazing

[@HeathRilesBBQ]

Thank you!

[@jonslyh2742]

I’m a huge fan of the traeger for overnight smoking. Set and forget it.

[@HeathRilesBBQ]

Exactly!

[@purleybaker]

Overnight at 200 is also how I do a butt. I've never trimmed it as much as you did this one but it makes so much sense to do that that way. Thanks as always for the great information.

[@HeathRilesBBQ]

Thanks for watching! Can always trim as much as you like. It helps a lot to trim off a little fat.

[@zincchristina9296]

Great sharing my friend Have a nice weekend ❤❤❤

[@HeathRilesBBQ]

Thank you! You too!

[@lowdownone]

Looks fantastic. I noticed you always use the charcoal pellets as opposed to a particular flavor. Is the flavor that good?

[@HeathRilesBBQ]

I love cooking with Royal Oak Charcoal pellets. Can always use a flavored pellet if you prefer. Royal Oak always puts off a good smoke for me.

[@SarahBarrie-zb7uz]

What would happen if you went up to 200 degrees? Would it hurt it at all or make it more tender?

[@HeathRilesBBQ]

Truly depends on the pork butt. Sometimes you may need to go up to about 200 or so internal to make sure it's tender.

[@boxofmoles4057]

Heath, I've got a Masterbuilt electric smoker, your Competition BBQ Rub, some Sweet Baby Ray's sauce, and a 7.5 lbs bone-in pork butt...and guests expecting to eat at 2 PM on a Saturday. Sounds like I'll be up in the dark of night feeding woods chips into my smoker. Any suggestions, sir? No, I can't run out and buy a pellet smoker. 😉

[@HeathRilesBBQ]

If it's running 225, you're probably looking at about 12 or so hours. If you want to serve by 2pm, I'd put the butt on about 10pm at night. Feed it every couple hours. As long as you get 4 hours of smoke, you'll be fine.

[@boxofmoles4057]

@@HeathRilesBBQ Thanks, Big Dawg! 👌🤙🤘

[@HeathRilesBBQ]

@@boxofmoles4057 Any time! Hope they enjoyed.

[@boxofmoles4057]

@@HeathRilesBBQ Started at 9 PM. Fed that Masterbuilt every half an hour for four hours, alternating between mesquite and hickory, at 225. Dropped the temp to 200 and went to bed. Six hours later, back up to 225 and added more smoke for two hours. After 12 cumulative hours, it reached 170. Took it out, double wrapped it butcher paper, sprinkled with brown sugar and three cold tabs of butter. Into the oven at 250 until it reached 190 (I had two whole enormous Walkerwood marinated jerk cockerels taking up the smoker, with apple and pecan chips, that I finished on the Weber Kettle). Rested it for more than an hour. Guests showed up to see an out-of-this-world bark!! Your Championship BBQ Seasoning is da bomb!! 👌 I bow in your general direction. 🙇‍♂️

[@HeathRilesBBQ]

@@boxofmoles4057 That's awesome! Glad everyone enjoyed and it turned out well.

[@troyvaughn6060]

I have a question is there any binder that you can use that would help enhance the flavor or give it a different taste along with the rubs

[@Amocoru]

It won't add much but if you want to taste it a bit you can try hot sauce or W sauce.

[@chipper92]

W sauce goes a long way and is a great flavor on all meats🎉

[@HeathRilesBBQ]

@@chipper92 Can highly recommend the W Sauce as well. You can add any binder you like. Mustard is the "traditional" way. People use mayo, mustard, hot sauce, no binder. Whatever you prefer.

[@ohnoadventures]

👍👍😋

[@MrLineman88]

do you get good smoke with those royal oak pellets?

[@HeathRilesBBQ]

Absolutely. Love to cook with Royal Oak at home and contests.

[@ruthlessgoat3702]

When I pull, I save all the fat and waste for my crows. They love it when I do pulled pork. Nothing is wasted around here. I save the pork hard fat trimmings to make tallow and then fry up the waste again for the crows. I used to view them as a nuisance, as they would Caw at my window. I tried everything to get rid of them, with no success. Ultimately, I just started to feed them and the harassment stopped. Win/Win.

[@HeathRilesBBQ]

They smelled that delicious pulled pork and wanted some!

[@user-js6ps5mm6e]

Heath. Did you use the Super Smoke option for the overnight 200 degF smoke? (and appreciate your videos)

[@HeathRilesBBQ]

Yes, I did!

[@michaelkeohane7941]

@@HeathRilesBBQ My supersmoke tends to raise the temp about 40 degrees. Do you start off at a lower temp (like 165 and let it go up to that temp?). There is not a lot about videos about supersmoke online and my ambient temp for the grill always seem to be lower by about 20-25 degrees anyway. I have been following you for a while. I appreciate your common sense approach making it easy for the novice. Next on my list of purchases are your garlic and pecan rub.

[@HeathRilesBBQ]

@@michaelkeohane7941 I'll usually start lower overnight and bump it up in the morning. Thanks! Glad the videos have been helpful.

[@coreybouyea7226]

Heath I’m thinking of buying a zgrills 11002b do you think that will be as good as the traeger ironwood xl

[@HeathRilesBBQ]

I haven't personally cooked on it, but I'm sure it's a good grill.

[@scottjordon]

@LIKE #3!!! 😊😊😊

[@HeathRilesBBQ]

Thanks for the like!

[@TodManning-wh6ce]

I made pulled pork and made My own dry rub and put it pit barrel cooker and it's cost me 4 dollars in charcoal and I put it my 35dollar cooler and it's turned out the same..... pulled pork and the store costs 19 dollars a pound😂😂😂😂😂😂 I used to like watching theses vedio but it costs you a fortune to cook

[@HeathRilesBBQ]

Not saying you have to use what I use to cook good BBQ. Always say make it your way, cook it how you want, season it with what you like, etc. Just showing you how I do things and what I like to cook them with.

[@TodManning-wh6ce]

@@HeathRilesBBQ dude I used to love watching you cook and you are nothing but a commercial for the product you get paid from bbq food is about having some beers around the smoker and know it cost 500 dollars to cook a piece of pork

[@HeathRilesBBQ]

@@TodManning-wh6ce Like I said, cook on what you like, season with what you like, and eat it how you like it. I showcase how to cook on several grills that I own and how I do it. My way isn't the only way. Thanks for watching!

[@patarmstrong3582]

Tod saves money by picking up and smoking roadkill. He's sticking it to us wealthy folks with our fancy grills.

[@davo912]

Butt appears to be under cooked since it won't pull apart easy.....too bad

[@HeathRilesBBQ]

Wasn't undercooked at all. Pulled it at all the correct temps and pulled apart just fine.I was separating the fat from the meat and picking that out. Don't want to serve or eat fat.

[@patarmstrong3582]

Like my brother in law, that clown doesn't know enough to separate the fat out.

[@0aklandRaiders4Lyf]

Ummm... Did you just use "smoke" and traeger in the same sentence? I think you meant "bake". Traeger...the best pellet oven for unskilled wannabe pitmasters playing adult pretend time.

[@HeathRilesBBQ]

Nothing wrong with a pellet grill, like I've said to you in another comment. Easy to use and makes great BBQ. The Ironwood XL puts off a great smoke. If you check out our channel, you'll see I cook on several different types of grills and showcase how to. I think 75 BBQ grand championships backs up that I'm not some "unskilled wannabe pitmasters playing adult pretend time."