Smoked Pork Butt, Boston Butt, Cut Pork Shoulder, Pulled Pork (Green Mountain Grills Daniel Boone)

Wood Pellets Used: Traeger Hickory and Green Mountain Grills Premium Gold Blend Pellets (blend of red oak, hickory, and maple)


2 Pork Butt Shoulders, about 8 pounds each

Yellow Mustard

Pork Rub or Pork Butt Rub of choice

1 cup of Apple Cider Vinegar

2 1/2 cups of Apple Juice


  • Wipe the meat dry with paper towels
  • No trimming necessary
  • Cover fat cap with yellow mustard and pork/butt rub.  Then lay the fat cap side down.
  • Inject with:
    • 1 cup of apple cider vinegar
    • 1 cup apple juice
      (1 cup of the total mixture into each.)
  • Cover the rest in yellow mustard
  • Rub with pork/butt Rub.
  • After injection and rub are applied.  Let rest 30 minutes, while getting the grill prepared and warmed up to 245° F.
  • Place in grill fat side up.
  • Cook at 245° F. for 2 hours.
  • Flip to fat side down, insert meat probe and continue to cook at 245° F.
  • Cook to 165 degrees F. internal meat temp, should be well cooked externally.
  • Wrap with foil and add 1/2 cup apple juice to each, 1 cup total.
  • Continue to cook at 245°F., till about 200° F. internal meat temp.
  • Add 1/4 cup apple juice to each, 1/2 cup total.  And place wrapped in a cooler for 1 hour.
  • Break the pork up with forks or other tools and enjoy!


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