Championship Pulled Pork on the Traeger Ironwood XL | Heath Riles BBQ
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- Опубликовано: 24 июл 2024
- Are you looking for the perfect Super Bowl pulled pork recipe? I’ve got your back with my savory Championship Pulled Pork. This recipe pulls out all the stops, including a tasty injection, the perfect combination of my signature rubs, and a sticky-sweet wrap. This recipe cooks low and slow on the Traeger Ironwood XL, giving you a rich, juicy, tender result.
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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets amzn.to/3IQZfGH
• Thermoworks Thermapen One bit.ly/43qX2Za
• Heath Riles BBQ Pork Injection & Brine bit.ly/2SrCOQ6
• Heath Riles BBQ Garlic Jalapeño Rub bit.ly/2yXvmD4
• Heath Riles BBQ Pecan Rub bit.ly/2YtgJAf
• Heath Riles BBQ Tangy Vinegar BBQ Sauce bit.ly/36jVAvL
• Heath Riles BBQ Brown Sugar Honey Habanero Glaze bit.ly/3NgYS9M
• Latex Black Gloves amzn.to/47OVni2
• Aluminum Foil Pans amzn.to/3U95bQU
• Victorinox Knife amzn.to/3S29mew
• Heath Riles BBQ Butcher Paper bit.ly/3JP0zcI
• Heath Riles BBQ Shaker Bottle bit.ly/3CVkMb2
• Cooling Rack amzn.to/48Zonp3
• Baking Sheet amzn.to/3HtMFuX
• Traeger Ironwood XL amzn.to/492rMTx
Ingredients:
• 7lb and 8lb Pork Butts
• Heath Riles BBQ Pork Injection & Brine
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Pecan Rub
• Heath Riles BBQ Tangy Vinegar BBQ Sauce
• Heath Riles BBQ Brown Sugar Honey Habanero Glaze
• 12oz water or apple juice
Directions:
1. Fire up the pit. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 250℉.
2. Prep the Boston butts. I removed the Boston butts from their packaging and set them in a large aluminum pan. I trimmed the fat cap and veins off the meat, and removed any sharp edges. This ensures the meat cooks evenly. Be sure to watch the video to learn my trimming technique.
3. Inject the meat. I laid the Boston butts on a large cooling rack to prep them for injection. To make my injection, I combined ¼ cup of Heath Riles BBQ Pork Injection & Brine and 12 ounces of water until smooth. Then, I injected the Boston butts in a checkerboard pattern, flipping it to ensure all of the meat was filled with juicy injection.
4. Add seasoning. I seasoned the meat on all sides with a good coating of Heath Riles BBQ Garlic Jalapeño Rub, followed by a dusting of Heath Riles BBQ Pecan Rub.
5. Start cooking. I set the Boston butts on the Traeger Ironwood XL and let them cook for a total of 6 hours, until they reached an internal temperature of 160℉.
6. Wrap the Boston butt. I took the meat over to the cutting board and laid aluminum foil on a baking tray, criss-cross style. Then, I laid the meat on the baking tray and dusted it with Heath Riles BBQ Pecan Rub. I poured Heath Riles BBQ Tangy Vinegar BBQ Sauce and Heath Riles BBQ Brown Sugar Honey Habanero Glaze. I wrapped the Boston butts tightly to ensure none of the juices escaped.
7. Finish cooking. I bumped the Traeger Ironwood XL up to 275℉, placed the wrapped Boston butts on the pit, then set a ChefAlarm to 204℉. Once the meat reached temp, I let it rest for 1 hour before shredding it. My 7 and 8-pound Boston butts had a total cook time of 8 and 9 hours. The only thing left was to dig in.
Chapters:
Intro 0:00
Trim Boston Butts 1:20
Inject Boston Butt 5:52
Season with Heath Riles BBQ Rubs 7:10
Place on Traeger 8:30
Remove Boston Butts 9:45
Wrap and Re-Season Boston Butts 10:00
Place back on Traeger 11:30
Remove from Traeger 13:30
Slice and Taste 16:13
Outro 16:35
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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
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 #pork #pulledpork #traegergrills #championship #superbowl 
Развлечения
Great looking Butts! That's one heck of a flavor profile! I need to try this! Thanks for sharing!
Thanks for watching! Hope you give it a try and enjoy.
If you ain’t sneezing, you ain’t seasoning 🤣🤣🤣
That's true!
When a man says we're "running" at x temp as the outdoor temp, you know he's a true pit master!! Appreciate you Heath you've thought a memphian a lot from these videos. Keep up the good work.
Appreciate all the support and thanks for watching!
I picked up your garlic jalapeño and championship bbq rubs at Lowes and put that on a butt. I used some mesquite wood in my Weber kettle with regular Kingsford briquets. I smoked it for about 4 hours on the kettle and brought it in , wrapped it and finished it in my oven at 325 until tender, about 205 degrees. I usually mix up some eastern carolina vinegar to pour on it but it tasted so good with just your rub I didn’t use anything else at all.
Love to hear it! Thanks for purchasing our rubs.
looks absolutely incredible, Heath! Trying one of your brisket recipes with your garlic & jalapeno and beef rubs this weekend, can't wait!
Awesome! Hope you enjoy.
It's great seeing Heath's fun personality show in his videos !!! He is such a nice guy in person !!! 💪🎻😁
Appreciate it! All about having a little fun and enjoying what you do.
Heck yeah Heath! That looks awesome. Just picked that glaze up too. Looks like I know what I’m cooking Saturday night!
Awesome! Hope you enjoy. Appreciate all your support.
Awesome cook Heath! Pulled pork never gets old!
You got that right!
Excellent video. My smoking goal for 2024 is to master pulled pork for my wife, thanks for the insights… cheers from Canada
You got it! All about practice. Cheers!
I love this!!!!
From, let's get to cooking, to, let's get to eating! 👌😋
That's it!
One of my favorites pit masters. He’s amazing !
Thank you!
Another great video as always. Trimming that fat cap is definitely the way to go for some great bark. I might have to try the pecan rub. I’ve been using garlic jalapeño with your comp rub or sweet rub. Either one works great.
Thanks! All of those rubs are great combos for pork. The Pecan is a sleeper.
Thank you for sharing!
Any time! Thanks for watching.
Chalk up another great video, going to give this a try, thanks for sharing Heath.
Any time!
Looks fantastic save some of that for some pulled pork pizza my wife’s favorite for leftover bbq pork
I definitely saved some for another recipe coming up!
Another perfect video because Boston butt just went on sale. Thank you Heath
Are you from the Houston area? Went on sale here again for .97 a pound..
Nice! Having to get some pork butts and give this recipe a go.
@davo912 seen the sale at HEB. I love when there on sale. Good till this Wednesday
I’ve been trimming the fat cap off ever since I saw Matt Pittman do it in a video a few years ago. And you don’t miss it.
I like to personally trim it down a good bit. I've also done very simple butts with very minimal trimming. Just whatever that person prefers.
My fav combo
Atta boy Heath! Those came out great!
Thanks!
Heath always says, he’ll tell ya anything you want to know, you still have to cook it. 😎😎
Exactly!
The eye roll during taste testing says it all!
It was damn good!
Do you prefer the kind of jerky like bark you get from wrapping in foil and using a pellet smoker over the crispy black bark you get with an offset smoker?
There's pros and cons to both. They're both delicious. Actually did a video on it - ruclips.net/video/3BN9pTtACSc/видео.html
Great video. Love to smoke some pork shoulder. Those look delicious. A lot of great detail. Keep smoking!
Appreciate it!
I’m with you on that fat cap. I cut it off also. Way too much when it’s pulled. Great seasonings also.
Thanks, Scott!
Great video Heath. Can I trim the fat cap if I'm cooking on a Big Green Egg? I've always left it on to protect meat from heat source. Thanks!
I'd just use the heat divider and not cook over direct heat
Mr Heath Riles sir i use your rubs here in the UK. All of them are money! Thanks for the content.
Thank you! I appreciate all your support.
Awesome video brother. Keep up the good work!
Appreciate it! Thanks for watching.
Glad you take the time to pull the fat out as you're shredding it. I've seen several RUclips guys just dig in with both hands and start squeezing and mashing then call it good. All that does is leave globs of fat in your pulled pork.
When I saw the title I thought we'd get "most" of your comp recipe (I know you can't share everything). But you didn't use your Competition rub so I knew better. I also remove the fat cap on the butts. More bark=more flavor.
I like to pick through it, personally. Don't want really fatty pulled pork. The Championship was more referring to the playoffs this weekend and it being a good tailgating/party option. I do plan on doing some competition style proteins coming up in the spring.
Dumb question but when your wrapping wouldn't it have been alot easier to just put some foil on top of the disposable pan you already had the butt's in?
Crushing it.
Appreciate it!
In the past, I did not trim my Boston Butts. Now, I get a better finished product after trimming.
That is awesome! It truly does make a huge difference.
@@HeathRilesBBQ I'm getting ready to do a butt again. When I get down to my last tub of pulled pork from the freezer, time to cook another one. Pulled pork is BBQ. It is so versatile.
@@ruthlessgoat3702 Absolutely!
I've started smoking a extra butt every time I decide to fire up the smoker and I vacuum seal it into a few bags and freeze them. Just take it out the night before and let it sit in the fridge and then place it into a pot of boiling water for twenty minutes or so.. 👍🏼
We definitely saved some of this for another recipe coming up!
Another awesome video. Anyway you can get your subscribers a discount or coupon for royal oak charcoal?
I'd have to reach out to Royal Oak, but that's a great idea
To get more bark I butterfly the but.
Nice!
I'm doing a butt today and using your Jalapeno/Garlic and Pecan Rubs. Perfect day for smoking the meat in Colorado. That means winds less than 35 mph.
Hope it turned out great!
Them trimmings look like some good breakfast sausage
They are
Health , I recently heard that some teams separate the money muscle and cook it by itself for competition. What is your take on that?
Absolutely. They'll separate it, wrap it, and throw it back on for a bit before boxing.
I know i have spent at least 400 dollars alone just buying that pecan rub that stuff is good on anything
I am glad you enjoy it!
@@HeathRilesBBQI love it
Pulled Pork *IS* BBQ. BBQ is always pork. Sure, you can smoke or bbq (the verb) other meat, but BBQ (the noun), can only be pork. Sorry, Texas.
Pork is definitely the staple in the Memphis area
The only thing that sucks is the Chinese cooker when you have American made for cheaper
Cook on what you prefer. Nothing wrong with a Traeger.
There are so many great grills made these days for sure. I recently replaced my Pit Boss(gave it to my nephew) with a Recteq and LOVE IT!!!
Fat is flavor...
I personally like to pick it out when shredding. Good to leave a little fat cap on while cooking.