00:00All right, check out this beautiful, almost 10-pound hatch chili pork butt.
00:06Yes, there it is, an awesome find at Costco.
00:09So, the only thing I don't like about this is it's boneless.
00:15Why?
00:15You can see here, when they pull the bone out of these, they just mutilate it,
00:18and it's just one floppy piece of meat.
00:21So, to get it back to being a solid piece of meat,
00:24you're going to have to pull out some butchers trying, or just do it like that,
00:27cut it up into pieces, but I want a full pork butt cook, so I got my butcher's twine.
00:32And I'm going to tie this up several times so I can get it one solid piece of meat.
00:37Once it's tied up, I'm going to pull out that meter probe.
00:40We'll put it in the center core, not adding any seasoning.
00:43I want to roll with the flavor that's on this, which is the hatch chili.
00:47275 degrees on the Traeger Woodrich Elite.
00:50And then about seven hours later, awesome color.
00:53I'm going to add a little bit of injection to this, and it's just heated up.
00:57Chicken broth.
00:58We're sitting at about 165 on the internal temp of this,
01:01so you want to make sure that chicken broth is at least 165,
01:04so you'll bring that internal temp down and mess with the cook.
01:07So, anytime you're adding any liquid, whether it's injection or in the pan,
01:11you want to make sure that liquid is about the same temperature as the protein.
01:16So, adding some of that chicken broth to the pan,
01:19and just going to add a little bit more flavor, but no seasoning.
01:22I'm going to add some fresh lime juice.
01:24Then I cut up one whole white onion.
01:27We'll add it to the wrap, cover it up.
01:29I reposition that meter probe, and we're going to take this into the night,
01:33because I did run out of daylight.
01:35There was no prep on this, but this is the definition of probe tender.
01:39Watch this.
01:41Yep.
01:42Yep.
01:42So, pull that probe out.
01:45I want to get all that butcher's twine off.
01:47You can see this thing held together nicely.
01:49Look how moist the inside of this pork butt is.
01:54The flavor of this thing was insane.
01:56The hatch chili, everything came through.
01:57So, really impressed.
01:58Just not a fan of the boneless, but tacos, you know, are incoming.
02:04And no, this didn't rest.
02:06There was zero rest on this.
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