Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook’s Choice Category at the Jack Daniel’s International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.
9-lb pork butt roast, deep red in color and bone-in
Canola oil (or grapeseed oil or avocado oil)
Head Country Championship Seasoning, Original
Head Country Championship Seasoning, High Plains Heat
Head Country Bar-B-Q Sauce, Sugar Free
200-275 degrees F
Use oak or hickory hardwood for smoking. Serves 10.
“Personally. I prefer big butts of about 9 pounds, as they fit nicely into the half pans when you wrap. and the cooking time is about the same as a 12-pound brisket for smoking—both for overnight cooks. This recipe is perfect for those people watching their sugar and/or carbs.” —Doug
Trim off as much of the fat cap as possible on the bottom of the roast. On the top, trim off the pockets of fat. Remove as much fat as possible, to help eliminate the need to remove when it’s time to pull the pork after the cook.
Preheat the grill to 225 degrees F. If you are cooking a smaller roast and/or plan to cook overnight, use a temperature of 200 degrees F.
While the grill heats, drizzle canola oil on the bottom side of the roast. Sprinkle with a medium-to-heavy coat of Head Country Championship Seasoning, High Plains Heat. Next, sprinkle with a coat of Head Country Championship Seasoning, Original.
Flip the roast and repeat—canola oil, heavy Coat of High Plains Heat, then Original. Don’t forget to do the sides with at least one of the blends of seasoning.
Put the roast on the Grill. Spritz with apple juice periodically to keep surface moist.
Smoke the roast 10-12 hours, until internal temperature is approximately 155-170 degrees F. Color should be a deep mahogany.
Place the roast into a half-sized aluminum pan. Add some moisture, 3-4 oz. Some options include apple juice, chicken stock, or Coca-Cola. Cover the pan with one sheet of aluminum foil.
Place the roast back on the grill. Turn the temperature up to 275 degrees F.
Cook the roast to an internal temperature of 198-202 degrees F. Take the roast off the grill and let rest for approximately 2 hours. Do not remove the aluminum foil from the pan, and don’t let the steam out out of the pan.
After the roast has rested, remove it from the pan and place on a cutting board. Pour the juice from the pan into a fat separator (if you don’t have one, use a cup—pour or skim off the fat from the top). Mix 1 c. of the cooking liquid and 1 c. of Head Country Bar-B-Q Sauce, Sugar Free, in bowl. Heat the mixture to lukewarm.
Put the roast back in the aluminum pan. Using forks or meat hooks, pull the meat, removing any remaining fat. Pour the BBQ sauce/cooking liquid mixture over the pulled pork, to your preference. Enjoy!