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Boston Butt on the Traeger
Posted on 5/8/20 at 8:41 am
Posted on 5/8/20 at 8:41 am
So I picked up a 15lb Boston Butt from Costco yesterday and plan on throwing it on the smoker (this will be my first time). I sifted through alot of the old threads on here and there seems to be a lot of disagreement on Brine vs. no Brine, Inject vs. No inject, Wrap vs Not, ETC.
I think what I am going to do is trim some of the excess fat leaving about a 1/4" on the cap, then hit it with some rub. I plan on smoking @ 250 until I hit the stall. At which point I will wrap and finish her out. My big question here is how long will a 15 lber take? I am shooting to have it done for dinner on Saturday.
I think what I am going to do is trim some of the excess fat leaving about a 1/4" on the cap, then hit it with some rub. I plan on smoking @ 250 until I hit the stall. At which point I will wrap and finish her out. My big question here is how long will a 15 lber take? I am shooting to have it done for dinner on Saturday.
14
Posted on 5/8/20 at 8:50 am to Ruxins Rascals
I did a 9 pounds one last Saturday. It took 14 hours at 225 on my Traeger Timberline 1300. I injected with apple juice and seasoning then rubbed down with mustard and more seasoning. Meat was cold out of fridge when I put it on.
This post was edited on 5/8/20 at 9:11 am
Posted on 5/8/20 at 9:07 am to Ruxins Rascals
i did a 9lb bone in a week or so ago that took 12hrs at 250. dont wrap a butt. @ 250 that's gonna take anywhere from 14-20 hrs. run it at 275 and it will save you a couple hours
Posted on 5/8/20 at 9:40 am to Ruxins Rascals
I’ve never trimmed, brined, injected, or wrapped a Boston butt. Not saying you can’t but those steps are not necessary to get a fantastic finished product. Simple rub and you’re good to go.
If you’re concerned how long it will take you can cook at higher temp (275-300). I take it off when internal temp is 200. Boston butts are extremely forgiving cuts. You really can’t screw it up
If you’re concerned how long it will take you can cook at higher temp (275-300). I take it off when internal temp is 200. Boston butts are extremely forgiving cuts. You really can’t screw it up
Posted on 5/8/20 at 9:52 am to Ruxins Rascals
If you are big fine of the bark, don’t wrap. Wrapping effects the bark.
A 15 pounder is gonna take a long time. Probably around 18 hours or more. Cook according to internal temp - not time, though.
A 15 pounder is gonna take a long time. Probably around 18 hours or more. Cook according to internal temp - not time, though.
Posted on 5/8/20 at 9:53 am to Coater
Coater is spot on here. I'd do it just like he says if it were mine.
Posted on 5/8/20 at 9:54 am to Ruxins Rascals
I did a 9 lb last weekend on a stick burner. Around 250-275 the whole time outside of about 30 minutes where I lost the fire and it dipped under 200. It took about 10 hours. On at 6:30, off, rested, and pulled at 5.
All I did was trim a little of the fat and put my rub on. Use mustard or water to help the rub stick better. If you brine, just so a dry brine of salt the night before and remember not to salt with your rub the next day. I don't get the appeal of injecting, and wrap is really personal preference.
All I did was trim a little of the fat and put my rub on. Use mustard or water to help the rub stick better. If you brine, just so a dry brine of salt the night before and remember not to salt with your rub the next day. I don't get the appeal of injecting, and wrap is really personal preference.
Posted on 5/8/20 at 9:54 am to gmrkr5
quote:
i did a 9lb bone in a week or so ago that took 12hrs at 250. dont wrap a butt. @ 250 that's gonna take anywhere from 14-20 hrs. run it at 275 and it will save you a couple hours
My 8 pounder last weekend took about 15. I didn't wrap either.
Posted on 5/8/20 at 9:55 am to TH03
quote:
If you brine, just so a dry brine of salt the night before and remember not to salt with your rub the next day.
What are your thoughts on going dry brine for a butt vs wet brine? I did a wet brine of my last one overnight and it turned out well...though it is more labor intensive.
Posted on 5/8/20 at 9:59 am to Chucktown_Badger
Just curious, are you sure it isn't a 15 lb pack of Boston butts and not a single 15 lb butt? No matter what rub, I walkways finish with salt and pepper while pulling.
Posted on 5/8/20 at 10:01 am to Chucktown_Badger
I think not much other than salt really gets meaningfully absorbed into the meat. When you dry brine, salt pulls out moisture which then dissolves the salt and reabsorbs into the meat.
Posted on 5/8/20 at 10:03 am to Ruxins Rascals
OP - Are you sure there are not 2 butts in that cryovac. 15 pounds is enormous for 1 butt, and Costco usually sells them as a 2 pack.
With that being said:
I see no reason to brine a boston butt.
I also see no reason to trim it either.
I also don't think you should wrap it(but that is my personal preference.)
Just season that sucker up heavy-handed and put it on the smoker. Let that thing just do its work.
And like others said, following their timing. You probably have 2 - 7 pound butts.
ETA: ruger35 beat me to it. I am with you. I think he has the twin pack from Costco.
With that being said:
I see no reason to brine a boston butt.
I also see no reason to trim it either.
I also don't think you should wrap it(but that is my personal preference.)
Just season that sucker up heavy-handed and put it on the smoker. Let that thing just do its work.
And like others said, following their timing. You probably have 2 - 7 pound butts.
ETA: ruger35 beat me to it. I am with you. I think he has the twin pack from Costco.
This post was edited on 5/8/20 at 10:09 am
Posted on 5/8/20 at 10:07 am to Ruxins Rascals
I am not a fan of wrapping or injecting, but I’ve been doing a dry brine the last couple of butts and they’ve been solid. I use a standard rub as well.
I don’t use a traeger, but I did a 10 pounder and it took 14 hours last weekend on my egg. I let it get a little cool overnight so it could have been done quicker had I not been lazy and checked the temp overnight.
I don’t use a traeger, but I did a 10 pounder and it took 14 hours last weekend on my egg. I let it get a little cool overnight so it could have been done quicker had I not been lazy and checked the temp overnight.
Posted on 5/8/20 at 10:10 am to ruger35
quote:
15 lb pack
That's what I thought at first, but no where on the labeling does it state that and just based on looking at it I don't see a cut. I guess we will find out when I open it up.
Posted on 5/8/20 at 10:27 am to SmokedBrisket2018
quote:
Just season that sucker up heavy-handed and put it on the smoker. Let that thing just do its work.
It's hard to mess up a butt. I smoked about an 8.5 lb one last weekend. It took about 14 hours. I just rub down with mustard, rub and let it roll fat side up at 225.
Posted on 5/8/20 at 10:55 am to Coater
quote:
I’ve never trimmed, brined, injected, or wrapped a Boston butt. Not saying you can’t but those steps are not necessary to get a fantastic finished product. Simple rub and you’re good to go.
I trim mine, mainly because it makes me look like I know what I'm doing.
Otherwise, I rub it and onto the grill she goes.
Posted on 5/8/20 at 11:07 am to Ruxins Rascals
quote:
but no where on the labeling does it state that
If this is what you bought, it's going to be 2 butts.
Posted on 5/8/20 at 11:55 am to Ruxins Rascals
quote:
15lb Boston Butt
That's a big arse butt! Huuuuuge!
I bet you have 2 in there, so that will significantly change the answer. If you have a 15 lb'er, it's gonna be a long day. To eat at a reasonable dinner time, you better have it on the smoker by 3am or 4am if you stick to 250. I would crank up the heat to about 275 late in the cook.
If you actually have 2 butts, then each is about 7 lbs after the trim. You could stay at 250 and even lower and start it mid morning.
Do not brine and if you can, stay away from the wrap.
Posted on 5/8/20 at 2:52 pm to Boudreaux35
Whats the reason for the mustard? Does it just help the rub stick better? I've never trimmed any butt I've done nor have I dry brined any but. Those just seem like unnecessary steps. I do inject because I like to smoke in a pan, on my gmg, and pour the juices back in when shredding.
Posted on 5/8/20 at 3:01 pm to gmrkr5
quote:
dont wrap a butt
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