re: Boston Butt on the Traeger

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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

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This

It might be in my head but I inject my butts and it seemed like it came out tasting a little better. A little pineapple dripping on the butt while it smokes gives it that extra flavor

I use the Chris Lilly recipe that he’s won about 8 world championships with. Easy to find online. Simple injection and rub, low and slow overnight. No wrap. Rest and pull. Always a winner.

You could probably skip the injection and not miss it, but I stick with it because it turned out great the first time I ever did it.

I've heard rumblings of this method before and cobaw BBq has gotten heat for some of his inventive techniques. I am intruiged, but must be honest. I'm skeptical.

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I've heard rumblings of this method before and cobaw BBq has gotten heat for some of his inventive techniques. I am intruiged, but must be honest. I'm skeptical.

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I've done this at work when we are only there for a 12 hour shift but want pulled pork. Usually keep it around 325 and will spritz sometimes to keep the outside from drying.oit. but have never had a complaint when going hot and fast.

here is something different for you baws we can talk butts a long time and that is a testament to haw wonderful and easy cooking they are. Anyways next time ya season one up cut a diamond checker board in the fat cap.

When its done ya have these amazing lil pull off cubes When I take one up I can never get a pic of it with out a few of these missing.

once it is cooled I just dig in with my hands.

Once that is done and its all threaded up

something else different sometimes we pour in a gallon of our chunky home made sauce since ya aint got any jack millers works almost as good

BBQ pulled pork

You Welcome!

I’m assuming this is a joke. There is no airflow in that pit and it’s got the makings of a tremendous grease fire.

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something else different sometimes we pour in a gallon of our chunky home made sauce since ya aint got any jack millers works almost as good

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Wtf

I hate, hate, hate to have to wrap one, but if I do, I pull it out of the foil (I need to grab some pink butcher paper) around 200 and back in the smoker for a bit to hopefully get to 205 and dry the surface back out a little. Sometimes I get caught short on time, and I have to go this route. I like to cook 250-275 for a Butt and usually don't have an issue with stalls. If I wind up cooking lower, like say 220-230 range, I'll run into the stall issue. I keep saying I'm going to do something other than eyeball my vents on the BGE, but haven't taken the plunge to get a pit monitoring and/or fan system. I just use a thermoworks probe for the meat temp.