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9# Boston Butt Traeger pellet smoker

Discussion in 'Food Talk' started by Patriot, Aug 13, 2017.

  1. Aug 13, 2017 at 8:22 AM
    #1
    Patriot

    Patriot [OP] Member

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    A good day to mesquite smoke a 9# Boston butt dry rubbed. It's been on a three hour heavy mesquite smoke since 8am and now just cranked up the heat to 275d for a slow and go roast until I achieve an internal temp of 200d.

    After a three hour smoke...
    image.jpg

    Into the pan with apple juice and a nice long slow and go roast.
    image.jpg

    IDevice gives me an internal meat probe temp/reading of 115d, (love this app) When it reads 200d I will open the Traeger door and remove the finished BB.
    image.jpg

    Igrill mini info-
    https://www.amazon.com/iGrill-Therm...spons&keywords=igrill++mini+thermometer&psc=1

    To be continued....
     
    Last edited: Aug 13, 2017
  2. Aug 13, 2017 at 11:46 AM
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    Patriot

    Patriot [OP] Member

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    Added more apple juice...progress...170 internal temp

    image.jpg

    image.jpg
     
    Last edited: Aug 13, 2017
    SouthBoundSteve and csuviper like this.
  3. Aug 13, 2017 at 11:48 AM
    #3
    csuviper

    csuviper Moderator Staff Member

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    I really like my igrill mini
     
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  4. Aug 13, 2017 at 11:48 AM
    #4
    csuviper

    csuviper Moderator Staff Member

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    Doing a butt soon too
     
  5. Aug 13, 2017 at 11:58 AM
    #5
    Patriot

    Patriot [OP] Member

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    Very Cool, it works perfect with the Traeger. It's pretty much a need for me.
     
    Last edited: Aug 13, 2017
  6. Aug 13, 2017 at 12:07 PM
    #6
    Patriot

    Patriot [OP] Member

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    @csuviper- If your open to trying what I consider an excellent dry rub, give this a try. I keep it well supplied on my shelf. I use it on whole turkeys, chickens, ribs, butts, briskets. It's a keeper.

    I dry rubbed the Boston butt I am smoking now with this and and let it sit in the frig for 16 hrs. I don't go lightly on the dry rub. One 15 oz container goes a long way.

    image.jpg
     
    RLHOK likes this.
  7. Aug 13, 2017 at 12:24 PM
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    jstrenn

    jstrenn New Member

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    That's the rub I've been using too. I really like it!! In fact I rubbed my butt with it last night! It's on my Traeger Smoker right now
     
  8. Aug 13, 2017 at 12:26 PM
    #8
    RLHOK

    RLHOK Keeper of the smoke.

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    Yup my go to store bought rub, most of my cooks I have posted pics of I have used this rub on.
     
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  9. Aug 13, 2017 at 12:26 PM
    #9
    Patriot

    Patriot [OP] Member

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    @jstrenn Post up! We like pics of Q on here!
     
  10. Aug 13, 2017 at 12:28 PM
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    Patriot

    Patriot [OP] Member

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    I was thinking about mixing this rub with a little cayenne pepper to kick up a little heat? I may have to experiment with chicken breasts first.
     
  11. Aug 13, 2017 at 12:35 PM
    #11
    jstrenn

    jstrenn New Member

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    Here you go. So far 4 hours into the cook at 225 degrees. Internal temp is at 135 right now.
     
  12. Aug 13, 2017 at 12:38 PM
    #12
    Patriot

    Patriot [OP] Member

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    Awesome! Looking great jstrenn! I smoked mine three hrs, and rolled it into a 275d slow and go roast until internal temp hits 200-230d, then I open the door and pull it off the smoker. Check out an Igrill mini...download a free iPhone app, and you never open the lid until it's done. Worth the $$.:thumbsup:
     
  13. Aug 13, 2017 at 12:42 PM
    #13
    jstrenn

    jstrenn New Member

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    Yeah, I'm gonna crank up the heat to 275 in about 30 minutes. I like to give mine a good 4 to 4 1/2 hours of good smoke before turning it up a bit. On a Traeger the higher you turn up the heat the less smoke you get.
     
  14. Aug 13, 2017 at 12:44 PM
    #14
    Patriot

    Patriot [OP] Member

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    We have had our Traeger since April of 15, we smoke and roast on it at least once or twice a week. Love it!
     
  15. Aug 13, 2017 at 12:48 PM
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    jstrenn

    jstrenn New Member

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    Same here! My charcoal and propane grills feel unloved! I use a Maverick thermometer for the internal temp. It has the probe you leave in the meat with a transmitter at the smoker. Then has a portable receiver that I can monitor in the house.

    https://www.amazon.com/Maverick-732-Remote-Smoker-Thermometer/dp/B004IMA718
     
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  16. Aug 13, 2017 at 12:53 PM
    #16
    Patriot

    Patriot [OP] Member

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    Your smoking/roasting smart not working hard:thumbsup:...I like the Traeger during the winter...feet up by the fireplace while it smokes away in 30-40 degree temps outside. No hauling wood, feeding a fire charcoal trying to maintain temps.
    For our needs it turns out amazing smoked meats, poultry, and fish.
     
    Last edited: Aug 13, 2017
  17. Aug 13, 2017 at 4:45 PM
    #17
    Patriot

    Patriot [OP] Member

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    Boom!! done!!

    Gotta have dark bark!!!
    image.jpg
     
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  18. Aug 13, 2017 at 7:07 PM
    #18
    Mcmac

    Mcmac New Member

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    I've been using Traegers for about 10 years now... love them for smoking and simplicity. Use the ceramic kamotos, Kamato Joe and Big Green Egg for high temp cooks. Good stuff.
     
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  19. Aug 13, 2017 at 7:47 PM
    #19
    ColoradoTJ

    ColoradoTJ Moderator Staff Member

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    Weren't you and @RLHOK moving to Colorado? Or was that a nasty rumor I started?
     
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  20. Aug 14, 2017 at 12:04 AM
    #20
    RLHOK

    RLHOK Keeper of the smoke.

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    The only time I have been to Colorado was on a lay over at Denver airport. Always wanted to actually go but never have made the time and of course the damn money lol
     
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