I got my dad a Texas size for Christmas and he is about to finally crank it up. He wants to know if anyone has a good recipe and/or appx cooking times for boston butts? Any good sauce or pellets that you guys recommend. I know these are highly thought of on this website. Thanks guys
Traeger grill question???
- Thread starter tlsmith22
- Start date
Re: Traeger grill question???
I do my butts at 8-11 hours at 225. Simple rub Sugar, salt, black pepper, paprika, chili powder, onion powder, garlic powder, and cayenne.
I like the carolina style vinegar sauce, 2 cups apple c vinegar, 2 tbs sugar, 2 tsp salt, 1 tsp pepper, 1 tsp cayenne
Put it on a cheap white bun, with a good slaw and you are GTG.
I do my butts at 8-11 hours at 225. Simple rub Sugar, salt, black pepper, paprika, chili powder, onion powder, garlic powder, and cayenne.
I like the carolina style vinegar sauce, 2 cups apple c vinegar, 2 tbs sugar, 2 tsp salt, 1 tsp pepper, 1 tsp cayenne
Put it on a cheap white bun, with a good slaw and you are GTG.
Re: Traeger grill question???
For smokin, oh man I got somethin!
Now pay attention:
Take FRUIT(apple, Peach, Maple...) or NUT(pecan, walnut, almond) chips and soak them in dirt cheap bourbon and water overnight(military special is fine). Pellets? I only use hardwood natural char. It burns better, a little hotter but does the chips right.
If you can get a solid 250*F in your smoke box, you're straight.
A good sized 'Pork Butt' takes a nice smoke ring at about two hours of chip smoke, and is finished at four hours to six hours. A chicken takes two hours, a flat cut brisket four hours, the packer cut eight hours. The large cuts of meat can be smoked for the first four three hours then wrapped in foil, or let go until finished for a nice bark.
The MOP:
Take a few beers, like Sierra Neveda Pale Ale, and some of your basic rub(1/4C per beer), heat it for a an hour then it's done. I add apple cider(1/2c per beer) for pork. I add in 1/4C Molasses sometimes too.
As your meat is smoking, once an hour mop it with a small hand mop. This keeps it moist and adds another dimension to the flavor.
The RUB:
Trade Secret, ain't tellin!
Really though:
Using a big spoon, a 1C measure, or a small jar as a BASE measure:
3 Paprika
3 Pepper
1/2 Seasoning Salt
2 1/2 Salt
3 Granulated Garlic
1 Cayenne
1/2 Sugar
You can add to the rub if you want:
1 Onion Powder
exchange Seasoning Salt for Celery Salt
Exchange Sugar with Maple Sugar
I am sure the pellets work fine, but they don't have the bourbon or good stuff in them. It's all about the prep and right stuff to get all those killer layers of flavor ina good piece of meat!
Ribz an ol school charwood kick ass!
For smokin, oh man I got somethin!
Now pay attention:
Take FRUIT(apple, Peach, Maple...) or NUT(pecan, walnut, almond) chips and soak them in dirt cheap bourbon and water overnight(military special is fine). Pellets? I only use hardwood natural char. It burns better, a little hotter but does the chips right.
If you can get a solid 250*F in your smoke box, you're straight.
A good sized 'Pork Butt' takes a nice smoke ring at about two hours of chip smoke, and is finished at four hours to six hours. A chicken takes two hours, a flat cut brisket four hours, the packer cut eight hours. The large cuts of meat can be smoked for the first four three hours then wrapped in foil, or let go until finished for a nice bark.
The MOP:
Take a few beers, like Sierra Neveda Pale Ale, and some of your basic rub(1/4C per beer), heat it for a an hour then it's done. I add apple cider(1/2c per beer) for pork. I add in 1/4C Molasses sometimes too.
As your meat is smoking, once an hour mop it with a small hand mop. This keeps it moist and adds another dimension to the flavor.
The RUB:
Trade Secret, ain't tellin!
Really though:
Using a big spoon, a 1C measure, or a small jar as a BASE measure:
3 Paprika
3 Pepper
1/2 Seasoning Salt
2 1/2 Salt
3 Granulated Garlic
1 Cayenne
1/2 Sugar
You can add to the rub if you want:
1 Onion Powder
exchange Seasoning Salt for Celery Salt
Exchange Sugar with Maple Sugar
I am sure the pellets work fine, but they don't have the bourbon or good stuff in them. It's all about the prep and right stuff to get all those killer layers of flavor ina good piece of meat!
Ribz an ol school charwood kick ass!
