How To Smoke A Boston Butt On A Traeger Grill ?

Updated: April 4, 2023

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how to smoke boston butt on traeger grill

Are you prepared to take your BBQ skills to the next level with a mouthwatering Boston Butt? With our guide, you can easily learn how to smoke a Boston Butt on a Traeger grill.

It’s an impressive dish that will have your guests asking for more. We cover everything from selecting the perfect cut of meat to seasoning and cooking it to perfection.

Whether you’re an experienced pitmaster or a beginner griller, we’ve covered you with all the tips and tricks you need. Why wait? Let’s fire up your Traeger grill and get started!

How Long to Cook a 10-Pound Boston Butt on a Traeger?

The cooking time for a Boston Butt on a Traeger grill varies based on size.

A general rule is to plan for 1.5 to 2 hours of cooking per pound of meat at 225-250°F. So, a 10-pound Boston Butt can take 15 to 20 hours to smoke until it’s perfect.

Consistent temperature is crucial to the smoking process, so check the grill’s temperature regularly and make any necessary adjustments.

Keep a close eye on the Boston Butt while it smokes, and keep the temperature constant to achieve the best results.

How To Smoke A Boston Butt On A Traeger Grill : Step-by-Step

how to smoke boston butt on traeger grill guide

Step 1: Selecting the Right Cut of Meat

The first step in smoking a Boston butt on a Traeger grill is selecting the right cut of meat. You’ll want to look for a pork shoulder between 8 and 10 pounds.

Selecting a cut of meat with sufficient marbling is crucial as it will help to retain moisture and tenderness throughout the smoking process.

Step 2: Preparing the Boston Butt

Once you’ve selected your Boston butt, it’s time to prepare it for smoking. Start by trimming any excess fat from the meat, being careful not to remove too much as this can cause the meat to dry out.

Next, apply your favorite dry rub or marinade to the meat, and coat it thoroughly.

To infuse a delectable smoky flavor into the meat, cover it with plastic wrap and refrigerate for a minimum of 4 hours or overnight, allowing the flavors to penetrate the meat.

Step 3: Preparing Your Traeger Grill

While your Boston butt is marinating, it’s time to prepare your Traeger grill for smoking. Start by filling the hopper with your favorite wood pellets.

Hickory, apple, and cherry are all great choices for smoking pork. Adjust the temperature to 225°F and allow the grill to preheat for approximately 15 minutes.

Step 4: Smoking Your Boston Butt

Now that your Traeger grill is heated and your Boston butt is prepared, it’s time to begin smoking.

Put the meat onto the grill grates with the fat side up. Shut the lid and let it smoke for a few hours.

Once it’s been smoking for about 3 to 4 hours, wrap the meat in aluminum foil to keep it juicy and tender. This is the perfect moment to add any desired seasoning or sauce to the meat.

Keep smoking the Boston Butt until it reaches an internal temperature of 195°F, which may take 12 to 18 hours, depending on the meat size and grill temperature.

When it’s done, remove the meat from the grill and let it rest for at least 30 minutes before cutting and serving.

Pro Tips
Follow below pro tips to smoke Boston Butt Let it rest: Resting the Boston butt for 20 to 30 minutes after cooking is essential for distributing juices throughout the meat, making it more moist and tender. Use a drip pan: Placing a drip pan under the Boston butt will not only catch any drippings but also help regulate the temperature inside the grill by acting as a heat sink. Experiment with wood pellets: Different types of wood pellets can provide different tastes to your dish. Popular options for smoking pork include hickory, apple, cherry, and mesquite. Add moisture: To keep your meat moist during the extended smoking process, placing a pan of water on the grill can be helpful. Additionally, you can spray the meat with apple juice or another liquid every hour to add flavor and keep it moist.

Pro Tips

Follow below pro tips to smoke Boston Butt

Let it rest: Resting the Boston butt for 20 to 30 minutes after cooking is essential for distributing juices throughout the meat, making it more moist and tender.
Use a drip pan: Placing a drip pan under the Boston butt will not only catch any drippings but also help regulate the temperature inside the grill by acting as a heat sink.
Experiment with wood pellets: Different types of wood pellets can provide different tastes to your dish. Popular options for smoking pork include hickory, apple, cherry, and mesquite.
Add moisture: To keep your meat moist during the extended smoking process, placing a pan of water on the grill can be helpful. Additionally, you can spray the meat with apple juice or another liquid every hour to add flavor and keep it moist.

Traeger Grill Cooking Guide: Boston Butt at Different Temperatures and Sizes

Temperature (°F)	Weight (lbs)	Cooking Time (hours)
225-250	4-6	7-9
225-250	8-10	15-20
225-250	12-14	20-24
250-275	4-6	6-8
250-275	8-10	12-15
250-275	12-14	18-22
275-300	4-6	5-7
275-300	8-10	10-13
275-300	12-14	15-19

Conclusion:

In conclusion, learning how to smoke a Boston butt on a Traeger grill is a fantastic way to elevate your BBQ game and impress your guests.

Following the steps outlined in this guide, including selecting the perfect cut of meat, preparing it properly, and maintaining a consistent temperature during the smoking process.

In no time, you will become an accomplished pitmaster by following these tips. So fire up that Traeger grill, grab your favorite wood pellets, and get ready to become a pitmaster in no time!

How long to smoke an 8 pound Boston butt at 225?

For an 8-pound Boston Butt, smoking at 225°F can take approximately 12-16 hours, but the cooking time may vary depending on various factors.

It’s recommended to use a meat thermometer to check that the internal temperature of the Boston Butt reaches at least 195-205°F.

Can you overcook pork shoulder at 225?

Yes, it’s possible to overcook pork shoulder at 225°F, which can result in dry and tough meat.

It’s important to use a meat thermometer to check for the ideal internal temperature of 195-205°F to ensure the pork shoulder is cooked to perfection and has the desired tenderness.

What temperature is pulled pork most tender?

For the most tender pulled pork, it’s best to reach an internal temperature between 195-205°F. This range permits the connective tissues to break down, producing juicy and tender meat.

Should I wrap my pork butt?

Wrapping your pork butt in foil or butcher paper can help overcome the stall and shorten the cooking time by up to 2 hours.

The package traps heat and allows the meat to braise in its liquid, producing a moist and tender end product. The “Texas Crutch” is the term used to refer to this technique.