Finsup
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- Bull
I’m calling it a Boston butt because that is what was on the label from Sam’s. I guess it’s the same as a pork shoulder or pork butt, but my question is I just did my first pork cook on the RT 700 Saturday night into Sunday.
I put it on at midnight, intending to do a no wrap cook straight through started at 200 for eight hours, which is a little low but I saw a recipe for that on meet churches website. They call for you to crank it up to 275 to finish it off And get it to that 200° temp but for some reason this 7 pound Boston butt took 17 hours. After the first eight hours at 200 I cranked it up to 225 and started ramping it up from there and even to 275 for the last four hours. One of my experience buddies came over and made me wrap it in butcher paper lol . I figured that was a good idea cause it might speed it up.
My question is why did it take so long? Everyone kind of seem baffled because even at 90 minutes a pound that would only be like 10 1/2 hours whereas this one legit did not come off until 17 hours later. Make no mistake it was amazingly delicious and some of my more experienced buddies who have been smoking meat for a while. We’re very impressed. It was not dry at all and had great flavor and smoke. I’m just curious why it took so long.
Edit: Please don't judge me for the traeger liner under the butt haha
I put it on at midnight, intending to do a no wrap cook straight through started at 200 for eight hours, which is a little low but I saw a recipe for that on meet churches website. They call for you to crank it up to 275 to finish it off And get it to that 200° temp but for some reason this 7 pound Boston butt took 17 hours. After the first eight hours at 200 I cranked it up to 225 and started ramping it up from there and even to 275 for the last four hours. One of my experience buddies came over and made me wrap it in butcher paper lol . I figured that was a good idea cause it might speed it up.
My question is why did it take so long? Everyone kind of seem baffled because even at 90 minutes a pound that would only be like 10 1/2 hours whereas this one legit did not come off until 17 hours later. Make no mistake it was amazingly delicious and some of my more experienced buddies who have been smoking meat for a while. We’re very impressed. It was not dry at all and had great flavor and smoke. I’m just curious why it took so long.
Edit: Please don't judge me for the traeger liner under the butt haha