Pork Butt
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Thread: Pork Butt

  1. #1
    Join Date
    Mar 2005
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    997

    Pork Butt

    What is the best way to cook a pork butt on a gas grille.

  2. #2
    Join Date
    Jan 2004
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    Here and there
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    4,802
    Cover in rub . low and slow indirect heat
    i belong to peta ... people eating tasty animals. all my opinions are just mine.

  3. #3
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    Mar 2005
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    When should I add some smoke, at first or last ?

  4. #4
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    Sep 2002
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    4,970
    What did you call me







    oh sorry ....... I thought you ment me

  5. #5
    Join Date
    Jan 2007
    Location
    N.E. Ok.
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    1,359
    How big is it?
    Takes along time start early
    Try apple wood sometime it's pretty good.
    I smoke pretty heavy, although towards the end it's pretty much absorbed all the smoke it can. Good luck and they make good lunches for work


    Quote Originally Posted by drk View Post
    When should I add some smoke, at first or last ?

  6. #6
    Join Date
    Mar 2005
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    Its small maybe 5 pounds.

  7. #7
    Join Date
    May 2007
    Location
    Southern Middle TN.
    Posts
    60
    I always wrap mine in heavy aluminum foil and let grill get to 350. If you have a double burner grill always lay meat on the side that is not lit. If tou have access to a meat thermometer cook butt til the center is at least 160 degrees. Keep meat and utensils CLEAN. Pork is bad about salmonela.

  8. #8
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    Jan 2007
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    N.E. Ok.
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    Probably take about 6-7hrs. at around 215-225. Use the meat probe attachment on your Fluke to reach the proper internal temp for pork.

    To smoke long and slow you would need to mop the meat ocassionally.


    Quote Originally Posted by drk View Post
    Its small maybe 5 pounds.

  9. #9
    Join Date
    Feb 2007
    Posts
    156
    no you NEED to get pork butts to 190 and allow to rest 1 hour in a cooler so it carries to 200 degrees so the connective tissue melts and the pork falls apart at 165 the pork will be tougher than leather
    Constantly choosing the lesser of two evils is still choosing evil.
    Jerry Garcia

  10. #10
    Join Date
    Jan 2007
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    31
    Low indirect heat and alot of time.....

  11. #11
    Join Date
    Dec 2002
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    Kyle, Tx
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    536
    Heres mine after 18 hrs on the BGE




  12. #12
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
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    13,864
    The biggest mistake is over cooking pork. It should be pinkish when done and not lilly white.

  13. #13
    Join Date
    Sep 2003
    Posts
    1,662
    As the saying goes


    Low and Slo

    If you are gonna do a boston butt then be prepared to wait sometimes longer
    than the actual cooking time may be.

    And if you are doing pulled pork you want an Internal temperature of 190 degrees

    Pork has a tendency to plateau at a temperature even after hours in the cooking device ( This means.....stay at the same internal temperature while the connective tissue is so damn stubborn it won't break down right away)

    when you have reached the 190 degrees pull it out and wrap it real well in foil for an hour or an hour and a half.

    This does 2 things

    It allows the internal temps to rise to 200 degrees and you will have the most tender prok roast to pull for samwiches

    Also it allows the juices to redistribute throughout the entire roast

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