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Thread: Pork Butt
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11-21-2008, 09:47 AM #1
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Pork Butt
What is the best way to cook a pork butt on a gas grille.
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11-21-2008, 09:52 AM #2
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Cover in rub . low and slow indirect heat
i belong to peta ... people eating tasty animals. all my opinions are just mine.
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11-21-2008, 11:30 AM #3
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When should I add some smoke, at first or last ?
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11-21-2008, 04:06 PM #4
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What did you call me
oh sorry ....... I thought you ment me
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11-21-2008, 06:12 PM #5
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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
Originally Posted by drk
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11-21-2008, 07:09 PM #6
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Its small maybe 5 pounds.
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11-21-2008, 08:01 PM #7
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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.
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11-21-2008, 10:36 PM #8
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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.
Originally Posted by drk
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11-29-2008, 08:44 PM #9
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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
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01-15-2009, 08:43 AM #10
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Low indirect heat and alot of time.....
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01-16-2009, 08:32 AM #11
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Heres mine after 18 hrs on the BGE
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01-16-2009, 10:22 AM #12
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The biggest mistake is over cooking pork. It should be pinkish when done and not lilly white.
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01-16-2009, 10:37 AM #13
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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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