Cooking a Boston butt (also known as pork butt or pork shoulder) on a grill can be a delicious and rewarding experience. The key to achieving tender and flavorful meat is to cook it low and slow. Here's a step-by-step guide to cooking a Boston butt on a grill:
Ingredients:
- Boston butt (pork butt or pork shoulder), preferably bone-in, around 8-10 pounds
- Dry rub (store-bought or homemade) of your choice
- Wood chips or chunks for smoking (optional)
- Aluminum foil
Tools:
- Charcoal or gas grill
- Meat thermometer
- Tongs
- Grilling gloves or oven mitts
Instructions:
Prepare the Boston butt:
- Remove the Boston butt from the refrigerator and let it sit at room temperature for about 30 minutes to an hour before grilling. This ensures more even cooking.
Prepare the grill:
- For a charcoal grill: Fill a charcoal chimney with charcoal briquettes and light them. Once the coals are hot and covered with ash, spread them evenly on one side of the grill to create two zones: a direct heat zone and an indirect heat zone.
- For a gas grill: Preheat the grill to a medium-low temperature, around 225°F to 250°F (107°C to 121°C), with burners on only one side to create an indirect heat zone.
Add smoking wood (optional):
- If you want a smoky flavor, soak wood chips or chunks in water for about 30 minutes, then place them directly on the charcoal or on the gas grill's flavorizer bars. The smoke will infuse the meat as it cooks.
Season the Boston butt:
- Pat the meat dry with paper towels. Apply a generous amount of dry rub to all sides of the Boston butt, massaging it into the meat. You can use store-bought rubs or make your own with a mix of your favorite spices.
Grill the Boston butt:
- Place the seasoned Boston butt on the indirect heat side of the grill, away from the flames or heat source.
- Close the lid and let the meat cook slowly. Aim for a grill temperature between 225°F to 250°F (107°C to 121°C).
- Monitor the grill temperature throughout the cooking process and adjust the vents or burners as needed to maintain a consistent temperature.
Cooking time:
- Boston butt takes time to cook properly. Plan for approximately 1.5 to 2 hours of cooking time per pound of meat. A typical 8-pound Boston butt will take around 12 to 16 hours to cook. Be patient, as slow cooking is essential for tender and juicy results.
Use a meat thermometer:
- Around the 6 to 8-hour mark, start checking the internal temperature of the meat. The target temperature for doneness is around 195°F to 203°F (90°C to 95°C). Insert the meat thermometer into the thickest part of the meat, avoiding contact with the bone.
Wrap the Boston butt (optional):
- Some pitmasters choose to wrap the Boston butt in aluminum foil once it reaches an internal temperature of about 160°F (71°C). This helps retain moisture and speeds up the cooking process in the final stages.
Rest the meat:
- Once the Boston butt reaches the desired internal temperature, remove it from the grill, and wrap it in foil. Allow it to rest for at least 30 minutes to an hour. This allows the juices to redistribute, resulting in a juicier end product.
Shred and serve:
- Unwrap the Boston butt and use two forks or your hands (wearing gloves) to shred the meat. It should be tender and easy to pull apart. Serve the pulled pork with your favorite barbecue sauce or as desired.
Remember, cooking times may vary depending on your grill's temperature and the size of the Boston butt. The key is to cook it low and slow and use a meat thermometer to ensure it reaches the appropriate internal temperature for tender and flavorful results. Enjoy your deliciously grilled Boston butt!