How To: Smoke A Pork Butt
How To Grill A Pork Butt
- Prepare the pork butt: Trim any excess fat from the pork butt, leaving a thin layer for flavor and moisture. Season the pork butt with your preferred dry rub or marinade. Let it sit at room temperature for about 15-20 minutes before grilling. Pro tip: Score the fat side to allow for more seasoning to reach the meat.
- Preheat the grill: Preheat your charcoal grill to a medium-low heat, around 225-250°F.
- If using a charcoal grill, prepare the grill for indirect cooking by building a split fire.
- Set up the grill for indirect cooking: Place a drip pan filled with water or another liquid of your choice on one side of the grill. This will help maintain moisture and prevent flare-ups. Arrange the charcoal on the other side of the grill, creating a zone of indirect heat.
- Place the pork butt on the grill: Place the pork butt on the grill grates over the drip pan, away from the direct heat of the charcoal. Close the lid of the grill to maintain a consistent temperature.
- Monitor the temperature: Cook the pork butt low and slow, maintaining a grill temperature of around 225-250°F. Wrap the pork butt at 165 to 175 degrees and return to smoker. Add butter, honey, and brown sugar for moisture. Then wrap in foil.
- Use a meat thermometer to monitor the internal temperature of the pork butt. The pork butt is typically done when it reaches an internal temperature of 195-205°F, and the meat is tender and easily pulls apart.
- Maintain the charcoal and smoke: Throughout the cooking process, periodically add more charcoal and wood chunks or chips to maintain a steady temperature and provide a smoky flavor.
- Rest and shred the pork: Once the pork butt reaches the desired internal temperature, remove it from the grill and let it rest for about 30 minutes. Vent the aluminum foil while resting. This allows the juices to redistribute and the meat to become more tender. Use two forks or meat claws to shred the pork, discarding any excess fat or bone.
- Serve and enjoy: Serve the pulled pork on buns or alongside your favorite barbecue sauce. It pairs well with coleslaw, pickles, and other traditional barbecue sides.
