Chef and cookbook author Virginia Willis shares her method for making excellent pork butt on your home grill. For starters, look for a Boston butt with the bone, not boned out.
Make the best pork butt in town —
Chef and cookbook author Virginia Willis shares her method for making excellent pork butt on your home grill. For starters, look for a Boston butt with the bone, not boned out.
Virginia Willis
Remove the meat from the refrigerator. Combine the sugar, paprika, salt, garlic salt, black pepper, and Piment d'Espelette.
Make the best pork butt in town —
Remove the meat from the refrigerator. Combine the sugar, paprika, salt, garlic salt, black pepper, and Piment d'Espelette.
Virginia Willis
Rub the meat with the oil and then rub liberally with the spice blend. Leave at room temperature for 45 minutes.
Make the best pork butt in town —
Rub the meat with the oil and then rub liberally with the spice blend. Leave at room temperature for 45 minutes.
Virginia Willis
Set the grill indirect cooking at 275°F using wood chips for flavor. (I use Jack Daniels bourbon barrel staves. Cherry and hickory would be good, but stay away from mesquite.) For the chips, soak them in water for at least an hour.
Make the best pork butt in town —
Set the grill indirect cooking at 275°F using wood chips for flavor. (I use Jack Daniels bourbon barrel staves. Cherry and hickory would be good, but stay away from mesquite.) For the chips, soak them in water for at least an hour.
Virginia Willis
Then, wrap them in a double layer of heavy-duty aluminum foil. Place the foil-wrapped chips on the coals. (Soaked hunks are better for the full butt long cooking times, but soaked chips in foil worked fine for the half butt.)
Make the best pork butt in town —
Then, wrap them in a double layer of heavy-duty aluminum foil. Place the foil-wrapped chips on the coals. (Soaked hunks are better for the full butt long cooking times, but soaked chips in foil worked fine for the half butt.)
Virginia Willis
Next, place the butt in the cooker and cook until the internal temperature is 165°F; this should take about 5 hours. Check it often, you want to keep the cooker temperature somewhere between 200°F and 275°F, preferably 250°F. This can be somewhat challenging, but the goal is low and slow.
Make the best pork butt in town —
Next, place the butt in the cooker and cook until the internal temperature is 165°F; this should take about 5 hours. Check it often, you want to keep the cooker temperature somewhere between 200°F and 275°F, preferably 250°F. This can be somewhat challenging, but the goal is low and slow.
Virginia Willis
Then, remove the hunk of meat and wrap it in a double layer of foil. Return it to the grill and cook until desired doneness: for sliced pork, cook until the internal temperature reaches 180°, and for pulled pork, 190°. This will take another 2 to 3 hours. Remove the meat to a cutting board with a moat. Cover it with foil and let it rest for about 20 to 30 minutes. Wrap it up and give it a rest. (The temperature will continue to rise.)
Make the best pork butt in town —
Then, remove the hunk of meat and wrap it in a double layer of foil. Return it to the grill and cook until desired doneness: for sliced pork, cook until the internal temperature reaches 180°, and for pulled pork, 190°. This will take another 2 to 3 hours. Remove the meat to a cutting board with a moat. Cover it with foil and let it rest for about 20 to 30 minutes. Wrap it up and give it a rest. (The temperature will continue to rise.)
Virginia Willis
Chop with a chef's knife, or shred the meat using a pair of tongs, discarding the fat and bones. The meat should fall apart and have a pink, smoky ring.
Make the best pork butt in town —
Chop with a chef's knife, or shred the meat using a pair of tongs, discarding the fat and bones. The meat should fall apart and have a pink, smoky ring.
Virginia Willis
Place the meat in a bowl and add sauce to taste. Mix well and adjust for seasoning with salt and pepper. Enjoy, slowly.
Make the best pork butt in town —
Place the meat in a bowl and add sauce to taste. Mix well and adjust for seasoning with salt and pepper. Enjoy, slowly.
Virginia Willis