Pork butt, which actually comes from the shoulder region of the pig, is fatty and tough, requiring extra preparation and patience during the cooking process. Using a Weber grill as an indirect-heat smoker, cooking a butt roast for long periods of time using low heat and wood smoke renders them fall-apart tender and juicy. Curing the pork ahead of time in dry-rub seasonings and using wet wood chips on the live coals make the process complete.
Curing and Wood Prep
Step 1
Place the Boston butt on a clean metal baking sheet and generously work the dry rub seasonings across all meat surfaces with your hands. Ensure all portions of the roast have a thin coating of seasonings.
Step 2
Cover the roast tightly with plastic wrap, tucking the edges under the baking sheet to form a seal. Place it in the refrigerator the night before grilling and leave it there until you're ready to cook.
Step 3
Mix all the wood chips together in a large plastic bowl about an hour before starting the grill, and fill the vessel with enough water to float or submerge all of the chips. Let the wood soak until grilling time since wet wood produces more smoke and therefore more flavor.
Smoking the Pork Butt
Step 1
Open all grill vents wide for maximum air flow and hang the Weber lid on the side of the grill by using the built-in hanging hook. Remove and set aside the hinged cooking grate.
Step 2
Build a small charcoal fire on one side of the coal grate inside the grill with five or six handfuls of natural lump charcoal. Use a charcoal chimney starter or electric starter according to the manufacturer's recommendations. Ensure the lit coal pile is as far to one side of the coal grate as possible, leaving a coal free zone over at least two-thirds of the coal grate.
Step 3
Place the foil roasting pan atop the coal grate in the coal-free zone and pour four or five cups of water into the pan. This squelches hot grease drippings and adds moisture to the grilling chamber during smoking.
Step 4
Place the cooking grate back into the grill, making sure one of the hinged flaps rests directly above the lit pile of coals.
Step 5
Place the cured Boston butt over on the cooking grate directly above the foil pan and as far away from the lit pile of coals as possible.
Step 6
Open the hinged flap above the coals using long-handled grilling tongs. Toss a handful of soaked wood chips directly atop the lit coals and shut the hinged flap. Close the grill lid immediately and adjust the lid vents to about three-quarters of the way open.
Step 7
Add a handful of wet wood chips to the fire every 30 minutes and two handfuls of fresh charcoal every hour to maintain fire and smoke levels. Work quickly to keep the lid closed as much as possible so you don't sacrifice consistent temperatures in the grilling chamber.
Step 8
Smoke the butt roast for five or six hours using this technique. Ensure the roast reaches an internal temperature of at least 160 degrees, but butts are at their best at 180 to 190 degrees Fahrenheit.
Tips and Warnings
- The instructions assume you have a newer model Weber with the hinged-flap cooking grates. If you have an older model grate without hinged flaps, wear a heat-resistant glove and grasp the cooking grate with long-handled pliers to lift it and add charcoal and wood chips during the cooking process. Avoid using charcoal lighter fluid for coal ignition because the chemical residue can add a bad flavor to meat.
- Never handle hot Weber grill vents, lids or chimney starters without protective grilling mitts or gloves.
Things You'll Need
- 5 lb. of Boston butt pork roast
- Metal cooking sheet
- Pork dry-rub seasonings (choose a commercial blend to taste)
- Plastic wrap
- 2 lbs. of hickory wood chips
- 1 lb. of apple wood chips
- Large plastic bowl
- Weber kettle grill (22-inch diameter or larger)
- Large bag lof natural lump charcoal
- Charcoal chimney starter or electric starter
- Foil roasting pan
References
- "BBQ USA"; Steven Raichlen; 2003
- Barbecue Bible: The Art of Smoking
- Weber Charcoal Grill Owner's Guide & Recipes
Member Comments