Top 5 Cooking A Boston Butt On The Grill
Step 1: Prepare the Pork Roast. The first step in cooking a Boston butt pork roast on the grill is to prepare the meat. Start by rubbing the pork butt all over with a brown sugar bourbon seasoning or rub of your choice. Make sure to coat every side completely with the seasoning. Once seasoned, refrigerate the pork roast for 2 hours or up to.
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Next, trim any excess fat from the meat's surface, leaving a thin layer for moisture and flavor. Apply your chosen dry rub generously over the entire surface, ensuring an even coating. Then, preheat your pellet grill to a temperature between 225 and 250 degrees Fahrenheit (107-121 degrees Celsius).
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Directions. Preheat the pellet smoker to 225 degrees and fill the hopper with pellets. In a small bowl, mix all the dry ingredients well. Coat the pork shoulder entirely with the dry rub making sure to get in all the nooks and crannies.
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The ideal temperature range for grilling Boston Butt is between 225°F and 250°F. This low-and-slow method will ensure that the meat is cooked evenly and stays moist and tender. In terms of cooking time, it can take anywhere from 8-14 hours to fully cook a Boston Butt on a grill. This will depend on a variety of factors, such as the size of.
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A full pork butt can weigh between 8 and 20 pounds and has two halves: the pork butt and the picnic roast. Pork butt (also sometimes called "Boston butt") is a well-marbled cut that comes from the top portion of a pig's front leg. It is sold with the bone-in (averaging 6-9 lbs.) or without the bone (averaging 5-8 lbs.).
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Preheat the grill: Place the grate on the grill and close the lid, allowing it to preheat for about 15 minutes. This will ensure even cooking. Place the Boston Butt on the indirect heat side: Position the marinated Boston Butt on the grill grates, directly over the side with no coals. This will allow for slow cooking at a low temperature.
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Pre Heating The Pit Boss. Preheat the Pit Boss to 225℉ and spray the grill with a non-stick spray. (I forgot to do that, but luckily it didn't stick too bad. While the grill is heating up, take the butt out of the jumbo plastic bag that it's been seasoning in. Once the grill is has heated to the proper temperature, put the it on the grill.
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Pat your pork butt dry with a paper towel and coat it in yellow mustard. Apply your seasonings to the pork butt. Preheat your smoker to 225°F. Apply a second coat of seasoning to your Boston butt. Spritz the pork butt with baste and wrap in foil. Place the pork butt in the smoker and set the timer for 2 hours.
How to smoke a Boston butt for perfect pulled pork barbecue
1) Pork butt. I suggest a 4-6 pound Boston butt. This approach should work for up to 8 pounds, possibly more. Of course, the cooking time increases. Assume about ½ pound per serving. 2) A gas grill with a lot of gas. I have natural gas, so Im good to go. Start with a full tank if you are on one.
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Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes. Use 2 forks to shred the meat and transfer to a bowl. Add drippings and any leftover mop.
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Pork butt—known as Boston butt and sometimes called (incorrectly) pork shoulder. Usually 4-5 pounds but the size of your choice. Boneless or bone-in does not matter.. ⏲️How long to cook pork butt on a gas grill. Generally, 1 ½ to 2 hours per pound at 250°, so a 4-pound pork butt will take about 6-8 hours. Smaller and bone-in pork.
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It takes 5.5 hours to cook a 5 lb Boston Butt at 275°F. If you have a bigger one, cook it at a higher temperature and the outside weather. The cooking time can vary. However, you don't want to cook pork butt at a high temperature because it will become dry. The cooking times can also vary depending on the type of electric smoker you're.
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One can easily prepare it without expert experience or effort. It takes about 1 ½ to 2 hours to smoke a pound of Boston Butt at 225. Thus, for an average weight of 9 to 10 pounds of Boston Butt, the total time required to smoke is about 15 to 18 hours. While an 8-pound Boston Butt cut will require 10 to 12 hours, a 4 pounds pork butt will.
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Trim the fat from the Boston Butt, apply a binder (olive oil or mustard), and cover with dry rub. Set the temperature of your pellet grill (such as a Traeger) between 225-250°F, and cook for several hours, spritzing once the rub has set to the meat. Wrap the pork in foil when the bark is hard and cracking, and cook until the meat reaches an.
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Season the pork butt generously with the dry rub, working into any folds of crevices in the meat. Cover all sides. Once the smoker is at 225°F, place the pork butt on the grates fat-side up. Close the smoker door/lid, and smoke for 3 hours. Combine the spritz ingredients in a food-safe spray bottle.
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At 250°F, it takes 12-15 hours to smoke a 10-pound Boston butt. Since it takes even longer to smoke a 10-pound butt, it may be better to smoke smaller cuts of pork. You will get the same amount of smoked meat in less time. Additionally, cooking several smaller pork butts decreases the chances the meat will dry out.
