Bone-in Pork Butt/Shoulder
- Start 24 charcoal briquettes in chimney starter.
- Place briquettes to one side. Close grill with vents below coals completely opened and vents above meat side 1/4 opened.
- Let grill come up to 200-225F
- Add pork butt on indirect side of grill. Add about 4 briquettes and a chunk of wood
- Every 30 minutes at about 4 more briquettes and wood as needed
- After 6 hours begin to check internal temp.
- This obviously depends on the size of the butt. For a 9-10lb butt, it can take 8-10 hours before it’s ready to wrap and go into the oven.
- When you’re getting close to 165-170, pre-heat oven to 250F
- When internal temp reaches 170F, wrap in heavy aluminum foil and transfer to oven.
- Continue cooking until internal temperature reaches 200F.
- Remove from oven a let rest at least 2 hours before pulling.
Notes: This sort of thing has a tendency for the internal temperature to plateau between 160 and 170F, so don’t panic if it doesn’t seem to be moving much when you reach that range.
Need a basic Rub? How about
- 1/2 c. brown sugar
- 1 Tbsp smoked paprika
- 1 Tbsp black pepper
- 1 Tbsp coarse salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp cayenne pepper
