Grilling a Boston butt is a fantastic way to enjoy tender, juicy, and flavorful pork that will impress your friends and family. This cut, also known as pork shoulder, is perfect for slow cooking on the grill, allowing the fat and connective tissue to break down and create melt-in-your-mouth meat. If you’ve ever wondered how to cook a Boston butt on the grill, this guide will walk you through everything you need to know to get it right every time.
What Is a Boston Butt?
Before we jump into the cooking process, it’s helpful to understand what a Boston butt actually is. Despite the name, it’s not from the rear of the pig but rather the upper part of the shoulder. It’s a well-marbled, fatty cut that benefits from low and slow cooking to become tender and flavorful.
Choosing the Right Boston Butt
When selecting your Boston butt for grilling, keep these tips in mind:
– Size: Aim for a pork butt that weighs at least 2-3 pounds for even cooking.
– Fat Content: A good layer of fat helps keep the meat moist and adds flavor.
– Quality: Look for USDA Prime or Choice grades for the best tenderness.
Preparing Your Boston Butt for the Grill
Preparation is key to a delicious grilled Boston butt. Here’s how to get started:
– Rinse and Dry: Rinse the pork under cold water and pat it dry with paper towels.
– Trim Excess Fat: Trim down any very thick fat caps to about a quarter-inch to ensure it renders well during cooking.
– Season Generously: Apply a dry rub all over the meat. Popular choices include brown sugar bourbon seasoning or a classic BBQ rub. Make sure to coat every side evenly.
– Let It Rest: For best results, refrigerate the seasoned pork for at least 2 hours or overnight to let the flavors soak in.
– Truss the Meat: Tie the Boston butt with kitchen twine to keep it compact and help it cook evenly.
Setting Up Your Grill
Grilling a Boston butt requires indirect heat to cook the meat slowly without burning it.
– Preheat the Grill: Aim for a temperature around 225°F to 250°F (110°C to 120°C).
– Create Zones: If using a gas grill, turn on only one side of the burners to create a hot zone and a cooler zone. For charcoal grills, pile the coals to one side.
– Add Moisture: Place a foil pan filled with water or beef broth under the grill grates on the cooler side to keep the environment moist and catch drippings.
– Add Wood Chips (Optional): For smoky flavor, add wood chips like hickory, apple, or pecan in a smoker box or foil pouch with holes, placed over the heat source.
Cooking the Boston Butt on the Grill
Follow these steps for perfectly grilled Boston butt:
- Place the Meat: Put the Boston butt fat side down on the cooler side of the grill, away from direct heat.
- Close the Lid: Maintain the grill temperature and create an oven-like environment.
- Cook Low and Slow: Let the pork cook undisturbed for several hours. Plan on about 1 to 1.5 hours per pound at 250°F.
- Monitor Temperature: Use a meat thermometer inserted into the thickest part of the meat (avoiding bone and fat) to check doneness.
- Spritz for Moisture (Optional): Every hour, spritz the pork with apple cider vinegar or a mix of vinegar and water to keep it moist and enhance the bark.
- Wrap When Needed: When the internal temperature hits around 165°F (74°C) and the meat hits the “stall” (temperature stops rising), wrap the pork tightly in aluminum foil or butcher paper to speed cooking and retain moisture.
- Finish Cooking: Continue cooking until the internal temperature reaches 195°F to 205°F (90°C to 96°C). This range ensures the connective tissues have broken down, making the meat tender and easy to shred.
- Rest the Meat: Remove the pork from the grill, keep it wrapped, and let it rest for 30 to 60 minutes. This allows the juices to redistribute.
Serving Your Grilled Boston Butt
After resting, unwrap the pork and shred it with two forks or meat claws. Mix in some of the juices left in the foil for extra flavor. Serve with your favorite barbecue sauce, such as a classic BBQ sauce or Carolina-style vinegar sauce, alongside traditional sides like coleslaw, baked beans, or cornbread.
Tips for Success
– Indirect Heat Is Key: Always cook the Boston butt away from direct flames to avoid burning.
– Patience Pays Off: Low and slow is the best method for tender results.
– Use a Meat Thermometer: This ensures you don’t undercook or overcook the pork.
– Don’t Skip the Rest: Resting the meat is crucial for juicy, flavorful pork.
– Trim Fat Wisely: Too much fat can prevent proper seasoning penetration, but some fat is necessary for moisture.
Grilling a Boston butt may take several hours, but the reward is a delicious, tender, smoky pork that’s perfect for any barbecue occasion. With these steps, you’ll be able to confidently cook a Boston butt on the grill that’s juicy, flavorful, and sure to impress.
Enjoy your grilling adventure!