Pork Butts
Stuff Needed
Pork Shoulder (around 5 lbs)
Rub
Olive/Cooking Oil
Drip pan
Optional: Injector
Optional: Wood Chips
Optional: A good book
Stuff To Do
Clean and pat dry the shoulder
Lightly coat with with oil
Rub generously and let sit a few hours or overnight
Some recipes call for injecting with Cider or other various concoctions but I choose to go natural. I did however inject the drippings back in the meat every so often.
Grill it
Set up your drip pan.
Get your temperature around 225 (indirect smoke cooking)
Add a cup or so of soaked chips to the coals.
Place the meat on the grate.
Cook 1.5 – 2 hours per pound (I went around 10.5 hours for two 5ish lb cuts)
Add chips periodically (I added every hour for the first 3 hours and then once or twice more)
As mentioned, I also injected the dripping back into the meat 2 or 3 times
Its done when the Internal Temp is be around 190 (mine sat on 150 for a very long time)
I “Pulled” the meat apart with 2 forks and served on rolls with a few store bought BBQ sauces
Extras
Kaiser Rolls, BBq Sauce, Corn Bread and Cole Slaw
Pulled Pork
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