1. Wash and pat dry a pork butt roast. Get a large roasting pan ready to put it in.
2. Rub a thin layer of yellow mustard all over the roast, then pat a generous layer of dry rub barbecue seasoning ALL OVER the roast. All of the entire outside of the roast should be covered.
3. Let the roast sit with the dry rub on it for several hours in the fridge. Bring it out an hour before you are ready to put it on the grill and let it get to room temperature.
4. Soak hickory chunks (not chips) in water for an hour.
5. Layer charcoal and hickory chunks in the grill. Fill the grill with enough fuel to last for however long you will need to cook the roast. Estimate an hour and a half per pound of meat. If you are cooking two roasts at the same time, be sure they are the same weight. You do not need to double the cooking time if you have two roasts, provided they can be on the grill without touching each other.
6. Add the fan to your grill and plug all the probes into the PitViper.
7. Light the coals and let them start burning/smoking.
8. Once the coals are well lit, put the plate setter in. Add a drip pan, then the rack.
9. Put liquid in the drip pan (recommended cider vinegar, pineapple juice and hot sauce), then add the grate and clip on the pit thermometer.
10. Close the grill and barely open the top vent. Let it get to 200 degrees.
11. Put a probe in the roast, being careful to put it deep into the middle of the roast but DO NOT let it touch the bone. Set the desired probe temperature to 165.
12. Put the roast on the grill, fat side up.
13. Close the grill and the top vent completely.
14. When the PitViper signals the roast is to 165 degrees, take it off and double wrap it in foil, with the probe still in it.
15. Put the roast back on the grill. Increase the grill temperature to 225 degrees. Set the desired probe temperature to 190 degrees.
16. Close the grill, and let the roast cook until it reaches 190 degrees.
17. Remove the roast and wrap in a towel. Place it in an ice chest to finish cooking for at least an hour.
18. Pull apart/shred the roast just before serving.
Sunday, October 26, 2014
How to Smoke a Pork Butt on a Kamado Grill
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