Cooking Boston Butt on the Grill

boston butt on grill

Boston butt is a delicious cut of pork that’s great for making pulled pork. It’s also a great low carb, keto, dairy-free, and gluten-free food.

When cooking boston butt on the grill, make sure to keep it at a consistent temperature of 225 to 250 degrees F. This will help to ensure that the meat is cooked evenly.

How to Cook Boston Butt on Gas Grill

Cooking boston butt on a gas grill is an easy way to get tender, delicious pork roast. This smoked and slow cooked pork is ideal for sandwiches, barbecues, and as a main dish.

Boston butt is a cut of pork that comes from the front shoulder of the pig. This cut of meat is fatty and high in connective tissue, which makes it perfect for pulled pork recipes.

It is also inexpensive and delicious, which makes it a great choice for those looking for a quick and easy dinner. Learn more about this fatty cut of pork, including how to season and make the best boston butt recipe!

Before you can cook boston butt on the grill, it must be pre-rubbed with a salt, pepper, and garlic meat rub. This will help lock in the flavor and keep the meat moist during the cooking process.

Once the Boston butt has been pre-rubbed, it must be grilled over a medium-low heat for 6 hours or until it is tender and fall-apart tender. The meat should be turned every 30 minutes to encourage equal cooking throughout the roast.

When the pork roast has reached an internal temperature of 140 degrees F, it is ready to serve. It can be sliced and served right away or covered with foil and placed back on the grill to rest for 15 to 30 minutes before serving.

It is best to wrap a boston butt in aluminum foil before cooking it on a gas grill. This will help the meat retain its heat and prevent the core of the roast from overcooking and drying out. It will also help cool down the meat as air cannot flow past the wrapped meat.

How to Cook Boston Butt on Charcoal Grill

If you don’t have a smoker, you can still cook boston butt on your charcoal grill. It’s actually easier than you might think, but it does take a little preparation.

First, you’ll need to soak wood chips and chunks in water for at least an hour. This will make the wood more “smoky” and prevent it from burning up during the cooking process.

Once the wood has soaked, set up your Weber kettle for indirect cooking by stacking unlit charcoal briquettes in a ring shape approximately 3/4 of the way around the outer edge of the grill. This creates a “charcoal snake” that ensures an even burn pattern and produces plenty of smoke.

When the coal snake has finished its cycle, place your pork butt on the grill over indirect heat. This will result in a long, slow roast that is ideal for making pulled pork.

Next, brush the entire pork butt with mustard and season it generously with a dry rub. Use the back side of a spoon to work the rub into the meat as much as possible.

Before you start the smoke, remove any large pieces of fat on the pork butt to allow for better heat distribution. It’s important to do this because it will help the heat penetrate the meat and make it more tender.

After the smoke has started, close the grill’s lid and continue to cook until a dark “bark” (outside crust) forms on the meat and the internal temperature is 190 degrees F. This should take about 6 to 10 hours, depending on the weight of the meat.

When the pork is cooked, remove it from the grill and set it on a wire rack over a shallow aluminum pan to glaze the outside. Then, carefully transfer it to a platter and serve.

Boston Butt Bbq Recipe

Boston butt is a tender and flavorful cut of meat from the front leg of a pig. It is an inexpensive and delicious alternative to pork shoulder and can be smoked, braised, or roasted low and slow for pulled pork.

A good dry rub for the Boston butt can be made by mixing brown sugar, chili powder, paprika, thyme, garlic powder, onion powder, and salt. Toss the mixture with the pork and pat dry.

Place the Boston butt in an enameled Dutch oven or other small roasting pan sprayed with cooking spray and bake uncovered for two hours at 350 degrees F, flipping it half way through. Check the internal temperature with a meat thermometer and add another 20-30 minutes to cook if needed.

After cooking the Boston butt, tent it in aluminum foil and let it rest for at least 10 minutes before slicing and serving. This will help ensure that the internal temperature reaches 200 degrees, which softens the connective tissue and creates fall-apart tender meat for the best pulled pork.

For the best results, use a digital thermometer to monitor the temperature of your Boston butt throughout cooking. Pork contains collagen, a protein that melts as the internal temperature rises.

Once your Boston butt reaches 200 degrees, you will know it is done. You can then re-heat it in an air fryer at 400F (200C) for about 3-5 minutes or reheat it in the microwave for a few minutes.

You can also freeze your Boston butt and reheat it later. To freeze, wrap the leftovers in plastic wrap and store them in a freezer bag or vacuum-sealed container with air pressed out.

Boston Butt Recipe Grill

Using a pork shoulder roast or Boston butt on the grill is the perfect way to make delicious smoked pulled pork. This is one of the easiest cuts to smoke on a smoker and it will result in fall-apart tender pork that you can easily shred for pulled pork sandwiches.

Before cooking, thoroughly coat the meat with brown sugar bourbon seasoning. Then, wrap it tightly in two sheets of foil and cook it on your grill.

The secret to success is to create a solid seal with the aluminum foil. You want to be sure that the foil is tight and doesn’t loose any of the rendered fat as the grill heats up.

You can use a thermometer to monitor your pork butt’s internal temperature and adjust the heat as needed. You’ll want to be able to check it every 45 minutes so that you can get the grill up to a good temperature before it starts to get too hot and dry out the meat.

After the pork butt has reached a temperature of 140deg F, cover it with foil and continue to cook for another 2 hours or so. After that, remove it from the grill and let it rest for about 15 to 30 minutes before serving.

This is a simple and easy grilled pulled pork recipe that’s perfect for any backyard party or event. It’s also a great choice for beginners who are just starting out with the art of cooking pulled pork.

The key to cooking a juicy, flavorful Boston butt is to keep the heat low and cook for long periods of time. This will ensure that the Boston butt stays tender and delicious while still retaining its moisture.

Boston Butt Grill Time

Boston Butt, also known as pork shoulder, is one of the world’s favorite cuts for slow-cooked pulled pork and is a classic ingredient in BBQ sandwiches. The cut is also used in classic Mexican carnitas and smoky pernil. Boston butt roasts are often grilled, smoked or broiled for extra flavor and tenderness. They are a great source of protein for any party or celebration. They’re also a staple in many families’ diets. To ensure the meat is fully cooked and fall-apart tender, you’ll want to cook Boston butt over low heat on your grill for a few hours before you wrap it in foil to slow cook it a bit more. This method ensures that you’ll have perfectly tender and delicious pork to serve on your next BBQ or family meal!

When you’re cooking a boston butt on a grill, give yourself at least 1.5 hours of cooking time per pound.

How To Cook Boston Butt on the Grill Step By Step

Cooking a Boston Butt (also known as pork butt or pork shoulder) on the grill is a delicious way to prepare this cut of meat. The key to success is to cook it low and slow to achieve tender, flavorful results. Here’s a step-by-step guide on how to grill a Boston Butt:


  • Boston Butt (pork shoulder)
  • Dry rub or marinade of your choice
  • Charcoal or wood chunks for smoking (hickory, apple, or cherry wood work well)
  • Charcoal grill
  • Meat thermometer
  • Aluminum foil


1. Prepare the Boston Butt:

  • Start by preparing the Boston Butt. Trim any excess fat from the surface and, if desired, remove the skin. Some people prefer to leave a thin layer of fat for added flavor and moisture.

2. Season the Boston Butt:

  • Coat the Boston Butt with your choice of dry rub or marinade. A good basic rub consists of a mixture of salt, black pepper, garlic powder, onion powder, paprika, brown sugar, and other spices. Massage the rub onto all sides of the meat, making sure it’s evenly coated. You can also let it marinate in the refrigerator for several hours or overnight for deeper flavor.

3. Set Up the Grill:

  • Prepare your charcoal grill for indirect grilling. For a two-zone fire, light charcoal in a chimney starter and arrange it on one side of the grill. Place a drip pan filled with water under the grill grates on the opposite side. This setup provides indirect heat and helps keep the Boston Butt moist during the cooking process.

4. Preheat the Grill:

  • Preheat the grill to a low and steady temperature of about 225-250°F (107-121°C). It’s essential to maintain this temperature throughout the cooking process.

5. Smoke the Boston Butt:

  • Add wood chunks or chips to the lit charcoal to generate smoke. You can use hickory, apple, or cherry wood for a smoky flavor that complements the pork. Place the Boston Butt on the grill grates, fat side up, directly over the drip pan. Close the grill lid.

6. Monitor and Adjust:

  • Keep an eye on the grill temperature, and periodically add more charcoal or wood chunks to maintain the desired temperature and smoke level. Avoid opening the grill lid unnecessarily, as this can cause temperature fluctuations.

7. Cook the Boston Butt:

  • Smoke the Boston Butt for several hours, depending on its size. As a general guideline, plan for about 1.5 to 2 hours of cooking time per pound. Use a meat thermometer to check the internal temperature; it should reach around 195-203°F (90-95°C) for a tender, fully cooked result.

8. Rest and Shred:

  • Once the Boston Butt reaches the desired temperature, remove it from the grill and wrap it in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute within the meat.

9. Shred and Serve:

  • Use two forks to shred the Boston Butt. It should pull apart easily, revealing tender and flavorful meat. Serve it as is or with your favorite barbecue sauce.

Grilling a Boston Butt on the grill can be a time-consuming process, but the results are well worth the effort. The low and slow method infuses the meat with a smoky flavor and renders it incredibly tender and juicy. Enjoy your grilled Boston Butt with your preferred sides and sauces.

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