How to Cook a Boston Butt on the Grill

boston butt on grill

If you’re looking to cook a Boston butt on the grill, you can easily follow a few basic steps to ensure its success. These include making a dry rub, trimming off the fat cap, and cooking in the crock pot or smoking it. Moreover, you can even make your own rub at home and store it in an airtight container in the refrigerator.

Prepare a dry rub

You can easily prepare a dry rub for Boston butt on the grill by following the tips below. Apply the rub to the meat at least 30 minutes before cooking it. It is also possible to apply it up to two hours before cooking, but the trick is to ensure that as much rub stays on the meat as possible during cooking. Some methods to do this include sprinkling the rub over the shredded meat in a casserole dish and covering it with aluminum foil. You can also pierce the meat and massage the excess rub into the small holes.

A dry rub for smoking pork is a great way to add flavor to your meat. This rub is easy to prepare and only requires basic ingredients. It has a perfect balance of spice and sweet that goes great with the smoky flavor of the grill. It also works well on all kinds of pork.

To make a dry rub, you will need garlic powder, onion powder, paprika, kosher salt, and cayenne pepper. To prepare the rub, add the ingredients in a glass mason jar. After adding the ingredients, lightly sprinkle the meat with the dry rub. If you want, you can also roll the meat in the dry rub to coat it completely.

If you want to prepare a dry rub for Boston butt on the grill, you can buy a dry rub or make your own. Homemade spice blends are inexpensive, easy to make, and can be stored in your pantry. Moreover, they are low in sodium and are a great complement for most barbecue sauces.

Another way to prepare a dry rub for Boston butt on the grill is by brining it. Using an acidic solution to brine the meat will add a more potent flavor to the meat. However, the method can turn out to be disastrous. A dry rub will add a stronger flavor without adding any more acid to it.

Trim the fat cap

To prepare a Boston butt for grilling, you must first determine the extent of the fat cap. It usually ranges from 1/4-1/2 inches thick but may reach up to 3/4 inches in some places. The amount of fat depends on the type of hog and the processing plant. Trimming the fat cap is a personal preference.

When trimming a Boston butt, remove the fat cap, which will make it easier for the smoke and rub to penetrate the meat. The process is similar to that of trimming a ham. But before beginning, feel the top of the meat to remove any debris. Then, remove the fat cap and the false cap, which will leave the meat exposed.

Once you have done that, you’ll need to trim off the remaining fat. To do this, find the seam near the bone end of the butt and pull it apart. You should then cut through the connective tissues. Using a knife, remove any excess fat.

While trimming the fat cap is optional, it is highly recommended for the best taste and texture. After trimming, you can use the trimmed meat in other dishes. While you can leave the fat cap on the grill, some people prefer it on top. This will give the meat an additional layer of flavor.

Trimming the fat cap of a Boston butt can help you prepare a delicious smoked ham. It also adds a nice texture to the meat. You can use the trimmings in other recipes, like making sausage. They also add moisture to pulled pork.

Cook in a crock pot

This easy-to-prepare recipe is perfect for summer barbeques, game day, or family dinners. Slow-cooked pork butt with a homemade spice blend is the perfect way to satisfy a crowd. It also freezes well and can be prepared ahead of time. Simply put the butt in the refrigerator 24 hours before cooking.

While shoulder cuts are usually favored for pulled pork, Boston butt is a great cut for this recipe because it contains a lot of fat and connective tissues. It is also best if it is bone-in, but boneless is fine too. It should be a uniform cut and well marbled with white fat.

Before cooking, season the roast liberally with a dry rub. A suggested rub contains 1 tablespoon of chili powder, a tablespoon of garlic powder, and a teaspoon of salt. Next, place the roast in the crock pot. Cover the lid and cook on low heat for six to eight hours. The internal temperature should be around 195 to 205 degrees.

Once the pork is cooked, you can shred it with a fork. While this method is more difficult than preparing the meat on the grill, it will still produce tasty results. It’s an excellent dish to take to tailgating events or parties. If you have leftovers, use them in a recipe.

If you want to prepare this recipe at home, you can buy a large oval-shaped crock pot. The crock pot should be large enough to hold the pork butt and bone. Pork butts with bone will need longer cooking times than those without bones. A crock pot can accommodate up to four pounds of pork butt.

Smoke a Boston butt

Smoke a Boston butt on the grill is a simple way to cook a delicious beef cutlet. First, you need to drain any liquid from the butt. Next, brush the meat liberally with barbecue sauce. Add a dash of mustard if you like and hang it on a grill for about an hour. Once the meat has finished cooking, you can glaze it with a thin glaze. Common glazes include apple cider vinegar, barbecue sauce, or blended fruits like peaches and apricots. After removing the foil, place the Boston butt back on the grill for another 15-20 minutes to caramelize the sauce.

While smoking a Boston butt on the grill is easy, you will need a good quality pork shoulder. While a Boston butt is not the same as a pork shoulder, the two cuts are similar in flavor and tenderness. When cooked properly, they can be fall-off-the-bone tender. Big Daddy is a great cook, and he loves to smoke a Boston butt on the grill.

You can buy a Boston butt at a Sam’s Club for about $35, so it’s worth the cost. You can also use a gift card from Sam’s Club to save money. This way, you can purchase a whole roast without the hassle of paying full retail price for it.

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