Cooking a pork butt on a gas grill delivers incredible results – juicy, tender, and bursting with flavor. While traditionally smoked, the gas grill offers a convenient alternative, producing a delicious meal without the need for a smoker. This comprehensive guide will walk you through the process, ensuring your pork butt is a culinary masterpiece.
What You'll Need:
- A 4-6 pound pork butt (Boston butt or shoulder): The size dictates cooking time.
- Your gas grill: Ensure it's clean and functioning properly.
- Meat thermometer: Essential for achieving perfect doneness. An instant-read thermometer is ideal.
- Aluminum foil: For wrapping during the cook (optional, but recommended).
- Your favorite BBQ rub: Experiment with different rubs to find your preferred flavor profile.
- Spray bottle filled with water or apple cider vinegar: For maintaining moisture.
- Optional: Liquid smoke: Adds a smoky flavor if you're missing that element.
Preparing the Pork Butt:
- Trim excess fat: Remove any significant chunks of fat, leaving a thin layer for flavor.
- Apply the rub generously: Rub the spice mixture all over the pork butt, ensuring even coverage. Don't be shy! Let it sit at room temperature for at least 30 minutes (or up to overnight in the refrigerator) to allow the flavors to penetrate.
Cooking the Pork Butt on the Gas Grill:
- Preheat your grill to 225-250°F (107-121°C): Low and slow is key for a tender pork butt. Use indirect heat—this means positioning the pork butt away from the burners.
- Place the pork butt on the grill: Position it over the indirect heat zone.
- Monitor the temperature and moisture: Every hour or so, spray the pork butt with water or apple cider vinegar to prevent it from drying out. Maintain the grill temperature consistently.
- The stall: You might notice the internal temperature plateauing for a while (this is called the stall). This is normal. Continue cooking, maintaining the temperature and moisture.
- Wrap it up (optional): Once the internal temperature reaches around 160-165°F (71-74°C), you can wrap the pork butt tightly in aluminum foil. This helps speed up the cooking process and prevents further moisture loss. This isn't essential but is often recommended.
- Continue cooking until tender: The pork butt is done when it reaches an internal temperature of 195-205°F (90-96°C). This ensures it's fall-apart tender. Use your meat thermometer to check the temperature in the thickest part of the butt.
Resting and Shredding:
- Rest the pork butt: Once cooked, remove it from the grill and let it rest for at least 30 minutes, preferably an hour, wrapped in foil. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
- Shred the pork: Using two forks, shred the pork butt. The meat should pull apart easily.
H2: How long does it take to cook a pork butt on a gas grill?
The cooking time depends on the size of the pork butt and your grill's consistency. A 4-6 pound pork butt generally takes 8-12 hours on a gas grill at low temperature. Always rely on the internal temperature, not just the time, to determine doneness.
H2: What temperature should a pork butt be cooked to on a gas grill?
The ideal internal temperature for a perfectly cooked pork butt is 195-205°F (90-96°C). This ensures the meat is tender and safe to eat.
H2: Can I use a smoker box on my gas grill for pork butt?
Yes, using a smoker box with wood chips on your gas grill can enhance the smoky flavor of your pork butt. Add the chips according to the manufacturer's instructions and be cautious about the amount of smoke generated.
H2: How do I keep my pork butt moist on a gas grill?
Maintaining moisture is key. Spraying the pork butt with water or apple cider vinegar every hour or so helps prevent drying. Wrapping it in foil after it reaches around 160°F also helps retain moisture.
H2: What are the best cuts of pork for grilling?
While the pork butt (Boston butt or shoulder) is ideal for low-and-slow grilling, other cuts like pork tenderloin are excellent choices for quicker grilling methods.
Conclusion:
Cooking a pork butt on a gas grill is a rewarding experience. By following these steps and paying close attention to temperature and moisture, you'll achieve a tender, juicy, and flavorful masterpiece. Experiment with different rubs and techniques to find your perfect method. Enjoy!
