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Ingredients
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1 pork butt (6–8 pounds)
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favorite or homemade pork seasoning
-
coarse mustard
1 Food Prep
Coat your pork butt with coarse mustard as a binder, then follow with your favorite pork seasoning. Keep in mind that pork is naturally salty when choosing your pork seasoning.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: The Charcoal Snake
- Temp: 275°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Smoke your pork butt for 6 to 8 hours at this temperature. Add coals when the flames begin to decrease and temperatures dip.
- Avoid lifting the lid of your grill if you’re not adding more coals or checking the internal temperature of your pork — this lets valuable heat escape and burns coals out more quickly.
- Using a digital instant-read meat thermometer, check the internal temperature of your pork butt while it’s still on the grill. Once it reaches an internal temperature of 195–200°F, remove it from the grill then shred, serve and enjoy.
For safe meat preparation, reference the USDA website.
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