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Ingredients
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1 pork butt (6–8 pounds)
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favorite or homemade pork seasoning
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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.
Recipe created by Rasheed Philips, owner of Philips Barbeque Co, on behalf of Kingsford and Masterbuilt
For safe meat preparation, reference the USDA website.
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