How to Cook a Boston Butt on a Gas Grill?
Here’s the short answer: Cooking a Boston butt on a gas grill involves indirect heat, wood chips for smoke, and time – a lot of it. Using a two-zone setup on your gas grill, you can achieve delicious, slow-cooked, pulled pork that rivals anything smoked on a dedicated smoker.
Understanding Boston Butt and Gas Grilling
The Boston butt, despite its name, isn’t actually from the rear of the pig. It’s a cut from the upper shoulder, prized for its rich marbling and connective tissue. This high fat content is crucial for slow cooking, as it renders down, basting the meat from within and resulting in incredibly tender and flavorful pulled pork. Gas grills, while not traditional smokers, can be modified to produce surprisingly authentic smoked flavors through indirect cooking and wood chip smoking techniques.
The Benefits of Gas Grill Smoking
Why choose a gas grill over a charcoal smoker? Convenience and temperature control are key. Gas grills allow for precise and consistent temperature settings, making it easier to maintain the low and slow cooking environment essential for breaking down the Boston butt’s tough connective tissue. Clean-up is also significantly simpler. While dedicated smokers certainly have their advantages, a gas grill provides a user-friendly entry point into the world of BBQ.
The Process: Step-by-Step Guide to Gas Grill Pulled Pork
Here’s a detailed breakdown of how to turn a Boston butt into mouthwatering pulled pork using your gas grill:
Preparation:
- Trim excess fat from the Boston butt, leaving about ¼ inch for flavor and moisture.
- Apply your favorite dry rub generously, ensuring all surfaces are coated. Let it sit for at least an hour, or preferably overnight, in the refrigerator.
Setting Up the Grill:
- Create a two-zone cooking environment. Light one or two burners on one side of the grill to medium-low heat. The goal is to maintain a consistent temperature of 225-250°F (107-121°C).
- Place a water pan filled with water on the unlit side of the grill. This helps maintain humidity and prevent the meat from drying out.
Smoking the Butt:
- Soak your preferred wood chips (hickory, apple, or pecan are excellent choices) in water for at least 30 minutes. Drain the chips and place them in a smoker box or a foil pouch with holes poked in it.
- Place the smoker box or foil pouch directly over the lit burner(s).
Cooking the Butt:
- Place the Boston butt on the unlit side of the grill, away from direct heat.
- Close the lid and maintain the temperature between 225-250°F (107-121°C). Replenish wood chips as needed, usually every 1-2 hours. Monitor the water pan and add water as needed.
Monitoring Temperature:
- Use a meat thermometer to track the internal temperature of the butt.
- The “stall,” where the temperature plateaus for several hours, is normal. Be patient and resist the urge to increase the heat.
The Wrap (Optional):
- Once the internal temperature reaches around 165-170°F (74-77°C), you can wrap the butt in butcher paper or aluminum foil. This helps speed up the cooking process and retain moisture.
Final Temperature and Resting:
- Continue cooking until the internal temperature reaches 203-205°F (95-96°C). The meat should be probe-tender, meaning a thermometer or probe should slide in with little resistance.
- Remove the butt from the grill and let it rest, wrapped, for at least an hour, or even longer in a cooler wrapped in towels. This is crucial for allowing the juices to redistribute.
Pulling the Pork:
- After resting, unwrap the butt and shred the meat with two forks or meat claws. Remove any large pieces of fat or bone.
Essential Tools for Gas Grill Pulled Pork
To achieve BBQ perfection, consider these tools:
- Gas Grill
- Meat Thermometer (Instant-read and probe thermometer)
- Wood Chips (Hickory, apple, pecan, etc.)
- Smoker Box or Foil
- Water Pan
- Dry Rub
- Butcher Paper or Aluminum Foil
- Meat Claws or Forks
Common Mistakes and How to Avoid Them
- Using Direct Heat: This will burn the outside of the butt before the inside is cooked.
- Not Using a Water Pan: This results in dry, tough pork.
- Over-Smoking: Too much smoke can make the pork bitter. Start with a smaller amount and adjust to your preference.
- Not Resting the Meat: This is perhaps the biggest mistake. Resting allows the juices to redistribute, resulting in more tender and flavorful pulled pork.
- Impatience: Low and slow is the key. Rushing the process will result in tough, chewy pork.
Internal Temperature Guide
| Stage | Internal Temperature (°F) | Internal Temperature (°C) | Action |
|---|---|---|---|
| Start | Ambient | Ambient | Begin cooking |
| The Stall | 165-170 | 74-77 | Consider wrapping in butcher paper or foil |
| Probe Tender | 203-205 | 95-96 | Remove from grill and rest |
| Ready to Pull | Ambient After Resting | Ambient After Resting | Shred and enjoy! |
Dry Rub Recipe Suggestion
A simple, yet effective, dry rub can be made with:
- 1/2 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
Mix all ingredients thoroughly and store in an airtight container.
Frequently Asked Questions (FAQs)
How long does it take to cook a Boston butt on a gas grill?
The cooking time depends on the size of the butt and the consistency of your grill’s temperature. As a general rule, plan for 1.5 to 2 hours per pound at 225-250°F (107-121°C). This can vary, so always rely on internal temperature rather than time.
What type of wood chips should I use?
Hickory is a classic choice for pork, providing a strong, smoky flavor. Applewood offers a sweeter, more delicate smoke. Pecan is another great option, delivering a nutty flavor. Experiment with different woods to find your personal preference.
Do I have to wrap the Boston butt?
Wrapping in butcher paper or aluminum foil (the “Texas Crutch”) is optional. It speeds up the cooking process and helps retain moisture. However, it can also soften the bark (the crusty exterior). Consider it a trade-off based on your desired results.
What is “the stall” and why does it happen?
The stall is a phenomenon where the internal temperature of the meat plateaus for several hours during cooking. This happens due to evaporative cooling as moisture rises to the surface of the meat. Don’t panic! It’s a normal part of the process. Just be patient and maintain your cooking temperature.
How often should I add wood chips?
Replenish wood chips every 1-2 hours to maintain a consistent smoke flavor. Avoid over-smoking, as this can make the pork bitter.
Can I use propane or natural gas?
Yes, you can cook a Boston butt on a gas grill using either propane or natural gas, provided your grill is equipped for the specific fuel type. Ensure proper ventilation regardless of the fuel source.
What temperature should my gas grill be?
Aim for a consistent temperature of 225-250°F (107-121°C). This is the ideal range for low and slow cooking.
How do I know when the Boston butt is done?
The most reliable way is to use a meat thermometer. The butt is done when the internal temperature reaches 203-205°F (95-96°C) and it feels probe-tender.
Can I overcook a Boston butt?
Yes, you can overcook a Boston butt, which can result in dry, crumbly meat. Pay close attention to the internal temperature and remove the butt from the grill once it reaches 203-205°F (95-96°C).
How long can I store leftover pulled pork?
Properly stored, leftover pulled pork can last for 3-4 days in the refrigerator. Reheat thoroughly before serving.
Can I freeze pulled pork?
Yes, you can freeze pulled pork. Wrap it tightly in plastic wrap or place it in an airtight container. It can last for 2-3 months in the freezer. Thaw completely before reheating.
What can I do with pulled pork besides sandwiches?
Pulled pork is incredibly versatile. Use it in tacos, quesadillas, nachos, salads, soups, or even on pizza. Get creative and experiment with different flavor combinations!