Cooking a pork butt on a gas grill delivers incredibly tender, juicy, and flavorful results. While traditionally a smoker's domain, a gas grill, with a little know-how, can achieve equally impressive outcomes. This comprehensive guide walks you through the process, covering everything from preparation to achieving that perfect bark.
What You'll Need:
- A 3-5 pound pork butt (Boston Butt): Choose a good quality cut with some marbling for extra flavor and moisture.
- Your Gas Grill: Make sure it's clean and in good working order.
- Meat Thermometer: Essential for ensuring the pork butt reaches the safe internal temperature.
- Aluminum Foil: For wrapping during the cooking process (optional, but recommended).
- Butcher's Twine: (Optional) To help maintain the shape of the butt.
- Your Favorite Rub: Experiment! A simple blend of salt, pepper, paprika, garlic powder, and onion powder works wonders. More complex rubs are fantastic too.
- Spray Bottle: Filled with water or apple cider vinegar for spritzing.
- Grill Gloves: Protect your hands from the heat.
- Chimney Starter (Optional): For quicker charcoal ignition if you decide to use charcoal as well.
Preparing the Pork Butt:
- Trim Excess Fat: Remove any large chunks of fat, leaving a thin layer for flavor and moisture.
- Apply the Rub: Generously rub the spice mixture all over the pork butt, ensuring even coverage.
- Let it Rest: Allow the pork butt to sit at room temperature for at least 30 minutes (up to 2 hours) for even cooking and better bark formation.
Cooking the Pork Butt on the Gas Grill:
- Preheat Your Grill: Preheat your gas grill to 250°F (121°C) – low and slow is key to tender pork. Use indirect heat; this means keeping the heat source away from the meat itself. If your grill only has one burner, turn it to low and place the pork butt on the opposite side.
- Place the Pork Butt on the Grill: Carefully position the pork butt on the grill grates over indirect heat.
- Maintain Temperature: Keep the grill temperature consistent at 250°F (121°C). You might need to adjust the burners occasionally.
- Spritzing (Optional): Every hour or so, spritz the pork butt with water or apple cider vinegar to keep it moist.
- Wrapping (Optional): After about 4-6 hours of cooking, check the internal temperature. If the bark is developing nicely and the internal temperature is around 160°F (71°C), wrap the pork butt tightly in aluminum foil. This will help speed up the cooking process and keep the meat juicy.
- Continue Cooking: Continue cooking until the internal temperature reaches 195-205°F (91-96°C) in the thickest part of the meat. This can take anywhere from 6-10 hours depending on the size of the butt and your grill. Use a meat thermometer to monitor the internal temperature accurately.
Resting and Serving:
- Rest the Pork: Once the pork butt reaches the desired internal temperature, remove it from the grill and let it rest, loosely tented with foil, for at least 30 minutes. This allows the juices to redistribute, resulting in an even more tender and flavorful final product.
- Shred and Serve: After resting, shred the pork butt with two forks. You can serve it on buns as pulled pork, with BBQ sauce, or in tacos.
Frequently Asked Questions (FAQs)
How long does it take to cook a pork butt on a gas grill?
The cooking time for a pork butt on a gas grill varies depending on the size of the butt and your grill's temperature consistency. Expect it to take between 6-10 hours at 250°F (121°C). A meat thermometer is crucial for determining doneness; internal temperature should reach 195-205°F (91-96°C).
What temperature should I cook a pork butt on a gas grill?
The ideal temperature for cooking a pork butt on a gas grill is 250°F (121°C). Maintaining a low and slow temperature ensures tender and juicy results.
How do I know when my pork butt is done?
Use a meat thermometer to check the internal temperature. Your pork butt is done when it reaches 195-205°F (91-96°C) in the thickest part of the meat.
Can I use charcoal with my gas grill?
Yes, you can! Some people supplement their gas grill with charcoal for extra smoky flavor. You'd typically use charcoal for indirect heat alongside your gas grill's burners. Ensure you have enough space to maintain your low cooking temperature. A chimney starter will speed up the charcoal lighting process.
What's the best way to shred pork butt?
After resting, use two forks to easily shred the pork butt. Work from the center outwards for best results.
By following this guide and paying attention to temperature control, you can consistently produce incredibly delicious and tender pork butt on your gas grill. Enjoy!
