I do!
Do I really want to babysit a smoker for 12 hours in 100+ degree weather? Not really. That's why I'm taking a page from Mother Nature's playbook and cranking up the heat.
The Meat
1 Whole Pork Butt approx. 6-8 lbs
The Spices
2 tbsp Paprika
1 tbsp Chili Powder
1 tbsp Granulated Garlic
1 tbsp Kosher Salt
1 tsp Black Pepper
1 tsp Oregano
1 tsp Cajun Seasoning - Such as Zatarain's
1/2 tsp garlic salt
1/2 tsp ground ginger
1/4 tsp ground sage
Brown Sugar - The darker the better!
The Grill
Weber 22.5 One Touch Gold - Any charcoal grill will work.
The Grill
Weber 22.5 One Touch Gold - Any charcoal grill will work.
Let's do this!
Combine all the spices EXCEPT THE BROWN SUGAR in a bowl. I usually sift the chili power and paprika through a wire strainer to break up any clumps. Transfer to a shaker. I use empty spice containers instead of commercially bought shakers.
Damn Clumps! |
All mixed up! |
The Spices! |
Rinse the meat under cold water and pat dry with a paper towel. Place on a cutting board fat cap side down and trim any excess fat or bone nubs.
Bone nub on the top of the Butt. Technically, it's the bottom since the fat cap would be just below the skin. |
Flip it over and remove the fat cap. Yes, Remove all that glorious fat. Contrary to popular belief it will not keep the meat moist and since this recipe is using the high heat method there will not be enough time for it to fully render. The meat is kept moist by internal fat aka the marbling and collagen. Plus, we will be cooking the meat in a pan so there will be plenty of juices to baste it with if you're the kind of person that likes to play with their meat.
Don't waste the fat! Freeze it for making sausage. I smell a future post.
Place the butt in an aluminum pan. Sprinkle on the spice rub. Get it in every nook and cranny, especially the crannies. Use a spoon or gloved hand to rub the spices into the meat. Using your bare fingers is messy and more rub ends up on you than the meat. NOW rub in 1-2 tbsp of dark brown sugar to the tops and side of the butt.
Setting up the Grill
Yes, that's used unlit charcoal. |
Added apple wood chunks, cherry wood chips and fresh lump charcoal |
Lit added |
Now it's finally time to start cooking!
Place the pan of meat on the grill. Add a nice piece of apple or cherry wood. Close lid. The bottom vents are half open and the top vent is wide open and placed over the meat.
I used cherry wood from Imperial Farmers Market. |
After the desired internal temp is reach add 1/4 cup of water to the pan and cover in heavy duty foil. This would be the best time to add more unlit charcoal if needed.
After 1.5-2 hours check the internal temp of the meat. If the center reads 195 degrees or higher the meat is finished. Remove the foil and close the lid for 20 minutes. This will allow the bark to firm up.
Since the amount of liquid will usually double carefully drain the liquid using a turkey baster or spoon. Now remove the pan from the grill and loosely cover the meat with foil and allow it to rest for 30 minutes.
Place meat on a clean cutting board and begin pulling the it apart with 2 forks. Discard any fat or connective tissue. If any sections are not tender enough to pull take a cleaver or butcher's knife to them.
You can leave it as is or add your favorite sauce. I like to add a 70/30 mixture of bbq sauce and apple cider vinegar to the pulled pork to keep it moist. A little whiskey doesn't hurt either.
Freshly pulled |
Sauced and ready to go! |
What, no bbq sauce recipe? Nope, I only have one sauce recipe and I have to keep some secrets.