Okay, so I bought a new Brinkmann 60K BTU, 5 burner gas grill on Memorial Day weekend. I have always wanted to cook a boston butt, but never had the time. So, I am doing it this weekend. this will be a long and slow process, so picks that I will be posting tonight are all that will be posted until tomorrow morning, when this bad boy hits the heat. I will be only using one or two of the 5 burners, depending on the ambient temp as the day progresses to keep the grill at around 250-300 degrees. the wood chips I will be using are hickory chips and they will be placed in a pan directly over the lit burners after they have soaked. So, now I will get started:
You can see in the pic below what we will need.
I have 1 nearly 8 pound Smithfield boston butt, 1 gallon of non sweetened apple juice, 2 jars of pork rub, a thermometer, 2 large pans for the butt itself, 2 small pans for the wood chips, I am using hickory chips, but you can use whatever you want, and a flavor injector.
Okie dokie, now we open the pork and we inspect the fat cap. this fat cap along with the fat in the pork will help bast the meat as it cooks. If the fat cap is too heavy, then trim some off. This one is not heavy at all, so I am leaving it all on.
Next we grab a bowl and mix some of our rub with the apple juice. we then inject it into the pork, getting good coverage.
After we get it injected, we use the rest of one of the jars or how ever much rub it takes to completely cover the butt. get it on real good, all over all sides of the meat.
All we need to do now is cover up the pork butt and let her sit in the fridge and get happy with the rub and apple juice. Tomorrow we start the actual cooking part.