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Message
Boston Butt on Gas Grill ?
Posted on 4/4/12 at 9:58 am
Posted on 4/4/12 at 9:58 am
I know, I know...gas sucks, etc.
Anyway, circumstances are not ideal but I'm thinking of doing this for Easter. Anyone ever try it and how did it work out?
I see a bunch of opinions online.
...I'm no longer considering a rotisserie as I put in the original post and planning to smoke it.
Anyway, circumstances are not ideal but I'm thinking of doing this for Easter. Anyone ever try it and how did it work out?
I see a bunch of opinions online.
...I'm no longer considering a rotisserie as I put in the original post and planning to smoke it.
This post was edited on 4/5/12 at 12:21 pm
3
Posted on 4/4/12 at 10:38 am to Ghostfacedistiller
When I had my gas grill, I smoked a number of meats successfully, including Boston Butt.
I did a heavy dry rub. I put the Butt on the far side of the grill with the burners on that side off. Turned one burner on the other side all the way to low. I used ceramic briquettes and would put wet wood chips right on top of those.
Worked like a charm. Mostly hickory chips with a small amount of mesquite to add some sweetness.
I did a heavy dry rub. I put the Butt on the far side of the grill with the burners on that side off. Turned one burner on the other side all the way to low. I used ceramic briquettes and would put wet wood chips right on top of those.
Worked like a charm. Mostly hickory chips with a small amount of mesquite to add some sweetness.
Posted on 4/4/12 at 10:46 am to BayouBlitz
Thanks for the tips. Obviouly it depends on size, but for an average Butt, how long did you smoke it?
TIA
TIA
Posted on 4/4/12 at 11:09 am to BayouBlitz
I've done it like this as well. Just don't do the rotisserie b/c you'll loose all your juices when putting it on the spit.
Posted on 4/4/12 at 11:11 am to Ghostfacedistiller
Basically, I did the same thing. It took me about 10 hours. I only put the would chips on for the first 1/3 of the cook. Grill temp between 225 and 250.
This post was edited on 4/4/12 at 11:13 am
Posted on 4/4/12 at 11:22 am to Ghostfacedistiller
quote:
how long did you smoke it?
generally an hour per pound. is this a rotating rotisserie? i've only done my pork on a stationary grill fat side up so the meat stays moist.
also apple wood chips soaked in red wine ftw!
Posted on 4/4/12 at 12:17 pm to Ghostfacedistiller
Do as suggested and don't use the rotisserie. You don't need it and the juices will be affected as stated.
Posted on 4/4/12 at 12:30 pm to Ghostfacedistiller
Did one last weekend for pulled pork sandwiches - just a small 3.5 pounder. Maintained heat at 275 and took it off at 190 (right about 4 hours). Cover with foil for 20-30 minutes afterwards and let it sit on a plate.
And as mentioned - just leave it stationary fat side up.
And as mentioned - just leave it stationary fat side up.
Posted on 4/4/12 at 1:20 pm to Gris Gris
quote:
Do as suggested and don't use the rotisserie. You don't need it and the juices will be affected as stated.
It's a spinning rotisserie, but yeah, taking it off was my biggest fear and it sounds like a bad idea so I won't do it.
I thought of just putting it in a drip pan, fat side up at about 250-275, 1 hour/pound. We'll see how it goes. I'll play with the recipe and see how it goes.
Posted on 4/4/12 at 1:23 pm to Ghostfacedistiller
Shouldn't need a pan.
Posted on 4/4/12 at 1:26 pm to Gris Gris
No pan? Just on the grill without a flame? What about the juices and wouldn't it eventually cook from from the grill after that amount of time?
Posted on 4/4/12 at 1:37 pm to Ghostfacedistiller
Grill it over a drip pan unless you want to incinerate your grill. The butt will makes lots of highly flammable drippings.
Cook untill you can cleanly pull out the bone with cooking tongs.
Cook untill you can cleanly pull out the bone with cooking tongs.
Posted on 4/4/12 at 2:05 pm to Oyster
I've never needed a pan for boston butts 
Posted on 4/4/12 at 7:35 pm to Oyster
quote:
Grill it over a drip pan unless you want to incinerate your grill. The butt will makes lots of highly flammable drippings.
You should put the Butt over a non-lit burner, so flame ups won't be a problem. Indirect heat.
I also went with the fattiest side up and just let go until tongs go almost right through.
I would fear that some of the pork would fall off a rotiesserie, and since youre going over indirect heat and smoke, the benefits from a rotisserie aren't much.
Also, most smokers stop putting on wood chips at most half way through, as the smoke wont penetrate any more after that, and you can 'over smoke' the outside.
Posted on 4/4/12 at 10:38 pm to BayouBlitz
quote:
You should put the Butt over a non-lit burner, so flame ups won't be a problem. Indirect heat.
You wont have a problem during the cook with indirect heat and no drip pan. The problem comes the next time you cook on that side. You have a heavy accumulation of rendered lard on the grill, burners and pan under the burners. Unless you have a very well designed gas pit you could be in for a fire the next time you cook.
Posted on 4/5/12 at 12:16 pm to Oyster
quote:
You wont have a problem during the cook with indirect heat and no drip pan. The problem comes the next time you cook on that side. You have a heavy accumulation of rendered lard on the grill, burners and pan under the burners. Unless you have a very well designed gas pit you could be in for a fire the next time you cook.
My concern is the mess. Like you said, not flair up but what's left over and the drippings. If the thing cooks for 8-10 hours it's gotta leave an awful mess.
I was thinking of putting it in one of these, do you think that would take away from meat?:
This post was edited on 4/5/12 at 12:26 pm
Posted on 4/5/12 at 12:18 pm to Ghostfacedistiller
If you aren't adding smoke just put it in the oven. No benefit to using the grill.
Posted on 4/5/12 at 12:19 pm to pooponsaban
I'm adding smoke. Plus it's not as fun to drink in the kitchen.
Posted on 4/5/12 at 1:06 pm to Ghostfacedistiller
quote:
Thanks for the tips. Obviouly it depends on size, but for an average Butt, how long did you smoke it?
Until it gets to 190-195 inside
Posted on 4/6/12 at 10:06 pm to HeadyMurphey
I wanted to thank you bastards for the tips. I'm now putting on two 10 lbs or so butts, twice my original plan. It will be spectacular...be it success or failure.
Putting them on at first light tomorrow.
Putting them on at first light tomorrow.
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