How To Smoke Pork Butt On A Charcoal Grill

Smoking Pork Butt on a Charcoal Grill

Smoking pork butt on a charcoal grill is a delicious way to enjoy tender and flavorful barbecue. With the right techniques and a little patience, you can achieve mouthwatering results that will impress your friends and family. Here’s a step-by-step guide to smoking pork butt on a charcoal grill:

Choosing the Right Pork Butt

When it comes to smoking pork butt, it’s important to start with a high-quality cut of meat. Look for a pork butt that has a good amount of marbling, as this will help keep the meat moist and tender during the smoking process. You’ll also want to choose a pork butt that is large enough to provide plenty of servings for your gathering.

Preparing the Pork Butt

Before you start smoking the pork butt, it’s important to properly prepare the meat. Begin by trimming any excess fat from the surface of the pork butt, leaving a thin layer to help add flavor and moisture. Next, apply a generous amount of your favorite dry rub to the meat, making sure to coat all sides evenly. Allow the pork butt to sit at room temperature for about 30 minutes to allow the flavors of the rub to penetrate the meat.

Setting Up the Charcoal Grill

Prepare your charcoal grill for smoking by arranging the charcoal on one side of the grill. This will create a two-zone fire, allowing you to smoke the pork butt using indirect heat. Place a drip pan filled with water on the opposite side of the charcoal to help maintain a moist cooking environment. Preheat the grill to a temperature of around 225-250°F.

Smoking the Pork Butt

Once the grill is preheated, it’s time to place the pork butt on the grill grates on the side opposite the charcoal. Close the lid of the grill and allow the pork butt to smoke, maintaining a consistent temperature throughout the cooking process. You can add wood chips or chunks to the charcoal to infuse the pork butt with delicious smoky flavor.

Monitoring the Temperature

It’s important to monitor the temperature of the grill throughout the smoking process to ensure that it stays within the optimal range. Use a reliable meat thermometer to check the internal temperature of the pork butt, aiming for a target temperature of 195-205°F. This is the ideal range for achieving a tender and juicy finished product.

Resting and Serving

Once the pork butt has reached the desired temperature, carefully remove it from the grill and transfer it to a cutting board. Allow the meat to rest for about 30 minutes to allow the juices to redistribute, resulting in a more flavorful and tender finished product. After resting, use two forks to shred the pork butt, discarding any excess fat. Serve the smoked pork butt with your favorite barbecue sauce and sides for a delicious and satisfying meal.

Smoking pork butt on a charcoal grill is a rewarding process that yields mouthwatering results. With a little practice and the right techniques, you can become a master of the art of smoking pork butt, impressing your friends and family with your barbecue skills.

So, fire up your charcoal grill, grab a pork butt, and get ready to enjoy the delicious flavors of homemade smoked barbecue.