Chef Joel
yield: 1 6-8 lbs.
roast cooking time:
depending on temp of grill may take from 6-10 hours
1 whole, bone in pork butt (for best results season w/ mustard and dry rub one day ahead)
ΒΌ cup mustard
3-4 tbsp. favorite dry rub
good supply of wood chips such as hickory, oak, apple, pecan or mesquite
to prepare pork:
place pork butt in large baking dish, for best results do following step the night before and marinate over night, rub mustard all over pork butt, season liberally w/ dry rub
to prepare wood chips:
soak wood chips in water at least one hour, drain of excess water, place wood chips in smoker box or make a pouch using two sheets of aluminum foil, then poke holes in pouch to let smoke escape
to grill:
using only the burners on one side of the grill, heat until internal temp. reaches between 250 and 300 degrees, place smoker box or foil pouch containing wood chips directly over heat, next place pork on side of grill that is not on and close lid, check once an hour to make sure the temperature of grill is not exceeding 300 degrees and to replenish wood chips as needed, the pork is ready when internal temp. reaches 190-200 degrees, at this time the meat will pull apart easily
