Grilling Boston Butt-in Pictures
Witness the Boston Butt. I grill these fairly regularly for pulled pork, and until about six months ago, I'd cook them at about 350 for 4 hours. They were good, pretty good in fact, but I finally opted to try the low and slow method that many grill masters prefer.
Oh my, they weren't kidding that my patience would be rewarded, for the smoky flavor is deeper, the rub caramelizes nicely and the meat is easy to pull apart, something that I need with a shoulder that is still somewhat wonky post-op. Rather than write about it, I'll show you pictures of why low and slow is the best way to go when grilling.
This stayed on the grill for nine hours:
The ultimate sign that I'm doing the right thing with this grill and pulled pork? Game Teen asking last night if we were having the pulled pork for dinner (he had to schlep pellets at the grill store for me.) I told him if I started it then, we'd have it for breakfast. His response was an eager "OK!"
Instead, he hovered/stalked the whole time I was pulling the pork! Then he thought I hadn't put any pig pucker sauce on it and wouldn't leave until I showed him he had it. Yeah, my kids are spoiled by this grill!