Smoked Pork Butt on the Grill

Total Time:
12 hr 25 min
Prep:
5 min
Inactive:
2 hr 20 min
Cook:
10 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • Rub:
  • 2 tablespoons brown sugar
  • 1 tablespoon hot paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • One 4-pound pork butt or shoulder
  • Wet Mop:
  • 1 cup apple juice
  • 1 cup cider vinegar
  • 3 tablespoons yellow mustard
  • 1 teaspoon red pepper flakes
  • Oil, for oiling the grill
  • 8 potato roll buns
Directions
  • Special equipment: Soaked hickory wood chips (optional)

  • For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper. Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours.

  • For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water. Cover and store in the refrigerator until ready to use.

  • Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side): For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)

  • Lightly oil the grill grates. Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes. Continue to cook, basting the pork butt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F, 2 hours and 30 minutes to 4 hours and 30 minutes more. Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes. Use 2 forks to shred the meat and transfer to a bowl. Add drippings and any leftover mop sauce to the pulled meat to moisten further.

  • Serve the pulled meat on the buns.


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