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Pork Butt on Gas

post #1 of 6
Thread Starter 
Need some help here.

For the past few years, I have lived in a high-rise, and my only good option for making pulled pork with a decent bark was in the oven. I would basically put my rubbed down pork butt into the oven on a roasting pan at 300 for six hours. It actually turns out really well and I've gotten a ton of compliments on it from BBQ enthusiasts.

Now, I'm in a situation where I'm going to have to try to repeat the performance on a gas grill. The only difference I'm looking for is the addition of smoke, which I'll do using some wood chips in a foil pouch.

I did a trial run this last Friday, as follows:

4lb Pork Butt
Right burners on, getting the inside of the grill up to 300F.
Pork Butt on a Pan, Elevated on a drip grate, on the left side (no burners on under it)
Smoke pouch on the right side, over the on-burners.
Roast for 5 hrs

Everyone seemed to like it. I, on the other hand, think it needs a ton of work.

For starters, the bark was way too tough and dry. It wasn't the crispy, crumbly bark I'm used to when I do it in the oven. Second, it was just way too tough. The outside pulled really well, but the inside just wasn't soft enough.

Here's what I'm going to try for my next run:

1) Lower heat (maybe around 225-250)
2) Cook for much longer (maybe 10-12 hrs)
3) Introduce smoke for a couple hours, then wrap in foil for the majority of the cooking duration, then re-expose to smoke at the end (last 30 min or so, to re-crisp up the bark).

Any thoughts on this? Has anyone made good pulled pork, low and slow, on a gas grill?
post #2 of 6
I use a charcoal and 2 gas smokers. I try to keep around 225 to 250 for 12 hours and allways comes out great. I wrap the meat in foil after it comes off and put in in a empty cooler for an hour. After the hour in the cooler, I let it rest on the cutting board for 15 min or so, then start pulling. But to answer your question, try lower heat and longer cooking time.
post #3 of 6
Thread Starter 
Nice - I assume if the bark was over-done, the foil wrap and hour in the empty cooler would soften it up a little bit?
post #4 of 6
If I notice my bark getting too dark for my taste, I will wrap it and finish the cooking. After the first 3 hours, it won't take on any more smoke flavor, but I have found that if you spray the meat every hour or so with grape or apple juice it helps keep it from drying out. Wrapping it up part of the way through the cooking time will help too but some of the purists don't like that. I'm all about what is easy and tastes good. I'm too busy to worry about little details about wrap or not wrap. Who cares as long as it's good.
post #5 of 6
The cooler will help soften it up too.
post #6 of 6
Since every piece of meat is different I'd suggest using a meat thermometer to check the internal temps I've had meat that was the same size finish hours apart as most of us have. If you take it to 195-205 and then rest it foiled in a cooler for at least one hour you should have no problems pulling it. I too would suggest spritzing or mopping every hour after the first 1.5 hours. If I foil I do so at 165 internal then take it to 200 internal then wrap the foiled butt in an old towel and into a dry cooler to rest. For temps I'd suggest 225-250. As for the smoke it will take in smoke as long as smoke is applied the smoke ring will stop forming at 140. Of course it won't take in smoke while in foil.
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