Each pit master has their own tried and tested rub they prefer. One of our favorite rubbing methods include the following:. While pork butt can be prepared in your kitchen oven, meat lovers will agree, cooking or smoking it on a grill takes the flavor to a whole new level.
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This model is regarded as one of the best charcoal grills because it allows for a smoking temperature from degrees F right up to a searing degrees F! Something else that makes this grill so great to use is the various Kamado Joe accessories that make the grilling process so much easier.
Oven Cooking: Cooking pork butt in your kitchen oven will take anywhere between 4 to 8 hours, depending on the size of the meat. As with grilling, this will allow the juices to be absorbed, ensuring you still have a succulent and juicy pork butt!
In general, pork butt should be wrapped about two-thirds into the projected cooking time. Since a boneless 8-pound pork butt takes an average of 12 hours to cook unwrapped, it means the meat should be taken out for wrapping at the 8-hour mark.
The best way to determine this is by using a Bluetooth Meat Thermometer. This handy thermometer is a wireless, digital BBQ monitor that allows you to control six different types of food on your grill.
Time to start cooking! The cooking process is very simple. Resting meat is an important part of most cooking processes. Alternatively, two forks will do the trick as well. A juicy pork butt served with a salad or rice and veggies is a treat on any day. Multiply the amount by four and then tear out 2 sheets of butcher paper to that match that amount. Lay the first layer straight in from of you. And then overlap it with the second layer.
The first sheet should be vertical, while the second sits horizontally on top of it. Place the pork butt onto the paper. You want the fats and other juices to drip down, not pool at the bottom while the meat is exposed and left to dry out. Next, spray some apple cider vinegar on the meat as well as all over the papaer.
You want to follow that up by folding the paper over the meat when you wrap it up. Keep folding both layers of the paper over the meat and with the final fold, flip the meat paper package over and tuck the end of the paper to seal the whole thing.
But it will still lock in the moisture. The internal temperature of the meat will continue to rise by a little bit even after you take it off the heat. So, you might want to anticipate this and not wait until the very last second to remove it from the smoker. As always, resting the meat is very important. Leave the pork butt in the paper and just let it sit for around half an hour in a cooler. This is important because it allows the meat to redistribute the juice. I like to store the leftovers with the juices, or beer or apply juice.
During the first 4 to 6 hours, the rub will blend with the smoke, the meat, and fat to form the outer crust. Regular mopping or spritzing plays an important role in bark formation.
The added liquid will particularly help the rub fuse to the meat. The downside of wrapping pork butt is it will soften the bark, but there is a way to salvage the bark. For starters, make sure you have developed a firm bark to begin with. If the pork butt has formed a hard, crispy layer, it should survive the steam and be dried at the end of the cook. Place the pork butt back into the pit or onto the grill for about 10 minutes.
Slowly rotate the roast until the soggy bark hardens. Obviously, you need to be careful not to dry out the pork, so keep a close eye on it.
Carefully monitor the butt once it hits F because it can climb to the target temperature extremely fast. You can also finish the pork butt in the oven once you have wrapped it. The goal of the last phase of the cook is to get the meat to the target temperature, not flavor development.
Once you have wrapped the pork, insert a meat thermometer into the roast. In the last stages of the cook, verify the internal meat temperature with an instant-read thermometer.
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