what is the start to finish process for grilling boston butt pork roast on a charcoal grill?

Question

how long does it need to cook? what does the internal temp need to be?

Answer 1

The best strategy is to slow cook it over indirect heat (charcoal on one side of the grill, meat over a foil drip pan filled with water on the other side). The grill cover should be closed as much of the time as possible, try to avoid peeking and "checking" on it because it will increase the cooking time.

Some kind of dry rub (search for a recipe that sounds good) should be applied to the pork roast the night before.

Depending on the size of the roast it should take several hours. You want to maintain a grill chamber temperature of around 215-225 degrees. Most people add wood smoke during the process, often hickory but there are other choices.

Your target temperature is around 190 for the pork. At that temperature the fat and connective tissue has been rendered and the pork just pulls right apart to serve. One thing I will mention is that I believe about 160 degrees it is common for the pork to stall for a long time, and it gets frustrating like that's as high as it's going to go. Just maintain the fire, and eventually you will get past it and the temperature will rise again.

One common practice is before serving to wrap the pork in foil and place it in a stryrofoam cooler for about an hour before pulling it. That allows it to continue cooking and the juices to distribute.

I have a link to a good short video overview of the process on the Videos section of my http://www.charcoalgrilling101.com website.

Answer 2

This cut of pork will do much better being smoked, not over direct coals. It's a very fatty cut, and that will make flames, which will burn the roast. Yipes!

It's done when the internal temp is 160ºF or above.

Season as you wish, and set in smoker for 5-7 hours. If you dont' have a smoker, use a charcoal pit, but ptu coals to one side and the pork butt on the other side, NOT direclty over coals. Add coals every 45 min or so.

Answer 3

depending on how big the roast is, best bet is to wrap it in heavy duty aluminum foil, ring your coals to the outside of the grill and leave the inside alone,, make sure you seal the roast well, I add onions and fruit to kick it up some, salt and pepper the outside, then roll the edges of Foil together for a air tight seal and throw in middle of grill, a 1 pound roast might take a hour

Answer 4

it needs to be 165 when you pull it. i slow cook mine on a mirepoix of 50% onion, 25 % carrots 25 % celery AFTER i marinate that thing for 3 days in a marinade of 1 bottle port wine, a huge handful each of fresh minced rosemary, thyme and sage, 1 lb brown sugar, 1/2 cup of Sazon or Adobo seasoning,

put the mirepoix in a roasting pan, put the roast on this. set it on the grill on low. you want to bake this slowly, for several hours uncovered, grill lid down, to hold in the smoke, using wood chips for a smoky goodness.

i slow cook mine in a smoker for 8 hours...on a charcoal grill, cook it for 6 hours....SLOWLY do not make a raging bonfire of coal! you may do it in a gas grill using the lowest setting for 8 hours too.

make sure your roast's internal temp is at least 165 before you pull it. let it rest for 30 minutes before serving. make a sauce with the reduced marinade tightened with corn starch slurry.

Answer 5

http://community.southernliving.com/showthread.php?t=3109
http://www.americastestkitchen.com/login.asp?did=1453&LoginForm=recipe&iSeason=6
http://www.salmoncreekfarms.com/natural_pork_products/pork_roast_boneless_boston_butt.php