Roast pork butt......

With friends coming over, we wanted something special on the grill  Something toothsome and moan-worthy.  The original plan was Brisket, but then this ten pound pork butt appeared in the meat case at Musser's Market.  It .... called..... to me.

The day before it was to be cooked, I gave it a liberal dry rub and put it back in the fridge for 24 hours.  The dry rub was basic, traditional, and always a crowd pleaser.

Dry Rub, mix and apply heavily:

• 1/4 cup Kosher salt
• 1/2 cup light brown sugar
• Two tablespoons freshly ground black pepper
• Two heaping tablespoons garlic powder
• One heaping tablespoon sweet paprika

On The Day, the lovely meat was placed fat-cap up on the right side of the grill, with the leftest most burner turned on low.  Indirect heat is the way to go here.   230-250 degrees, depending on how long you have before you need it done.  Low and Slow.... it's like magic!

Temperature was monitored with THIS handy widget. bought on Amazon and delivered to the door for less than $25.

One probe into the deepest part of the roast, and the other on the top rack just above the roast.  One to follow the grill temp, and the other to track the meat internal temp.  Using a wee beastie like this allows the cook to Leave The Blasted Grill Alone, which is verrrry important.

Leave it alone.  Don't play with it.  Don't open the lid.  Leave It The Hell Alone!

After two hours at 230 degrees or so, the meat is ready to be rotated.  Turn the roast so the opposite side is facing the heat.   I like to start thin side to the heat, and rotate to bring thicker to bear after a few hours.

At the four hour mark, the roast can be flipped so the fat-cap is down, on the grill.  It can also be rotated again.  This will be the only point at which it gets flipped.

At the six hour mark, time to rotate.... and mop for the first time.

What is 'mopping'?  It's nothing more than brushing the meat down with some liquid concoction that keeps it moist while promoting a crust, or bark.   Volumes have be written about what should be in a good mop liquid, with most pit masters having deep, dark, secret recipes handed down for eons to first born sons, etc etc blah blah.

A good mop liquid may contain apple vinegar, brown sugar, garlic, whiskey, or whatever your heart desires.  This day, instead of getting fancy I simply cut a bottle of Kraft Hickory Smoke BBQ sauce 50/50 with water.  That's it.  Mixed in a container with a lid, and applied with a cook's brush.  No hoo-hoo or fuss.  The roast gets mopped about every hour after that six hour mark, and rotated as you see fit. 

At the nine hour mark, or when the internal temp hits about 135 degrees, kick up the grill temp to 375 degrees.  On my grill, that means lighting another burner and tweaking the regulator a tad.

This higher temp will hold for about an hour, or till the meat hits 160 degrees.  Mop a few times, but not in the last 20 minutes or so of cooking.  The higher temp will create a delicious crust on the roast that is magical.  Guests will fight over the end cuts, so be prepared with bandages and first aid supplies.

Once the meat gets to 160 degrees internal, just shut off the grill and leave the lid open.  Set your timer for 30 minutes, and WALK AWAY.  Seriously.... WALK AWAY.  This 'rest' time changes everything.  Give it the time it needs, and the meat will be juicy and tender.  Rush it, and it tends towards dry and tough.  Your choice..... are you patient enough?

Move from the grill to a cutting board, slice thin, and FEAST.