Butt In A Bag
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
40
Sourness
32
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 tbsps
Ground Black Pepper (freshly)1 tsp
Fine Sea SaltDirections:
1
Mix the pepper and salt together and rub it on all surfaces of the pork
2
Set aside while you build the fire
3
Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker
4
Oil the grill grate
5
When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half
6
Scatter the wood chips on the hot coals
7
Place the butt on the indirect side of the grill across from the coals
8
Increase the temperature to 350°F by opening the bottom vents on your grill
9
When the smoke starts to rise, close the lid
10
Place a candy thermometer in the lid vent
11
Smoke for 30 to 45 minutes to get the bark started
12
Reduce the temperature by closing the vents until you're at 225°F to 250°F
13
Smoke the pork for 4 hours
14
Place the butt in a brown paper grocery bag large enough to hold it, fold the ends over to close it, and return it to the same place in the smoker, opposite the fire
15
Add more briquets if necessary, and close the lid
16
Continue smoking for 2 to 4 more hours or until tender
17
Check for tenderness by pulling a piece of meat off and tasting it
18
The mark of a shoulder done to perfection is when you can remove the blade bone by pulling it out with your hand
19
When the shoulder is done, set it aside in a pan to rest for 30 minutes, then move it to a cutting board
20
Serve it Southern-style pulled (stringy portions torn off by hand), Kansas City-style thick sliced, or the-hell-with-it chopped
21
Some barbecuers like to mix in a little tangy barbecue sauce as they're chopping and combining the meat on a platter, especially if the pork is still a little fatty
22
Mix the pepper and salt together and rub it on all surfaces of the pork
23
Set aside while you build the fire
24
Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker
25
Oil the grill grate
26
When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half
27
Scatter the wood chips on the hot coals
28
Place the butt on the indirect side of the grill across from the coals
29
Increase the temperature to 350°F by opening the bottom vents on your grill
30
When the smoke starts to rise, close the lid
31
Place a candy thermometer in the lid vent
32
Smoke for 30 to 45 minutes to get the bark started
33
Reduce the temperature by closing the vents until you're at 225°F to 250°F
34
Smoke the pork for 4 hours
35
Place the butt in a brown paper grocery bag large enough to hold it, fold the ends over to close it, and return it to the same place in the smoker, opposite the fire
36
Add more briquets if necessary, and close the lid
37
Continue smoking for 2 to 4 more hours or until tender
38
Check for tenderness by pulling a piece of meat off and tasting it
39
The mark of a shoulder done to perfection is when you can remove the blade bone by pulling it out with your hand
40
When the shoulder is done, set it aside in a pan to rest for 30 minutes, then move it to a cutting board
41
Serve it Southern-style pulled (stringy portions torn off by hand), Kansas City-style thick sliced, or the-hell-with-it chopped
42
Some barbecuers like to mix in a little tangy barbecue sauce as they're chopping and combining the meat on a platter, especially if the pork is still a little fatty