How long do you smoke a Boston butt on the grill?
Lightly oil the grill grates. Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes.
Do you smoke Boston butt fat side up or down?
Turn the butt fat-side down. Smoke for 2 more hours or until the internal temperature registers 195 degrees. (Total smoking time is about 8 hours.)
How do you smoke on a Charbroil grill?
How to Smoke Meat on a Charcoal Grill
- Pick your wood. Fill up a disposable smoker box with your choice of wood chips. …
- Select your coals. A chimney starter makes all the difference. …
- Set up two zones. …
- Control the temperature. …
- Cook your meat. …
- Follow the recipe.
How long do you smoke a Boston butt per pound?
How Long to Smoke a Pork Butt. With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork. For example, an 8-pound pork shoulder will take about 16 hours from start to finish.
Should I wrap my Boston butt in foil?
While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cook time without drying out the smoking meat (after 10 hours, a bone-in smoking pork shoulder should register an internal …
How long do you smoke a Boston butt at 275?
Cooking at 275, about 1 hour per lb. But every cooker performs differently, so yeah, it’s done when it’s done! At the risk of incurring the wrath of the “it’s done when it’s done” contingent – I will go out on a limb and guess about 7 to 8 hours.
Do you flip Boston butt when smoking?
I never flip it, foil at about 160*, cook at 225* until the bone just slips out. It’s a personal taste thing. I’ve foiled and I’ve not foiled – the family likes it either way. I usually don’t foil until I pull it off the smoker to rest.
Do you flip a Boston butt when grilling?
The key in most smokers – since they all have certain hot spots and temperature gradients – is to then not leave your pork shoulder in the one position for the whole cook but to instead spin it around on the grill grate so that all sides of the pork shoulder can evenly cook, render away, and receive smoke from the fire …
What temp do you smoke a Boston butt?
I smoke Boston butts to a temperature of at least 190 degrees. If you like sliced BBQ , 185 degrees is fine but for pulled or chopped I want the final temp. to be at least 190.
Can you smoke on an infrared grill?
Smoking food on a premium TRU‑Infrared™ grill by Char‑Broil® is a cinch. Leave one side completely off, while setting the other side of the grill to medium-high. …
Why does my infrared grill smoke so much?
A lot of the first time smoking is caused by the burn off manufacturing residue (this is not toxic in any way). As for the the flare ups when you are grilling, the burner should not necessarily be turned to high but rather adjusted for whatever you are grilling. An occasional flare-up is normal.
Can you smoke with a propane grill?
Propane grills aren’t just for burgers and steaks anymore. With a few tricks, you can mimic the indirect low and slow heat of a traditional smoker and produce quality cuts of slow-smoked barbecue. You can even use it for a simple turkey smoker.
How long does it take to smoke a 5 lb Boston butt?
A: A 5 pound pork shoulder(picnic) will require 7.5 hours of total cook time.. that is 1.5 hours per pound. If you have a thermometer then you will need to smoke the meat until it reaches 140 degrees internally and after that it just needs heat to take it on to 180 for slicing or 200-205 for pulling.
How do you keep a pork shoulder moist when smoking?
Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. Mop the shoulder every hour with mop sauce to keep it moist.
How long does it take to smoke a 9 pound Boston butt?
Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Continuously monitor the temperature with a probe thermometer. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour.