Monthly Archives: November 2013

Smoked Boston Butt on a Gas Grill

This is for my Dad who was a true Southern Gentleman and Cook and who just happened to make the best Pulled Pork ever. He didn’t have one of the fancy smokers of today or even a gas or charcoal grill but some sort of a homemade smoker/grill contraption. So, Pulled Pork has long been a family favorite.

Smoked Boston Butt On A Gas Grill


One 3-4 Pound Boneless Boston Butt Pork Roast

1/4 cup Paprika
1/4 cup Light Brown Sugar
1 tablespoon seasoned salt
1 tablespoon Coarse Grind Black Pepper
1 teaspoon Chili powder
1 teaspoon Cayenne
1 teaspoon Cumin

3-4 cups wood chips (hickory, oak, apple, or other fruit wood) soaked in water for at least 30 minutes)

In a small bowl combine all of the rub ingredients. Coat the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before grilling.

Prepare the grill for Indirect grilling over low heat (210°F to 240°F). Light one side of your gas grill. Place the wood chips on the lit side of the grill. Some recommend placing directly on the lava rocks or element. I simply put the pan of wood chips on the grate above the fire.

Place the roast fat side up on a rack over a pan to catch the drippings. Once the grill is smoking, place the roast in its pan on the Cool side of the grill. Close the top of the grill. Try to maintain a temperature of around 225°F.

Replenish the wood chips if needed.

Cook the roast until an instant read thermometer registers 195°F. Depending upon how successful you are in maintaining the optimum temperature, cooking time can take from 3-5 hours.

Once the roast is cooked, remove from grill and tent loosely with tin foil and allow to rest for 30 minutes to an hour. Use two forks to pull the pork.

Serve on a bun with your favorite barbecue sauce. The pork goes well with a Hickory Brown Sugar barbecue sauce.  




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