Expert: BBQ Woman - 8/17/2007

Question
QUESTION: HELP!  My husband and I are hosting a large party this September.  Rather than a pig roast...which seems difficult we decided to cook 3 large Pork Butts. We have found a large gas grill (large enough to roast 200 lb pig).
How long and at what temperature should I could these on the GAS grill?  Also, do you suggest adding wood planks or wood pouches in the grill for Smokiness?
Thanks

ANSWER: Hi
Allot will depend on the pork butt size and if its boneless or bone in. Bone in generally runs about 2 hours per pound where as boneless takes about 2 hours per pound. Always check to make sure internal temperature of pork butt reaches 190 degrees before removing it from the grill.

There is some prep work involved in pork butt that can be done the day before. I like to trim allot of the fat away from the outside of my roasts because there will be allot of fat on the inside which will keep the roast tender during cooking. It cuts down on the cooking time to remove the fat on the outside of the roast too. Use a sharp knife to do this and trim away anything you think needs to go but don't cut way deep into the roast to remove fat as the fat inside is used to hold the roast together.

If you want the roasts to be uniform in shape and size you can use twine to wrap around them and make them rounder.

You will want to rub the roast generously with your favorite pork rub recipe and wrap it in saran wrap and refrigerate overnight. Some people like to rub mustard as well as the dry rub on their pork.

The next morning you will want to rub the roast again with the dry rub and wrap and put in the refrigerator until you are ready to cook. There are some that say you should allow your roasts to set out 2 hours to reach room temperature before cooking it but I have never did that. I guess I just don't feel its safe but figure I should tell you about it anyway.

With a gas grill there are two ways you can get smoke one is with a smoke box that you can buy at pretty much anywhere that sells grill supplies or the other is to take heavy duty aluminum foil and place the soaked wood chips in it wrap it up and poke a bunch of holes in it. I like the foil system because when its done you just toss it.

You will want to only turn on one side of your grill and heat it up. Place the smoking foil packet or smoke box close to the flame. Apple wood goes really good with pork. Its personal preference  as some prefer hickory and mesquite. Some people will place a pan of water off to the side that isn't being heated to keep roasts moist during the long cooking process. I think its totally up to you I sometimes use it for less fatty meat but with something like a pork butt it should stay pretty tender.

When the grill has heated place the roast on the side that isn't heated. Remember you have to slow cook it at a temperature of 225 to 250 degrees so adjust your flame and vents accordingly after you place the cover on the grill.

About 4 hours into cooking you can wet mop your roasts with your favorite wet mop recipe. At this time you can also turn your roast over. Since the cooking method is similar to your oven you really wont have to turn it allot.
Continue to wet mop it every couple of hours until its done and the internal temperature is 190 degrees. With pork butt its always a good idea to test this temperature in a few areas to make sure its at least 190 degrees all over. Do not overcook it as it will dry out.

When done remove from the grill and allow it to sit for a half hour before slicing. You can also pull the pork too. If you plan to pull it you can add some sauce to it to make it spicier if you want.

A really nice presentation for a large group is to grill pineapple slices and place them around the perimeter of the platter with maraschino cherries in the center of the rings or even cinnamon apple slices with some cinnamon sticks as a garnish and place the slices of pork or pulled pork in the center.

I hope you have a fantastic party and if you have any more questions don't hesitate to ask or if you have a specific rub or mop recipe let me know.

Regards,
Misty










---------- FOLLOW-UP ----------

QUESTION: Thanks so much.....one quick question.  You indicated at the top that a Bone In roast could be cooked at about 2 hours a pound, but also indicated a boneless can be cooked at 2 hours a pound..... should the bone in be more like 3 hours a pound?  Also....to you prefer bone in or boneless

Answer
That is a typo on my part I apologize. Boneless generally take 1 1/2 hours per pound to cook and bone in a good 2 hours per pound to cook. Yet this is an approximation and I rely allot on my meat thermometer to make sure that its done.  Personally I prefer boneless especially when cooking for a big crowd of people.