When it comes to backyard barbecues, few dishes can compete with the rich, smoky flavor of a perfectly cooked Boston butt. This succulent cut of pork, when prepared on a Weber charcoal grill, can deliver mouthwatering results that will impress your friends and family. In this article, we'll guide you through how to cook a Boston butt on a Weber charcoal grill, ensuring you achieve a juicy, tender, and flavor-packed masterpiece every time.

Why Choose a Weber Charcoal Grill?

There are several reasons why we chose the Weber charcoal grill: superior heat control, unique charcoal flavor, and versatility. Weber grills offer consistent results, a crucial factor when dealing with a cut of meat as robust and flavorful as a Boston butt.

Tools and Equipment You'll Need

• Barrel Charcoal Grill
• Knives Set
• Kettle 22-Inch Charcoal Grill

Ingredients

Preparation Steps

1. Preparing the Boston Butt

Start by trimming any excess fat from the Boston butt, leaving about a quarter-inch layer to keep the meat moist. Use a sharp knife from your knives set to ensure precise cuts. Combine the kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl. Generously rub this spice mixture over the entire surface of the meat.

2. Setting Up the Weber Charcoal Grill

Weber grills are renowned for their ability to maintain consistent cooking temperatures. To set up your Weber charcoal grill, begin by arranging a two-zone fire. Place charcoal on one side of the grill for direct heat, and leave the other side empty for indirect cooking. Light the charcoal and allow it to burn until it's covered with a light layer of ash. If you're using a Kettle 22-Inch Charcoal Grill, this step is particularly crucial for temperature management. Add a few wood chunks to the charcoal to infuse a smoky flavor to the Boston butt.

3. Smoking the Boston Butt

Place the rubbed Boston butt on the side of the grill with no charcoal for indirect cooking. Close the lid and adjust the vents to maintain a temperature of 225-250F. Maintaining this temperature is critical, and a barrel charcoal grill or a Kettle 22-Inch Charcoal Grill can be highly effective for this purpose. Monitor the grill's temperature closely, adding charcoal and wood chunks as needed. Plan for about 1.5 to 2 hours of cooking time per pound of meat.

4. Spritzing for Moisture

To keep the Boston butt moist during the cooking process, mix apple cider vinegar with water in a spray bottle. Once the internal temperature of the meat reaches about 160F, begin spritzing it every hour. This not only adds moisture but also helps build a flavorful bark.

5. Wrapping for Tenderness

When the Boston butt's internal temperature hits 165F, it's time to wrap it in aluminum foil or butcher paper. This process, known as the Texas Crutch, keeps the meat moist and accelerates the cooking process. After wrapping, return the Boston butt to the grill and continue cooking until the internal temperature reaches around 195-205F.

6. Resting the Meat

One of the most important steps in achieving a juicy Boston butt is allowing it to rest. Remove the meat from the grill and let it sit, wrapped, in a cooler or warm oven for at least an hour. This allows the juices to redistribute throughout the meat, ensuring every bite is flavorful.

7. Shredding and Serving

Once rested, unwrap the Boston butt and place it on a cutting board. Use two forks or your hands to shred the meat into bite-sized pieces. The meat should pull apart easily, revealing a juicy, tender interior. Serve with your favorite barbecue sauce, coleslaw, and buns for a classic pulled pork sandwich. For more grilling tips and techniques, be sure to check out our grilling guide and our article on charcoal grilling tips.

Cleaning Up

After you've enjoyed your delicious meal, it's time to clean up. Use a stainless steel cleaner for your grill grates and a cutting board conditioner to maintain your wooden cutting board. Also, check out this guide on using a charcoal grill for more insights.

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