How to cook a Boston butt on a gas grill is an art that combines patience, skill, and a passion for barbecuing. Boston butt, also known as pork butt, is a cut from the upper part of the shoulder and is renowned for its rich, flavorful meat that becomes incredibly tender when cooked low and slow. This comprehensive guide will take you through every step, ensuring that your Boston butt turns out perfectly every time.

What is a Boston Butt?

A Boston butt, contrary to what the name might suggest, is not from the pig's rear end. It's actually a cut from the upper shoulder of the pig, encompassing the shoulder blade and surrounding meat. This cut is adored by barbecue enthusiasts for its marbling and the way the collagen breaks down into gelatin, creating a juicy and succulent final product. The origins of the name "Boston butt" harken back to Colonial New England butchers, who would pack this cut into barrels known as butts for storage and transport.

Why Choose a Gas Grill?

Gas grills are a popular choice among home cooks and barbecue enthusiasts alike. They offer ease of use, precise temperature control, and are relatively easy to clean. Unlike charcoal grills, which require painstaking attention to maintain a specific temperature, the gas grill provides consistent heat, making it an excellent option for cooking something as demanding as a Boston butt.

What You'll Need

Preparing the Boston Butt

Preparation is critical when learning how to cook a Boston butt on a gas grill. Start by trimming any excess fat from the meat, leaving a thin layer for flavor. Pat the meat dry with paper towels. The next step is creating a flavorful dry rub that will infuse the meat with taste and help form a delicious crust known as a bark. Combine your paprika, brown sugar, salt, black pepper, garlic powder, onion powder, ground mustard, and cayenne pepper in a bowl.

Applying the Dry Rub

Generously apply the dry rub onto all surfaces of the Boston butt. Make sure to work the rub into the meat, ensuring that it adheres well. This application can be done the night before cooking to allow the spices to penetrate deeply into the meat, or at least one hour before grilling if you are short on time. Once the rub is applied, cover the meat with plastic wrap and refrigerate it.

Letting the Meat Rest

Before placing the meat on the grill, let it sit at room temperature for about an hour. This step helps to ensure that the meat cooks evenly. During this time, you can prepare your gas grill for indirect cooking, which is essential for cooking a large piece of meat like a Boston butt.

Setting Up Your Gas Grill

When it comes to knowing how to cook a Boston butt on a gas grill, the setup of your grill is crucial. Indirect cooking means that the food is not placed directly over the flame, allowing it to cook slowly and evenly. To achieve this on a gas grill, you should turn on one or two burners on one side of the grill, leaving the other side off. This creates a hot zone and a cooler zone, where the meat will be placed.

Preheating the Grill

Preheat your gas grill to a temperature of around 250F (121C). Maintaining this low temperature is key to breaking down the collagen and rendering the fat in the Boston butt, resulting in that tender, melt-in-your-mouth texture. Use an external thermometer to monitor the grills temperature, as built-in ones are not always accurate.

Using Wood Chips for Flavor

Although gas grills do not impart the same smoky flavor as their charcoal counterparts, you can still achieve a deliciously smoky Boston butt by using wood chips. Soak your favorite wood chips (hickory, apple, or mesquite work well) in water for at least 30 minutes, then wrap them in aluminum foil and poke small holes in the top. Place the packet over the lit burner. As the grill heats up, the wood chips will smolder, releasing smoke to flavor the meat.

Cooking the Boston Butt

Now that your grill is prepped and your Boston butt is seasoned and at room temperature, it's time to cook! Place the meat on the cooler side of the grill, fat-side up. This positioning allows the fat to render down through the meat, keeping it juicy throughout the long cooking process. Close the lid and let the magic happen.

Maintaining the Temperature

Its important to monitor the grill's temperature to ensure it stays around 250F (121C). Adjust the burner settings as needed. Avoid opening the grill frequently, as this can cause temperature fluctuations. Every hour, check the wood chip packet and replace it if necessary to ensure a continuous flow of smoke.

Spritzing the Meat

Every hour, spritz the Boston butt with a mix of apple juice and apple cider vinegar using a spray bottle. This step helps keep the meat moist and adds a layer of sweetness and tanginess to the final product. Be sure to open the lid quickly to prevent heat loss.

Checking for Doneness

Cooking a Boston butt on a gas grill typically takes around 8-10 hours, depending on the size of the meat. The final internal temperature should reach 195F to 205F (90C to 96C) when measured with a meat thermometer. This range ensures that the collagen has broken down fully, resulting in tender and juicy pulled pork.

The Texas Crutch Method

If you find that the cooking process is taking longer than expected, you can use the Texas Crutch method. This involves wrapping the meat in aluminum foil once it reaches an internal temperature of about 160F (71C). Wrapping helps accelerate the cooking process and pushes through the stall, the period when the meat's temperature plateaus due to evaporation.

Resting the Meat

Once the Boston butt has reached the desired internal temperature, remove it from the grill and wrap it tightly in foil if it isn't already. Allow the meat to rest for at least an hour in a cooler or an insulated bag. Resting lets the meat reabsorb its juices, resulting in a more flavorful and moist final product.

Serving the Boston Butt

After the resting period, its time to serve your beautifully cooked Boston butt. Carefully unwrap the meat and discard any accumulated juices. Using a pair of tongs and a fork, shred the meat into large chunks or pull it into strands, depending on your preference. The crusty bark that has formed will add a delightful texture to the tender meat inside.

Optional: Adding Barbecue Sauce

If you like, you can mix your shredded pork with your favorite barbecue sauce. However, many pitmasters prefer to let the meat's natural flavors shine and serve the sauce on the side. Whichever way you choose, your guests are in for a treat!

Storing and Reheating Leftovers

If you have any leftovers (which isnt always likely because this dish is so delectable!), store them properly to maintain their quality. Place the shredded pork in an airtight container and refrigerate for up to four days. For longer storage, you can freeze the meat for up to three months. To reheat, place the pork in a covered dish with a bit of water or broth and warm it in the oven at a low temperature.Casserole on Grill is also an interesting recipe to try for your next grilling session.

Cleaning and Maintenance

After enjoying your delicious meal, its time to clean your tools and grill to ensure they remain in good condition for future use. Clean your gas grill grates with a good cookware cleaner. Additionally, its essential to treat your cutting board with an appropriate cutting board oil to keep it in top shape. If you're curious about other grilling techniques, check out best grilling recipes to expand your culinary horizons.

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Final Thoughts

Learning how to cook a Boston butt on a gas grill is a rewarding experience that results in a dish full of rich flavors and tender meat. By following these detailed steps on preparation, grilling, and even cleaning up afterward, youll be well on your way to becoming a barbecue expert. For other amazing grilling experiences, consider trying to cook kabobs or maybe experiment with fish on a griddle. Happy grilling!