boston butt in a pan

[karstdiver]

3.1lb boston butt pork roast

[StarsfaninCO]

That's interesting Karst. How'd it come out. Did you have smoke pouches or anything? I'm assuming that's indirect heat as well.

[karstdiver]

Boston Butt tends to be fatty and this one was no different. Fat does add flavor. The lean chunks were well marbled, tender, and flavorful. I though more flavorful than tenderloin but the extra fat was a disappointment to others.

This was prepared by allowing to come to room temp, rinsing, drying, then lightly oo coated and a commerical spice rub then placed into a pam'ed pan placed on top of a rib rack placed in the center of the grill. The outer most burners were used to maintain a grill cavity (lid fully closed) temp of about 350F until meat thermo read 160 (almost 2 hours total prep and cook time) then allowed to sit for several minutes before carving.

Washed and poked russet potatoes went along for the ride.

No smoke used this time.

Also- is this grilling or just an outdoor oven? Doesn't really matter to me either way!

[StarsfaninCO]

Had you added some smoke pouches, I'd say it was smoking, but otherwise, to me it's just an outdoor oven, and a pricey one at that if you're using propane instead of NG. I've used my GOSM to do about 4 hours worth of smoke on a butt, then brought it in to my oven and finished it there to a) save me trips into 5* F temps, and b) save my propane for another round. I've done the whole thing in my oven and the only difference I could see was it didn't have smoke and it seemed to be a little dryer due to not having a water pan to provide the moisture. Still came out great though. Don't get me wrong though, I personally have no problem using either a grill or a smoker as an outdoor oven. It keeps me outside (in fair weather of course) and out of the girlfriends hair, and I get to play with my toys :)

Cheers,
KE

[TomKattt]

Normally, a Boston Butt should be cooked at a lower cooking temp; around 250, and it should be cooked until the internal temp reaches about 195 or more. Then the pork will come apart easily and you can pull it by hand, and all the connective tissue renders into collagen, whcih makes it seem even more tende3r and moist.

I have to believe your roast was too tough to pull and probably had to be sliced thin to eat it. Next time, cook a pork loin like this, but do a butt lower and slower.