Flavor wise, great. We had trouble maintaining the temp in our smoker, and wound up finishing in the oven, the charcoal pan is too far away from the meat maybe, it did "pull" ok. If I don't want to mess with the smoker again, thereby foregoing the crust part, I'm thinking maybe 12 hours in the oven at 225, in a pan, tightly covered in foil. Would you recommend that, or have a better idea? I have made pork butt starting in the oven at midnight, at 225, and moved to crockpot in the morning so as not to heat up the house. Was delicious, but swimming in liquid.
Championship Pork Butt
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
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Stand: 15 Minutes
- 1 (6- to 8-lb.) bone-in pork shoulder roast (Boston butt)
- Pork Butt Injection Marinade
- Pork Butt Dry Rub
- 1. Rinse pork roast, and pat dry. Inject top of roast at 1-inch intervals with Pork Butt Injection Marinade.
- 2. Coat roast with Pork Butt Dry Rub, pressing gently to adhere rub to pork.
- 3. Light one side of grill, heating to 250° (low) heat; leave other side unlit. Place roast over unlit side, and grill, covered with grill lid, 7 to 9 hours or until a meat thermometer inserted into thickest portion registers 190°, maintaining temperature inside grill between 225° and 250°. Let stand 15 minutes. Slice, shred, or chop roast.
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