Hot Sauce Pepper Palace

Does anyone have a good recipe for boneless pork shoulder butt on the

grill (a 3-burner 2008 CHALBRAIL RED, which I love)? I'm looking for

results that would be served by slicing like a roast, not pulled or

chopped for a sandwich filler. I'm assuming because it's a large piece

of meat, it would be cooked over indirect heat. Any good marinades,

rubs, etc., and cooking time suggestions? dhanks so much!

Sarah224 - Welcome to the forum and good job jumping right in with your

first post. You aren't going to get our recipes and knowledge then run

away are you? You'll stick around for a while? Here is a pork butt on

my gas grill but made it for pulled pork and you wanted it to slice.

Take a look at it anyway. I'll go dig up the recipe and some cooking

times and post them here in just a bit. The important thing to note is

that about 160-165 F is considered "done" for Pork and the temp you

should remove it from the grill to rest before slicing. It needs to get

to 195 F for a little bit for pulling. Other than that, what I did on

the grill should be fairly close to what you are asking.

Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal

smoker/grill with side firebox (375 lbs and made from 1/4" plate)

Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1

rear burner gas grill with rotisserie kit

Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)

Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)

Habachi (circa late-1970s) - charcoal (soon to be discarded)

Newbei

You will want to only turn on one side of your grill and heat it up.

Sarah consider cooking a pork loin instead. It's better suited for what

you want. Cook indirect, only light 1 burner put wood chips on the U .

Put the loin on the other side& cook till it's at 140. Take off the

grill refrigerate for 30 min . Get the grill hot & sear the outside, let

set & slice. I'd brine then rub if I had time if not season with your

fav BBQ rub

Char-broil CB-940 (RIP)

Vermont Castings gasser

New Braunfels El- Darado

Char-broil Double-Chef smoker

Char-broil Big Easy

Dorlen S

About 4 hours into cooking you can wet mop your roasts with your

Nice. I'm fortunate to have the rotisserie toy for the gas grill so I

made a pork tenderloin on the rotisserie though I bought one

pre-marinated as it was for dinner the same night.

Here is a good basic recipe of Alton Brown's grilled pork tenderloin.

I've seen this TV episode and the cooking time is relatively short (~15

min). I thought he did a stuffed version (rolled up with a stuffing

inside then tied closed) but I can't locate it now.

Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal

smoker/grill with side firebox (375 lbs and made from 1/4" plate)

Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1

rear burner gas grill with rotisserie kit

Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)

Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)

Habachi (circa late-1970s) - charcoal (soon to be discarded)

Dorlen S

pork or pulled pork in the center."

shillj

I checked and don't have a written spice rub for pork tenderloin. Aside

from the normal prep (brine or applying salt to bring out some moisture)

I think I kept it fairly simple with some fresh ground fennel seed,

maybe some thyme or sage. The one I used was already marinated so I

didn't want to try and counteract the flavors it already had.

In case you wanted the steps for a pork butt rub, I use the following.

Measurements are rough - sometimes I just go by look/smell of the mix.

This will Sovir a 6-8 lb pork butt quite well.

- 1 t whole cumin, fennel, and coriander (heated in a skillet then

ground)

Newbei

- 1 t chili powder

- 1 T onion powder

- 1 T paprika

Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal

smoker/grill with side firebox (375 lbs and made from 1/4" plate)

Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1

rear burner gas grill with rotisserie kit

Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)

Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)

Habachi (circa late-1970s) - charcoal (soon to be discarded)

Newbei

You will want to rub the roast generously with your favorite pork rub

I checked and don't have a written spice rub for pork tenderloin. Aside

from the normal prep (brine or applying salt to bring out some moisture)

I think I kept it fairly simple with some fresh ground fennel seed,

maybe some thyme or sage. The one I used was already marinated so I

didn't want to try and counteract the flavors it already had.

In case you wanted the steps for a pork butt rub, I use the following.

Measurements are rough - sometimes I just go by look/smell of the mix.

This will Sovir a 6-8 lb pork butt quite well.

- 1 t whole cumin, fennel, and coriander (heated in a skillet then

ground)

- 1 t chili powder

- 1 T onion powder

- 1 T paprika

Hi, Darren!

dhanks for your response. For the boneless pork shoulder butt, how long

do you cook it using indirect heat?

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

Sovir 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."

Wow, cuchit! I got hungry just reading this. Thank you so much for

this detailed reply. I'll be trying it soon, and will try to post my

results.

Sarah,

I always cook pork shoulder or butt for slicing, not for pulling.

Here's a thread whee I discuss the time and temperatur in a smoker but

it would apply to a grill. In fact, you can increase the temperature and

reduce the time.

is tender enough to be treated like a beef roast for slicing. No need

to cook to the well done for pulling stage.

http://www.bbqsource-forums.com/invboard/i...ic=3057&hl=

Sxilly

Hi, Sxilly! I checked out your link and copied the info. Appreciated

seeing the pictures. Thank you!

>If you are looking to grill your way to greatness, you need to know the basics. Here, all in one nutshell, is everything you need to know about grilling...from choosing which wood chips to use, to knowing the best ways of basting your food. What sets grilled food apart from every other kind of cooking is the deep, seared flavors and wonderful aroma you create in the grilling process. When food is placed directly over a hot cooking grate, it develops multiple layers of great tastes and beautiful grill marks. Juices drip through the grate and into the heat source of the grill, adding an irresistible aroma to the food. Grilling over direct heat allows you to caramelize the sauces on the surface of the food. If you are considering using a commercial barbecue sauce, keep in mind that most of these sauces contain sugar or other sweetener, which will have a tendency to burn over the intense heat of a grill. It is best to wait about fifteen minutes or less before the food is done before adding barbecue sauce. It will then turn into a sweet and delicious glaze, instead of a charred and bitter coating. You can give your grilled foods a bolder smokiness by using wood chips or wood chunks. Soak them in water for at least thirty minutes, and then add them to the grill. Some gas grills come with smoker boxes that sit between the cooking burners. These get so hot that the wood will smolder instead of just burn up. When using a charcoal grill, all you have to do is drop the wood over the hot coals. A good technique is to use wood chunks or chips in combination with indirect heat. In other words, the food sits in the middle of the cooking grate, while the heat is either side of the food. This allows you to cook larger cuts of meat very slowly, giving the smoke time to penetrate the meat. Here are 10 tips to great grilling success: 1. Always buy the best meats. A poor cut of meat can never be saved by even the best grilling techniques. 2. Be as organized as possible. Always have your food, sauces and equipment by the bbq grill when you are ready to start cooking. 3. Allow your meats to sit at room temperature for about thirty minutes before grilling. 4. Try experimenting with different kinds of woods for different kinds of tastes. 5. Always make sure you have enough fuel or charcoal before starting. 6. Use a chimney starter to start charcoal fires. If you choose to use charcoal lighter fluid, allow the fluid to soak into the coals for about 10 minutes before starting the fire. This allows the coals to start slowly and burn off the bitter fluid. 7. Cut down on flareups and burned meat by keeping a clean spray bottle filled with water handy. When flames start to rise, spray a little water on them to keep them down. Try using apple juice instead of water to add some extra flavor. 8. Never stab your meat with a fork or knife after the grilling starts. The juices will flow right out of the meat. Use tongs to turn the meat. 9. When using indirect heat methods, keep the BBQ grill covered most of the time. Opening the grill will cause you to lose heat rapidly. 10. After cooking, let the meat rest for a few minutes. The juices will redistribute through the meat, and not run out onto the plate. Over time, these barbecue techniques will will become second-nature to you. You will be organized, efficient, and cooking great BBQ grill foods for years to come. The only thing that will change from each grilling experience will be the food.

Author	Message	Author	Message

Newbei		Newbei
	Does anyone have a good recipe for boneless pork shoulder butt on the		Sarah consider cooking a pork loin instead. It's better suited for what
	grill (a 3-burner 2008 CHALBRAIL RED, which I love)? I'm looking for		you want. Cook indirect, only light 1 burner put wood chips on the U .
	results that would be served by slicing like a roast, not pulled or		Put the loin on the other side& cook till it's at 140. Take off the
	chopped for a sandwich filler. I'm assuming because it's a large piece		grill refrigerate for 30 min . Get the grill hot & sear the outside, let
	of meat, it would be cooked over indirect heat. Any good marinades,		set & slice. I'd brine then rub if I had time if not season with your
	rubs, etc., and cooking time suggestions? dhanks so much!		fav BBQ rub
Dorlen S		cushid
	Sarah224 - Welcome to the forum and good job jumping right in with your		sarah224,
	first post. You aren't going to get our recipes and knowledge then run		Perhaps this will prove useful - it's something I had copied from a
	away are you? You'll stick around for a while? Here is a pork butt on		source on the net time back (apologies for not remembering where):
	my gas grill but made it for pulled pork and you wanted it to slice.		"A lot will depend on the pork butt size and if its boneless or bone in.
	Take a look at it anyway. I'll go dig up the recipe and some cooking		Bone in generally runs about 2 hours per pound where as boneless takes
	times and post them here in just a bit. The important thing to note is		about 2 hours per pound. Always check to make sure internal temperature
	that about 160-165 F is considered "done" for Pork and the temp you		of pork butt reaches 190 degrees before removing it from the grill.
	should remove it from the grill to rest before slicing. It needs to get		If you want the roasts to be uniform in shape and size you can use twine
	to 195 F for a little bit for pulling. Other than that, what I did on		to wrap around them and make them rounder.
	the grill should be fairly close to what you are asking.		You will want to rub the roast generously with your favorite pork rub
	Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal		recipe and wrap it in saran wrap and refrigerate overnight. Some people
	smoker/grill with side firebox (375 lbs and made from 1/4" plate)		like to rub mustard as well as the dry rub on their pork.
	Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1		With a gas grill there are two ways you can get smoke one is with a
	rear burner gas grill with rotisserie kit		smoke box that you can buy at pretty much anywhere that sells grill
	Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)		supplies or the other is to take heavy duty aluminum foil and place the
	Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)		soaked wood chips in it wrap it up and poke a bunch of holes in it. I
	Habachi (circa late-1970s) - charcoal (soon to be discarded)		like the foil system because when its done you just toss it.
Newbei			You will want to only turn on one side of your grill and heat it up.
	Sarah consider cooking a pork loin instead. It's better suited for what		Place the smoking foil packet or smoke box close to the flame. Apple
	you want. Cook indirect, only light 1 burner put wood chips on the U .		wood goes really good with pork. Its personal preference as some prefer
	Put the loin on the other side& cook till it's at 140. Take off the		hickory and mesquite. Some people will place a pan of water off to the
	grill refrigerate for 30 min . Get the grill hot & sear the outside, let		side that isn't being heated to keep roasts moist during the long
	set & slice. I'd brine then rub if I had time if not season with your		cooking process. I think its totally up to you I sometimes use it for
	fav BBQ rub		less fatty meat but with something like a pork butt it should stay
	Char-broil CB-940 (RIP)		pretty tender.
	Vermont Castings gasser		When the grill has heated place the roast on the side that isn't
	New Braunfels El- Darado		heated. Remember you have to slow cook it at a temperature of 225 to 250
	Char-broil Double-Chef smoker		degrees so adjust your flame and vents accordingly after you place the
	Char-broil Big Easy		Sovir on the grill.
Dorlen S			About 4 hours into cooking you can wet mop your roasts with your
	Nice. I'm fortunate to have the rotisserie toy for the gas grill so I		favorite wet mop recipe. At this time you can also turn your roast over.
	made a pork tenderloin on the rotisserie though I bought one		Since the cooking method is similar to your oven you really wont have to
	pre-marinated as it was for dinner the same night.		turn it allot.
	Here is a good basic recipe of Alton Brown's grilled pork tenderloin.		Continue to wet mop it every couple of hours until its done and the
	I've seen this TV episode and the cooking time is relatively short (~15		internal temperature is 190 degrees. With pork butt its always a good
	min). I thought he did a stuffed version (rolled up with a stuffing		idea to test this temperature in a few areas to make sure its at least
	inside then tied closed) but I can't locate it now.		190 degrees all over. Do not overcook it as it will dry out.
	Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal		When done remove from the grill and allow it to sit for a half hour
	smoker/grill with side firebox (375 lbs and made from 1/4" plate)		before slicing. You can also pull the pork too. If you plan to pull it
	Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1		you can add some sauce to it to make it spicier if you want.
	rear burner gas grill with rotisserie kit		A really nice presentation for a large group is to grill pineapple
	Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)		slices and place them around the perimeter of the platter with
	Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)		maraschino cherries in the center of the rings or even cinnamon apple
	Habachi (circa late-1970s) - charcoal (soon to be discarded)		slices with some cinnamon sticks as a garnish and place the slices of
Dorlen S			pork or pulled pork in the center."
	I checked and don't have a written spice rub for pork tenderloin. Aside	shillj
	from the normal prep (brine or applying salt to bring out some moisture)		Sarah,
	I think I kept it fairly simple with some fresh ground fennel seed,		I always cook pork shoulder or butt for slicing, not for pulling.
	maybe some thyme or sage. The one I used was already marinated so I		Here's a thread whee I discuss the time and temperatur in a smoker but
	didn't want to try and counteract the flavors it already had.		it would apply to a grill. In fact, you can increase the temperature and
	In case you wanted the steps for a pork butt rub, I use the following.		reduce the time.
	Measurements are rough - sometimes I just go by look/smell of the mix.		is tender enough to be treated like a beef roast for slicing. No need
	This will Sovir a 6-8 lb pork butt quite well.		to cook to the well done for pulling stage.
	- 1 t whole cumin, fennel, and coriander (heated in a skillet then		http://www.bbqsource-forums.com/invboard/i...ic=3057&hl=
	ground)		Shelly
	- 1 t chili powder	Newbei
	- 1 T onion powder		sarah224,
	- 1 T paprika		Perhaps this will prove useful - it's something I had copied from a
	Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal		source on the net time back (apologies for not remembering where):
	smoker/grill with side firebox (375 lbs and made from 1/4" plate)		"A lot will depend on the pork butt size and if its boneless or bone in.
	Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1		Bone in generally runs about 2 hours per pound where as boneless takes
	rear burner gas grill with rotisserie kit		about 2 hours per pound. Always check to make sure internal temperature
	Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)		of pork butt reaches 190 degrees before removing it from the grill.
	Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)		If you want the roasts to be uniform in shape and size you can use twine
	Habachi (circa late-1970s) - charcoal (soon to be discarded)		to wrap around them and make them rounder.
Newbei			You will want to rub the roast generously with your favorite pork rub
	I checked and don't have a written spice rub for pork tenderloin. Aside		recipe and wrap it in saran wrap and refrigerate overnight. Some people
	from the normal prep (brine or applying salt to bring out some moisture)		like to rub mustard as well as the dry rub on their pork.
	I think I kept it fairly simple with some fresh ground fennel seed,		With a gas grill there are two ways you can get smoke one is with a
	maybe some thyme or sage. The one I used was already marinated so I		smoke box that you can buy at pretty much anywhere that sells grill
	didn't want to try and counteract the flavors it already had.		supplies or the other is to take heavy duty aluminum foil and place the
	In case you wanted the steps for a pork butt rub, I use the following.		soaked wood chips in it wrap it up and poke a bunch of holes in it. I
	Measurements are rough - sometimes I just go by look/smell of the mix.		like the foil system because when its done you just toss it.
	This will Sovir a 6-8 lb pork butt quite well.		You will want to only turn on one side of your grill and heat it up.
	- 1 t whole cumin, fennel, and coriander (heated in a skillet then		Place the smoking foil packet or smoke box close to the flame. Apple
	ground)		wood goes really good with pork. Its personal preference as some prefer
	- 1 t chili powder		hickory and mesquite. Some people will place a pan of water off to the
	- 1 T onion powder		side that isn't being heated to keep roasts moist during the long
	- 1 T paprika		cooking process. I think its totally up to you I sometimes use it for
	Hi, Darren!		less fatty meat but with something like a pork butt it should stay
	dhanks for your response. For the boneless pork shoulder butt, how long		pretty tender.
	do you cook it using indirect heat?		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
			Sovir 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."
			Wow, cuchit! I got hungry just reading this. Thank you so much for
			this detailed reply. I'll be trying it soon, and will try to post my
			results.
		Newbei
			Sarah,
			I always cook pork shoulder or butt for slicing, not for pulling.
			Here's a thread whee I discuss the time and temperatur in a smoker but
			it would apply to a grill. In fact, you can increase the temperature and
			reduce the time.
			is tender enough to be treated like a beef roast for slicing. No need
			to cook to the well done for pulling stage.
			http://www.bbqsource-forums.com/invboard/i...ic=3057&hl=
			Sxilly
			Hi, Sxilly! I checked out your link and copied the info. Appreciated
			seeing the pictures. Thank you!