Fall apart tender, cooked low and slow on a 2-burner gas grill.
Choose from two different rubs.
The long cooking time and low temperature ensure a succulent roast.
Elise Bauer
I don’t have either.
It just takes a bit more finagling and a lot more attention.
What follows is the approach I used to get the best results.
Simply Recipes / Elise Bauer
The meat requires several hours of smoking to get infused sufficiently with smoke flavor.
After that, it’s just easier to finish, wrapped in foil, in a 300F oven.
It’s hard to maintain a consistent low temperature on a grill, gas or charcoal.
Any experienced grill barbecuers out there?
I’d love to hear your tips for perfecting barbecued pork shoulder on a grill.
If using a rub, you’ll need to get the rub on the night before and refrigerate.
you better keep smoke on the meat for at least 4 hours for a 4-pound roast.
Two rub recipes are provided here.
Pick one for a 4-pound roast, or if barbecuing two roasts, try one each.
Taste the rub as you make it and see if you like the taste, adjusting accordingly.
Be generous with the amount of rub.
The smaller chips will get smoking more quickly, but will burn out more quickly too.
You’ll likely be finishing it in the oven anyway.
It will just take a bit longer to cook.
Remove one of the grill grates.
This will be your “hot” side, where the wood chips will go.
A good place to place this is on an upper rack if your grill has one.
Create a double layered aluminum foil boat with a handful or two of damp wood chips in it.
You should see and smell the smoke.
If your grill has a hot spot, position the roast away from it.
Cover the grill, lower the flame, and let the cooking begin.
The temperature you want to maintain ideally is 225F.
venture to keep it close to that temperature, within a range of 210F to 240F.
If the temperature goes too high, the roast may dry out.
If it’s too low, it will take forever to cook.
This is the tricky part.
You will also want to maintain a cooking temperature of around 225.
So, you have to check the grill!
About once an hour you will likely need to replenish the chip boat with more wood chips.
Resist the temptation to initiate the grill more than once an hour.
Every time you initiate the grill the inside temperature drops and you increase your overall cooking time.
Of course, if your gas grill gets too hot, opening the hood can cool it down quickly.
confirm sensor tip of the probe is not touching the meat itself.
An 8-pound roast will take at least 12 hours of cooking time.
Cook until the internal temperature of the roast reaches 195F.
Pull the pork with 2 forks.
Only now do you add any barbecue sauce (and any accumulated juices) to the meat.
One of the biggest sins of barbecue is to over-sauce perfectly good meat.
Serve on a bun with or without sauce, and with or withoutcoleslaw.
Also great with grilled or rawpineapple.
