Neighbor and I decided to take advantage of the Harris Teeter $0.99/lb butt sale and do a couple. We each took one and did our own thing. Mine got injected with apple and orange juice and a Spanish style rub. His no injection and a red chili powder based dry rub.
Both cooked on Weber charcoal grills using a “ring of fire” (charcoal stacked in a ring on outer edges of the grill, with one end lit burns for 8 ish hours) with some wood chips sprinkled in here and there. Both cooked about 8 hours, pulled at 197°. Mine was left to rest unwrapped, his wrapped and placed in a cooler to finish.
Both turned out great, no real discernible difference in flavor or tenderness.
Both cooked on Weber charcoal grills using a “ring of fire” (charcoal stacked in a ring on outer edges of the grill, with one end lit burns for 8 ish hours) with some wood chips sprinkled in here and there.
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I am intrigued with this part. Did you use standard charcoal (not the match light stuff)? Did you just light one side of the ring and allow it to burn around both sides simultaneously or have a break in the ring so it burned in one direction? How much charcoal would you say you used and did you have to add anymore through out the 8 hrs?
Both cooked on Weber charcoal grills using a “ring of fire” (charcoal stacked in a ring on outer edges of the grill, with one end lit burns for 8 ish hours) with some wood chips sprinkled in here and there.
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I am intrigued with this part. Did you use standard charcoal (not the match light stuff)? Did you just light one side of the ring and allow it to burn around both sides simultaneously or have a break in the ring so it burned in one direction? How much charcoal would you say you used and did you have to add anymore through out the 8 hrs?
Wish I had gotten a picture, but it’s super easy. Charcoal was Kingsford Professional, no match light or lighter fluid required.
Basically I made a 300° circle of charcoal. Not a complete ring, there has to be a break in it somewhere. The ring consists of rows of two briquettes next to each other and one on top bridging the two, all the way around the outside edge of the lower grate. I then sprinkle some wood chips on top of the charcoal every few inches, giving it some straight fire for a bit, then some smoke for a bit, then straight fire, etc…
Then, just light one end and walk away. I used a small propane torch to get the first few coals going. Grill stays at about 225° - 250° for 7-8 hours. I did have to add a bit to this one to get a bit more time, but as long as it’s still burning you can keep making the ring longer and longer.
food porn right there…I also got 2 of the Teeter butts on sale…guessing you kept the fatty side down the whole time? or do you trim some of the fat? those Smithfield butts do have a good bit of fat on them…or maybe that’s just the nature of a butt (no pun intended)…
food porn right there…I also got 2 of the Teeter butts on sale…guessing you kept the fatty side down the whole time? or do you trim some of the fat? those Smithfield butts do have a good bit of fat on them…or maybe that’s just the nature of a butt (no pun intended)…
Regarding the fat cap, you’ll get a better bark if you trim most of it off. A butt has plenty of interior fat to keep the meat moist and flavorful. But whether you leave it on or trim it off as I do, or cook it fat side up or down, it’s hard to mess up a pork butt. It’s probably the most forgiving piece of meat ever made.
