Directions

Prep

1. Trim off any excess fat and leave the fat cap in place.
2. Take a filet knife and poke a few holes in the pork should , make the incisions deep enough to plug each hole with a slice of cured meat. This is going to allow the flavors and salt to pass into the pork as it cooks.
3. Apply the dry rub all over the pork, cover it well as this is going to form the crust as it cooks.

The Cook

1. Work on it taking about 1 hour per pound or pork at around 250 degrees f ( 122 degrees C ). This cook is going to take a few hours as the Boston butt is a very tough piece of meat.
2. Pour about 2/3 chimney full of charcoal to your grill and light the remain 1/3. Place the lit coals on TOP of the unlit coals. this will give you the slow burn you want to cook this pork butt. Place a water pan on the fire grate level and fill it with water.
3. Place the pork butt on the grate OPPOSITE the hot coals for INDIRECT HEAT.
4. Use a proper thermometer probe so you can accurately monitor the cook.
5. About every 45 minutes to an hour, spray the pork butt with a mix of apple cider vinegar and water mix. ( about 1 tablespoon of vinegar ).
6. You can also add some wood chunks for some smoke. Don’t use too much smoke, you only want to see a light clean smoke coming off the grill, too much smoke isn’t necessary and it can also overpower the flavor if too much is used. Be sure to rotate the pork every so often to help create an even cook.
7. Once the pork reaches an internal temperature of 190 degrees f ( 88 degrees C ), all of the connective tissue has broken down and the meat has become very tender.
8. Take the pork off the grill and wrap it in heavy duty foil, then wrap it either in a blanket or place it in a cooler for about an hour, maybe an hour and a half. This will allow it cook to perfection.