bbq: i dont't have a smoker i only have a webber charcoal grill. i wan't to bbq a pork butt does anyone have any advise for me. what do i use for a rub? how long do i cook it? whats a good size for bbq? do i wrap it in aluminum foil?|||You can do it just fine on a webber charcoal grill. You can use just a salt and spice rub if you want, but the butt is so flavorful you won't need it. Don't wrap in foil place fat side up and let it slow grill at a low heat, (make sure the coals are white before you put it on the grill). Don't go crazy with BBQ sauce, make your own with Ketchup and some sugar, brush it on toward the end, use a meat thermometer to make sure it is done. The secret is to slow cook.|||Barbecued Pulled Pork on a Charcoal Grill Pulled pork can be made with a fresh ham or picnic roast, although our preference is for Boston butt. Preparing pulled pork requires little effort, but lots of time. Plan on 10 hours from start to finish: 3 hours with the spice rub, 1 hour to come to room temperature, 3 hours on the grill, 2 hours in the oven, and 1 hour to rest. Wood chunks help flavor the meat; hickory is the traditional choice with pork, although mesquite can be used if desired. Serve the pulled pork on plain white bread or warmed buns with the classic accompaniments of dill pickle chips and coleslaw. You will need a disposable aluminum roasting pan that measures about 10 inches by 8 inches as well as heavy-duty aluminum foil and a brown paper grocery bag. Serves 8 Spicy Chili Rub 1tablespoon ground black pepper 1 - 2teaspoons cayenne pepper 2tablespoons chili powder 2tablespoons ground cumin 2tablespoons dark brown sugar 1tablespoon dried oregano 4tablespoons paprika 2tablespoons table salt 1tablespoon granulated sugar 1tablespoon ground white pepper Pork 1bone-in pork roast , 6 to 8 pounds (preferably shoulder or Boston butt roast) 2 cups barbecue sauce 1. Mix all spicy chili rub ingredients in small bowl, set aside. 2. If using a fresh ham or picnic roast, remove skin. Massage dry rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For strong flavor, the roast can be refrigerated for up to 3 days.) 3. At least 1 hour prior to cooking, remove roast from refrigerator, unwrap, and let it come to room temperature. Soak 4 (3-inch) wood chunks in cold water to cover for 1 hour and drain. Meanwhile, light a large chimney starter filled a bit less than halfway with charcoal briquettes (about 2 1/2 quarts, or about 40 briquettes), and burn until all the charcoal is covered with a layer of fine gray ash. 4. Empty the coals into the grill; build a modified two-level fire by spreading the coals onto one side of the grill, piling them up in a mound 2 or 3 briquettes high, leaving the other half with no coals. Open the bottom vents completely. Place the soaked wood chunks on the coals. Position the cooking grate over the coals, cover the grill, and heat until hot, about 5 minutes (you can hold your hand 5 inches above the coals for 2 seconds). Use a grill brush to scrape the cooking grate clean. 5. Set unwrapped roast in disposable pan and place it on grate opposite the fire. Open grill lid vents three-quarters of the way and cover, turning lid so that vents are opposite chunks to draw smoke through the grill. Cook, adding about 8 briquettes every hour or so to maintain an average temperature of 275 degrees, for 3 hours. 6. Adjust oven rack to middle position and preheat oven to 325 degrees. Place roast in pan and wrap with heavy-duty foil to cover completely. Place pan in oven and cook until meat is fork-tender, about 2 hours. 7. Slide the foil-wrapped pan with the roast into a brown paper bag. Crimp top shut; rest roast 1 hour. Transfer roast to cutting board and unwrap. When cool enough to handle, "pull" pork by separating roast into muscle sections, removing fat, if desired, and tearing meat into thin shreds with fingers. Place shredded meat in large bowl ; toss with 1 cup barbecue sauce, adding more to taste. Serve with remaining sauce passed separately. STEP BY STEP: Key Steps to Pulled Pork 1. If using a fresh ham or pinic roast, cut through the skin with the tip of a chef's knife. Slide the blade just under the skin and work around to loosen it while pulling it off with your other hand. Boston butt, or shoulder roast, does not need to be trimmed. 2. Set the unwrapped roast, which has been placed in a disposable aluminum pan barely larger than the meat itself, on the cooking grate opposite the coals and the wood. 3. After cooking, as soon as the meat is cool enough to handle, remove the meat from the bones and separate the major muscle sections with your hands. 4. Remove as much fat as desired and tear the meat into thin shreds. STEP BY STEP: Using a Charcoal Grill for Indirect Cooking 1. Pile the coals on one half of the grill and leave the other half free of coals. 2. Place soaked and drained wood chunks or a foil packet filled with wood chips on top of the coals. Set the top grate in position, heat briefly, and then scrape the grate clean with a grill brush. You are now ready to cook over the cooler part of the fire. Put the food on the grill and set the lid in place. Open the air vents as directed in individual recipes. 3. A grill thermometer inserted through the vents on the lid can tell you if the fire is too hot or if the fire is getting too cool and you need to add more charcoal. You will get different readings depending on where the lid vents are and thus where the thermometer is in relation to the coals. Because you want to know where the food is being cooked, rotate the lid so that the thermometer is close to the food. Make sure, however, that the thermometer stem does not touch the food|||I cook these all the time. I season it with salt, pepper, and garlic and boil the butt in enough water to cover -- Bring it to a boil then turn it down and simmer for 30 minutes. Then I reseason and grill. It takes about 20 minutes per pound to cook. I like to put mine on the grill for about 30 minutes then pull off and finish in the oven or the crock pot. It still has a nice grilled flavor but doesnt' take as long to cook in the oven. Use a meat thermometer it is done when the internal temperature is 155 to 160 degrees F. No foil is necessary! 5 - 8 lbs is perfect to barbecue. I prefer not to use any sauce during the cooking process. I chop mine up and add sauce when I plate it. Rave reviews!|||A pork but has lots of connective tissue and that encourages long slow cooking. The webber will work fine just use a few briquetes at a time and build a small fire on the edge and keep the pork away from it. Keep the cover on and leave just a small amount of the vent holes open. Keep feeding it more coal as needed and expect this to take between four and five hours. Turn once half way through. The result will literally fall apart (be carefull removing it or it may do so earlier than you want). Because of the connective tissue it will be juicy and exceedingly tender. Pull rather than carve to serve. You can add water soaked hickory chips periodically if you want it to be smokey. This dish is a clear candidate for a dry rub (you can serve a sauce on the side but taint necessary). A basic rub woult be salt, black pepper, and a bit of garlic or garlic powder. You can add cayenne for a bit of heat, nutmeg for savory and if you want to go SouthWest a fair amount of ground cummino. The thing is totally versatile, it works with Asian rub, mediterranean flavors, and even cookie spices. Do NOT add anything with sugar which will burn during the long cooking process. Do not wrap in foil although you may want to put a drip pan under it on the coal rack and that you can wrap in foil. Be sure to keep the fire going and if you have to relight it use a chimny starter but do not use charcoal starter on the coals inside the weber or the pork will taste of it. I have given you the real mccoy method. If you don't mind the lack of smoke you can pull this off in a 250F oven in about the same time and there you don't have to baby the fire. The result will be very good, just not BBQ. Enjoy|||I'm not a griller...I take a pork butt and put it in a Reynolds Baking Bag. Let it cook in the oven for the required time. I then pull it all apart and put it in a large pot on top of the stove. That's where I add all my BBQ stuff. Let it cook on the stove for a couple of hours. It makes so much, I put some in quart freezer bags and freeze it.|||The easiest way is to cook it low and slow. Salt and pepper the the butt and place in a turkey roaster. Make sure it's elevated in the pan so it doesn't sit in it's own fat while cooking. Pour some apple juice in the pan so it comes up right under the roast without touching it. Cook at 225 degrees for 12 hours or until it falls apart at the touch. When finished chop and place in a baking dish. Serve with your favorite sauce on the side. Some like sauce and some do not. This is easy and good. Doesn't have to be complicated