Hello everyone!
With the warmer weather finally upon us, I hereby declare it "grilling season"! One of my family's favorite things to eat is barbecue sandwiches. My husband loves to grill out and last Sunday smoked a Boston Butt on our Weber grill all day in order to make barbecue sandwiches that night. Yum! Here are the instructions if you would like to give it a try.
You will need the following to get started:
A grill or smoker with a thermometer on it.
charcoal briquettes
wood chips/chunks (made for smoking meat)
meat thermometer
meat rub seasoning
heavy duty aluminum foil
aluminum pan
meat - Boston Butt
You will need to begin this prep a day ahead of time.
Rinse and pat dry the meat.
Apply the rub to the meat 12-24 hrs prior to grilling.
We used this rub.
Wrap the meat in plastic wrap and place in refrigerator overnight.
Prepare your wood chips/chunks by soaking them in water overnight as well.
We used hickory.
The next day, you can begin grilling the meat. Actually, you will be smoking this meat on the grill. You'll need an early start since the meat will need to cook for several hours.
Place a small aluminum pan filled with water or apple juice under the grill grate directly under where the meat will be placed. We used water. This will keep the meat from drying out.
On the other side of the grill place charcoal briquettes and get them hot.
Add some of the wood chips/chunks that have been soaked in water on top of the charcoal briquettes.
Place the grill grate over all of that.
Then add your meat on top of the grate, on the side that does not have the hot coals, over your pan of water.
Close the lid to start the smoking process. You can open the vents on your grill cover, slightly, to help regulate your grill temperature too.
Try to keep the grill temp (located on top of the cover) at 250 degrees. If it starts cooling down you'll need to add more charcoal and wood chips to give it more heat. You will notice a lot of smoke coming from your grill during this process and that is what you want!
After about 6 hours of cooking, your meat temp should be at 160 degrees. You'll need to use your meat thermometer to check that. It will look burned , but trust me this is the way it is supposed to look.
Once your meat has reached that temp, remove it from the grill and wrap it in heavy duty aluminum foil. This will help maintain moisture in the meat.
Place the wrapped meat back on the grill and close cover.
Continue cooking for another 2 - 3 hours until your meat reaches 190 degrees. (Use your meat thermometer for that.)
Once your meat has reached that temp, the cooking process is over. Now it needs to rest. You will need to place it in an empty cooler for another 2 - 3 hours. It can stay wrapped during this resting period.
Once it has rested, unwrap the meat and place on a platter. (Don't panic that it looks so black. I did too. This is normal.)
Grab another platter and begin pulling apart the meat with a large fork. You want to separate the meat from the fat basically.
To serve: place shredded meat on hamburger bun with heated BBQ sauce on top.
Voila! Ready to eat now!
Sorry that I didn't have pictures taken for every detail. If you have any questions, please let me know and I'll be glad to answer them. I hope that you'll give this a try over the summer. It's really good and your neighbors will all want to know what you're cooking! It smells heavenly.
Thanks for stopping by!
~ Dian Mayasari ~
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