Okay here is what's going on.
I started smoking my 8 pound Boston Butt Roast at 8:00am this morning, I have read many different recipes and topics on how long, what temp, etc... to do this. I don't want to hear that you cant do it on a gas grill, because to me, anything is possible.
The Method I am using:
1.) indirect heat with a water filled drip pan. Butt roast over pan, no burners(3), under the pan.
2.) 1 burner far end of grill on as low as possible, foil filled wood chip packets above burner, closed lid, current temp. approx. 275 degrees, spraying any flames from wood with water to maintain smoke.
3.) Butt is rubbed with dry rub of Brown Sugar, Chili Powder, Powder Mustard, Garlic, Onion, etc ...
My question is, How long should I continue to smoke this roast, I am thinking 4 to 5 hours ?
Should I wrap it in foil after smoking, if so, how long.
8lbs., how long should it take at this rate to reach 165 - 170 degrees.
I will experiment until I get that nice bark on the outside and a juicy easily pulled inside, any and all recommendations welcome.
Thanks - Jim
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