Smoky Pulled Pork on a Gas Grill
Ingredients
- 5 tsp Kosher salt
- 2-1/2 tsp pepper
- 2 tsp paprika
- 2 tsp packed light brown sugar
- 5 - 7 lbs pork butt / shoulder roast
- 9-1/2 ounces wood chips (4 cups)
- 2 9" disposable aluminum pie plates
- 1 13" x 9" disposable aluminum roasting pan
Directions
- Combine salt, pepper, paprika and brown sugar in small bowl. Cut pork against grain into 3 equal slabs. Rub salt mixture into pork making sure meat is evenly coated. Wrap pork tightly in plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
- Just before grilling, soak 2 cups wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil wrap soaked chips in 8 by 4-1/2 inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Repeat with remaining 2 cups unsoaked chips. Cut 2 evenly spaced 2-inch slits in top of each packet.
- Remove cooking grate and place wood chip packets directly on primary burner. Place disposable pie plates, each filled with 3 cups of water, directly on other burner(s). Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking about 15 minutes. Turn primary burner to medium and turn off other burner(s). Adjust primary burner to maintain grill temperature of 300 degrees.
- Clean and oil cooking grate. Place pork on cooler side of grill, directly over water pans; cover; smoke for 1-1/2 hours.
- Transfer pork to disposable pan, return disposable pan to cooler side of grill and continue to cook until meat registers 200 degrees, 2-1/2 to 3 hours.
- Transfer pork to carving board and let rest for 20 minutes. Pour juices from disposable pan into fat separator and let stand for 5 minutes.
Picture:
Source: Cooks Illustrated Jul-Aug 2014
Recipe category: Entree