Grillling.. Something I know a thing or 3 about. How did I miss this thread?
Boston Butt (Pork Shoulder cut)
Make a rub to your liking. For beginners, I reccomend buying one, to get an idea of how it should be. Then tweak to taste later.
Fire up a BBQ. Use real wood. Charcoal for a base fire, if you are not that good at keeping a wood fire happy.
Indirect heat & smoke is your friend. BBQ at 200-225F. Will take 4-6 hours.
Every hour, take a beer of your choice, and baste the meat. There should be a catch tray under it, so that the beer can waft up and influence the flavor.
When the bone turns freely inside the meet (using light pressure), its done.
I reccomend oak as a beginning wood. Burns clean, easy to keep going, makes good coals. Try just oak at first. See how it is, then go to your more exotic woods.
Fire tips:
Light up a BIG wood fire, and get a good bed of coals going. Add small peices of wood as needed to keep it going.
NEVER close any exhaust dampers. It will kill the flavor of your meat. Leave them wide open, use the intake dampers for heat control. Crack the cooking chamber door, if needed to reduce temp.
Do not use green wood. Gives crap flavor..
Never use pine or softwoods.
*I do use pine to get the fire going at times, but it is long burnt out before any meat goes on the grill, and I am/was able to bypass the exhaust from the cooking chamber during startup.
Be patient. Good BBQ takes time, & a little effort. I used to do it while doing yardwork or working on my boat. Anything to get out of the house (and away from the couch sloth that inhabits my house)
ENJOY.
Drink good beer too.
