The real reason I’m making this recipe is that I have to look up the rub every time I make it. The basic idea for the rub comes from Alton Brown’s 8:3:1:1 method. F’ing Fantastic!!

    I do need to warn you that this takes a really long time: Like, you need a backup propane tank. Like, you should apply the rub on a Friday evening , get this on the grill Saturday morning, and hopefully it will be ready for lunch on Sunday, long time.

    https://www.101cookingfortwo.com/pulled-pork-on-gas-grill-not-that-hard/

    Ingredients

    The Rub (This makes about 1 cup, good for a 4-6 pound butt)

    Others

    Instructions

    1. Clean the pork and pat it dry. Rub it all over with the rub, then wrap it in plastic wrap overnight.
    2. Set up the grill for indirect heating. I usually remove the grill grate from the side where the burner I'm going to use is, so that I can get the wood chip box right above the flame, so it actually smokes. The pork will sit on the opposite side of the grill. I usually put a disposable baking tray below it to catch juices. Set a thermometer (or two) on the indirect side, and adjust to get 250°F. On my four burner grill, I have the leftmost burner as low as it will go and the meat as far to the right as I can get it. Once the grill is at 250°F, add the meat to the indirect side. I add a thermometer that will give me an alarm when the meat gets to the temperature I'm looking for. I also usually add a bowl of water to keep the humidity up a little.
    3. Start the smoke whenever. I have a little metal box that I got from Lowes or maybe Amazon, but you can just wrap the wood chips up in aluminum foil pouch with holes punched. I like a lot of smoke, so I just keep adding wood chips until it's getting really close to temperature.
    4. I like to cook to 200°–205°F. The internet will tell you that it take 1-1/2 to 2 hours per pound, but the internet LIES!!! It take what it takes, deal with it. The temperature will stall at about 160°F for an hour or more. Don't freak out, this is when the magic is happening. Don't try to turn the heat up, just let it happen. What's going on is that the connective tissue throughout the meat is melting, and the moisture is evaporating from the surface, which cools the meat, so it stalls until most of the connective tissue have broken down and evaporated away. The longer this takes and the more gently you let this play out, the more tender your meat will be.
    5. Once you hit your set temperature, remove the pork from the grill, wrap it tightly in aluminum foil and then towels to insulate it. I usually put it in a cooler to let it rest for 2-4 hours, but you need to shred it before it cools down.
    6. The bone should come out of the pork completely clean and it will if you cooked it to 200°F or more. Serve immediately.

    Notes

    The cover photo shows the pork butt in our oven. If you run out of propane or if you just don’t want to be messing around outside any more, after you’re done smoking the meat, you can bring it inside to a 250°F oven to finish it off. TBH, I bought my pork at about 1 pm, had it coated in rub by 2pm and plan to throw it on the grill at about 9pm tonight, that way it will be ready to eat tomorrow evening.