Pork / Pork Butt and Knox's Dry Rub
Any time we have to write about pork butt it makes me snicker.
The fact that it is inevitable that there will be discussion about
rubbing a butt, brings out the juvenile humor in everybody.
Is a pork butt what I think it is?
If you think a Butt Roast comes from a pigs behind, you would
be in the majority but wrong. The cut of meat we know as "Butt"
and responsible for the Butt Steak is from the other end of the
pig.
As far as we can gather, when a pig is butchered the front legs
are removed with the shoulder muscle attached. One end of the
shoulder is thick and commonly called the "Butt". This
is the part that is cut off and sold as a roast or cut into steaks.
Rubbed & Roasted Pork Butt
Prepare the coals for the grill by creating a pyramid of briquettes
and lighting. Once they are almost evenly gray and really hot
move them to one side of your grill. This will allow you to grill
your pork butt over indirect heat.
Season the butt with Knox's
Chipotle BBQ rub or you own seasoning. It is impotant to thoroughly
rub Knox's dry rub (or your own) into the roast. This will infuse
the flavor directly into the roast and aid in sealing in the natural
moisture. A properly rubbed butt is surely a thing of beauty and
needs to be taken seriously. Rubbing, as it infuses flavor, is
also aiding in breaking down the herbs and spices in the dry
rub and releasing flavor.
When the coals are ready, place the butts in your grill over
the opposite side from the coals. Place them with the fat side
up if you have this option. Your pork butt should not be exposed to
flame, ever. Cover your grill and slightly open the top and bottom
vent. Slowly grill for about 6 - 8 hours or until the internal
temperature reaches 160 F. You can baste the roast with during
the last 15 minutes with your barbecue sauce if you like. MMmmMMMmmm!
Let the pork butt roast rest for at leat 15 minutes before cutting. For
optimum results wrap the pork butt in foil and place in a cooler
with balled up news paper in it. Let it slow rest for 30 minutes.
Don't worry it will still be hot when you take it out. This allows
the juices in the meat to redistribute so they do not leak out
when you cut into it. Your pork butt will be much more moist for
this. Sometimes we will let a pork butt rest for an hour or longer
depending on the size. Warm up your bbq sauce before serving.
Safe Pork Butt Roast Cooking
You should cook you pork butt roast until your meat thermometer registers160°F
(70°C) when inserted into the thickest part of the roast,
says the USDA. This internal temperature creates a medium roast
and is the least well done that can be accomplished and still
be safe.
In a preheated 325°F (160°C) oven, you should expect
to cook for 35 to 40 minutes per pound to reach an internal temperature
of 160°. You will want to check a 4.5 lb. butt roast after
about 2-1/2 hours.
Always let meat "Rest" for 8 or 10 minutes or more
before cutting. DO NOT cut into meat to check for doneness. Waiting
allows the moisture in the meat to redistribute. If you cut into
meat hot off the grill the juice will leak out and make it less
succulent.
Things to do with pork butt:
Pulled pork sandwich
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