
Butt in a Bag
A delicious american dish. Gluten-free friendly. Dairy-free option.
Total Time
64 min
Serves
4
Rating
0.0 (0)
Ingredients
- 3 tablespoons freshly ground black pepper
- 1 teaspoon fine sea salt
- One 5-pound (or more) bone-in pork shoulder
- 2 cups wood chips
- soaked in water and drained
- Barbecue sauce of your choice (optional)
Instructions
- 1
Mix the pepper and salt together and rub it on all surfaces of the pork.
- 2
Set aside while you build the fire.
- 3
Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker.
- 4
Oil the grill grate.
- 5
When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half.
- 6
Scatter the wood chips on the hot coals.
- 7
Place the butt on the indirect side of the grill across from the coals.
- 8
Increase the temperature to 350°F by opening the bottom vents on your grill.
- 9
When the smoke starts to rise, close the lid.
- 10
Place a candy thermometer in the lid vent.
- 11
Smoke for 30 to 45 minutes to get the bark started.
- 12
Reduce the temperature by closing the vents until you're at 225°F to 250°F.
- 13
Smoke the pork for 4 hours.
- 14
Place the butt in a brown paper grocery bag large enough to hold it, fold the ends over to close it, and return it to the same place in the smoker, opposite the fire.
- 15
Add more briquets if necessary, and close the lid.