1- Boston Butt (6-8lbs)
Favorite Dry Rub (I use Emeril’s “Essence” as a base, then I add a 3:2:1 ratio of paprika, brown sugar, and chipolte chili powder)
3-5 Apple Wood Chunks
1- drip pan
Cut away any thick areas of fat, but do leave a thin layer on top.
Wash the pork and pat dry.
Apply the dry rub and massage into the meat.
Let the butt marinate at room temperature while you prepare the grill.
Place plenty of charcoal in the KJ.
Light the charcoal and wait until temperature guage starts to move. Draft door and top vent should be fully open.
Add wood chunks to the top of the charcoal.
Place Heat Defector with stone on bottom.
Place drip pan in center, then fill about 3/4 way with water.
Place cooking grate on top. Center Boston Butt, fat side up, on grate over drip pan.
Once the KJ reaches 200 degrees, adjust the vents to maintain a cooking temperature between 225-250 degrees F.
The rule of thumb for smoking is about 1 and an 1/2hr per pound. Low and slow.
Remove the pork from the KJ and set aside to cool slightly (1-2 hours).
Using 2 forks or your hands, shred the pork into bite-sized pieces. Remove any excess fat.
Serve with sauce and buns to make sandwiches.
TIP: The shredded pork can be placed in a crock pot on low to render some more along with your favorite bbq sauce.