Recipe Note

Fuel & Fire Notes

• Pit temp: 275°F steady on the Grill Grates.

• Fuel: hardwood lump or briquettes; wood: hickory or oak base with a kiss of apple.

• Clean smoke: thin blue; if it turns chalky, fix airflow before you add meat.

Smoke Signals

• Probe tenderness beats target temp. Expect 198–205°F, but pull when a skewer slides in like warm butter, especially in the money muscle and around the blade.

• Wrap to manage bark. Wrap when bark is set (usually 165–175°F internal) to protect moisture and keep your timeline on track.

• Long rest = better pork. See holding note below.

Bark Rub (simple & proven)

• 1 part kosher salt

• 1 part coarse black pepper

• 1 part light brown sugar

• ½ part paprika

• Optional: ¼ part garlic powder, ¼ part onion powder, pinch cayenne

Step-by-Step

1) Buy & trim for even rendering

A well-marbled, 7–9 lb bone-in Boston Butt cooks predictably and protects you from drying out the ends. Trim off loose flaps and any thick hard fat that won’t render (soft surface fat can stay thin). Square the money muscle side so it doesn’t overcook. The goal is a consistent thickness and smooth exterior so your bark forms evenly.

What to Do: Pat dry; trim ragged edges; remove hard fat nodules; leave a thin, even fat cap if present.

2) Season for bark that bites, not burns

Sugar in the rub should be present but restrained at 275°F so it caramelizes without scorching. Salt early for diffusion; the rest of the rub right before the pit. If you like a binder, use a whisper of mustard or neutral oil—just enough to help adhesion, not make paste.

What to Do: Salt lightly 30–60 min ahead. Before it hits the pit, apply binder (optional), then a full, even coat of Bark Rub on all sides. Rest 10 minutes to tack.

3) Run clean heat from the first whiff of smoke

Dirty smoke at the start tastes like it sounds. Open the pit, stabilize 275°F, then add the shoulder cold to encourage smoke adhesion. Keep your exhaust mostly open and control temp at the intake. If the smoke turns white and puffy, you’re smoldering—fix airflow or add dry splits, not more rub.

What to Do: Place butt fat cap up (or down on an aggressive heat source) in the hotter third of the grate, thicker end toward heat.

4) Set bark, then wrap to protect juiciness

Let color build naturally. When bark is set (doesn’t smear with a finger) and internal reads ~165–175°F, it’s time to wrap. Use unwaxed butcher paper for breathable bark or heavy foil for maximum speed and moisture. Add a splash of apple cider or pork stock only if surface looks dry.

What to Do: Wrap tight; return to pit seam-side down; maintain 275°F.

5) Cook to probe-tender (not just a number)

As collagen melts, the probe will tell you when you’re done. Start checking around 198°F; many shoulders finish 200–205°F. Different muscles finish at different times; the shoulder is done when all zones feel soft.

What to Do: When probe slides in with little resistance across the roast, pull from the pit.

6) Hold like a pro (this is where magic happens)

Resting lets rendered gelatin thicken and redistribute. For home service, 1–4 hours is good; if you have a warmer or oven that can safely hold 150°F, you can rest much longer—up to the length of the cook—and the pork will slice or shred like a dream. Keep it wrapped; place in an insulated cooler or warm oven.

What to Do: Hold wrapped. For service, vent 2–3 minutes before pulling to keep bark from going soggy.

7) Pull, sauce optional, season to finish

Shred by hand or with claws, removing big globs of surface fat and cartilage. Lightly season the pile with a finishing shake of salt/pepper and a small splash of warm finishing sauce or pork jus—just enough to gloss, not drown.

What to Do: Mix bark and interior meat evenly; taste and adjust salt, pepper, and acidity.

— ✦ — ✦ —

Rookie ✦ Backyard Pro ✦ Pit Legend

✦ Rookie: Buy bone-in; stabilize 275°F; wrap at bark-set; rest at least 1 hour.

✦ Backyard Pro: Track grate hotspots; rotate once for even bark; finish with a light vinegar mop for brightness.

✦ Pit Legend: Hold at 150°F for 4–8 hours; serve with two finishing sauces (classic vinegar + light sweet heat) and a finishing dust

From the Fire (Michael)

I learned to trust the probe on pork from a Memphis old-timer who never looked at his thermometer unless a judge asked. His rule: “If you argue with tenderness, you’ll lose.” He wasn’t wrong. Numbers are mile markers; tenderness is the destination.

⸻

Michael’s Triple T (Tips, Tricks & Techniques)

• Trim square for bark. Smooth planes = even bark.

• Don’t chase smoke color; chase smoke quality (thin, clean).

• Finishing salt & splash wake up the shreds without making them wet.

• Batch & freeze pulled pork flat in bags with a little jus; rewarm gently.

Safety and Common Sense

Chef’s note: You’ll see me give culinary pull temps for steaks and other meats (like pulling a ribeye at 125–128°F for medium-rare, then resting to finish). That’s an informed style choice—delicious, but not the USDA safety standard. Your backyard, your call. When in doubt, follow the government numbers.

Cooking with fire and hot metal is supposed to be fun—but it demands respect. Keep an ABC extinguisher nearby (K-rated if you’re in the kitchen), check gas lines for leaks, and set your cooker on solid, level ground. Don’t wander off and leave it running; nothing ruins a good night faster than an unattended flame.

Gloves, long tongs, and a little distance go a long way. Treat every grate, pan, and lid like it’s lava until proven otherwise. Keep kids and pets outside the pit zone—BBQ memories should be about flavor, not first aid. If you do catch a grease flare, close the lid and cut the oxygen. Never toss water on it—calm hands save dinner.

In the end, BBQ is about fellowship. Pour a drink, take your time, and let the fire do the work. Stay safe so the food—and the night—stay Good Drinks & Good Times.