How To Smoke Pork Butt In An Acorn Grill

Smoking Pork Butt in an Acorn Grill: A Delicious and Easy Guide

Smoking pork butt in an Acorn grill is a fantastic way to infuse rich, smoky flavor into this succulent cut of meat. Whether you’re a seasoned pitmaster or a novice griller, this guide will walk you through the process of creating mouthwatering smoked pork butt using your Acorn grill.

Choosing the Right Pork Butt

Before you start smoking, it’s essential to select the right pork butt. Look for a piece with a good amount of marbling and a nice layer of fat on top. This will ensure that your smoked pork butt stays juicy and tender throughout the smoking process.

Prepping the Pork Butt

Once you have your pork butt, it’s time to prep it for smoking. Begin by trimming any excess fat, leaving about a quarter-inch layer to help keep the meat moist during the smoking process. Next, apply a dry rub to the pork butt. You can use a pre-made rub or create your own using a combination of salt, pepper, paprika, garlic powder, and brown sugar. Make sure to massage the rub into the meat, covering it thoroughly for maximum flavor.

Preparing the Acorn Grill

While the pork butt is marinating in the dry rub, it’s time to prepare your Acorn grill. Start by filling the firebox with charcoal and adding wood chunks or chips for that signature smoky flavor. Once the grill is preheated to a temperature of around 225-250°F, you’re ready to start smoking.

Smoking the Pork Butt

Place the prepped pork butt on the grill grates, close the lid, and let the magic happen. It’s essential to maintain a consistent temperature throughout the smoking process, so keep an eye on the grill’s thermometer and make adjustments as needed. Plan for about 1.5 hours of smoking time per pound of pork butt, but remember that every piece of meat is different, so use a meat thermometer to ensure it reaches an internal temperature of 195-205°F for optimal tenderness.

Resting and Serving

Once the pork butt has reached the perfect temperature, remove it from the grill and let it rest for about 30 minutes. This allows the juices to redistribute, resulting in a juicier and more flavorful end product. After resting, it’s time to pull or slice the smoked pork butt and serve it up with your favorite sides, such as coleslaw, cornbread, or mac and cheese.

Final Thoughts

Smoking pork butt in an Acorn grill is a rewarding and delicious experience that yields mouthwatering results. With the right cut of meat, a flavorful dry rub, and a well-prepped grill, you can create a masterpiece that will have your friends and family coming back for more. So fire up your Acorn grill, follow these steps, and get ready to enjoy some of the best-smoked pork butt you’ve ever tasted!