Footsie's Pork Roast (Pulled Pork)

Another experiment that turned out so good, it's become a favorite. I can't be as exact as Kevin can be because although the method is basically the same, everything else is flexible and completely up to you. I have a Brinkman All In One Gas Grill. It's a round smoker with 2 levels, so my indirect cooking method is different from Kevin's. I have to have a water pan under the meat if I want indirect heat. Everyone loves this, and no matter how big a roast I get, there is never enough left for sandwiches or another meal.


  • Boston butt, 5-8 pounds, boneless or not, up to you
  • Your favorite dry rub or seasoning mixture
  • Wood chips
  • Juice of choice


  1. Rub roast with seasonings, cover and refrigerate several hours if possible.
  2. I have a really hard time finding fruit wood around here, although pecan is plentiful, so I've started soaking my wood chips in fruit juice. The juice can be any kind you want, although most of the time I stick with cherry, raspberry, cranberry or a cran-mix. I usually try to remember to stick the wood chips in juice early in the morning when I get the roast rubbed down.
  3. I have a smoker box for wood chips, but before that I would take a foil loaf pan, poke holes in the sides, fill it with wood chips and cover it with heavy duty foil the poke holes in the top. It doesn't burn up like regular foil will do if the heat is too hot.
  4. I also use a water pan under the meat when it's on the grill. I fill it with a mix of water and juice, onions, minced garlic, and a few shakes of seasoning. While this does keep the meat moist, it also keeps the grease from dripping onto the lava rock and as I said, it's the only way I get indirect heat on my grill.
  5. Before I put the meat on the grill, I take a marinade syringe and inject the roast with juice in as many places as possible. Be careful doing this, it has a tendency to spit the juice back at you. Not good when you have a red fruit juice and are wearing a white T-shirt. Trust me on this!
  6. Ok, now here's the hard part (for me to type at least). Put the wood chips on the lava rocks, and the meat on the top rack. Close lid and adjust heat until the smoke can barely be seen. Walk away. Come back in about and hour and replenish wood chips. Walk away and forget it for at least another hour. Longer if it's a big roast.
  7. I usually let it smoke for 2-3 hours, then I re-inject the meat and wrap it in one of those foil cooking bags. You can also double wrap it in heavy duty foil. Put it back on the grill and forget about it till the race is over.
  8. When you go to take the meat off the grill, you'll need a pan big enough for the roast to fit in (and someone to hold it for you). Be careful you don't get hot juice dripped on either of you while you're taking it off the grill. Carefully peal back the foil and with a large spoon or spatula and fork remove meat to a bowl to mix with BBQ sauce, or a plate to serve as is. Meat will fall apart, be very moist and tender.

Posted by FootsieBear at Recipe Goldmine 6/12/01 5:32:51 am.