If you want to get Southerners fired up just ask them this question. “What is the best Barbeque around?” Everybody has an opinion, and the truth is, there are lots of good barbeques — some pork, some chicken, some beef. They are cooked in smokers, charcoal grills, pits in the ground — you name it.
And then there is the sauce. There’s ketchup based, mustard based, vinegar based. Heck, I’ve even heard they make white barbeque sauce over in the Alabama. I like most all of them, though I’ve never tried the white.
We prefer a mustard (and ketchup) based sauce. Buddy and his brother, David, got the recipe many, many years ago from an old lady who ran a barbeque joint in our hometown, Columbus, Georgia.
Columbus, Georgia and Phenix City, Alabama (which sits right across the river) have some of the best pork bbq you’ve ever tasted. There are a few mom-and-pop places in the area that have been in business over 50 years. They mostly cook over hickory wood in that area. Apple wood is our favorite, but hickory is good, as is mesquite (hello Texas).
Now, buckle up, because what we have for you here is absolutely the best way to cook pork barbeque on a charcoal grill.
A couple of notes before I get to the recipe:
This post contains affiliate links for your convenience. Click here to read our full disclosure policy
- We cook our pork on a Big Green Egg, but a Kamado Joe grill, (or any similar ceramic grill) should produce delicious results
- If you cut your roast into 2 or 3 smaller pieces it gives you more outside meat, or “bark”
- Cooking on a V rack keeps the meet off the grill surface, and cooking more indirectly
- Soak wood chips in water for 8-12 hours to produce the best smoke
- Cooking long and slow cooks out more fat, which produces a leaner meat than typical Boston Butt
- Boston Butt, 5-7 pounds
- Butt rub seasoning
- Wood chips (apple, hickory or mesquite), soaked in water 8-12 hours
- Your favorite sauce
- Cut roast into 2 pieces (3 if it's a larger roast).
- Press butt rub seasoning to all sides of cut pieces.
- Allow charcoal fire to burn until evenly covered with a light ash.
- Wait until temperature gauge of grill reads 250 degrees.
- Put seasoned meat on V rack over indirect heat.
- Use a drip pan under meat to catch drippings.
- Cook 6-8 hours or until meat thermometer reads 160 degrees.
- Chop meat as finely as you prefer.
- Serve with your favorite sauce.
Products Needed for Grilling Barbeque Pork
- Big Green Egg, Kamado Joe Grill or similar
- V Rack for Grill
- Wood chips (apple, hickory or mesquite)
- Season with a good Butt Rub
More Biscuits and Burlap Recipes for the Grill