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Kansas-City style Boston Butt in the Grill Infusion Cooker

Kansas City. It’s where George Brett became a baseball All-Star; where Kraft got it’s “Masterpiece” – and where barbecue legend Henry Perry invented the slow-smoky style of BBQ that still thrills culinarians more than a century later.

Today, more than 100 barbecue restaurants entice travelers to the greater Kansas City metropolitan area. But for most of us, that’s just too far to travel, when life is busy making other plans for us.

Enter the Grill Infusion Cooker by Char-Broil®. This special device was practically conceived for the purpose of allowing adventurous grillers to take their game up a notch. But you don’t need to be a certified Pitmaster to turn out an amazing Kansas City-Style pork shoulder on whatever Char-Broil® grill is in your arsenal. Ready in 2 – 2½ hours and packed with smoky, juicy KC perfection. Come along with us – ‘cause we’re going to Kansas City – Kansas City, here we come!

Ingredients

1 Boston butt (pork shoulder)
Hickory Wood Chips
½ cup brown sugar
¼ cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chilli powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

Preparation

  1. Place brown sugar, paprika, black pepper, salt, chilli powder, garlic powder, onion powder and cayenne into bowl and mix together.
  2. Liberally rub the dry mixture into the meat on all sides of the Boston butt.
  3. Set your grill to high and preheat grill for 10-15 minutes, or until your grill has reached maximum temperature.
  4. Place a hand full of wood chips into the bottom of the Grill Infusion Cooker.
  5. Place the infuser basket into the infuser bottom and cover with infuser lid, then place on the preheated grill.
  6. When wood chips begin to smoke, remove the lid with a spatula and place Boston butt into the infuser basket. Recover.
  7. Cook for approximately 15 minutes on high.
  8. After 15 minutes, set grill to low temperature.
  9. Cook for approximately 1½ – 2 hours or until the internal temperature of the meat reaches 65°C (for pulled pork, cook to 95°C).
  10. Remove, rest and serve.
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