Kansas City-Style Boston Butt in the Infusion Cooker
recipe

Kansas City-Style Boston Butt in the Infusion Cooker

5.0

You don’t have to be a pitmaster to create an amazing Kansas City-style Boston butt. All you need is your grill and the Char-Broil® Grill Infusion Cooker. Ready in 2-1/2 hours, you'll have pork packed with smoky, juicy Kansas City perfection.

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Ingredients

Serves 8
For the Boston Butt
1
4-5 pound Boston Butt, or pork shoulder
1/2
cup brown sugar
1/4
cup paprika
1
tablespoon black pepper
1
tablespoon salt
1
tablespoon chili powder
1
tablespoon garlic powder
1
tablespoon onion powder
1
teaspoon cayenne pepper

Directions

10 Minutes for Prep, 2 Hours and 10 Minutes for Cook
1

Place brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne into bowl and mix.

2

Liberally rub the dry mixture into the Boston Butt on all sides.

3

Set your grill to high preheating for 10-15 minutes, or until your grill has reached maximum temperature.

4

Place a hand full of hickory wood chips into the bottom of the Grill Infusion Cooker. Place the infuser basket into the infuser bottom. Cover with infuser lid, and then place on the preheated grill.

5

When wood chips begin to smoke, remove the lid with a spatula and place Boston butt into the infuser basket. Recover. Cook for approximately 15 minutes on high.

6

After 15 minutes, set grill to low temperature. Cook for approximately 1½ - 2 hours or until the Boston Butt reach an internal temperature of 145°F.

Hot Tip: For pulled pork, cook to 200°F.
7

Remove, rest and serve.

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