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Barbecuing pork butt in a ceramic grill can yield delicious, tender meat with a smoky flavor. Here’s a step-by-step guide to help you get started:

Ingredients
· Pork butt (also known as Boston butt)
· Dry rub (a mixture of spices such as paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and chili powder)
· Wood chunks or chips (hickory, apple, or cherry wood are good choices)
· Mustard (optional, for coating)
Equipment
· Ceramic grill (such as a Auplex Kamado)
· Grill thermometer
· Aluminum foil
· Drip pan
Instructions
1.Prepare the Pork Butt:

· Trim excess fat from the pork butt, leaving a thin layer for flavor.
· If desired, coat the pork butt with a thin layer of mustard to help the dry rub adhere.
· Generously apply the dry rub all over the pork butt. Ensure it’s well-coated for maximum flavor. Wrap it in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
2.Set Up the Ceramic Grill:

· Fill the firebox with charcoal and create a mound in the center.
· Light the charcoal and allow it to burn until the coals are mostly covered with gray ash. Adjust the bottom vent to control airflow.
· Add a few chunks of your chosen wood to the coals for smoke flavor.

3.Stabilize the Grill Temperature:

· Aim for a cooking temperature of around 225-250°F (107-121°C). Adjust the top and bottom vents to maintain this temperature.
· Place a drip pan beneath the grate to catch the drippings and help with indirect cooking.

4.Cook the Pork Butt:

· Place the pork butt on the grill grate above the drip pan, fat side up.
· Close the lid and monitor the grill temperature, maintaining it within the 225-250°F range. Add more charcoal and wood chunks as needed to maintain the temperature and smoke level.

5.Monitor the Internal Temperature:

· Insert a meat thermometer into the thickest part of the pork butt, avoiding bone if applicable.
· Smoke the pork butt until it reaches an internal temperature of around 195-205°F (90-96°C). This can take anywhere from 8 to 12 hours, depending on the size of the pork butt and the consistency of your grill temperature.

6.Rest the Meat:

· Once the pork butt reaches the desired internal temperature, remove it from the grill and wrap it in aluminum foil.
· Let it rest for at least 30 minutes to allow the juices to redistribute.

7.Shred and Serve:

· After resting, unwrap the pork butt and use two forks to shred the meat. Discard any large pieces of fat.
· Serve the shredded pork with your favorite barbecue sauce, buns, coleslaw, or any other sides you enjoy.
Tips
· Use a drip pan filled with water or apple juice to maintain moisture in the grill.
· Avoid lifting the lid frequently to maintain a steady temperature and smoke level.
· Consider using a dual-probe thermometer to monitor both the grill and meat temperatures simultaneously.
For more detailed recipes and tips, you can check out resources like Auplex Kamado.