My first Boston butt on the rotisserie.
Removed fat cap and salted Nov 16th at 6:30pm.
Placed on rack on pan and put in fridge uncovered.
Gonna use SnS and drip n griddle with a pan under meat.
Put about 15 lit charcoals on one side and fill the rest with unlit.
Add a 4oz piece of apple wood twice 30 minutes apart.
Put meat on at 11:00am.
Oven probe stuck on CB hole where I had tape.
At 300°, I closed upper vent to 1/2 and lower vent to 2 1/2. Wait and see what temp does.
Having trouble getting temp down. 12:00, 1 hr later still at 316°.
1:00, 2 hrs later 283°.
2:00, 3 hrs later 283°.
Closed down both vents nearly closed. 1/2 hr later temp is at 277°.
3:00, 4 hrs later 264°.
At 3:30 IT is 177°. Gonna let it cook a little longer.
At 5:00pm grill is 242°.
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