I wanted to make a Roast Pork Butt on my OTS so I started working on it as soon as I finished dinner last night. I wanted to make it easy so I seasoned it with off the shelf items that are available locally to me. First, I stabbed the pork all over and filled the cavities with generous portions of garlic. Then I made the marinade. I used mostly Goya products that are easiest to find. I seasoned the pork with a little Sofrito (my mom always made it home made and she would have been pissed if she knew I used Goya. Here is a recipe:
http://allrecipes.com/recipe/sofrito/), some Adobo powder which is basically salt, pepper, garlic powder, and oregano, an envelope of Sazon Goya for color, some cooking wine, olive oil, and vinegar. I rubbed this mixture all over the pork and let it sit overnight.
At around 9:30 in the morning, I started setting up my kettle. I made a snake of 40 (10x4) Stubbs Briquettes, plus the leftovers from last night at the end of the snake. I added some hickory chips for smoke. In hindsight, I probably should have made a 15x6 snake as the charcoal burned out too soon and I had to add fuel. Also, the temperature was just a little too low.
I added a pan 1/2 filled with boiling water to catch the drippings and provide some vapor
Finally I added a foil packet of hickory chips for more smoke, then placed the pork on the grill
The cover went on and I let it cook for around 5 hours. I checked the dome temperature and it hovered around 200F. After 5 hours it was time for a flip
I added about 20 more briquettes to the snake and another packet of smoke. I know that it wouldn't absorb much smoke at this stage, but it smelled good.
Two and a half hours later the internal temperature reached 185F. Time to come off the grill
I wrapped it in foil and let it rest for another 1/2 hour to let the temperature stabilize. When the internal temp reached 190F I cut it, pulled it, and served it.
Dad had a sandwich
and I had a plate
A little Finishing Sauce on top (thank you Aawa for the recipe as I had never tried it), fried yellow plantains, white rice, and spinach.
Dinner was great. Looking forward to more Kettle cooking next weekend. Thank you all for the advice, information, and encouragement.