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Author Topic: Boston butt  (Read 1233 times)

Joetee

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  • Posts: 454
Boston butt
« on: November 18, 2017, 11:43:59 AM »
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.


Sent from my SM-G955U using Weber Kettle Club mobile app
« Last Edit: November 18, 2017, 02:34:47 PM by Joetee »

addicted-to-smoke

  • WKC Ambassador
  • Posts: 5775
Re: Boston butt
« Reply #1 on: November 18, 2017, 12:15:40 PM »
Nice! We don't see that very often here. Looks like it held together OK.
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

Travis

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Re: Boston butt
« Reply #2 on: November 18, 2017, 12:20:51 PM »
I want to try that also. Always heard good things. Any thoughts?


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Big Dawg

  • WKC Ranger
  • Posts: 1057
Re: Boston butt
« Reply #3 on: November 18, 2017, 03:31:52 PM »
Looks d@mn good, @Joetee.  I've been thinking of giving the Roti-Butt a try, thanks for the push ! ! !





BD
The Sultans of Swine
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SmokeVide

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  • Posts: 689
Re: Boston butt
« Reply #4 on: November 18, 2017, 03:51:00 PM »
What was your final IT? Did it end up being pull-type pork? Looks very good, and thanks for sharing!
Brian
Seeking: 26 rotisserie

Joetee

  • WKC Brave
  • Posts: 454
Re: Boston butt
« Reply #5 on: November 19, 2017, 01:28:17 AM »
What was your final IT? Did it end up being pull-type pork? Looks very good, and thanks for sharing!
I put the meat on at 11:00am. 3:30pm IT was about 177. I forgot to check it after that. Removed it at 6:00pm it was fall apart good. I could have pulled it for sandwiches but preferred not to. Maybe for leftovers tomorrow. I'm thinking 195 plus. The bone pulled out easily with fingers.

Sent from my SM-G955U using Weber Kettle Club mobile app