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Author Topic: Boston Butt on the Performer  (Read 7186 times)

MartyG

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Boston Butt on the Performer
« on: July 03, 2013, 06:22:33 AM »
Pre-4th cook today. Pulled pork on the Performer. Will update as the day progresses.


Here's the set up for all the cooking to come. Might add one more kettle.


Lit a dozen coals and set the snake with Applewood chunks.



Temp locked in at 250. Time to get on to other things.


Thin Blue Smoke

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Re: Boston Butt on the Performer
« Reply #1 on: July 03, 2013, 06:56:13 AM »
Nice Command Center!  I have pulled pork on the menu for tomorrow but will be starting it in the morning. I haven't tried the snake method but I just might have to now. Looking forward to seeing your end results.

dazzo

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Re: Boston Butt on the Performer
« Reply #2 on: July 03, 2013, 07:01:56 AM »
I like the snake/fuse method on my performer.

Although, I go right to left. Get a different flavor that way     ::)

Nice setup!

Do you use a pan of water underneath?

Dude, relax your chicken.

1buckie

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Re: Boston Butt on the Performer
« Reply #3 on: July 03, 2013, 07:19:46 AM »
I like the snake/fuse method on my performer.

Although, I go right to left. Get a different flavor that way     ::)

Nice setup!

Do you use a pan of water underneath?

yeah, I was gonna say somrthing......pork is supposed to burn counter-clockwise, but it's already going, so what the hey........

PS: Beef....beef is clockwise...... 8)
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

MartyG

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Re: Boston Butt on the Performer
« Reply #4 on: July 03, 2013, 07:50:11 AM »
I checked my intergalactic almanac, and because the magnetic polarity of the planet earth is in the process of swapping ends, I figured I better run it backasswords - like the toilets flushing in OZ.

MartyG

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Re: Boston Butt on the Performer
« Reply #5 on: July 03, 2013, 08:01:18 AM »
Thanks to Hank & Cindy's smoked deviled eggs at the meetup, my wife asked if I could throw a dozen on for potato salad. Hmm, let me think about that...



I left these on for around 15 minutes. Maybe 18. She mixed them in right away and I have to say the subtle smokey flavor comes through just right!
« Last Edit: July 03, 2013, 11:33:42 AM by MartyG »

1buckie

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Re: Boston Butt on the Performer
« Reply #6 on: July 03, 2013, 08:05:18 AM »
I checked my intergalactic almanac, and because the magnetic polarity of the planet earth is in the process of swapping ends, I figured I better run it backasswords - like the toilets flushing in OZ.


OK.....Good to Go !!!!!
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

G$

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Re: Boston Butt on the Performer
« Reply #7 on: July 03, 2013, 08:19:21 AM »
Love threads like this, thanks Marty!

MartyG

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Re: Boston Butt on the Performer
« Reply #8 on: July 03, 2013, 09:11:53 AM »

Do you use a pan of water underneath?

I did add boiling water to the pan after an hour or so. I'll keep doing that every once in a while. Temp is rock-steady at 250.

dazzo

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Re: Boston Butt on the Performer
« Reply #9 on: July 03, 2013, 10:45:02 AM »
Thanks. I was curious. I use an old CI pan with hot water just before I put the meat on.

Looking forward to tasting seeing the results!

Dude, relax your chicken.

MartyG

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Re: Boston Butt on the Performer
« Reply #10 on: July 03, 2013, 11:10:46 AM »
About six hours in, and the snake is on it's last chunk of apple wood. I added some length with some leftover charcoal from last nights cook ( Fire Wire skewered chicken kabobs), flipped the butt over and shifted the water pan some to accommodate the extra snake segment. Temp has been amazingly consistent, but I suppose I shouldn't be surprised. Ambient today is low to mid 80s, with only a gently breeze. On and off rain, but the kettle is under cover.

More to come...

MartyG

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Re: Boston Butt on the Performer
« Reply #11 on: July 03, 2013, 11:29:35 AM »
Quick update. Here's how I've had the vents set for the duration. Maybe a tweak here and there, but not much:




First check of the temp:


Hey, look who dropped by!

dazzo

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Re: Boston Butt on the Performer
« Reply #12 on: July 03, 2013, 11:38:45 AM »
Nice couple.

They must have smelled the 'Q'

       8)

Dude, relax your chicken.

Craig

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Boston Butt on the Performer
« Reply #13 on: July 03, 2013, 12:06:48 PM »
Nice setup! I need to do the snake method on my next pork butt. I didn't know about the clockwise/counterclockwise thing. So I learned something new today! :D

MartyG

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Re: Boston Butt on the Performer
« Reply #14 on: July 03, 2013, 01:16:29 PM »
Love these long cooks. The butt is drawing a crowd! Big guys in back please...