Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Joetee on November 18, 2017, 11:43:59 AM

Title: Boston butt
Post by: Joetee on November 18, 2017, 11:43:59 AM

My first Boston butt on the rotisserie.(https://uploads.tapatalk-cdn.com/20171118/b2bb0b71f75ca43fe34ba599809fcc30.jpg)
(https://uploads.tapatalk-cdn.com/20171118/c7c274a5adc1223c6b6fe8f442e8e8cf.jpg)(https://uploads.tapatalk-cdn.com/20171118/1d80b99b284df5f8aa01bec53b9023ed.jpg)
(https://uploads.tapatalk-cdn.com/20171118/f8289e6e0d3611b7c80153dd0288c958.jpg)

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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Title: Re: Boston butt
Post by: addicted-to-smoke on November 18, 2017, 12:15:40 PM

Nice! We don't see that very often here. Looks like it held together OK.

Title: Re: Boston butt
Post by: Travis on November 18, 2017, 12:20:51 PM

I want to try that also. Always heard good things. Any thoughts?


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Title: Re: Boston butt
Post by: Big Dawg 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

Title: Re: Boston butt
Post by: SmokeVide 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!

Title: Re: Boston butt
Post by: Joetee on November 19, 2017, 01:28:17 AM

Quote from: SmokeVide 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!

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.

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