There's so much info out there it's almost overwhelming. So I'll just say thanks to the entire board as I probably picked and chose a little from each of you.
My first Boston roast was absolutely delicious. I used the 3-5-3 approach (3 hours fat down on the grill at 225, 5 hours in a pan spritzing (2 parts cran-apple juice/1part Honey Jack) on the hour, and then 3 hours with a tented foil cover. After I pulled Porky off the grill I managed to barely keep him whole as i double wrapped in foil and then a towel for an hour. There was no pulling necessary to fill my pan with delicious, hot, moist meat that just melted in your mouth. My wife and guests were all quite impressed with not only the flavor but the smell that filled our patio and house all afternoon long.
Now for the proof...
My first Boston roast was absolutely delicious. I used the 3-5-3 approach (3 hours fat down on the grill at 225, 5 hours in a pan spritzing (2 parts cran-apple juice/1part Honey Jack) on the hour, and then 3 hours with a tented foil cover. After I pulled Porky off the grill I managed to barely keep him whole as i double wrapped in foil and then a towel for an hour. There was no pulling necessary to fill my pan with delicious, hot, moist meat that just melted in your mouth. My wife and guests were all quite impressed with not only the flavor but the smell that filled our patio and house all afternoon long.
Now for the proof...
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