- Feb 9, 2011
- 5
- 10
So I'm completely new to this crazy thing you guys call "smoking meat"
, however after reading these forums been dying to try a "semi-smoke" (1/2 smoke, 1/2 oven) with my new Weber 22.5" kettle grill. Kroger had boston butts marked down to .99/lb so I grabbed a 9lb bone-in Boston Butt. Rubbed down with a decent dry rub the day before, and then on she went. The recipe we used is from the show Cook's Illustrated. 3 hours @ 250 on the weber, 2 hours in the oven, 1 hour resting wrapped in a brown paper bag. I used a mix of hickory and apple wood chips for the first 3 hours. I must say, the pork was damn tasty and even had a decent smoke ring/flavor. The bark was great tasting and had to stop myself from eating all of it. Because it was so good, wife has approved next purchase: Smokenator 1000! This should tide me over until i get that Traeger Texas! Enjoy!
Coming to room temp shortly before going on the grill, marinated overnight with a Kroger Private Selection dry rub (was given to me as a gift)
And out of the brown paper bag she comes! loved how the meat pulled in away from the bone you can see on the left
Close up of meat/bone
We'll be eating many pork themed dishes over the next few days!
All in all was a great experience. I have the recipe in case anyone is looking to try it out and cut the time down. Will be doing the real thing next time with the smokenator. Thanks for looking!
Coming to room temp shortly before going on the grill, marinated overnight with a Kroger Private Selection dry rub (was given to me as a gift)
And out of the brown paper bag she comes! loved how the meat pulled in away from the bone you can see on the left
Close up of meat/bone
We'll be eating many pork themed dishes over the next few days!
All in all was a great experience. I have the recipe in case anyone is looking to try it out and cut the time down. Will be doing the real thing next time with the smokenator. Thanks for looking!
