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Rotisserie Pork Butt

tedpoppke

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Hi,

New to the forum.

I have a Summit 6 Weber gas grill.
And a 9.5 # bone-in pork butt that I want to grill in a couple of days.

It will be 30 degrees outside and I have all day.
Would like to use it on the rotisserie.

Any suggestions?

Ted
 

Jabiru

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cant beat meat on a spit, a good plan. baste regular and keep an eye on internal temp. I don’t go to hot just medium heat.
 

chef jimmyj

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Welcome. A lot depends on what temp you can easily maintain. My Kettle setup for indirect cooking, consistently runs at 325. So Spinning a Butt will go about 1 hour per pound to Probe Tender, a Therm Probe slides in with no Resistance. This occurs at an Internal Temp of approximately 205°F. I would Double that cook time if the the grill was running closer to 225°F...JJ
 

tedpoppke

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Hi,
I've had trouble hold the grill between 200 and 300 F.
In North Dakota and wind will affect operations a lot.
Wondering if I should use the infrared burner at startup?

Here is a 7.5 # butt I did earlier without rotisserie;

Here is my 14# Thanksgiving turkey on rotisserie;
 

tedpoppke

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I have a smoke box on the right side of the grill, usually get it going strong but try to keep it from catching fire.
Often make a foil pellet pouch on the other side.
 

tedpoppke

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OK, been searching the site.

Working backwards, I found a lot of reference to a " Eastern North Carolina style Finishing Sauce ".

It has allspice and celery salt in it - both favorites of mine - and I think I'll put just a pinch of those in the dry rub.
Think I'll open a 12 ounce bottle of homemade apple wine to to make a spray / mop mixture.

Do people mop a pork butt or just let it alone?
 

BigW.

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Never tried a mop. I'm a big fan of a finishing sauce. Chef JJ's has several recipes.
 

HalfSmoked

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Chef JJ has you covered. Nothing like a meal from you first pork butt pulled.

Welcome glad to have you on board.

Warren
 

rc4u

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rc4u

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my granddaughter is a big fan of that stuff
 

tedpoppke

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Spinning @ 8 am.
Had to setup with a headlamp.
Will take a bit to get the temps settled down.
One probe on grate under the meat, other hanging to the left. Both are closer to the heat that the meat.
Will adjust heat to get the grill dial to 225 F.
 

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HalfSmoked

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Looking good what time is dinner?

Warren
 

tedpoppke

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Looking good what time is dinner?

Warren
No firm plans; it's a day off!
The steel rod seems to be speeding the cook.
Lot's of smoke.
When it hit's 205, I'll wrap it and let it sit for a bit.
Will send some to neighbors, some to my mom.

Have some pineapple juice from a baking project, thinking of serving this;
 

tedpoppke

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Stalled @ 190 F.
Will let it spin while sourdough bread does it's final rise and bake.
 

rc4u

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i rotate front n rear burners at 250-260.. took just over 5 hours. and yes the rod speeds it up as i posted in old post above
 
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