Spinning a butt!

[mike5051]

I rubbed a 5lb butt with Jeff's rub and I'm going to rotisserie it.

On the kettle for a few hours

More to come later.
Mike

 

[SonnyE]

Woo-Hoo!
And the butt came rolling along!

I like rotisserie meat.

 

[dward51]

Interesting idea. How far are you going to take it? Will "pulled pork" tenderness be an issue on the rotisserie as there is some gravity effects as the meat turns?

 

[mike5051]

Spun it for 3 hrs, added charcoal at the 1.5 hr point. IT was at 200 when I took it off the grill. Now gonna rest until it's pullable.

Thanks for looking!
Mike

 

[mike5051]

Interesting idea. How far are you going to take it? Will "pulled pork" tenderness be an issue on the rotisserie as there is some gravity effects as the meat turns?

I am not sure what to expect Dave. It smells awesome and looks great! I'll post a pic when I tear into it.

Mike

 

[mike5051]

I could have built a competition box...I had some pulled, some sliced and some chunks. Great bark, and the outer meat pulled. The inner muscles didn't pull, but they sliced into nice medalians. The rest was chopped into chunks. All tastes delicious!

Mike

 

[chopsaw]

Nice Mike , looks good .

 

[gmc2003]

3 hours for a 5lb butt - holy cow that has to be a record. Nice Job all looks good from my screen.

Point for sure.

Chris

 

[SmokinAl]

Boy it sure looks good Mike!
Nicely done!
Al

 

[chilerelleno]

Looking good Mike.

 

[Jeff Wright]

That looks great. Wow, that is a quick cook. Great idea.

 

[tropics]

Mike that looks great what did you use to check the IT ?
Richie

 

[mike5051]

Nice Mike , looks good .

Thanks Chopsaw!

3 hours for a 5lb butt - holy cow that has to be a record. Nice Job all looks good from my screen.

Point for sure.

Chris

Thanks for the point and the praise Chris!

Boy it sure looks good Mike!
Nicely done!
Al

Thanks Al! It was tasty!

 

[mike5051]

Looking good Mike.

Thanks Chile! I appreciate it.

That looks great. Wow, that is a quick cook. Great idea.

Thanks Jeff! It was different. I'm not sure of the cut of pork, it was labeled as a shoulder butt roast, I think it was a picnic ham or something. The bone was not like a shoulder blade.

Mike that looks great what did you use to check the IT ?
Richie

I used a Thermapen and it probed 200-202 in 4 different places. I didn't wrap and rest for an hour like I do butts.