So a couple of days ago I was in the store and they had picnic shoulder (pork butt with bone-in, skin on) for $0.98/lb and I thought it would be a perfect fit for the Joetisserie: low and slow would make the skin too rubbery so the higher heat should crisp it up nicely (I'd done a porchetta before and it turned out fabulously)
I followed one of John's videos for the rub idea, though he didn't give amounts. I used a mustard base and roughly about
1/2 c salt
1/3 c paprika
1/3 c chili powder
1/3 c granulated garlic
1/3 c onion powder
And held the Joe steady at about 310 for the dome temp. To help with the acrid smoke from all the drippings I slid the bottom vent to only about a 1/4 inch open after a while and kept the top wide open. Actually used the Smobot with this one just for fun and it seemed to work pretty well at keeping the temps where I wanted. Total cook time was right at about 5 hours for a 10 lb picnic shoulder. I was shooting for about 185+ degrees F throughout. Then I let it rest tented in foil about an hour.
I don't know that it shows up very well in the pictures, but that was one of the juiciest pieces of meat I've ever had and so tender that a knife wasn't necessary. The flavor throughout was ridiculous. I'd been assuming the inner portion wouldn't get much flavor and the rub would only be on the surface but for some reason the flavor seemed to have permeated everywhere. The skin turned out very crispy.
Definitely one to do again!
My youngest son, who is home from college, requested BBQ. We're from NC so that meant a full shoulder. He's been an awesome son. I have to brag. Kept his grades up, got his Eagle Scout, and recently got accepted into Aerospace Engineering at The University of Maryland College Park after 2 years at Salisbury University as a math major. I have read the advice about not doing your first overnight cook until you've done it in the day. Broke that rule. My wife and I are raising our twin grandchildren (older son) who are now 2.5 years old, and we're taking them to the beach this morning so the cook had to happen earlier Started at 8:30 pm.
I filled the fire box to 1 inch below the diverter (thanks Tarheel), and lit the center. In 10 mins I dropped the lid and was off. I was shooting for 250° - 300° and with my previous attempt at grill control I started closing down my vents at 175° top to 1/32" bottom left dial closed, bottom right to 1/2) so I could sneak up on my temperature. Remember, I'm new at this and don't know my grill. At 9:40 it was holding steady at 288° at 10:00 pm I threw in the deflector racks and drip pan. I used the drip pan on the lower rack and meat on the upper.
After closing the lid, the grill temp was 217° and dropped to 205° by 10:50 so I adjusted vents ( top to 1 on scale and bottom left to just above 1/2). At 11:15 the grill was at 250° so I figure I'd take that and closed top down to 1/8" and bottom left to just below 1/2. By 12:15 am it leveled out at 164°. I went to bed with grill and meat alarms set.
At 6:09 my alarm in the butt(lower weight) went off at 195°, grill at 297°. It was probe tender so off it went to the cooler. The picnic was at 189° and had some resistance so it stayed on until 6:57 when it was ready.
The meat currently resides in the cooler. It will get chopped (no pulling) in a few hours. The Lexington style sauce has been made since Tuesday. The red slaw was made last night while the grill was coming up to temp. I'm from Durham, NC near the dividing line of eastern and western NC BBQ. I love them both but my wife is from Lexington so Catsup gets added to the vinegar base besides, I do prefer the red slaw with my BBQ.
More to come later...
I've played around doing the boston butt like this a few times and it is a keeper for us. I see no reason why I won't come back to this again and again.
Extremely juicy Tender Great presentation Wonderful flavor Relatively quick The rub (estimation, play with it)
4 heaping TB chili powder 2 heaping TB Cumin 1 heaping TB onion powder 1 heaping TB garlic powder 1 TB kosher salt 1 TB sugar 1 ts black pepper 3/4 ts cinnamon With the fat side up I cut a deep cross hatch in the butt, deep enough to reach meat, 3/4" or more, the hatch about 1 1/4 inch square. Then cut an entire sweet onion in to rings and line the bottom of a foil pan with them, place the butt on top fat side up. Using your fingers open the cross hatch up and poor 1/3 cup of lime juice down in. Follow with 2/3 of the rub, get it down in there, it will seem like a bunch but no worries. Poor another 1/4 cup of lime juice over the top. Dump the rest of the rub in the pan around the butt. Dump 1 strong citrus/piney/hoppy I.P.A in the pan, not over the butt. Foil tightly and place in fridge overnight.
Smoke with apple wood at 275 with no foil until you reach 165ish internal temp then remove from the kamado and foil tightly and continue to smoke until 199ish internal temp. Rest, shred, add 1/2 of the juice from the pan in to the shredded pork and enjoy.
There you go, Indian Pale Ale Lime Butt or I.P.A.L. Butt