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Boston Butt on the Joetisserie and Octoforks

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I finally took the opportunity to cook a Boston Butt on the Kamado Joe using the Joetisserie and the Octoforks to hold it in place.  This cook served two purposes for me today.  First of all, it gave me a chance to see how well the Octoforks would work for this project.  Secondly, it gave me the opportunity to do a rotisserie cook of a Boston Butt.  I was curious about a few things related to this cook.

  1.  Would the meat cook faster than normal?
  2.  Would the meat stay on the spit/forks?
  3.  How would the bark come out?

I made a simple salt based rub for this roast with salt, paprika, onion powder, granulated garlic, and chili powder.  You can use any kind of rub you want if you try this, but I wanted to use one with no sugar.  I planned to cook this roast at 300°F to an internal temperature of 180°F.  My end goal here was sliced pork instead of pulled pork.

When I put this roast on the grill, my grill temp was about 220°F.  I adjusted the vents and let the temp come up to 300°F over the next 45 minutes or so.  The total cook time to get to my internal target was 4 hours and 15 minutes.  Not too shabby for an 8 pounder.  The bark texture was OK for me but if I had targeted pulled pork instead of sliced, I would have probably added a little sugar to the rub.


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Nice, I can't wait to get a Big Joetisserie. I'm very impressed with the quality of the unit, you can tell it's well made in that the motor doesn't drag and maintains a constant speed as the meat rotates and the weight peaks at the top of the rotation and comes back around in a smooth, controlled manner. Looks like money that will be well spent. 

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