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.
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.
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
Haven't smoked anything in several weeks so with mamma going out of town I decided to get cozy with my grill again.
I thawed out a Butt that I had picked up when they were on sale for $0.99/lb. Got a wild hair idea to smoke a small brisket under it to let the pork fat keep the brisket moist. Also got a wild hair to make up a rub with coffee in it. Turned out great so I figured I would share.
1 part ground black pepper
1 part onion powder
1 part garlic salt
2 parts espresso ground coffee
Covered it well... (file to large to add ???)
Placed the pork butt on the top rack over the brisket. I have started cutting slices in my butts and shoulders when I smoke them to get more rub and smoke into the meat. Probably can't see it but my deflector plate was covered in fat juice.
Pulled the brisket, rested it and dug into it. The flavor was amazing... Give this rub a try!
Had to take a few samples...
My grill was so satisfied, she left me a wet spot on the patio...
On another note...
While I was at Publix picking up a brisket, I saw a pork belly roll (had never seen) so I picked up one of those along with some beef ribs to do the same thing; pork belly over the beef ribs. Ate those last night and they were delicious.
While I was chowing on the ribs I put the pork belly on the Joetisserie to crackle it up a little bit. Skin turned out very good but I should have smoked the belly longer to render more of the fat out.
About to pull the butt off to let it rest and then pull it before the football game tonight.
Thanks for looking and have a great rest of your weekend!