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Home Alone Cook #4 (final) - Boston butt Joetisserie style

zman51zman51 Posts: 118
edited August 12 in EggHead Forum
Hey All,

SWMBO comes home tomorrow so I decided for my final home alone cook, I would do a joetisserrie boston butt. And at same time brew another homebrew! Hopefully it will be an epic day.

First off. 8# pork shoulder. Mustard rubbed on followed by another rub I am a fan of. Butcher string and spit through it.


Next got the fire ready and just put on some cherry wood. Again with rotisserie I am using KAB with divider to keep heat indirect.

On the butt goes at 250f with the forks on spit



And a 2 hour in check


Now off to get homebrew equipment set up. Will report back.
Central Florida

Comments

  • Following this closely, please keep us informed.
    Tampa Bay, Florida
  • JeremiahJeremiah Posts: 6,186
    What’s the home brew set up?
    Slumming it in Aiken, SC. 
  • lousubcaplousubcap Posts: 18,282
    Another great eggsperiment.  No worries here.  You've got this. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • zman51zman51 Posts: 118
    Jeremiah said:
    What’s the home brew set up?

    All grain. Been doing it for a couple years. Today a APA.  
    Central Florida
  • eggnewtoyeggnewtoy Posts: 421
    Love my joe.  How did it turn out?  
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


  • cookingdude555cookingdude555 Posts: 1,806
    Yes excited to see the results here. I need to use my joetisserie more and this is intriguing. 

    John - SLC, UT

    2 XLs, Large, Medium, MM, and Mini

  • zman51zman51 Posts: 118
    edited August 14
    Very sorry all for late update. Literally 15 minutes after I pulled the butt from BGE I got call that my elderly mom was headed to hospital. So that is where I have been. Fortunately it appears she is on the mend. 

    Anyway, obviously I didnt get to make the pretty plate pic but man this by far was the best butt I have cooked ever. The moistness and flavor were just awesome. Here is a pic ready and about to be pulled from joetisserie


    Also notice in this pic the very small amount of drippings on aluminum foil below. I typically get much more when cooking it the traditional way with pan underneath which I guess means those extra drippings stayed with the butt as it turned.

    And here is the final pulled product right before the "call".



    The bone slid right out and I was eating straight out of pan. A buddy happened to stop by and told me the best he ever had.

    Total time of cook was 6 hours at 250f. SWMBO got home last night so I will sous vide some left overs for her tonite and get her opinion.  All in all, thanks all for reading along on my home alone venture.
    This was my fourth official joetissierie cook and I am ready to say it is a great purchase and something I recommend for anyone who has some bbque funds laying around.

    Mike

    Central Florida
  • lousubcaplousubcap Posts: 18,282
    @zman51 - glad your mother is on the mend.
    Now that is a great looking outcome.  Your thought that the self-basting would happen definitely appears to have occurred. 
    Good luck with the reunion and living a supervised life-style again.  ;)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • hogfan412hogfan412 Posts: 34
    NIce looking cook.   I have many accessories but don't the RotoJoe........hmmmmmmm

    I need some vinyl plank flooring at home but............
  • zman51zman51 Posts: 118
    edited August 14
    lousubcap said:
    @zman51 - glad your mother is on the mend.
    Now that is a great looking outcome.  Your thought that the self-basting would happen definitely appears to have occurred. 
    Good luck with the reunion and living a supervised life-style again.  ;)
    Thx and oh:  SWMBO gave a thumbs up seal of approval on the new "cute" little egg as she described it. 
    Central Florida
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