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Rotisserie Pork Butt

DFW
DFW Posts: 208
in EggHead Forum
Decided to try spinning a butt on the big Joetisserie. Found a couple videos online to confirm it’s possible to spin without falling off the spit and then got mine prepped and spinning. Couple photos below, will update with more pictures as it progresses. Stay cool out there, eggheads. 




Arlington, TX
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  • smbishop
    smbishop Posts: 3,060
    Can't wait to see the results, it is something I want to try as well.
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Nice... waiting on results 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • cookingdude555
    cookingdude555 Posts: 3,196
    Magic!  Cant wait to see this play out.
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  • vb4677
    vb4677 Posts: 687
    Following - with great interest!  Take lots of pics and tell us lots of details!
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • DFW
    DFW Posts: 208
    This was about 2hrs into the cook, and the temp has been about 300 dome and right at 250 on each of the 2 Meater Block probes I have in each end of the butt:

    Arlington, TX
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  • DFW
    DFW Posts: 208
    Now a little over 4hrs and the backyard smells amazing..
    Meater Block (the dome temp is about 285° F):


    And the pork:

    Arlington, TX
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    That is looking good! I bet the bark is going to be amazing. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • cookingdude555
    cookingdude555 Posts: 3,196
    Are you going to pull it, or slice it?  Your meater target shows 203, but mine shows that when I choose smoked pork, too (have two butts on right now, actually).
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  • DFW
    DFW Posts: 208
    Was planning to pull it, but now you have my second guessing it!  Honestly, if the pork is dry and ruined...I'm okay with it.  My wife and I have been floating in the pool smelling it cook all day - worth it!
    Arlington, TX
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  • DFW
    DFW Posts: 208
    Internal temp is now 168°F - thought it was stalling for a minute, but kept rising. It would probably finish if I stopped taking pictures of it...

    @cookingdude555 - I finally got my Medium! Need to make a post for it. We’re loving it so far too!

    Back to the pork:

    Arlington, TX
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  • cookingdude555
    cookingdude555 Posts: 3,196
    Congrats on that medium!  Best egg in the lineup.  Pork is looking awesome.
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  • marysvilleksegghead
    marysvilleksegghead Posts: 862
    Nice looking PB
    Q:  Does one have to soak the string first?
    Lrg 2008
    Mini 2009
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  • DFW
    DFW Posts: 208
    @marysvilleksegghead - That doesn't sound like a terrible idea, but I did not soak the string.  It was a late start after cleaning the roof off, backwashing the pool, etc. Just trussed up the roast and tossed it on!
    Arlington, TX
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  • DFW
    DFW Posts: 208
    One side is probing great, the other still has a little room to give. Will probably pull it off in half an hour and let it rest a bit before a bedtime snack. Looking great though, the meat is pulling away from the bone.


    Arlington, TX
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  • td66snrf
    td66snrf Posts: 1,838
    DFW said:
    Decided to try spinning a butt on the big Joetisserie. Found a couple videos online to confirm it’s possible to spin without falling off the spit and then got mine prepped and spinning. Couple photos below, will update with more pictures as it progresses. Stay cool out there, eggheads. 




    Nice
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • DFW
    DFW Posts: 208
    The pork was awesome!  When I removed the ties and rotisserie forks it just fell apart. The bark was incredible too. Delicious crust and melt in your mouth pork...this won’t be the last time we spin a pork shoulder!




    Arlington, TX
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  • cookingdude555
    cookingdude555 Posts: 3,196
    impressive!  thanks for posting this.
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  • bradleya123
    bradleya123 Posts: 475
    WOWZER!!  BZ!!!
    Retired Navy, LBGE
    Pinehurst, NC

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    That looks like a fun cook
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Canugghead
    Canugghead Posts: 12,391
    edited July 2019
    Love the final bark. I spun a jerk pork shoulder with my redneck rotis but only took it to 180-190'ish (I think) for slicing, bark ok but nowhere as nice as yours  :)

    The real challenge will be trying to spin a whole NY shoulder  =)
    canuckland
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  • Teefus
    Teefus Posts: 1,239
    Good call and well done. I’ve done a pork loin roast on my Weber Rotisserie and it turned out great. We sliced rather than pulled and it was melt in your mouth tender. I guess I need to try a butt now. 
    Michiana, South of the border.
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  • DFW
    DFW Posts: 208
    I found half of a pork loin in the freezer this weekend and took the Joetisserie for another spin today...it was so tender and juicy, incredible dinner tonight.  




    Arlington, TX
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  • YukonRon
    YukonRon Posts: 17,125
    Butt, of course.

    Beautiful cook.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • smbishop
    smbishop Posts: 3,060
    @DFW Approximately how long was the cook?  I have a shoulder and am ready to try this!  Thanks...
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • smbishop
    smbishop Posts: 3,060
    4 hours in at 250 Dome, holding steady.  140 meat temp...




    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • DFW
    DFW Posts: 208
    @smbishop - I just looked over the Meater logs and it was 10.5 hrs.  Didn’t feel like that long of a cook but my wife and I were goofing off around the house...  Looking forward to seeing how yours turns out!
    Arlington, TX
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  • MaskedMarvel
    MaskedMarvel Posts: 3,220
    How are you guys keeping track of the meat temp on the rotisserie?
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • smbishop
    smbishop Posts: 3,060
    @DFW Fantastic results.  As you stated, the smell coming out of the Egg was mouthwatering.

    LBGE, 250-275, indirect with a spider, pizza stone and drip pan.  12.5 hours.  I probably could have gone another hour, but it was already probing smooth, and it was late...  I will definitely do this again.  Maybe try a 1/2 stone for the drip pan with more direct heat...


    @MaskedMarvel I checked mine with a thermapen at 4 hours, 8 hours, then every hour.  I pulled it after 12.5 hours when it probed smooth:










    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • DFW
    DFW Posts: 208
    @MaskedMarvel - I was using the Meater+ wireless thermometer.

    @smbishop - Wow!  That looks great!  Did your shoulder fall apart when you started removing the ties, forks, spit, etc.?  My bone slid out too, barely an ounce of meat left on it. 

    This was a really fun cook and is certainly worthy of repeating!
    Arlington, TX
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  • smbishop
    smbishop Posts: 3,060
    DFW said:
    @MaskedMarvel - I was using the Meater+ wireless thermometer.

    @smbishop - Wow!  That looks great!  Did your shoulder fall apart when you started removing the ties, forks, spit, etc.?  My bone slid out too, barely an ounce of meat left on it. 

    This was a really fun cook and is certainly worthy of repeating!
    It did not fall apart, I am sure I could have went another hour or so, and it would have probably been more at the jello, falling apart stage, but it was at 200, and I was tired!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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