Rotisserie Boston Butt?

Mayberry

I already have a fresh ham in the oven for New Year's Dinner today, and have about a 7 lb boston butt I was thinking of throwing on and cooking Turbo, too.  But, then I got a crazy idea to do a Rotisserie Butt on my JoeTisserie.  Anyone ever attempted this?  Wondering what temp, and cook time?  I don't want to rotisserie it low and slow.  Thinking maybe 300-350º, but not sure.  

lousubcap

No help with the rotisserie but keep it below around 350*F if your rub has sugar so you don't burn it.  I would do indirect with a drip pan for the renderings.
Happy New Year-

Mayberry

Giving it a shot. If I’m going to ruin a piece of meat, it might as will be the least expensive cut  known to man.  Using Dizzy Dust (because I have it and it’s lower sugar than others in my cabinet).  Stacked lump to one side of kick ash basket to reduce flare ups, added a few chunks of apple wood, and Spinning at 300°.  We’ll see how it turns out.   

buzd504

Mayberry said:

Giving it a shot. If I’m going to ruin a piece of meat, it might as will be the least expensive cut  known to man.  Using Dizzy Dust (because I have it and it’s lower sugar than others in my cabinet).  Stacked lump to one side of kick ash basket to reduce flare ups, added a few chunks of apple wood, and Spinning at 300°.  We’ll see how it turns out.   

Curious how this comes out.  I expect it will be fantastic.

6baluts

Do not have a "JoeTis" but have done this Jamie Purviance Rotis Butt  https://tvwbb.com/threads/rotisserie-pork-with-bourbon-barbecue-mop.77277/  on my old Genesis 3000 (Red Hat) and on my Hastybake Gourmet.

Canugghead

The closest I’ve done is this roulade, pork butt is more challenging to balance and getting the inside cooked without charring the crust which is closer to the fire. Staying tuned, remember to take pictures please.
https://eggheadforum.com/discussion/1224333/spun-a-pork-roulade

Mayberry

130° internal 3 hours in.  Looking pretty solid so far.  

Mayberry

Okay, should I let this roll to 200° internal temp?  It’s at 175 right now and probing really easily

JohnInCarolina

Mayberry said:

Okay, should I let this roll to 200° internal temp?  It’s at 175 right now and probing really easily

Maybe pull a small piece off and try it (chef’s treat).  If it comes off easily and the tenderness is there in the bite, there’s probably no need to keep it going.  At some point temperature is just a guide with bbq.

smbishop

That is the challenge, never tried it myself.  Good luck and keep us posted!

loco_engr

side note:
https://eggheadforum.com/discussion/comment/2573016#Comment_2573016
HTH

lousubcap

If it probes smooth throughout the butt then declare victory and enjoy.  As said above, temperature is only a guide. 
You never know what the cow told the piggy before you found him!
Happy New Year!

Canugghead

or you can just foil it and finish in oven?

Mayberry

Took it up to 400° and pulled it off at 190°internal. Sliced and not pulled.  Freaking delicious!  Didn’t even get a picture because it’s going so fast.