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Gonna try something different

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Lawn Ranger
Lawn Ranger Posts: 5,467
edited November -1 in EggHead Forum
I've got a small (just under 4 lbs.) bone-in pork butt that I'm about to begin marinating in peach salsa. Has anyone ever done this? I haven't, but it sounds good. I've never done one this small, either. [p]I'm assuming I'd still do it indirect on an elevated grid at about 225-230, right? I can't tell you how long it's been since I've done anything but a quick cook, but I'm going to make the time this weekend.[p]
Good long weekend to all.[p]Mike[p]
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Lawn Ranger,
    I too, am trying something different. I read about pulled beef and chuck roast, so I popped on down to Sam's and bought two big old 2" thick hunks of chuck roast. I put some Dizzy Pig coarse grind on one, plopped the other on top, covered the whole thing in rub, tied it up with string and voila, a beef pork butt! Well, that's the theory. Stacking the two into a roast should allow a longer cook, so we shall see.[p]TNW
    The Naked Whiz
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    The Naked Whiz,[p]
    Cool! Let us know.
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  • Mark from Utah
    Mark from Utah Posts: 52
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    The Naked Whiz,
    What grill temp and meat temp are you shooting for. Are you cooking it just like a pork butt? Thanks, Mark
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Mark from Utah,
    I'm cooking at 230, going for an internal temp of 200 or so, just like a butt. The meat has been at 140 degrees for a very very very long time so I guess the plateau on this puppy is a bit lower than on a pork butt. In any event, I think I'm gonna have to crank it up later because we are eating this puppy (hmmmm, dog on the mind) at 7 come hell or high water. I planned to cook to 180 then wrap in foil until 200. We'll see.....[p]TNW
    The Naked Whiz
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  • Unknown
    Unknown
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    The Naked Whiz, what condition is your puppy's condition in?

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