Robert McGee
TVWBB Gold Member
I am visiting my Daughter and Son-in-Law along with our two wonderful grand children in Salt Lake City, UT. I decided to "demonstrate" my culinary efforts with a small (5.77 lbs) Boston Butt (Pork blade shoulder roast, as labeled). We were in Wal-Mart and looked over the offerings. I found a VERY nice roast. My son-in-law has a Weber 22.5" OTG grille. We also found a couple of fire bricks at a local fireplace center. I showed Ray how to place the bricks to corral the coals to about 1/3 of the grille (I had talked Ray into getting a Maverick ET 732 Thermometer and it made things really easy.
At any rate, we used McCormick's Pork Rub he had on hand applied liberally. We used three or four chunks of Mesquite for smoke. I showed him the minion method of lighting the coals. We smoked the roast uncovered on the food grate until the internal temperature reached 160 degrees. I then transferred the roast to a throw-away aluminum pan and tightly sealed the top with aluminum foil (heavy duty works best). I started checking the roast for tenderness at 200 degrees (temporarily removing the top foil to check). After about 20 minutes at 205 internal temperature, the roast was ready to pull. I test by using a couple of forks to see if it is ready to pull.
We let the roast rest, covered to reabsorb the juices, then started to pull (my wife Marilyn pulled the pork - must give credit where due
).
It had lots of nice bark and pulled readily just running with juice.
The grand children are rather picky about their food. The youngest is a boy and VERY picky. We gave him a rather large (cowboy sandwich of barbecued pulled pork - with the emphasis on the word COWBOY). Our granddaughter had no hesitation and waded right in. To our surprise, the grandson did with enthusiasm. He ate every scrap with a large smile on his face.
You know what they say, "You must play to the audience" - by that criteria plus actual eating by the adults came up with an AAA+ rating.
I did NOT take pictures as I have submitted same on other pulled pork cooks and I didn't want to hog the band width. Suffice to say, it was very similar to my other posts (with pictures) and was absolutely excellent.
Speaking to our membership at large, if you haven't yet tried indirect cooking with your Weber grille, now might be a good time to start.
The weather is rather mild here for this time of year (with highs of fifty or so) but there WAS snow on the ground for the cook. Ray has a nice covered patio that really helps. However, all during the cook the wind blew at 20-25 mph. Surprisingly, it wasn't all that difficult to keep the temp hovering just below and just above 300 degrees for the duration of the cook. I used one chimney of unlit with 12 lit spread evenly on top. After 5 1/4 hours I had from one to two hours of coals left, for those who might be interested. I added no charcoal after I started.
Good Smoking,
Dale53
At any rate, we used McCormick's Pork Rub he had on hand applied liberally. We used three or four chunks of Mesquite for smoke. I showed him the minion method of lighting the coals. We smoked the roast uncovered on the food grate until the internal temperature reached 160 degrees. I then transferred the roast to a throw-away aluminum pan and tightly sealed the top with aluminum foil (heavy duty works best). I started checking the roast for tenderness at 200 degrees (temporarily removing the top foil to check). After about 20 minutes at 205 internal temperature, the roast was ready to pull. I test by using a couple of forks to see if it is ready to pull.
We let the roast rest, covered to reabsorb the juices, then started to pull (my wife Marilyn pulled the pork - must give credit where due
).It had lots of nice bark and pulled readily just running with juice.
The grand children are rather picky about their food. The youngest is a boy and VERY picky. We gave him a rather large (cowboy sandwich of barbecued pulled pork - with the emphasis on the word COWBOY). Our granddaughter had no hesitation and waded right in. To our surprise, the grandson did with enthusiasm. He ate every scrap with a large smile on his face.
You know what they say, "You must play to the audience" - by that criteria plus actual eating by the adults came up with an AAA+ rating.
I did NOT take pictures as I have submitted same on other pulled pork cooks and I didn't want to hog the band width. Suffice to say, it was very similar to my other posts (with pictures) and was absolutely excellent.
Speaking to our membership at large, if you haven't yet tried indirect cooking with your Weber grille, now might be a good time to start.
The weather is rather mild here for this time of year (with highs of fifty or so) but there WAS snow on the ground for the cook. Ray has a nice covered patio that really helps. However, all during the cook the wind blew at 20-25 mph. Surprisingly, it wasn't all that difficult to keep the temp hovering just below and just above 300 degrees for the duration of the cook. I used one chimney of unlit with 12 lit spread evenly on top. After 5 1/4 hours I had from one to two hours of coals left, for those who might be interested. I added no charcoal after I started.
Good Smoking,
Dale53
Last edited:
