My First Boston Butt, On the Kettle with the Vortex


 
Pat G

Pat G

TVWBB Emerald Member
This is the first time I have made pulled pork. Thankfully I am a member of this forum, it made things a lot easier. I started with a 3.5# Boston Butt.

I injected it the night before.


Mustard and rub applied.


Set up the kettle with some apple wood and set up the Vortex for low indirect. The pie tin fits in it perfectly.


About 3 hours in.


I pulled it at 190, it was on for about 4.5 hours.


I wrapped it in foil for about an hour.


All done.


I was pretty happy with the results, the flavor was great.

Time for me to buy a Maverick and some shredder claws.

Thanks for looking.:cool:
 
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Pat G;
Great lookin' cook, indeed! It is REALLY satisfying when you do it perfectly (as you did here)!

I have used my new Vortex for several cooks but haven't tried a pork butt (I have two Weber WSM's and normally do two large butts at a time, freezing the left overs). Looks like it works "as advertised", tho'.

Good job!
Keep on smokin',
Dale53:wsm:
 
Nice cook Pat, there is so many things you can use PP in. I've got to get a vortex to play with. I don't know what I would do without my Maverick.
 
Rich Dahl said:
I've got to get a vortex to play with. I don't know what I would do without my Maverick.
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Yes Rich, you need a Vortex......and I need a Maverick. I was almost afraid to post the pic's with the old style thermometer for fear of hazing.
 
No hazing allowed Pat. There are many things that different people here don't have. This is such a friendly place that I don't thing anyone would haze you. And Rich, any progress on getting Barb to go with a Vortex. Just used my last week and my wife loved the chicken and said it is some of the most moist and tender chicken she has had. You should start a slush find for this type of purchase. But don't tell Barb I suggested it. And Pat, that was a beautiful cook.

Pat G said:
Yes Rich, you need a Vortex......and I need a Maverick. I was almost afraid to post the pic's with the old style thermometer for fear of hazing.
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The pulled pork looks great - will have to try that with the vortex. I have done three cooks with the vortex. The first two were chicken, turned out great. Yesterday I did salmon using the vortex (set up like you do with wings). Much easier cook than over direct coals. The family agreed this was the best salmon yet.
 
Pat: In the few months you've been here, you've come out smokin'

Nicely done my friend, nicely done!
 
Kerpow! That PP looks the business.

Pat. Digging the snake/vortex combo cook. What do you reckon the grate temp was for the cook?

Nothing wrong with old-school temp monitoring, (I often put my thermopop in the top vent to monitor the grate temp), but you're gonna love the Maverick.
 
Nice lookin PP. You don't really need a Mav. I rarely use mine anymore. Just gestimate time and when you think you're there probe with a skewer. When it slips in all round the meat it's tender enough to pull. Great job on your first.
 
TonyUK said:
Kerpow! That PP looks the business.

Pat. Digging the snake/vortex combo cook. What do you reckon the grate temp was for the cook?
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Tony, the thermo on the lid was reading about 260-270 when it was away from the heat source. I am assuming the grate would be a little cooler, hopefully around 230. It did seem to cook a little faster than I thought it would, might have been closer to 250.
 
ChuckO said:
Pat: In the few months you've been here, you've come out smokin'

Nicely done my friend, nicely done!
Click to expand...

Thanks Chuck. Lot's of friendly folks here with loads of knowledge and experience to draw from. Easy to be inspired.
 
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