Trailblazer Grill Notes - Boston Butt - 28 June 2020

Sscottfitz · Jun 30, 2020

Note sure if there is a "correct place" to put grill notes but I find these helpful as I'm learning to grill different meats in different environments, etc. If this is the wrong place let me know and I'll "adjust fire" as appropriate.

Grill Location: Hot Springs Village, AR.; 34 37 60.0N 92 54 55.4W
Weather at time of Grill: Warm Summer Day, High Temps ~88F, Humidity ~78%, Mostly Sunny
Total Grill Time: ~7.5 hrs, Total Cooler Rest Time: ~2 Hours
Total Event Time: (Prep, Grill, Rest) ~9.5 hrs
Grill Start to Target Temp 225F: ~8 Min
Pellets Used: Rec Tec Ultimate Blend

Meat & Meat Prep
- Meat: Hormel Branded Boston Butt Roast, 4.75 lbs
- Total Meat Prep Time: ~30 min, Molasses & Dijon Mustarrd Binding agent, & Cassanova Competition Run & Rossaruski’s Honey Rib Rub - based on Rec Tec Recipe for Boston Butt, just paired down the binding by ~50% to accommodate a smaller butt.
Started prepping the Butt ~06:45’ish right after the dog walk, using the Rec Tec Recipe
Dijon Mustart/Molassis mix, cut the recipe in half as my Butt is only ~4.75 lbs, added the two Rec Tec rubs.

Misc Grill Observations - all times are CDT

On the grill at 07:30’ish at 225, fat side down
Butt temp to ~162F at around 13:00, went ahead and did the foil wrap (pretty tight) , and back on the grill (~5.5 hrs)
Another ~ 2hrs to 195F, Grill off around 15:15 local
Overall temps remained consistent thru most of bun with some variance associated with grill opening, etc.
Used dual temp probes, both sides of butt, both before and during wrapped cook periods

General Cpmments:

Very satisfied with first Boston Butt burn
Taste was very good - did add some Rec Tec BBQ sauce during consumption
Served with Spinach salad, Raspberries, etc. & Cracker Barrel brand Mac & Cheese
Some observed “smoke signature” on stainless steel top of grill - pretty sure this is normal, and probably cleanable