Sscottfitz
Well-known member
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.
Misc Grill Observations - all times are CDT
General Cpmments:
- 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