Pork roast (charcoal slowcook) (10-1/2hr 8.4lbs) vi wrap & rotary

Name: Pork roast (charcoal slowcook) (10-1/2hr 8.4lbs) vi wrap & rotary
Total time: 7200 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 10-1/2 lbs Boston pork butt roast; 8 oz Caramelized Onion Butter Seasonin; 12oz 12oz Hickory Brown Sugar BBQ Sauce; 12oz beef bone broth; 20 lbs bag of charcoal

Tecknofreak @TheCookingKnought

taylors,sc

A Boston pork butt roast (charcoal slowcook) (10-1/2hr 8.4lbs) vi wrap & rotary
with mild marinade/rub of Caramelized Onion Butter Seasonin & Hickory Brown Sugar BBQ Sauce
with a internal temp of 200f thats tender an easy to tear

Tecknofreak @TheCookingKnought

Saved

Ingredients

10-1/2hr

6-8 servings

10-1/2 lbsBoston pork butt roast
8 ozCaramelized Onion Butter Seasonin
12oz 12oz Hickory Brown Sugar BBQ Sauce
12oz beef bone broth
20 lbsbag of charcoal

Saved

Steps

10-1/2hr

1

You'll need a 22in Weber kettle grill & Rotisserie Kit & 1 20lbs bags or charcoal (10lbs really but 10lbs bags dont always have enough intact brickets) stack the bricks in a ____________________________________________________________________________ 3x2x2 snake ie thats a clockwise row thats 3wide 2high with a 3rd row on top thats 2wide and from 12'o clock to 8'o clock position, use some steel screen bug mesh under the coal it cut ash build at bottom vent an keeps air UN-impeded
2

Also you'll need to also 2 Fireproof, Welding Blankets 1/5"(5mm) Thickened 40inx40in wrapped on top of the grill this is cheaper then a weber wooly but work as well an really helps dial in an control the temps (use a Long Range Digital Wireless Meat Thermometer) to gauge meat temps
3

Set the bottom vents to 3/4th closed an the top to full at the start till preheat reaches at min 310f this take 30min with a pile of coal at the row start the Peelneeds to be the amount that fills a KINGSFORD Charcoal Chimney Starter pre-lite this charcoal amount for 30mins then add to the head of the coal snake an wait 30min more
4

Prep the roast
5

Season an inject with Caramelized Onion Butter Season on the outside & Hickory Brown Sugar BBQ Sauce inject (4 injects)
6

Steps for the smoking are step 1 place a aluminum roast pan min size 12in by 12in x 5in (round fits better) in the middle of the coal row filled to the top with water this does 3 steps 1 keeps air an roast moist 2 helps smoke the meat an catchs meat drip (add desired wood chip flavor in mid to light layer across the coals) for smoke
7

Once the kettle reachs 310f place the meat (already on the rotary rod) in the rotary ring adapter an close lid an set are to rotate then cover with welding blankets (make sure to have cutout for temp gauge an top vents) step 7 part 2 then want 3 to 5min to let temp come back up after cover lift then set top vent to half this will bring temp down to an avg of 220 to 230f the internal target meat temp is 200deg to 210deg
8

At this point set a timer for 4hrs an let the rotate an cook meat unwrapped then at the 4hr mark lift lid a spray with beef bone broth for a spray bottles while meat rotates (at least 2 good sprays) then repeat step 7 part 2, repeat step 8 2 time every 2hr for the next four then for the last 2hrs take the meat off the grill but leave on the rod and wrap with 2 layers of foil then put meat an rod back on for the last 2-1/2hrs
9

At 10-1/2 hr mark pulll meat off grill leave on rod then bring inside an let cool for 1 hour then remove meat from rod unwrapp an serve