My Weber kettle rotisserie has been getting most of the grilling action for the past two months and I wanted to let my Weber Genesis rotisserie get in on some of the fun.
When I found pork butts on sale for $0.88 a pound it was pretty obvious what was going to happen next! I had never cooked a pork butt on a rotisserie before but it seemed like it ought to be pretty simple; turns out it was also delicious!
Started with a five pound pork butt (large enough to feed 5-6 people) and injected the fellow with a mix of 1 Tbls salt, 2 Tbls maple syrup and 1 cup water then let it rest in the refrigerator overnight.
The next morning I ran the rotisserie spit through the butt and inserted the forks as deeply as I could. I thought I would have a rough time getting around the bone but it was actually pretty easy.
I rubbed the butt with Simply Marvelous Sweet and Spicy then trussed it up and took it to the Genesis. Probably didn’t need to bother with the trussing but I think it looks cool.
I removed the grill grate and placed a foil drip pan on top of the Flavorizer bars under the butt. The drip pan needs to have some water in it to keep any drippings from scorching.
I removed a Flavorizer bar on the left side of the grill and placed a chunk of pecan close to the front burner.
The cook itself was incredibly easy. I set the front burner on high until the chunk of pecan started to smoke and then turned it down to low. The middle and back burners were off.
I let this guy spin on the rotisserie for seven and a half hours. Every now and then I opened the grill, replenished the water in the drip pan and took some pictures. Here is what it looked like after five hours.
You might be wondering what temperature I was using and the answer is that I have no idea.
I had my Genesis running with a single burner on Low and I was happy with how the butt was cooking. I figured if I started measuring temperatures I would start stressing out…who the heck needs that?
After a little more than six and a half hours I turned the front burner up to Medium High to help the bark get established. At seven and a half hours the pork looked awesome and had reached an internal temp of 198F.
I took the rotisserie off the grill and let it rest for an hour before I removed the spit and took the butt apart.
The bark was delicious and the butt came apart nicely. Most of the butt was shredded but I kept one of the muscles intact for some nice looking slices.
This cook was extremely easy and turned out some great barbecue. Don’t be afraid to play around with a rotisserie on you Weber gas grills. This other post can help give you more ideas on fun stuff to throw on your Weber rotisserie.
And for your viewing pleasure….here is a quick little video of that pork butt spinning on the Weber Genesis rotisserie.