{"id":1780,"date":"2013-06-24T16:47:45","date_gmt":"2013-06-24T21:47:45","guid":{"rendered":"https:\/\/bbqdryrubs.com\/?p=1780"},"modified":"2023-09-27T11:59:53","modified_gmt":"2023-09-27T16:59:53","slug":"pulled-pork-with-a-weber-genesis-rotisserie","status":"publish","type":"post","link":"https:\/\/bbqdryrubs.com\/pulled-pork-with-a-weber-genesis-rotisserie\/","title":{"rendered":"Pulled Pork with a Weber Genesis Rotisserie"},"content":{"rendered":"

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.<\/span><\/p>\n

When I found pork butts on sale for $0.88 a pound it was pretty obvious what was going to happen next!\u00a0 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!<\/span><\/p>\n

\"Rotisserie<\/p>\n

Started with a five pound pork butt (large enough to feed 5-6 people<\/a>) 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.<\/span><\/p>\n

The next morning I ran the rotisserie spit through the butt and inserted the forks as deeply as I could.\u00a0 I thought I would have a rough time getting around the bone but it was actually pretty easy.<\/span><\/p>\n

\"Injected<\/p>\n

I rubbed the butt with Simply Marvelous Sweet and Spicy then trussed it up and took it to the Genesis.\u00a0 Probably didn\u2019t need to bother with the trussing but I think it looks cool.<\/span><\/p>\n

I removed the grill grate and placed a foil drip pan on top of the Flavorizer bars under the butt.\u00a0 The drip pan needs to have some water in it to keep any drippings from scorching.<\/span><\/p>\n

I removed a Flavorizer bar on the left side of the grill and placed a chunk of pecan close to the front burner.<\/span><\/p>\n

\"Weber<\/p>\n

The cook itself was incredibly easy.\u00a0 I set the front burner on high until the chunk of pecan started to smoke and then turned it down to low.\u00a0 The middle and back burners were off.<\/span><\/p>\n

I let this guy spin on the rotisserie for seven and a half hours.\u00a0 Every now and then I opened the grill, replenished the water in the drip pan and took some pictures.\u00a0 Here is what it looked like after five hours.<\/span><\/p>\n

\"Rotisserie<\/p>\n

You might be wondering what temperature I was using and the answer is that I have no idea.<\/span><\/p>\n

I had my Genesis running with a single burner on Low and I was happy with how the butt was cooking.\u00a0 I figured if I started measuring temperatures I would start stressing out\u2026who the heck needs that?<\/span><\/p>\n

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.\u00a0 At seven and a half hours the pork looked awesome and had reached an internal temp of 198F.<\/span><\/p>\n

\"Weber<\/p>\n

I took the rotisserie off the grill and let it rest for an hour before I removed the spit and took the butt apart.<\/span><\/p>\n

\"Rotisserie<\/p>\n

The bark was delicious and the butt came apart nicely.\u00a0 Most of the butt was shredded but I kept one of the muscles intact for some nice looking slices.<\/span><\/p>\n

\"IMG_2920\"<\/p>\n

This cook was extremely easy and turned out some great barbecue.\u00a0 Don\u2019t be afraid to play around with a rotisserie on you Weber gas grills.\u00a0 <\/span>This other post can help give you more ideas on fun stuff to throw on your Weber rotisserie<\/a>.<\/span><\/p>\n

And for your viewing pleasure\u2026.here is a quick little video of that pork butt spinning on the Weber Genesis rotisserie.<\/span><\/i><\/p>\n