Skewered Butt

[rotagilla]

Thought I saw a post somewhere but can't find it. Has anyone done a Pork Shoulder/Butt on a skewer?

[jfmorris]

I think I’ve seen it done on a rotisserie. Could that be what you are thinking of?

[JeffJ]

PBC has really long skewers designed to be hooked. One of the moderators, I think it was Spinaker had a pic of a bunch of pork belly chunks that were skewered and hung in the PBC.

[Troutman]

Oh thank goodness, I thought I was in trouble with my wife again

[ComfortablyNumb]

You too, eh?

[Spinaker]

Yep, I have done it. It worked great! Give it a try. It is much easier than negotiating all of those hooks.

[Rod]

Spinaker Did you tie it up? Bone in or out?

[Spinaker]

I've only done it with bone out. If I buy one with a bone, I cut it out. robsherri1

[rotagilla]

Great idea for the boneless ones from Costco!

[Spinaker]

Yep!

[carolts]

I hadn't thought of using the skewers for boneless pork butt. I did use them for a bunch of boneless chicken thighs and legs (Costco strikes again) that I marinated overnight in teriyaki. They were the longer skewers since PBC was out of the short ones when I ordered and I needed them for a club function. I layered them with fresh pineapple and used the bottom and top of the pineapple on the bottom to shield them somewhat from the coals. Turned out great, and they were gone before I got a picture of the finished product. I have since ordered the shorter skewers and will use them next time.

Here's a pic of the start of the cook. I think the long skewers are almost too long.

[carolts]

How are they different Mudkat

[HawkerXP]

I believe Mudkat has some that look more like a S hook. Non PBC. He has a UDC

[Mudkat]

I shoot a pic of 'em when I get off my butt and start doing something.

[Mudkat]

carolts HawkerXP Here's the pics. Smaller ones are from Gateway Rib Hanger, larger ones are meat hooks from Amazon.

[Mudkat]

Ha! Ha! It ain't torture if they're already dead!

[Mudkat]

It's odd on how clean everything looks in that pic. The rib hanger is covered in smoke and grease. Even the drum looks clean there.

[carolts]

Seeing those hooks, I really appreciate the PBC design. Mudkat, your smoker definitely looks cleaner than my PBC!

[Karon Adams]

Hang onto your scrap and trim of all critters and you can do something similar to Gyro. that's basically the way that dish came about. the trim and extras from various animals, all layered onto one skewer, then cooked upright, turning on a spit. when the outside is done, you slice pieces off the mass, heat and seer the slices and serve in a flatbread.

[Rod]

rotagilla Below is my first skewered butt on the PBC. I used the long skewer. The long skewer and the hook put the butt only a few inches from the coals. I don't think the butt would have fit on the shorter skewer. Cook notes are in the Fireboard pic. The large temp dip was due to me pulling off and wrapping. I usually do this at around an IT of 160. Not that I don't like bark, I just usually prefer the time savings and extra moisture.

I will say I am surprised how long the cook took (8.5hrs, approx 7lb butt after bone removal and trim) considering the higher temps than I normally cook them (235-240 in my pellet grill). I did notice it was a tiny bit drier than my normal pellet grill butts. The funny thing is the end closer to the coals was more moist than the lid end. That may have been because that end was the end with the bone I cut out. I pretty much have no butcher skills.

fzxdoc If you want to add this cook to the sticky, I can PM you a typed out version similar to the format you use on that sticky. Let me know.

[fzxdoc]

That would be great, Rod . Just give me

initial weight of the meat
your average PBC temp
meat temp and #hours into the cook when you wrapped
meat temp and # hours into the cook when when you finished
finished meat temperature
cambro time if used
total cook time

I can see some of the answers on your Fireboard notes, but it would be great to get them all straight from you. Thanks!


Kathryn

[fzxdoc]

Nice writeup, Rod . That PB looks great!

Do you think you'll be using the skewer in the future for pork butts, or will you be going back to the hook 'n hang method until wrapping and putting on a grate?

Kathryn

[Rod]

fzxdoc This was actually my first butt on the PBC of any method. I'm not sure why hanging vs. skewering would make a difference. Maybe farther from the coals (hanging)? I think I will try it again with maybe a smaller butt on the shorter skewers. The one I just did was for chili anyway. So it didn't matter if it wasn't quite as moist.