This was my first attempt at cooking a pork butt on my Genesis rotisserie. It was incredibly easy and turned out great but there are a few things I will do different next time. If you are considering making pulled pork using the rotisserie on your Weber Genesis all I can say is, “Go for it!”
I was working with a five pound pork butt (bone in). The biggest problem I have with pulled pork is that the outside tastes amazing and the inside is really bland. For this butt I decided to pump up the internal flavor and injected with a mix of 1 Tbls salt, 2 Tbls maple syrup and 1 cup water and let it rest overnight in the fridge. (Next time I will use apple juice instead of water. I didn’t have any on hand and didn’t feel like running back to the store.)
In the morning I ran the rotisserie spit through the butt and inserted the forks as deeply as I could. I panicked a little when I realized there was a big old bone in this thing but it was pretty easy getting the rotisserie spit around the thing.
Apply your favorite pork rub (I used Simply Marvelous Sweet and Spicy) then truss it up by tying four pieces of twine around the butt. I am not sure if I needed t truss this thing but I figured since I was taking the butt to “fall apart tender” it might be a good idea. If nothing else it makes it look like you know what you are doing!
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 the drippings from scorching. (Next time I am ditching the drip pan.) I removed a Flavorizer bar on the left side of the grill and placed a chunk of pecan close to the front burner.
I turned the front burner to High until the pecan started smoking then cranked 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.
After 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. (Next time I am going to use the front burner set on Medium the whole time.)
I let the pork rest on the rotisserie spit for about an hour before I disassembled the set-up and pulled the pork.