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We start with a 7 lb butt, debone, defat it and put the trimmed meat aside to marinade. Take a couple cloves (4-5), a couple sliced thin. Cut small slices on the pork and slide slices of garlic into the pork, all over!
I lost the pics of the mess and blending...
Next the pork in the bag with the marinade (Mojo). The trimmed pork in in the bowl on the side for the black beans and rice.
Next day we fire up the "older" Weber with the PittmasterIQ. And my Maverick ET-732 for temps. No - the food probe is not on the ground!
I took a baking pan and put a Kingsford Grate on top of that and the pork just out of marinade, on top!
I preheated the Weber to 275F with 1/3 chimney and a little grapefruit on either side of the air input. (More on the preheat and Temp adjustments in another thread on the IQ). Then put the "pan, grate, pork" assembly in de Weber between the coals on either side and closed the Weber up.
Back in de house, it's hot out dere! Here's a look at the ET-732 just after closing up the Weber. The food temp is the air in the shade. Yes those are, or will be preserved lemons on the shelf.
After an hour and a half, we take a peek, insert the internal probe and add a couple of scoops of lump and grapefruit chunks. Internal temp was at 134F.
I didn't touch the Weber for the next hour and a half, let the IQ do it's work. The internal crossed 140F at 2 hours. At 165F I lifted the lid and foiled, closed the Weber back up.
Temp spiked to 325F and slowly fell back to 285F at this point, the pork is foiled so I turned the IQ temp up to 285. It held there (+- 6F), for the next 4.5 hours till we get to 205F. No additional fuel. I removed it from the Weber, wrapped it in a towel and set it in the oven (off) for an hour.
Coming out of the rest and opening the foil.
On the cutting board, lookin....
I sliced a little for dinned and put the rest in the frige to cool for slicing. Oh, and pulled the "money" muscle for din din.
And dinner #1.
Dinner #2 (next day), with fresh chopped onions!
One more pic. After getting happy in the frige for a day and 1/2 hour in the freezer we get slices. Now if I just had some Cuban Bread, maybe tomorrow!
I lost the pics of the mess and blending...
Next the pork in the bag with the marinade (Mojo). The trimmed pork in in the bowl on the side for the black beans and rice.
Next day we fire up the "older" Weber with the PittmasterIQ. And my Maverick ET-732 for temps. No - the food probe is not on the ground!
I took a baking pan and put a Kingsford Grate on top of that and the pork just out of marinade, on top!
I preheated the Weber to 275F with 1/3 chimney and a little grapefruit on either side of the air input. (More on the preheat and Temp adjustments in another thread on the IQ). Then put the "pan, grate, pork" assembly in de Weber between the coals on either side and closed the Weber up.
Back in de house, it's hot out dere! Here's a look at the ET-732 just after closing up the Weber. The food temp is the air in the shade. Yes those are, or will be preserved lemons on the shelf.
After an hour and a half, we take a peek, insert the internal probe and add a couple of scoops of lump and grapefruit chunks. Internal temp was at 134F.
I didn't touch the Weber for the next hour and a half, let the IQ do it's work. The internal crossed 140F at 2 hours. At 165F I lifted the lid and foiled, closed the Weber back up.
Temp spiked to 325F and slowly fell back to 285F at this point, the pork is foiled so I turned the IQ temp up to 285. It held there (+- 6F), for the next 4.5 hours till we get to 205F. No additional fuel. I removed it from the Weber, wrapped it in a towel and set it in the oven (off) for an hour.
Coming out of the rest and opening the foil.
On the cutting board, lookin....
I sliced a little for dinned and put the rest in the frige to cool for slicing. Oh, and pulled the "money" muscle for din din.
And dinner #1.
Dinner #2 (next day), with fresh chopped onions!
One more pic. After getting happy in the frige for a day and 1/2 hour in the freezer we get slices. Now if I just had some Cuban Bread, maybe tomorrow!
- Ha Ha - I hit the smiley instead of the points - here you go 
Gotta have the onions on beans! Great butt ya got there Mark! 
Your food probe is on the ground! 
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