Cooking in the heat by Ben

This post is about 3 weeks late, so you will have to imagine the weather.  Shaine, Marion's sister came down with 5 of her friends and we did BBQ for them.  So, friday at lunch I went to the trusted Folly Pig, and found the butcher and he had one more package of butts.  The really cool thing this time is that I had him trim them both, and he actually used this weight to charge me.  So I had two ~7 lb trimmed (no fat cap) butts. I proceeded as normal with injection and rub (see here for original): 

Inject & Rub The Pork Butts Prepare a batch of pork injection...

Chris Lilly's Six-Time World Championship Pork Shoulder Injection

3/4 cup apple juice 1/2 cup water 1/2 cup white sugar 1/4 cup table salt 2 Tablespoons Worcestershire Sauce

Combine all ingredients and stir until sugar and salt are dissolved.

...and a batch of pork shoulder rub (Picture 1).

Chris Lilly's Six-Time World Championship Pork Shoulder Rub

1/4 cup dark brown sugar 1/2 cup white sugar 1/2 cup paprika 1/3 cup garlic salt 1/3 cup kosher salt 1 Tablespoon chili powder 1 teaspoon oregano 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 teaspoon black pepper

Combine all ingredients and mix thoroughly.

Place one of the butts in a baking dish and inject in 12-16 spots with 1/4 of the injection solution. Pick a spot, stick the needle deep into the meat, and slowly depress the plunger while pulling the needle out, then repeat in a different spot. You should be able to inject several spots before needing to refill the injector. The solution that collects in the bottom of the baking dish can be re-injected if you start to run short.
The meat is not a sponge and will not hold all of the injection solution. It is normal for much of it to run out.
Turn the butt over and inject with another 1/4 of the solution, then set the butt aside. Repeat the process with the second pork butt.

Mike came over to 'help' (aka drink and watch fire).  The biggest difference this time was the wind and heat. Normally I feel like my grill runs a bit cool (closer to 220) but this time it was running more 240-250.  Here is the temp log:

Time     Temp       Comments
1000pm start coals with about 5 large wood chunks in mix
1030    250 put meat on and cut vents to 1/4
1130    250 cut vents to 0, 0 and 15%; wait to stabilize
1230    230 put all vents at between 25 and 50%
130      steady temp, go to bed
730      220 baste (apple juice and some rub with some worcestershire)
830      195 add coals, baste, vents at 100, 50, 50%
930      210 baste
1000    230
1100    230 baste, meat temp 160-170
1200    235 baste, meat temp at ~170, all vents to 50%
100      230 baste, meat temp 180 for both
230      (i actually didn't write this down, but assume went 16h) remove meat and wrap and put             in cooler and go to beach
430-ish remove meat, pull and didn't deal with fat since was well cut and remaining fat was melted

Here is the meat right before it came off.

Also, I will post the two sauce recipes used, which were ridiculous.  And about those sauces, Marion lended her gravy expertise to them, which meant the got all 'silky' and they were really good.  And honestly, the meat was the best I have cooked (and hopefully not the last time it will be that good).  Next time will add mustard coat before rub, and maybe something else...

Honey BBQ Sauce
½ cup cider vinegar
½ 7 oz. can Chipotle Peppers in Adobo Sauce
6 tablespoons packed light brown sugar
¼ cup molasses
¼ cup honey
¼ cup Worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon Ancho chili pepper
2 teaspoons ground black pepper
2 teaspoons garlic powder
1 teaspoon ground allspice
¼ teaspoon ground cloves
4 cups ketchup

1. Add vinegar and Chipotle peppers in Adobo to a blender and blend on high until peppers are liquefied.
2. Combine everything in a medium sauce pot, bring to a bowl, reduce heat and simmer for 30 minutes. Use care to avoid burning sauce when bringing to a boil.
3. Season with salt and pepper as needed.
4. mix 1 part honey to 4 parts sauce if desired for serving