I've got a nine-pound butt dry-brining and I plan on tossing it on the Weber gasser/rotisserie tomorrow. I love chicken thighs, whole chickens and turkeys, and pork tenderloin done this way, so I figured I'd try pork butt.
Have any of you done this and does anyone have any thoughts or recommendations?
Have any of you done this and does anyone have any thoughts or recommendations?
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