Rotisserie Pulled Pork Test

[Jon Solberg]

NinthWave I started this in what ya cooking. That was not a great idea. Anyway thought I start a new thread to give it better coverage. To recap NW asked if rotisserie would improve pulled pork. I had no good answer so I figured I'd give it a go.

Halfed a 8 lbs PB after pulled BH the bone. Hit it with some butcher cherry rub. Set the roto up as standered based in s recipe from Derrick Riches and let it fly. I'm 4hours in and hitting 199 IT. Really hard to keep temps down with a roto IMO lots of air hole so I just went for it.

[Jon Solberg]

It's at 199 and about to get a wrapin

[texastweeter]

I have often wondered this myself. I would worry about bark formation, as well as my pulled pork have trouble staying together even when trussed. An exceptional one will almost pull itself when "splatted" (my sons terminology) down in the bbq tray.

[Jon Solberg]

I concur. I don't think it's the way to go but I had to give it a run. I'm really wondering what the 4hrs to 199 will be like. I must say it felt really nice going into the wrap. Keep in mind it's a small roast for sure.

[NinthWave]

How did you get it done in only 4 hours when a 5 lbs takes me 9h and a 10lbs 14h?

[Jon Solberg]

Wrapped and chillin. Barks weak. Feels super tender. We shall see.

[Mr. Bones]

Looks Pretty Fantastic from here, Jon!!!

[NinthWave]

Why the wrap?

Based on the Meathead book, I never wraped.

Can you explain why you wrap, especially at 200F when your way passed the stall?

Thanks.

[RonB]

It looks good. I think the turnin' meat is self basting. I know I prefer rotisserie chicken to just grillin' it on a grate.

[Jon Solberg]

Roto chicken is the BOMB !

[texastweeter]

try rotisserie roast beef, rotisserie PIT (partially internally trimmed) ham, or rotisserie cracked pepper/rosemary turkey breast sliced thin for a lunch meat.... kids wont eat the stuff from brookshires anymore!

[Jon Solberg]

I'm pullin it soon. Starving here. LOL.

[kmhfive]

Can't wit! Looked good going in.

[HouseHomey]

I bet it will be great. So you don't get as much bark. That's no issue here. You can adjust for hat latter. A 5 hour cook, now that's something.

[Jon Solberg]

It's super fast man. Defiantly a great thing. Plenty of bark as well.

[Jon Solberg]

[NinthWave]

Looks pretty tender and juicy from here?

Is it a butt or a shoulder? When I ask my butcher for pulled pork, he always gives me shoulder.

Is the butt better?

Is it because you wrapped?

[Jon Solberg]

It's off the hook good. I mean its not doped. It got no dry brine. It's really good. You spend some time with this and you got something.

Its got plenty of bark. It is different but good.

Super moist

I could have rested it s bit longer but hey it's a work night. (aka I was starvin)

[tbob4]

Thanks Jon!

[RonB]

Thanx for doin' this Jon. You got me thinkin'. If I can come up with a high temp rope gasket, I might have some control over temp.

[Jon Solberg]

I don't think you really need to. I mean Myron cooks everything at 300+. I think you just need the right seasoning program and let it rip.

[RonB]

You could be right, but my kettle will top 400* with a full chimney of lit coals, so maybe doing the traditional SnS setup might keep it low enough.

[Jon Solberg]

Yeah. I for sure didn't start with s full load of lit coals. You can make horse shoes with that lol lol lol

[Jon Solberg]

Here's my short term take away.

Will a rotisserie benefit a pulled pork cook?

Hard to say with with just one test but it's safe to say you can make some wicked good PP in very little time.

Will I do it again?

Absolutely

Could you win using this method?

Yes

[NinthWave]

Thanks for putting rotisserie pulled pork on trial :-)

[HouseHomey]

Jon Solberg I knew it! I had no doubt. I've some expeirence with Greek, Mexican (al Pastor) and Austrian... man can they cook. I'm excited for you. I think I may need one of those spinner things for a kettle.

carry on fine sir!

[Jon Solberg]

Thanks man. I'm just glad I am better equipped to answer ninthwave hehrhehe

[Livermoron]

Yes. yes you do. I love my rotisserie set up.

[DWCowles]

Leave it to my buddy Jon 👍

[Jon Solberg]

Hey don't forget. I pulled the method from Derrick Riches on the set up/method.

Just want ant credit where it goes.

[kmhfive]

Great results! Thanks for performing this experiment. I'm with HouseHomey. May need the rotisserie!