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.
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.
Comment