Rotisserie Pulled Pork Test

[DeusDingo]

that is really cool. wow, 4 hours! it must be magic. do you think you'll go back to doing PP the old way again?

[Jon Solberg]

... do you think you'll go back to doing PP the old way again?

Oh yeah, I mean a long cook PP doesn't require much. No spit and forks to clean. Dont need to babysit at all.

I do think a 8lbs ish butt would take a bit longer. I do plan on doing that soon

[NinthWave]

Jon Solberg Thank you very much for trying this.

I am happy to see it went well for a pulled pork. Will definitely do my next one like this. I don't mind cleaning a spit.

But just to be accurate; my initial post was saying that despite Meathead calls "rotisserie" an essential tool, there are no recipe except for the chicken à la provençale and then I ask at the community if, as I own a rotisserie myself, If any large size piece of meat would benefit from a rotisserie and for instance, a pulled pork...

Thanks again for sharing. I'll share my next pulled pork.

Nicolas

[NinthWave]

10 lbs
Needed 14 hours at 225F
Smoked first 2 hours with CherryWood
Real Nice.

[btuckertx]

What are you cooking on? Looks kinda like gas... Actually, I'm thinking about doing some rotisserie pulled pork on my Weber gasser, with some hickory/pecan chunks set directly on the grill. I get a fair amount of smoke and bark with that setup.

[NinthWave]

Yes, it's a gasser. I have a Mo's Smoking Pouch that does a very good job.

[Pirate Scott]

Nice cook!

[troymeister]

Jon Solberg Good job!! Thank you for saving me several hours of time. Gotta love the scientific method

[Jerod Broussard]

The "Rote" is a bad mamma jamma!!

One day I will get one for the 26....let that beast run 400 if it wants to.