Rotisserie 20 or so pounds of pork loin and our 5th annual block party.

Discussion in 'Rotisserie' started by fwismoker, Aug 7, 2016.

  1. fwismoker

    fwismoker Master of the Pit


    I used a jaccard, then dry brined with Bad Byrons Butt Rub w/ 30% turbinado sugar.  Rotisseried over a oak fire on my 007 wood grill/smoker. Definitely my biggest roti cook and it went flawlessly thankfully.  We could have fit on another one no problem at all.


















     
    pit 4 brains, disco and smokinal like this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Keith that looks great 

    Richie
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yummy for sure.
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Nice load it looks great!
     
  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Awesome job!!
     
  6. fwismoker

    fwismoker Master of the Pit

    Thanks everyone!   ...and it sure was a pretty big load!   The good thing is everything can be balanced well this way.
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Hey you forgot the cheese!
     
  8. fwismoker

    fwismoker Master of the Pit

    That would have been pretty good!     Definitely adds alot to it, next one I cook gets the injected cheese treatment!
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I doff my cap in honour of a great smoke!

    Points

    Disco
     
  10. fwismoker

    fwismoker Master of the Pit

    Thanks for the points Disco!!
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Glad this got bumped up.

    Sorry I missed it the first time around.

    Great smoke!

    Everything looks delicious!

    Point!

    Al
     
  12. fwismoker

    fwismoker Master of the Pit

    Thanks richie, it came out well for a big cook...we had alot going on
    Thanks Al!    You should stop by our new rotisserie section Brian started.  It's in the build section now but hopefully we can get it moved.
     

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