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

post #1 of 12
Thread Starter 


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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 12

Keith that looks great 

Richie

post #3 of 12
Yummy for sure.
post #4 of 12
Nice load it looks great!
post #5 of 12

Awesome job!!

post #6 of 12
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Yummy for sure.

 

 

Quote:
Originally Posted by b-one View Post

Nice load it looks great!

 

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

Quote:
Originally Posted by Pit 4 Brains View Post
 

Awesome job!!

post #7 of 12
Hey you forgot the cheese!
post #8 of 12
Thread Starter 
Quote:
Originally Posted by b-one View Post

Hey you forgot the cheese!



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

post #9 of 12

I doff my cap in honour of a great smoke!

 

Points

 

Disco

post #10 of 12
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

I doff my cap in honour of a great smoke!

 

Points

 

Disco


Thanks for the points Disco!!

post #11 of 12

Glad this got bumped up.

 

Sorry I missed it the first time around.

 

Great smoke!

 

Everything looks delicious!

 

Point!

 

Al

post #12 of 12
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Keith that looks great 

Richie

Thanks richie, it came out well for a big cook...we had alot going on

 

Quote:
Originally Posted by SmokinAl View Post
 

Glad this got bumped up.

 

Sorry I missed it the first time around.

 

Great smoke!

 

Everything looks delicious!

 

Point!

 

Al

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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