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RotisserieTemps??

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danbono

danbono

Master of the Pit
Original poster
OTBS Member
Feb 19, 2012
1,702
115
North New Jersey Paramus
Hi All What would normal temps for rotisserie cooking? I'm  Going to rotisserie a 3 Lb Pichana//Top sirloin cap and 3 Lb boneless pork butt.. I have a 22 WSM and the Cajun Bandit rotisserie, using KBB for charcoal.

Thanks Dan

PS Right now the WSM is at 300*
 
Hi I'm running around 300*. The Pichana was done in a little under 2 hrs,Butt is still on.

So 300-350 is normal for doing a rotisserie, or does it depend what your cooking?

Thanks Dan
 
DanBono said:
Hi I'm running around 300*. The Pichana was done in a little under 2 hrs,Butt is still on.
So 300-350 is normal for doing a rotisserie, or does it depend what your cooking?
Thanks Dan
Click to expand...

Most all the recipes for rotisserie have you get your grill hot hot hot on high.. then put the meat on the rotisserie and turn it to medium .. 300 ,to 350
 
I do most things with two full baskets of coals,with the butt being the exception if I'm trying to get some smoke on it then I'll fill the baskets half way and add more charcoal on the top. I don't really look at the therm especially after nuking it with the Vortex a couple times.:biggrin:

Hoping to see some pics!
 
Last edited:
The butt came out with  too much fat left on it, took it off a 176* for slicing..Next butt goes smoker for pulled Pork. The Rotisserie didn't do anything for it. The Pichana/Top sirloin cap wasn't that good either, comes out much better on a grill.

Thanks for your replies.

Dan

Sorry no pics of the disaster.
 
Sorry they didn't turn out. I cut all external fat off my butts and never slice. What was wrong with the beef? I have only had that cut at a Brazilian steakhouse and everything there has been tasty! I did a Tri tip with a Brazilian marinade on the rotisserie and iirc it was pretty tasty.
 
b-one said:
Sorry they didn't turn out. I cut all external fat off my butts and never slice. What was wrong with the beef? I have only had that cut at a Brazilian steakhouse and everything there has been tasty! I did a Tri tip with a Brazilian marinade on the rotisserie and iirc it was pretty tasty.
Click to expand...
Hi I wanted to try slicing a butt, never again..The beef was just OK came out much better last time on the grill.

Thanks Dan
 
Hi All Did another Pichana/Top sirloin cap, on the grill came out much better..Nice n tender:)
Thanks Dan
PS The Roti might over cooked the Pichana
 
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