Quite the interesting cook this one was. lol For one it was the first picnic roast I've done. I broke out the jumbo mini aka Jimmy made from a 18" JJ with a 80 quart SS pot....Well I forgot how shallow the lid was on that sucker and when I put the lid on the big bone was hitting the top of the lid. So what I ended up doing was put a couple of skinny splits on the lip of the pot to raise the lid about 1" to increase the clearance and every 90 minutes or so I lifted the pot off and put some skinny little splits in. So this ended up being a stick burning cook in my little jumbo mini! That's something you don't do or see everyday, but it worked really good.
Ok on to the cook, Prep wise I pulled the skin and applied Wild Thang rub (which is a savory peppery) type rub and put it on the spit paying attention to avoid the bones best I could. This was a 6 1/2 hour cook for a 10.5 lb roast, no foil. You could see it self basting the whole time which is what makes rotisserie cooking really shine!
I put a pan on the bottom shelf to catch the drippings to mix back in. I'll post pulled sammie pics after dinner. Thanks for looking!!
Ok on to the cook, Prep wise I pulled the skin and applied Wild Thang rub (which is a savory peppery) type rub and put it on the spit paying attention to avoid the bones best I could. This was a 6 1/2 hour cook for a 10.5 lb roast, no foil. You could see it self basting the whole time which is what makes rotisserie cooking really shine!
I put a pan on the bottom shelf to catch the drippings to mix back in. I'll post pulled sammie pics after dinner. Thanks for looking!!
