Pork shoulder

[bigfurmn]

Rotisserie style. Why? I dunno cuz i could? Only salt and pepper. Pulled pork that momma said was *gasp* better than smoked. No left overs. Just finally got around to posting. Final picture is of pulling at my cousin's house with thanks to her husband for helping me pull it... so i could drink some beer.

 

[SmokinEdge]

Looks dang delicious, and just SP meat is a lost art. We go back to it often and wonder why we stopped doing that way.

 

[Fueling Around]

Nice cook on the spinner. Deserves a ride on the feature.
We have similar wives , Tom. Mine doesn't want much smoke on the meat either.
She also prefers charcoal briquettes over lump.
Yeah this working time interferes with drinking time.

 

[bigfurmn]

Looks dang delicious, and just SP meat is a lost art. We go back to it often and wonder why we stopped doing that way.

My cousin and her daughters have dietary issues that allow me to use just salt and pepper. Some of us mixed the pork with a pineapple habanero bbq sauce. Wasn't crazy hot but too hot for some of the Minnesota grandmother's in attendance. Including my mother but the test of us liked it.

 

[SmokinEdge]

My cousin and her daughters have dietary issues that allow me to use just salt and pepper. Some of us mixed the pork with a pineapple habanero bbq sauce. Wasn't crazy hot but too hot for some of the Minnesota grandmother's in attendance. Including my mother but the test of us liked it.

I think that’s the way it really should be. SP maybe garlic on the meat, smoke it. Then when done add whatever you like if anything, that’s bbq heaven right there.

 

[JLinza]

Looks great, Tom. There is definitely something to just salt & pepper. Sometimes that's exactly what the Doctor ordered.

 

[texomakid]

This looks really good. I bet that was some awesome smokey pork!

 

[JLeonard]

looks mighty good to me.

Jim

 

[smokerjim]

Looks great

 

[sawhorseray]

WOW, THAT MUST HAVE TAKEN SOME TIME TO GET DONE, BET IT WAS JUICY!

 

[Jim_C]

That looks great!

I miss the rotisserie from a now long gone BBQ. There is something to be said about a slow cook with fat dripping on the embers. The smell alone is something.

I still have the motor. May need to look at a mod on the Memphis Pit Boss I have.

 

[bigfurmn]

WOW, THAT MUST HAVE TAKEN SOME TIME TO GET DONE, BET IT WAS JUICY!

Didn't take horribly long. About 5ish hours. I thought it was good time wise.

 

[BrianGSDTexoma]

hat looks like fun and tasty also.

 

[chopsaw]

Looks awesome , and always fun to use the spinner .
Nice work .

Didn't take horribly long. About 5ish hours.

Lid on or off ? I follow Ray's lead and spin most stuff lid off .

Next time think about pulling it off around 185 - 190 and slicing . Really good like that .

 

[Newglide]

Man that looks awesome, So many things that can be done with a rotisserie. I've been wanting one for the kettle for years, I need to break down and get one

 

[Brokenhandle]

Looks great! Gotta love the rotisserie and the results you get!

Ryan

 

[bigfurmn]

Looks awesome , and always fun to use the spinner .
Nice work .


Lid on or off ? I follow Ray's lead and spin most stuff lid off .

Next time think about pulling it off around 185 - 190 and slicing . Really good like that .

I ran mostly covered. Was easier to control the temps.

 

[Ishi]

Oh man look at that bark!
LIKE

 

[bigfurmn]

This came out incredible. I'm going to try it again but brush it with a good sauce towards the end. As I stated earlier I couldn't try a lot with the people we were eating with.

 

[TimboBBQ!]

Rotisserie style. Why? I dunno cuz i could? Only salt and pepper. Pulled pork that momma said was *gasp* better than smoked. No left overs. Just finally got around to posting. Final picture is of pulling at my cousin's house with thanks to her husband for helping me pull it... so i could drink some beer.View attachment 722243View attachment 722244View attachment 722246View attachment 722247

Nice !