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

[fwismoker]

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• fwismoker
• Aug 7, 2016

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.

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• fwismoker
• Aug 7, 2016

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[tropics]

Keith that looks great 

Richie

 

[pc farmer]

Yummy for sure.

 

[b-one]

Nice load it looks great!

 

[pit 4 brains]

Awesome job!!

 

[fwismoker]

Yummy for sure.

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.

 
Awesome job!!

 

[b-one]

Hey you forgot the cheese!

 

[fwismoker]

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!

 

[disco]

I doff my cap in honour of a great smoke!

Points

Disco

 

[fwismoker]

 
I doff my cap in honour of a great smoke!

Points

Disco

Thanks for the points Disco!!

 

[SmokinAl]

Glad this got bumped up.

Sorry I missed it the first time around.

Great smoke!

Everything looks delicious!

Point!

Al

 

[fwismoker]

 
Keith that looks great 

Richie

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

 
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.