russ olin
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For New years eve we did up a small pork roast on the rotisserie. The night before the wife injected it with apple juice, brown sugar, salt, garlic salt. Let it sit over night it the injection solution. Before we put it on the rotisserie rubbed it with bone suckin' rub & tied it.
Onto the performer to spin away.Filled the charcoal bins with half Kingsford blue bag, the other half a mixture Wicked lump & green egg lump.Love the smell coming off those coals.
After 2 1/2 hours did a check. Meat @ 145. Will wrap roast @ 165 with seasoned onions.
Two hours later meat hit 168. Bark set nicely. Coated with Blues hog smoky mountain sauce. Wrapped in foil with seasoned onions on both side of roast. Every one likes onions on pulled pork sammies, right? also threw in a nice big spud for me & the wife to split.
Six hours later I pulled it off the performer, it was smoked @ 250 degree's. After 30 mins rest this is how it looked after pulled.
Here's a great plate of food. The pig meat fantastic. Onions also came out nice cooked this way. It's a good way to do them. Hope that you liked this presentation , Happy New Year to all smokers & grillers on this great site.
Russ & Deb
Onto the performer to spin away.Filled the charcoal bins with half Kingsford blue bag, the other half a mixture Wicked lump & green egg lump.Love the smell coming off those coals.
After 2 1/2 hours did a check. Meat @ 145. Will wrap roast @ 165 with seasoned onions.
Two hours later meat hit 168. Bark set nicely. Coated with Blues hog smoky mountain sauce. Wrapped in foil with seasoned onions on both side of roast. Every one likes onions on pulled pork sammies, right? also threw in a nice big spud for me & the wife to split.
Six hours later I pulled it off the performer, it was smoked @ 250 degree's. After 30 mins rest this is how it looked after pulled.
Here's a great plate of food. The pig meat fantastic. Onions also came out nice cooked this way. It's a good way to do them. Hope that you liked this presentation , Happy New Year to all smokers & grillers on this great site.
Russ & Deb
