Spinning Porchetta on the WSM!

[Brian Moriarty]

11 lb pork belly, two 1.5 lb tenderloins rolled with rosemary, fennel, orange zest, oregano, garlic, black peppercorns and red pepper flakes.

All nestled in the EZ Que Cradle and bound for the the Cajun Bandit 22" reversible rotisserie ring.

Grilling with the Hunsaker Smokers Vortex Firebasket loaded with RO lump, Apricot and Peach for smoke.

click on thumbnail

 

[Brian Moriarty]

Juicy porky goodness!

2.5 hours total cook time with a 45 minute rest. 143* internal

Using the Hunsaker Vortex turns that bullet into a rocket!

Enjoy!

 

[KevinJ]

Wow Brian, that looks fantastic. That may be on the menu for Easter now. How spicy was it with the red pepper flakes?

 

[Jerome D.]

That is unreal, Brian. The flavor in your porchetta must have been incredible. Very impressive.

 

[Cliff Bartlett]

Wow, looks absolutely amazing.

 

[ChuckO]

Wow, looks absolutely amazing.

Amen, amazing indeed

 

[Barb D]

Amazing isn't the word for that gorgeous piece of meat. WOW!!! Outstanding job Brian.

 

[Rich Dahl]

What Barb said.

 

[JeffG]

Dam that looks good Brian, any video of the Hunsaker Smoker Vortex spinning?
Using the Hunsaker Vortex turns that bullet into a rocket!!
How so?

 

[Brian Moriarty]

Dam that looks good Brian, any video of the Hunsaker Smoker Vortex spinning?
Using the Hunsaker Vortex turns that bullet into a rocket!!
How so?

Feel free to check out my Left Hand Smoke fb page!

https://www.facebook.com/Left-Hand-Smoke-116187658462391/

 

[Brad Olson]

That looks awesome, Brian!

Did you put the pork on soon after rolling it up or did you give it some to self-marinate first?

 

[Craig Alumbaugh]

That looks delicious Brian, great job

 

[Regina S]

OMG! I am speechless. That is absolute perfection, I love porchetta!

 

[Brian Moriarty]

That looks awesome, Brian!

Did you put the pork on soon after rolling it up or did you give it some to self-marinate first?

3 days to air dry in the refer.