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Pyle's BBQ · 11-11-2012, 02:56 PM

I did a boneless leg from Sam's at the Bash last night. I peeled the netting back just enough to open it up and seasoned this inside and folded it back up. I pull the netting back over it and seasoned the outside. I banked coals on one side of the Weber, put the leg in a basket and put the spit through it. I think it was on the spit about 2 hours. I pulled it a 145*F due to extra curricular activities. I did want to pull it at 135*F. Your idea of tying it up is spot on.

11-11-2012, 02:56 PM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	I did a boneless leg from Sam's at the Bash last night. I peeled the netting back just enough to open it up and seasoned this inside and folded it back up. I pull the netting back over it and seasoned the outside. I banked coals on one side of the Weber, put the leg in a basket and put the spit through it. I think it was on the spit about 2 hours. I pulled it a 145F due to extra curricular activities. I did want to pull it at 135F. Your idea of tying it up is spot on. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ