Rotisserie Picnic

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SmokeRingsMatter

is Blowin Smoke!
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It needed its own thread. Don't want to clutter up the HPPWSTW.


Cured with 1:1 salt/sugar for 4 hours.Rinsed and dried. Rubbed with BGP,BP,and WP.


Went on the Rot for 1 hour at 180F, 1 hour at 350F, then on a rack in a pan with water, and wrapped in al-u-minium. At 140F, going to ride at 300F till 190F, then lowered to 200F for 4 hours.


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I know i said i was shooting for 190F, but i lowered my temp 5 degree's too soon. Its been holding at 189.5 for 15 min, and i think its going to stay there for the duration.



140-189-5.jpg
 
Honestly I like the idea of the picnic on the spinner. I'm gonna try it. But I see no need for all the other stuff. If I can keep my temps down and steady I'll finish on the grill.


Thanks for the inspire.
 
SMOKE FREAK said:
Honestly I like the idea of the picnic on the spinner. I'm gonna try it. But I see no need for all the other stuff. If I can keep my temps down and steady I'll finish on the grill.


Thanks for the inspire.
Click to expand...


No problemo.


I am in the minority that you don't need to overcook pork, or beef. The long term members here hate me, my character, and my methods. Its why i get crickets when i post.
 
SmokeRingsMatter said:
No problemo.


I am in the minority that you don't need to overcook pork, or beef. The long term members here hate me, my character, and my methods. Its why i get crickets when i post.
Click to expand...

I think probably the reason people aren’t inclined to reply to your posts is due to your need to screenshot people browsing your thread and call them out for not giving you the replies you feel are deserved, while talking down on all the “terrible Q” you’ve seen posted here.

I doubt it’s the goal of anyone here to overcook pork or beef, or anything for that matter.

Please clap :clap2:
 
Last edited:
How did it turn out
I don’t know what Q you are looking at. What I see looks pretty dam good
 
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