I found a few articles elsewhere by people that have done it, but not much info as to the how it tasted or came out ? Just some technics and I think I've got that part figured out already.
On Primal Grill he did one , only about 4 hours of cook time though and I'm not thinking that's going to work ? More like 7-10 hours to properly render based on the size of the shoulder I have and the temp I plan to run at .
But then
My thoughts are that poking a bunch of holes in one for the roti might allow to much juice to escape and with a long cook like that it might come out dry ? Or it's possible that like with most roti cooks it could be really juicy ? I just don't know lol
I've done plenty of shoulders in my day and can fire up the WSM or a grill easily enough , just looking for something different to do and someone to push me off the cliff
Let's hear your ideas or thoughts ?
Thanks in Advance