Rotisserie pork shoulder

[Lightning]

It's been a long time since I've posted so I thought I'd post last night's dinner. It was the first nice warm day of spring and the shop nearby had boneless pork shoulders on sale so I picked up a good sized one and put it on the rotisserie.

The rub is a rib rub recipe from Weber's charcoal grilling book but it works really well on pork shoulders. I also used Weber briquettes because of their long burn time given how solid pieces of meat like these take a lot longer to cook than chickens do. Inside, I cooked up some sweet potatoes and a head of broccoli I needed to use up soon and made some gravy.

It was a really nice dinner and I've got two lunches set aside plus some more meat left over, so I won't have to cook for the next couple of days.


Sent from my iPhone using Weber Kettle Club mobile app

[JEBIV]

Looks darn good, thanks for posting

[jcnaz]

Looks great!

[BigEll]

Looks amazing. Well done. How long was the cook and what temperature? Thanks


Sent from my iPad using Weber Kettle Club

[SMOKE FREAK]

Looks amazing. Well done. How long was the cook and what temperature? Thanks


Sent from my iPad using Weber Kettle Club

I love it...On the list!

[Lightning]

The cook ran for about two hours. The two baskets full of Weber briquettes started off at about 400 deg. F and then settled to just over 250 by the end. I never shook the charcoal to get the ash off to even out the temperature over the course of the cook which is why it sagged so low near the end.

[Big Dawg]

Looking good ! ! !





BD

[SMOKE FREAK]

The cook ran for about two hours. The two baskets full of Weber briquettes started off at about 400 deg. F and then settled to just over 250 by the end. I never shook the charcoal to get the ash off to even out the temperature over the course of the cook which is why it sagged so low near the end.

Seems like a great plan to me...