need tips on rotisseriezing a pork butt

[TexasOnion]

any tips would be appreciated

[addicted-to-smoke]

How many pounds, smallish like 5lbs or a big one?

With a rotisserie I'd wager you could do well with dual-zones and put the drip pan right in the middle. What are you envisioning?

Keep the rub simple and give it enough time to power through the stall to reach optimum temp, even if that means it's late and you eat something else and have to eat the pork the next day.

[Troy]

My advice: tie it up good so it doesn't crumble and fall off.

Why spin it?

[TexasOnion]

started it last night got it spinning at 3 am   //// I did tie it on  //// I just bought a new rotisserie motor  and I`d never  done a butt on a roti  /// just came back in the house after wrapping it in foil more details later

[TexasOnion]

http://s46.photobucket.com/user/burleytoo/library/  heres what it started as

[TexasOnion]

http://s46.photobucket.com/user/burleytoo/media/054_zps47c5f332.jpg.html?sort=3&o=0

[TexasOnion]

lets try again

[TexasOnion]

[Ted B]

Do you have a wide pic of that performer?  Did you put two together?  Looks interesting.

[TexasOnion]

yea , I have to much time on my hands huh ?

[swamprb]

dig that counterbalance!

Just curious? Are you shooting for pulled or sliced? 

I'm planning on rolling a tied 5lb. Berkshire Pork Collar with the EZ-Que cradle, cooking @350* and taking it to 145* internal, slicing it like a Loin.

[TexasOnion]

[TexasOnion]

  pulled

[TexasOnion]

yea it needed a heavy counterbalance lol

[SixZeroFour]

Texas, you should have submitted that sweet custom for mod month!

It's like a performer stretch limo. Nicely done!