Just starting my first rotisserie pork shoulder. Roasting in for slicing so from what I've seen I should be shooting for an internal temp of 185...please feel free to chime in if that's wrong. It's coated with a rub that my wife made based off a recipe she got from BBQ Pit boys. No idea what the rub tastes like but we're being adventurous. Hoping to run the kettle at around 325 and hoping for about a 3 hour cook.
Also put water in the pan since I took the picture, wasn't sure on that but thought I'd try.
Also trying this sugar maple lump for the first time.
More pictures as the cook continues.
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