Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[reubenray]

I installed the rotisserie I got from One Grill earlier this week and tested it today with a pork butt.  We put molasses on the butt instead of mustard before the rub and it worked out great.   I put the butt on at 235 degrees for five hours and I then bumped the temperature up to 250 degrees.  It took 7 1/2 hours without foiling.  It tasted great and I will do it this way from now on.  I did spray it with apple juice every hour once it was on for four hours.  I used hickory pellets with mesquite pellets in my smoke tube.

[Brushpopper]

That looks wonderfully delicious!! 

[ZCZ]

Nice work!
Z

[triplebq]

Very nice

[Michael_NW]

Great color . . . that pork butt looks great in your grill.

[reubenray]

Thanks everyone.  I plan on doing my Christmas brisket on it next.  I have a small flat and I have a rotisserie basket on the way.  One reason I like the rotisserie so much is my smoker tends to overcook or burn anything that is on the standard grill rack.  This stops it from doing that.  I also want to do ribs in the basket.

When the brisket gets to the point that I want to wrap it I will slide it off the spit and wrap it with BP I have on the way also.

[Old Smokey]

How in the heck do you get the hopper lid open to add pellets?

[silverbullet]

Very nice!! 

[reubenray]

How in the heck do you get the hopper lid open to add pellets?

I had this concern also and I was told by another PF member to remove the screws that holds the lid on.  I did this and I was able to slide the hopper off under the handle.

[Son of Earle]

Congratulations reubenray you did it, good job!  The marriage of a pork butt, and rotisserie is hard to beat.  When you spin your brisket flat try foiling around the entire basket rather than removing the brisket from it, and wrapping it separately. 

[reubenray]

Congratulations reubenray you did it, good job!  The marriage of a pork butt, and rotisserie is hard to beat.  When you spin your brisket flat try foiling around the entire basket rather than removing the brisket from it, and wrapping it separately.

OK  -  is there a particular reason for doing it this way?  Would I still take it off the spit?

[Son of Earle]

No particular reason just something to try.  You could take it off the spit if you wanted.  I once started the aluminum foil around the basket turned on the rotisserie, and it wrapped itself.