Rotisserie pork shoulder???

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Rotisserie pork shoulder???

Postby texasbred » Thu May 24, 2018 12:10 am

While my biggest outdoor cooking passion in smoking on an offset, I do love doing different things and cooking on the Weber Kettle and the gasser. I've seen on YT that people are doing pork shoulders on a rotisserie. Anybody here done that? I was wondering if there was a difference in flavor profiles over smoking it. I love to do rotisserie meats on the patio but it's been limited to chicken, pork tenderloin and skin on pork belly.

Or is there anything different yall suggest for the rotisserie?

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