Long butt on the spit

Saw this 4 lb pork butt that just looked made for the rotisserie. Let is sit it in a brown sugar heavy brine and then seasoned with garlic/onion powder, thyme and black pepper.

It cooked up quick – under two hours at a temp of 325 or so. Probably should have reduced the temp and ran it longer. Fell apart in my hands.

I love the rotisserie. Always glad for the opportunity to use it and this long butt was ideal.