Finally figured out the rotisserie! Dry brine for 24 hours, pepper garlic and onion powder before trussing and loading the rotisserie, let it turn over low with a bit of post oak smoke until the breasts hit 130 and then on high until 150. Rest for atleast 10 and serve.
The meat was buttery soft, skin was completely rendered and crispy, so damn good.
by alovely897
13 Comments
Rotisserie is great. You should try lamb next. Costco has great chunks.
Thank you for the NSFW tag 🤣
That rotussy shot tho!
Looks amazing!
Looks good
mmmm rotussy
Looks great 👍
Hey I just got those tube smokers not too long ago! Used them to smoke some cheese. 😁
Loving that smoke tube action
Glorious!
Woooow!! that’s impressive buddy. Nice job.
Wait. What are those?! Charcoal holders for gas grills?
Dude that looks solid!!!!!