This was my first try….ended up being 8lbs, total. Trimmed and butterflied on Wed night then placed in the fridge until this morning. Stuffed with pesto, Italian sausage, provolone, and hot salami. I got the Egg going and stabilized at 400, which in hindsight was too hot. Got it down to 375 and let her roll for a couple of hours. Unfortunately, I got a flare at the end and burned the edge. Total cook time was 3hrs, should have lowered the heat for a 4hr turn.
She ended up tasting really good, but I needed to tie her more consistently as some sections were super juicy and parts were slightly (just a smidge) dry. The flavor was amazing….but holy sh*tballs, 8lbs is A LOT!
Can’t wait to try again!
by Ok-Information-5046
4 Comments
Jealous of this cook. I’ve been itching to do this.
Nice job.
Beautiful. Been on my short list for awhile but never tried it. Now just one more reason to get the rotisserie
XL?
Did you crank the heat at the end to crisp up the skin?
This looks incredible, been meaning to try this!