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Rotisserie Pork Shoulder

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I got my BGE rotisserie and tried a pork butt that I want to share. Used MEATER probes, 350 degree egg with charcoal banked in the back half, 6 lb boneless butt on the rotisserie spit, dusted with Dizzy Pug and extra salt. I have had HUGE success with the same setup and the Napoleon grill basket and wings. I am hoping to post hourly videos that I documented after this post…

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