I like my butt rubbed and my pork pulled.
Member since 2009
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Spiessbraten
Wanasmoke
Posts: 388
Found a recipe for pork that sounds interesting. Spiessbraten apparently is set up on rotisserie over beech wood until internal temp is 185-190. Then it’s sliced after resting.
I bought some heritage pork shoulder, removed the bone and butterflied. I brined for about 12 hrs then added spices and onions. Wrapped up and it’s currently waiting for me to cook it today.
Per the recipe I’m going to scrape off all the onions and caramelize them separately. My question is this:
Instead of going straight to rotisserie could I tie it up and smoke it with some oak on the egg? What temp should I bring it up to before putting rod in and moving it to rotisserie?
I’m worried if I start on rotisserie it would get too dark on outside before the internal gets up to temp. Any ideas welcome ... I’ll post my progress later today.
I bought some heritage pork shoulder, removed the bone and butterflied. I brined for about 12 hrs then added spices and onions. Wrapped up and it’s currently waiting for me to cook it today.
Per the recipe I’m going to scrape off all the onions and caramelize them separately. My question is this:
Instead of going straight to rotisserie could I tie it up and smoke it with some oak on the egg? What temp should I bring it up to before putting rod in and moving it to rotisserie?
I’m worried if I start on rotisserie it would get too dark on outside before the internal gets up to temp. Any ideas welcome ... I’ll post my progress later today.
LBGE in Elm Grove, WI
Comments
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I wouldn’t smoke it first. That would cover up the natural flavors of the good pork you are working with.
Not everything tastes better with smoke. You will get enough flavor from the spin.Thank you,DarianGalveston Texas -
But the rotisserie is on my gasser so no smoke at all... was just thinking I could get a more even cook internally in the egg and then get some color on it for the finish. Maybe light on the wood chunks?Photo Egg said:I wouldn’t smoke it first. That would cover up the natural flavors of the good pork you are working with.
Not everything tastes better with smoke. You will get enough flavor from the spin.LBGE in Elm Grove, WI -
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How did it turn out?
Looks great!Thank you,DarianGalveston Texas -
Finished on rotisserie after 4 hour smoke with oak chunks on egg indirect at 300. Was sooo good! Crusty, tender, smoky... it was a hit!! Merry Christmas!LBGE in Elm Grove, WI -
dang nice looking pork shoulder!aka marysvilleksegghead
Lrg 2008
mini 2009
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
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Dude. Seriously. That. Looks. Awesome.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Did you pull it
or
slice it?I like my butt rubbed and my pork pulled.
Member since 2009 -
NOLA
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I sliced it. IT was about 180-185.500 said:Did you pull it
or
slice it?
Caramelized the onions that marinated with the meat. Really deep flavor on the onions- went great with the meat. Herb oil focaccia in the wood fired oven completed the plate. I was pleased and I’m a tough critic of myself
LBGE in Elm Grove, WI
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