The only thing I can say is yum. This looks amazing. Thank you for sharing it with us. I've just discovered your channel and I'm looking forward to seeing your other videos.
I just did this last night, and it worked perfect! Followed this procedure almost exactly. I'd bought pork shoulder at Costco, then cut into 3rds and froze. So have to start a couple days in advance...thaw out, then the overnight brine. Mixing the brine was probably the hardest part...and that's not hard at all. Checked BBQ temp every 10 minutes or so for 1st couple hours, making slight adjustments to get 250. Then just let it go. Easy. Guests were pleased.
What a great video! Thanks for detailed instructions - especially for the trussing. That was a good tip near the end about removing it quickly and why. I think I will enjoy cooking a pork toast like this instead of smoking a bone it butt. Subscribed...
Looking to upgrade from a 7 year old char broil to a Weber. Trying to decide if I need a model with rotisserie, I have found your videos. I have to say this stuff looks awesome and I think it's worth the investment to get one with the spit when I want to be more creative than just throwing on some ribeyes for 10min.
My oven has a rotisserie setting and insert - I have used it with good success with chickens but this sounds fantastic! Do you think this method would work in an oven? Would you suggest 300 degrees for an oven temp?
Great job. Can't fathom how tasty it must be. I have one concern.....I hope someone got to enjoy all the meat that was still stuck to the twine before it was tossed out. Thanks for sharing and great job tying the roast up too.
Hello, hello... love your book, and love your video's! This year I have been obsessed with watching whole suckling pigs being cooked all different ways, but I have a request. I would like you to do one on the rotisserie..... Im thinking about doing one on mine. I have a heavy duty OneGrill 13 watt rotisserie with a 53inch spit.. I seen someone else do a thirty pound pig on his and for five hours..... I think I will start out much smaller with something more like twelve to sixteen pounds.. Anyways I would love to see you attempt it first... watching you do it would give me more confidence.... Would you suggest to cook it to 205 internal temp like the pork roast....? I see where some do it to 190, but I like how yours shreds at 205...
Wow...great job on this...this is my next cook, that looks fantastic btw...You must be friends with actor Harold Ramis to ask him to narrate your videos !!!!
I hope this chat is still active. I have a pork Cushion roast. I am concerned because I understand they are usually about 2-4lbs, but the one I have says 10lbs on the label. I want to rotisserie it, but I am afraid that it might be multiple smaller roasts bunched together. Thoughts? Feedback?
This is the first I've heard of a pork cushion roast, but it looks like you're right, they are 2-4 lbs each, so you've probably got 3 to 4 roasts. If your rotisserie spit is long enough, you can truss and spit all of them onto it, one after the other. Because they are smaller roasts, they will probably cook in about 4 hours, but I'm just guessing on that - cook them low and slow until they get to 205°F.
@@MikeVrobel unfortunately, I don’t have a backyard, so (don’t hate me) I have an indoor rotisserie unit. Not the same as on a pit or bbq, but for what it is it does a good job. I could probably get 2 on end to end.
A couple pineapple slabs, cut the long way, nestled in between the top half and the bottom half of the roast would've kicked this up a few notches is what I'm thinking!
@@kinslor Made some tacos al pastor on the rotisserie, using a pork shoulder cut into ½" steaks, with pineapple slices integrated throughout. Absolutely amazing flavor
The only thing I can say is yum. This looks amazing. Thank you for sharing it with us. I've just discovered your channel and I'm looking forward to seeing your other videos.
I just did this last night, and it worked perfect! Followed this procedure almost exactly. I'd bought pork shoulder at Costco, then cut into 3rds and froze. So have to start a couple days in advance...thaw out, then the overnight brine. Mixing the brine was probably the hardest part...and that's not hard at all. Checked BBQ temp every 10 minutes or so for 1st couple hours, making slight adjustments to get 250. Then just let it go. Easy. Guests were pleased.
What a great video! Thanks for detailed instructions - especially for the trussing. That was a good tip near the end about removing it quickly and why.
I think I will enjoy cooking a pork toast like this instead of smoking a bone it butt.
Subscribed...
thanks Mike for a well presented very easy to follow video , still getting viewed 5 years on.
Looking to upgrade from a 7 year old char broil to a Weber. Trying to decide if I need a model with rotisserie, I have found your videos. I have to say this stuff looks awesome and I think it's worth the investment to get one with the spit when I want to be more creative than just throwing on some ribeyes for 10min.
I love the end credits. Thanks for giving credit to the pigs who bravely gave their life for this. Excellent video start to finish!
Congratulations on well made instructional video.
Thankyou for the procedure find that wet brining results in a ham like texture so so I use a dry brine,a whole lot easier too.
thanks for the quick response
really liked and learned with your video - thanks for not adding unnecessary/annoying bells and whistles -
Very nice tutorial!
Thank you!
I'll be making this Saturday night. Already bought the roast. I am super excited!
Okay, made it and it was amazing. Everyone at the party loved it! Super easy to do. This is definitely a new go to.
Hi Mike! Love your video. Pork shoulder just might be my favorite piece of meat. And this looks like a fabulous way to cook it.
+Helen Rennie Thank you! Your videos are an inspiration to me, so I'm thrilled to hear you like it.
Great video, can't wait to have a go.
Great Video! Is it better to use the side burners instead of the rotisserie burner?
That looked soooooooo awesome thanks for sharing!!
My oven has a rotisserie setting and insert - I have used it with good success with chickens but this sounds fantastic! Do you think this method would work in an oven? Would you suggest 300 degrees for an oven temp?
Well done, very informative. Thank you.
The best rotisserie videos out there. Thanks for doing them. Can you do boneless leg of lamb video?
+Aaron Sanchez I'll add it to my "to do" list.
Great cook
Nice video. Great looking pork roast. New subscriber
Great video
Looks delicious
Great job. Can't fathom how tasty it must be. I have one concern.....I hope someone got to enjoy all the meat that was still stuck to the twine before it was tossed out. Thanks for sharing and great job tying the roast up too.
Hello, hello... love your book, and love your video's! This year I have been obsessed with watching whole suckling pigs being cooked all different ways, but I have a request. I would like you to do one on the rotisserie..... Im thinking about doing one on mine. I have a heavy duty OneGrill 13 watt rotisserie with a 53inch spit.. I seen someone else do a thirty pound pig on his and for five hours..... I think I will start out much smaller with something more like twelve to sixteen pounds.. Anyways I would love to see you attempt it first... watching you do it would give me more confidence.... Would you suggest to cook it to 205 internal temp like the pork roast....? I see where some do it to 190, but I like how yours shreds at 205...
Excellent
perfect. thanks!
Nice.
Great video! Great book too. Can this pork shoulder be use with the weber kettle with the weber rotisserie. Thanks
Absolutely! Aim for 300°F, add coals every hour, and otherwise follow these instructions.
Wow...great job on this...this is my next cook, that looks fantastic btw...You must be friends with actor Harold Ramis to ask him to narrate your videos !!!!
What temperature you take it off at?
Dies that smoker box make a noticeable difference?
Might be a dumb question, but is this possible on charcoal?
Is there a reason you do not use the rotisserie burner?
It is too hot for the long, slow cooking time I want with this recipe. It would burn the roast on the outside before it was tender and shreddable.
I hope this chat is still active. I have a pork Cushion roast. I am concerned because I understand they are usually about 2-4lbs, but the one I have says 10lbs on the label. I want to rotisserie it, but I am afraid that it might be multiple smaller roasts bunched together. Thoughts? Feedback?
This is the first I've heard of a pork cushion roast, but it looks like you're right, they are 2-4 lbs each, so you've probably got 3 to 4 roasts. If your rotisserie spit is long enough, you can truss and spit all of them onto it, one after the other. Because they are smaller roasts, they will probably cook in about 4 hours, but I'm just guessing on that - cook them low and slow until they get to 205°F.
@@MikeVrobel unfortunately, I don’t have a backyard, so (don’t hate me) I have an indoor rotisserie unit. Not the same as on a pit or bbq, but for what it is it does a good job. I could probably get 2 on end to end.
V.good. bb.q.chef
A couple pineapple slabs, cut the long way, nestled in between the top half and the bottom half of the roast would've kicked this up a few notches is what I'm thinking!
Have you tested whether the pineapple does help it?
@@kinslor Made some tacos al pastor on the rotisserie, using a pork shoulder cut into ½" steaks, with pineapple slices integrated throughout. Absolutely amazing flavor
you dont use seasoning>?
The brine is the seasoning.
ok ty
I've got no twine for that.