Rotisserie Pork Shoulder Cooking Time

Rotisserie Pork Shoulder With Basic Wet Brine DadCooksDinner

WEBSep 15, 2015 · Brine the pork: Stir the water, salt, and sugar in a large container until the salt and sugar dissolve. Submerge the …

1. Stir the water, salt, and sugar in a large container until the salt and sugar dissolve. Submerge the pork in the brine. Refrigerate overnight, or for at least 4 hours.
2. Remove the pork from the brine and pat dry with paper towels. Truss the shoulder roast, then skewer it on the rotisserie spit, securing it with the spit forks. Let the pork rest at room temperature until the grill is ready.
3. Set the grill up for indirect medium-low heat (about 300°F), with the drip pan in the middle of the grill. For my Weber Summit, I remove the grill grates and put the drip pan on the burner covers in the middle of the grill. Then I turn burners 1 and 6 to high, turn the smoker burner to high, and let the grill preheat for 10 minutes. Once the grill is going, I adjust the burners to keep the temperature between 250°F and 300°F. (I had to turn burners 1 to 6 down to medium to get the temperature down to 300°F.)
4. Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the pork roast. Add the smoking wood to the fire and close the lid. Adjust the burners on the grill to get a temperature of 300°F – I have to turn my burners down to medium-high. Cook with the lid closed, checking the grill temperature occasionally, until the pork reaches an internal temperature of 205°F in its thickest part, about 6 hours.

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