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First Pigroast

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Posted by Brian Oatway on August 21, 2011 at 11:52:45:

I handmade a rotissary for my first pigroast which was yesteray. Went for a 100lb pit, spit worked out great but I have a few comments/questions/observations to share.

* It's amazing how quickly the skin turns dark brown and starts to shrink/split. First few hours I was panicked that my temps were to high and I back down on the heat. Turns out the cook took 13 hours to get to 160 and I think 160 was probably still a little cool to pull it off.

* The brine I used was apple cider, salt, suger, apples, garlic, onions, rosemary and thyme. I was not a fan of it...too sweet for sure.

* I stitched up the belly but the stitches pulled apart very early in the cook and I would up putting straps around the belly to hold it together during the stitches were on 1" centers, was that not enough or how else to you keep this from happening.

This was a volunteer appreciation thing for the local Little League volunteers....we had a great day and everybody loved the Pork.

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