Posted: 6/15/2005 3:22:50 PM EDT
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I am cooking a pork shoulder on a rotisserie this weekend. I have never done this before and have a few questions. 1. What height above the coals should I set the spit? 2. Will I need to wrap the shoulder in chicken wire or will it hold together ok? 3. How long do I cook it for? Is it "X" many minutes per pound? 4. When reading the internal temperature I heard that bones conduct heat. Where should I stick the thermometer? Many thanks. |