Just got my oven with the rottiserie accessory and testing it on a Pork Butt piece. Smallest they had was 8 lbs.
I brined it for 4 hrs tonight, drained the brine, dried it and put it back in the fridge.
If I cook it the next night will it turn out OK or are you supposed to cook it right away.
Do you have to truss it?
Any tips from the pros on RG?
I brined it for 4 hrs tonight, drained the brine, dried it and put it back in the fridge.
If I cook it the next night will it turn out OK or are you supposed to cook it right away.
Do you have to truss it?
Any tips from the pros on RG?
