SPK 500 from Southern Pride. 15 racks on internal rotisserie heated by a propane flame that burns on an internal wood firebox. Automatic temperature and time controls heat plus duration of cook.
I use only Prime brisket because the flavor is unconquerable and there is minimal loss through trimming and roasting. What a tasty cut of meat!
The Pit can handle any number of items and we often will mix and match to suit the event need. Here you can see a collection of sausages, chicken thighs, ribs and bacon wrapped jalapeno poppers all nestled nicely on two racks. Despite being a large piece of equipment, this pit is extremely efficient.
Whether pork butt or shoulder after a 7-8 hour oak smoke cook at 220° the pulled pork is really tasty. Of course the pig does all the work.