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Rotisserie round roast, thoughts?

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    Rotisserie round roast, thoughts?

    I have a round roast that’s about the size of a big tomato can, that I’m going to rotisserie for dinner.

    I have two choices, and I think both will work but I’m unsure if one is preferable to the other:

    1) Low heat, and covered. This would be like roti’ing it in a 250* oven. I might throw on a couple hickory chunks.

    2) High heat, uncovered. This would be like doing it Santa Maria style. I might throw on a couple hickory chunks.

    (I’m gonna throw on some hickory chunks.)

    I dunno. Both should work about the same I think. Maybe it will depend on if it rains. But what do you think?

    Oh; salt, pepper, fresh parsley and thyme and rosemary, studded with garlic slivers.

    #2
    Whichever. What time is dinner? If I get in my car now........🤣

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      #3
      I like high heat "roti" and make sure and throw on some hickory chunks.

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        #4
        Reckon either oughtta produce a fine roast, beinns how they's Hickory chunks involved...

        Me? Reckon I'd go Low, an place a pan fulla broth, carrots, taters, onions, etc. all kinda up underneath...

        But, then again, I'd probly be considered a Philistine, if'n I could even spell that word lol

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          #5
          When I do rounds its usually in the 270-300 range covered. Depends on the Kegs mood.
          Don't have a roti so just give it a turn every 30 mins or so.
          My dry rub usually.
          They cook faster than you would think so keep an eye on inside temp, 120-130 max then a rest.

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            #6
            Results are in SUWYC.

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              #7
              Saw it, looks fantastic, nice job.

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