Rotisserie round roast, thoughts?

[Mosca]

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.

[Jfrosty27]

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

[Jerod Broussard]

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

[Mr. Bones]

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

[smokin fool]

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.

[Mosca]

Results are in SUWYC.

[smokin fool]

Saw it, looks fantastic, nice job.