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pork loin on roto

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    pork loin on roto

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ID:	514030 First time trying pork loin on weber rotisserie, marinated over night , filled the sns with water and a full load of hot coals a few small chunks of pecan wood. Vents wide open it cooked in just under 2 hrs, the center was at 145 when I pulled it off.
    Everyone loved it, extremely juicy and a great flavor! this is only the 3rd time I've used the rotisserie and I am really liking it, looking forward to my next cook on it.

    I would like to do a comparison soon of a loin on the roto and 1 on the wsm to see if there really is a difference using the roto.

    Also should I let a piece of meat like this rest before cutting into it? would that help the juices to stay In the meat better??

    #2
    Everything I've read suggests a 10 minute rest should do the trick...

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      #3
      Awesome! Sounds and looks delicious.

      you know what Meathead says about resting....

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        #4
        Sure looks good. I need to use a roto more often.

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          #5
          I grew up on roto turkey every Thanksgiving. I would prefer a roto smoker that held about 15 briskets.

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