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??
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??
Comment