pork loin on roto

[marshall]

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??

[Livermoron]

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

[Nate]

Awesome! Sounds and looks delicious.

you know what Meathead says about resting....

[jgreen]

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

[Jerod Broussard]

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