Quote:
Originally Posted by Hockeyguy15
Even with trussing you don't think it would hold up?
Also do you think 4 hours un-foiled, then 2 hours foiled would be sufficient for 2 4lb roasts? Just looking for a rough guide.
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When cooked properly i have a hard time moving the pork when wrapped in foil without it falling apart. You need to get to that 195-205 range to get everything broken down and soften the meat. Best bet for cook times is a meat thermometer. Even a cheap instant read one would be fine for starting out.
Typically when i do ~10 lb its ~4-6h un-foiled to 165 ish then ~4-6h foiled... it really depends on the fat distribution in the meat and how the grill is handling it. It is a fairly forgiving piece of meat as long as you get it up to that sweet spot where the connective tissues break down.
Rotisserie typically i think of is great for getting direct heat onto food without having to worry as much about burning. So getting a nice crispy chicken skin etc. while retaining moisture as it will baste itself from rotating.