Quote:
Originally Posted by Hockeyguy15
Even with trussing you don't think it would hold up?
Also do you think 4 hours unfoiled, then 2 hours foiled would be sufficient for 2 4lb roasts? Just looking for a rough guide.
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That should be enough time... but better to start earlier; as soon as the meat is probe tender, if you take it off the heat, open up the foil, let it cool down to 175 internal, and then re-wrap it and keep it in a warm (175'ish) oven, you can serve it anytime in the next four hours. Probably optimal after an hour or two of rest, actually. (The moisture and temperature will normalize across the meat).
And yeah, you could truss and rig it up to not slag on the rotisserie, but it won't get you anything; You would be using the Rotisserie for the sake of using a rotisserie.