tquando Posted September 4, 2017 Report Posted September 4, 2017 Well I just got my BB32 cradle and spit rotisserie delivered and sorted. Ready for a first cook this weekend! Thinking about beef roast and would welcome any advice (not seeing rotisserie beef on the forum?) The current plan is: - dry brine overnight and apply rub right before cooking - start indirect at 225 - at internal 120 crank up for a sear Still debating on using the spit (I also bought the Octoforks) or cradle. Leaning towards the cradle. Thanks in advance Tom
Paul Posted September 4, 2017 Report Posted September 4, 2017 What cut is it? How big? Bone in? I don't have a rotisserie but here's what works for me. I do rib roasts at ~200 or less till an IT of 120/125. Pull and tent so I can crank up the heat to 450 - 500 and then do a sear. Pink from edge to edge and juicy. No complaints and lots of return customers...I mean non-paying family members.
tony b Posted September 4, 2017 Report Posted September 4, 2017 I've not done a beef roast on the rotisserie either (yet). I treat them just like a brisket - low & slow, wrap in pink butcher paper, etc.
tquando Posted September 5, 2017 Author Report Posted September 5, 2017 It is a boneless rib eye roast. Will give it a shot and update you with the pics next week!Sent from my iPhone using Tapatalk 1
Shuley Posted September 6, 2017 Report Posted September 6, 2017 I keep contemplating rotisserie cooking a rib roast. I haven't done it yet- mostly out of fear I won't be able to get it off of the rotisserie spit when it's hot (I have had to abandon the shaft in my grill before). Normally, I cook mine to about 120-125 at 225, take it off and bring the grill up to big flames and sear the outside. Serve with a board sauce! people go nuts for it
tony b Posted September 7, 2017 Report Posted September 7, 2017 Just need to get better gloves, Shuley! 1
