i decided to grill this today and boy am i glad i did, it just dumped 4.5 in. of rain in a hour and a half, plugged the ditch and had a river running thru the back 40. anyways here is a 5lber i did on the rottissere.
i marinated the meat overnight in a montreal steak marinade,bourbon and worchestershire sauce and then basted with jim bean bbq sauce during the last 1/2 hour. brought it up to 170 degrees, wife doesn't like blood red meat, and foiled it into a lunch bucket for about an hour, had to unplug the ditch, oh yeah what little smoke i could give it was some black cherry turned out great made a side of fried taters and onions..now on with the show
i marinated the meat overnight in a montreal steak marinade,bourbon and worchestershire sauce and then basted with jim bean bbq sauce during the last 1/2 hour. brought it up to 170 degrees, wife doesn't like blood red meat, and foiled it into a lunch bucket for about an hour, had to unplug the ditch, oh yeah what little smoke i could give it was some black cherry turned out great made a side of fried taters and onions..now on with the show