The rub was good, however, an internal temperature of 145 degrees F results in a way too well done roast. Will try this again, but next time I will take it off when the internal temperature is about 125 degrees F... remember that it continues cooking during that 20 minute rest before slicing. This seems especially true when cooking on a rotissary or grill, probably because the direct heat makes the outside of the meat hotter than when cooking in an oven. Also, if you want some well done and some rare, set the rotissary on high instead of medium and cook to internal temp of 120F to 125F: This should result in well done outside slices and rare inside slices.
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The rub was good, however, an internal temperature of 145 degrees F results in a way too well...