Rotisserie Roast on the Weber

This week we used our Rotisserie accessory for our Weber Kettle Grill. This makes for a very tender and delicious roast beef! We used a Cross Rib Roast from our butcher that had already been trussed, which made this recipe very simple!
• 1 - 2.5 to 3 LB Beef Roast
• 2 TBSP of AP Rub, we used Killer Hogs
• 2 TBSP of Beef Rub, we used Steak Princess
• 2 TBSP of Worcestershire Sauce
We setup our Weber to cook indirect, putting our briquettes completely to one side.
While the pit came up to temp, we prepped the roast.
We used the Worcestershire Sauce as a binder, coating the complete roast. We then applied the AP Rub followed by the Beef Rub, season to your taste preference.
With one of your meat forks secured to the spit rod, slide the rod through the roast aiming for the center.
Push the roast down onto the forks and mount your fork on the opposite end.
Bring this fork down into the roast and secure. Make sure everything is tightly secured.
We used our Meater probe for this cook and went in on an angle to be sure not to hit the spit rod.
Mount the rod into the motor of the rotisserie and align the bushing so it spins freely.
Turn on the rotisserie and put your lid on the Weber. We actually checked this after only one half hour and it looked amazing.
We took the temp up to 142 Degrees and pulled it. If you like a little more or less rare pull it sooner or longer.
Our total cook time was about one hour. We removed the roast from the spit rod and let it rest for 15 mins.
Slice and enjoy!
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Gear:
• Javelin Pro Instant Read Thermometer: amzn.to/2QtJoRX
• Rylee’s Beauty and the Beef Rub: www.steakprincessbbq.com
• Gloves: amzn.to/3m0dxXM
• Black Nitrile Gloves, Latex Free: amzn.to/3hc5CmA
• Rotisserie Ring Kit amzn.to/3CMQurg
• MEATER Wireless Thermometer amzn.to/3k9jvGf
• Killer Hogs AP Seasoning h2qshop.com?ref=bob_harvey
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[@devinthomas4866]

Love the rotisserie on a Weber. Can't beat the flavor. For those who have not used a Meater, It will tell you when to pull the meat and how long to rest to get to desired temp. If you wanted med rare I would say the Meater would have you pull that roast at 115-117, 120 max. Lot of carryover on big cut of meat. Especially cooking at high temps. On pork tenderloins with a target of 140 it will have you pull it at 127 and rest. Nice video, looked delicious

[@BigDaddysBBQPit]

Thank you!

[@justinf1343]

I'm going to be trying this later today when my rotisserie attachment arrives. Thanks for sharing the video!

[@BigDaddysBBQPit]

Nice! Let us know what you think! Thanks for watching!

[@stevethea5250]

HOW IT GO ?

[@Thandi123]

Subbed. Think I'll try this one out today. Plan to stick a pan in with some potatoes and onions to catch the fat.

[@mitchellspencer9213]

That may be one of the best cooks on a rotisserie roast I've ever seen. I don't do that bright pink myoglobin meat like majority of these cannibals licking their hands/paws over.

[@BigDaddysBBQPit]

Wow! Thank you so much! Thank you for watching!

[@luisamarroquin5649]

😂😂😂😂😂

[@WeberEnthusiast]

Great Job Love using my Weber Rotisserie

[@BigDaddysBBQPit]

We love it!

[@GallaghersGrub]

Great vid! Just ordered an only fire rotisserie. Can’t wait to try it out.

[@BigDaddysBBQPit]

Thank you! You will really like it!

[@Norseman2]

The Meater will tell you when it’s finished resting 😂

[@chadh983]

Could hear you well the whole video. Just watch and enjoy people.

[@lancemacdonald7169]

You were awesome in Red State.

[@cedarridgen2791]

A little hard to hear dialogue over music sometimes. But looks great.

[@BigDaddysBBQPit]

Thank you!

[@susanfabian1521]

Why did you take the rotisserie stick off before it rested?

[@markandrew579]

Did you say you cooked it to 140 degrees F? So medium/well? I shoot for 120/125 for rare.

[@LisaLiLi4U]

Dude made beef jerky.

[@williamcox9865]

I shoot for 130

[@chadh983]

Are people aloud to have different likes of doneness? Im assuming he took it off at 140 because he wanted to.

[@bks7842]

Is this a chuck roast?

[@timsacco6219]

Just a quick question.Do you leave the top weber lid on while it is cooking?

[@BigDaddysBBQPit]

Yes we do. It really helps with heat regulation. Thanks for watching!

[@Kartvillian]

So lid on......and what do you do with the top and bottom vent......also what coals? Thanks in advance....this looks great by the way.

[@kingk2405]

Is there an accessory to collect the juice (to make a gravy) ?

[@BigDaddysBBQPit]

No, typically I just use a foil pan. Thank you for watching!

[@Bruiser48]

No drip pan?

[@BigDaddysBBQPit]

No I did not use one for this cook, but one can certainly be used!

[@LisaLiLi4U]

Take it out at 125 F otherwise it's overcooked like yours was. 😂

[@BigDaddysBBQPit]

I took it to 140 degrees for medium. It was not jerky. Thanks for watching!

[@K20TypeR]

@@BigDaddysBBQPit I think it was cooked perfect. Great video man. Hello from England!

[@scottywags]

What’s with the gloves? What? You can’t wash your hands? It’s like you’re scared to touch the meat.

[@devinthomas4866]

he is wearing thermal gloves with nitrile gloves on top