So I have a pork loin brining that I want to do tomorrow on the rotisserie. My question is how to arrange the fire on my Weber kettle.
Do I split it? Or just bank it on one side?
Also do I cover and cook? Or leave the lid off?
Thanks for any advice. I don't often run the rotisserie and can't remember ever having done a full pork loin.
-Mike
Do I split it? Or just bank it on one side?
Also do I cover and cook? Or leave the lid off?
Thanks for any advice. I don't often run the rotisserie and can't remember ever having done a full pork loin.
-Mike