Should I Rotisserie or Smoke?

[abett]

Please give some advice.  I am making a 5 to 6 lb pork roast (no bone) and am unsure whether to smoke low and slow or rotisserie on a Weber gasser.  Either way I will probably use a dry rub and then finish with original Blues Hog which I have never used.

What do you think?  Hoping for good advice without automatically picking the WSM for use.

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[bigssa]

For a roast, I think that a rotisserie is better. A pork tenderloin doesn't have much of fat and collagen that would need time to low and slow cook.

[abett]

Thank you for the reply. It is not a pork tenderloin. There is some fat on it. It is in between a pork tenderloin and a pork shoulder.

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[HoosierKettle]

Is it a pork loin?  Either way would turn out good. If it's a pork loin, you could do indirect at medium heat on a kettle too. I'd probably lean more towards roti but they always turn out good either way.


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[Big Dawg]

The last couple of pork loin roasts that I've done have been on the roti with the SnS and they've turned out pretty d@mn good. 





BD

[SmokenJoe]

HUmmmm, never occurred to me that someone might cook pork on a Roti w/o hickory wood chunks.   Roti or no Roti, I'd be inclined to use charcoal and hickory.  Choose your internal temp and cook it L&S until it's reached.   If you want pork slices, then take it off before it spends all day.  If you want to render everything, then let it go, let it go, let it go.   Of course, it should be noted that, I have two Roti's for my 22"ers and NO gasser.   Speaks to my leaning toward charcoal & hickory, I guess

SJ