Rest on spit or off?

[dgodwin]

I used my Weber rotisserie this afternoon for the first time since last summer.  My go to cook is a tri-tip roast which never disappoints.  After cooking, I like to rest the beef.  I removed it from the spit for the rest and feel that this wasn't the best choice.   Don't get me wrong, the tri-tip was outstanding and very moist... I just think the pool of juice on the plate was more than I remember in the past.  What do you do?   Here's a picture before removal.
Thanks!


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[mike.stavlund]

Any time I use the rotis, I let the meat rest *on* the spit.  Seems to give it the best chance to maintain most of the meat juices.   I also tend to let it rest a little longer, since the metal takes longer to cool off. 

[Travis]

I always rest "on". I wonder taking it off then resting if that hole acts like a channel for juices to go, potential drying out the meat.