On 21-Jan-2007, "Stan (the Man)"
> wrote:

> I'm experiencing a brain fart. I need to rotisserie cook a
> boneless pork
> roast and can't remember how long it should take and what
> temp it should
> be for slicing (155? 160?). It's about 3 1/3 lbs.
>
> TIA
>
> --
> Stan

What Reg said, plus let it rest after reaching 140°F or so
internal before taking it off the spit. Just cover it
loosely
with some foil and go drink a beer or two. With luck, some
of the juice will stay in the meat when you take the spit
out. Oh yeh. I'd expect about an hour and a half for that
little piece of dead pig in the typical rotisserie
environment.

--
Brick(Youth is wasted on young people)