I do this on my grill rotisserie
- Carbohydrate 56.1456001613732 g
- Cholesterol 158.1903390375 mg
- Fat 42.9029252770222 g
- Fiber 8.06400014334045 g
- Protein 146.287841615994 g
- Saturated Fat 15.6747681959437 g
- Serving Size 1 1 Serving (1301g)
- Sodium 58175.3387086707 mg
- Sugar 48.0816000180328 g
- Trans Fat 4.84084331931121 g
- Calories 1154 calories
Step-by-step
- BRINE; In a large pot place; 1 qt water, cup maple syrup at least grade B, 2 cups soy sauce, ? cup kosher salt. Mix well and put in roast. Refrigerate for 2 hours.
- ROAST BRINE THE ROAST FOR 2 HOURS (USE BRINE RECIPE)
- Set out of brine and let warm for at least 30 minutes at room temp
- OVEN OR GRILL COOK AT 350 APPROX 1 1/2 TO 2 HR OR MEAT THERMOTER READS 150.
- PUT ON CUTTING BLOCK AND LET IT REST FOR 10 MINUTES
Replacing soy sauce with tamari alters the sodium equilibrium in the brine, demanding careful attention to saturation limits so the protein does not become overly cured during the two-hour resting phase. Utilizing a spit-roasting setup over indirect heat creates convection currents that dry the exterior surface while rendering intramuscular fat efficiently. Maintaining a cooking temperature of 350 degrees Fahrenheit ensures that external sugars caramelize without scorching before the interior reaches Doneness.
Meats subjected to high-rotation thermal energy lose moisture rapidly through surface evaporation if not properly counterbalanced by an initial liquid saturation phase. Submerging the cut in a saline solution increases its water-holding capacity through protein denaturation, which safeguards against desiccation during extended cooking periods on the spit. Removing the protein from the refrigeration unit to rest at ambient temperature for thirty minutes prevents thermal shock when introducing cold meat to a hot cooking chamber.
Inserting an instantaneous-read thermometer into the thickest muscular section guarantees precision, with a target reading of 150 degrees Fahrenheit signaling the cessation of thermal application. Allowing the protein to rest on a cutting board for ten minutes permits interstitial fluids to redistribute evenly throughout the muscle fibers before slicing occurs.
