I definitely am going to brine this pork roast. I use Mad Hunky Pork brine and it really makes a big difference in the quality of the finished product. The molasses and rub is a winner. I am also going to use the Weber Rotissieri on the kettle in order to cook this at approximately 350 degrees. The only problem that I have is that I will not be able to keep a probe in it to tell me the internal temperature of the meat. So I will have to factor an appropriate cook time like 20 minutes a pound, and then test it with my thermapen until it hits 145 to 150. The other alternative is to put it into the pellet smoker and connect the Maverick.
Ed
