Mastering the Perfect Roast Beef on a Rotisserie BBQ

As summer approaches and backyard BBQs become more frequent, one of my favorite things to cook up is a juicy roast beef on the rotisserie The rotating spit allows the meat to cook slowly and evenly, resulting in incredibly tender and flavorful beef But figuring out exactly how long to cook a roast on a rotisserie can be tricky.

In this comprehensive guide, I’ll walk through everything you need to know to master cooking roast beef on your rotisserie BBQ. We’ll cover proper prep, timing, temperature monitoring, resting, carving, and more. With these tips, you’ll be able to achieve roast beef perfection each time. Let’s get started!

How Long Does Roast Beef Take on a Rotisserie BBQ?

The cooking time can vary quite a bit depending on the size of your roast. But generally, you can estimate 15-20 minutes per pound on a rotisserie setup.

For example, a 3 pound roast will take approximately 45-60 minutes to fully cook. For a 5 pound roast, plan on 75-100 minutes. Use these estimates as a starting point, but always rely on a meat thermometer for doneness.

If you’re short on time, choose a smaller 2-3 pound roast. For special occasions, a big 6-8 pound prime rib roast makes an incredible centerpiece Just be sure to budget plenty of time

Monitoring Temperature for Proper Doneness

Using a good digital instant-read thermometer is crucial for cooking roast beef perfectly on the BBQ. Insert the probe into the thickest part of the roast and avoid touching any bones

Here are the target temperatures for various doneness levels:

• Rare – 120-125°F
• Medium rare – 130-135°F
• Medium – 140-145°F
• Medium well – 150-155°F
• Well done – 160+°F

For optimum flavor and tenderness, I recommend medium rare, around 135°F. The roast will continue cooking after you take it off the grill, rising about 5-10° more degrees.

Prepping the Roast for the Rotisserie

Proper prep is key to evenly cooked roast beef:

• Choose a uniform roast – Try to pick one with consistent thickness on all sides.

• Trim excess fat – This prevents flare ups during cooking.

• Season well – Coat all over with salt, pepper and herbs. Let sit at room temp 30 mins.

• Truss tightly – Tie up with twine to form a tight cylinder for even cooking.

• Skewer properly – Skewer lengthwise through thickest part. Balance evenly on spit.

• Secure firmly – Clamp down forks tightly so roast stays put when rotating.

Setting Up Your BBQ for Rotisserie Cooking

Configuring your grill correctly ensures your roast beef cooks properly:

• Indirect heat – Bank coals to sides or only use outer gas burners.

• Drip pan – Place under roast to catch drippings and prevent flare ups.

• Maintain temp – Keep grill between 300-350°F, adjusting vents as needed.

• Rotate smoothly – Ensure spit turns freely throughout cooking.

• Cook covered – Keep lid closed as much as possible to hold in heat.

Basting and Adding Smoke Flavor

Basting the roast while it cooks adds moisture and extra flavor:

• Use marinade – Regularly brush on reserved marinade during last half of cooking.

• Melt butter – Baste with melted butter and herbs for richness.

• Wood chips – Try adding soaked wood chips to coals for smoky flavor.

• Avoid burning – Wait until later stages to baste so sugar doesn’t burn.

• Thicken juices – Reduce drippings to make an au jus dipping sauce.

Letting the Roast Beef Rest

Resting is arguably the most important step for incredibly tender and juicy roast beef:

• Carryover cooking – Internal temp will rise 5-10°F after removing from grill.

• Relaxing the fibers – Resting allows fibers to reabsorb juices.

• Redistribute juices – Moisture moves back to center of roast instead of edges.

• Easy slicing – Less juice is lost when slicing well-rested roast beef.

• Optimum texture – Proper resting gives you the perfect medium rare texture.

I recommend resting your roast for at least 15-20 minutes before slicing into it. The longer the better!

Carving and Serving the Rotisserie Roast Beef

Follow these tips for carving and serving your masterfully cooked roast beef:

• Sharpen your knife – A sharp carving knife glides through the meat smoothly.

• Cut across the grain – Slicing across the grain makes beef more tender to chew.

• Slice evenly – Cut uniform 1/4 to 1/2 inch thick slices for best presentation.

• Keep moist – If needed, return sliced beef to platter and tent with foil.

• Serve with au jus – Offer au jus or drippings sauce for dipping.

• Simple sides – Let the star shine with simple sides like roasted potatoes.

With perfect roasting, resting, and carving, your rotisserie roast beef will be a huge hit at your next backyard BBQ or summer dinner party!

Troubleshooting Common Rotisserie Roast Beef Problems

Having issues getting your rotisserie roast beef to turn out right? Here are some common problems and solutions:

Uneven cooking – Be sure roast is balanced and tied tightly on the spit. Cook over indirect heat, maintaining even temperature.

Takes too long – Use meat thermometer for doneness, not total time. Different roasts cook at different rates.

Overcooked outside – Opt for lower temp (275°F) and monitor closely. Baste less often to avoid burning.

Undercooked inside – Raise grill temp slightly. Check your thermometer’s accuracy. Cook a bit longer.

Dry, tough meat – Roast likely needed more resting time for juices to redistribute. Also, cut across the grain when slicing.

Burned drippings – Use a drip pan to avoid burning. Start basting later in the cooking process.

With the right techniques and a good thermometer, you’ll be able to avoid these potential pitfalls.

Key Tips for Rotisserie Roast Beef Perfection

Here’s a quick recap of my top tips for nailing roast beef every time on your backyard rotisserie:

• Figure 15-20 minutes per pound. Rely on temperature over time.

• Truss roast tightly into uniform shape to ensure even cooking.

• Use indirect heat and keep grill between 300-350°F.

• Monitor temperature and remove around 135°F for perfect medium rare.

• Let roast rest at least 15-20 minutes before slicing for maximum tenderness.

• Carve across the grain into 1⁄4 to 1⁄2 inch slices. Serve with jus or au jus sauce.

• Adjust methods if roast beef is under/overcooked or uneven.