Sirloin Tip Roast on BGE vs Gas Rotisserie

Spring Chicken

Spring Hen wanted to do a Sirloin Tip Roast on the rotisserie like her Mom used to do. We got a big one from Sam's Club and cut it in half. I plugged each half with a few garlics and rubbed in some seasoning kinda like doing a brisket. I seared mine on all sides first and let it rest. I put both on at the same time and at 350°. The one on the Egg was indirect with a drip pan. I took both off (the gasser came off about 30 minutes earlier than the Egg) and compared them. The BGE roast was noticably better flavored and tender. The Gasser was so tough we decided to put it on the Egg to see if we could salvage it. [p]Here they are:[p][p][p]This is the Egg'd one on a plate ready for cut'n.[p][p]Looks like the Egg wins this one.[p]Spring "BGE R&D Eggspert" Chicken
Spring Texas USA

mast3quila

Spring Chicken,
This is just the kind of cook I was thinking about undertaking this weekend.
My rotisserie has been collecting dust for months now and I'm waiting for a new gasket for the egg.
Only thing I would have done different would be to fill the gasser drip pans with some sort of liquid to add some moisture to the cooking environment.
I've only cooked a pork loin, and a brisket on the rotisserie and they too turned out dry. The brisket was a complete disaster to be honest. That was before I knew anything about slow cooking.
Now I know just enough to be dangerous and bet I can still ruin a good piece of meat without trying too hard!