I figured the meat be tough cause all dat muscle
The more ya know
When you cook something on a spit like that like it's always moist. (pause)
because the juices are essentially self basting it the whole time as it spins. instead of just dripping straight down into a pan like it would when you bake it normal. Thinking about when you baked a chicken, the breast which are the highest point is usually the first part to get dry, while the bottom of the chicken thats sitting in the collected juices is usually the most moist.
Rotisserie style is the best way to cook meat for max tenderness