For Christmas Eve I wanted to try and make traditional Danish pork roast in the smoker. It turned out really great with a nice smoke flavor.
It turned out great :)
I used salt and pepper for seasoning and put bayleaves between some of the scored skin. I pulled it from the smoker when it had an IT of approx 165 F and then let it rest for a couple of hours until I put it in the oven to get the skin to pop(had the oven on 500 F
Before going into the smoker.
After being in the oven to get the skin to pop, nice and crispy skin :)
Sliced and ready to be served.
This was my second cook on my Assassin24, just working on getting a good smoke flavor which I did on this one :)