Porchetta for Christmas

[firejoe20]

Hi!

I'm going to make Porchetta for Christmas day this year. I have never made this before and I have a few questions,
1. If I make it Christmas eve how can I warm it up the next day and have it tasting fresh like it was just cooked?
2. I have an 18.5" WSM smoker and an DigiQ to keep my temp up in the smoker. I am using Kingsford charcoal and some chunks of Apple wood for smoke. If I keep the temp at 400 for the first 2 hours on the smoker and then bring it into the house and put it in the oven at 400 will it finish nicely in there?
I am planning on using hot oil on the skin to crisp it up as well when it is done.
3. Should I keep it on the smoker and finish it there at 400 100%?

I am planning on letting the internal temp finish at 140. I will smoke for the first 3 hours at 250 and then ramp it up to 400. It is for my family of 14 for the day and I have a 12-13# piece of meat. Please let me know if there is anything I am not thinking of or missing in my cook. I have been smoking on the WSM for the past 3 years and smoking meats for over 15 on various other cookers.

 

[chilerelleno]

1. No, it will never be as hot, juicy and delicious as when it first comes off of the fire.
2. / 3. I'd smoke at 275°-300°, to an IT of 100°-120° and then take it straight to the preheated 400°+ oven.
It is MUCH easier to crisp in the oven than in a smoker.
Have it on a rack so you can roll it side to side and crisp the skin evenly.

I've done one, and it didn't have the skin on.
Which was a bummer, but srsti very good.
And I learned a few things too to do/try next time.
Maybe something in here will help.
Punked Porchetta and PBBEs

 

[chilerelleno]

See posts 32-35 in that thread for some discussion and tips/tricks.