This rack of pork was originally planned for News Eve dinner but even the best plans change so the cook moved to today.
The prep was to salt it down and dress it with ale mustard after it was fat trimmed and scored at 45.
After a night with the salt and mustard it got covered with big bald bbq rub and went in in the fridge for another night.
Going to do this cook in the copper pot with cherry wood.
On it goes, the plan is to run it at 225 ish then crank it up the last 30 min to roast the crust.
The cook ran for 3hrs 20 min with the last 30 min cranked up to 375ish. Just happy as a clam watching it rest :-)
IT @ 148 on the carry over then proceeded to make the slice!
The slice was dressed with a pear apple cranberry chutney, artichoke, and focaccia sausage chestnut fennel dressing.
2020 is officially ushered in with a full wallet of pork money!
Happy 2020 smoking!
The prep was to salt it down and dress it with ale mustard after it was fat trimmed and scored at 45.
After a night with the salt and mustard it got covered with big bald bbq rub and went in in the fridge for another night.
Going to do this cook in the copper pot with cherry wood.
On it goes, the plan is to run it at 225 ish then crank it up the last 30 min to roast the crust.
The cook ran for 3hrs 20 min with the last 30 min cranked up to 375ish. Just happy as a clam watching it rest :-)
IT @ 148 on the carry over then proceeded to make the slice!
The slice was dressed with a pear apple cranberry chutney, artichoke, and focaccia sausage chestnut fennel dressing.
2020 is officially ushered in with a full wallet of pork money!
Happy 2020 smoking!