Smoked for 3 hours over cherry wood. It lost a little bit of moisture but it tasted amazing! Any tips?
by edjeboy
8 Comments
LeroyoJenkins
Look amazing, congrats!!
jmedias
that bark!
Srycomaine
Great work, man!!! 😋🤌
WillBoBaggns
It looks fantastic. Re: moisture with a cut and preparation like that I wonder about adding fat within the roll and/or not having it sit directly on the rack but instead on some type of pan/foil/dish to keep it sitting and eventually resting in its juices. If the latter is sacrilegious for smoke could also brine several hours (if you didn’t already). The prep and photos still look amazing here — I couldn’t detect any dryness from the photos.
rawchallengecone
I got your porchetta right here, smoker king.
notjawn
You having royalty over? Because that baby looks regal.
gnmatx
Oh my.
Expensive_Revenue_56
Great work I’ve seen a recipe that put fat and a pan underneath. Halfway through cooking he took the melted fat and brushed it on the porchetta. He also hanged the porchetta on a rotisserie
8 Comments
Look amazing, congrats!!
that bark!
Great work, man!!! 😋🤌
It looks fantastic.
Re: moisture with a cut and preparation like that I wonder about adding fat within the roll and/or not having it sit directly on the rack but instead on some type of pan/foil/dish to keep it sitting and eventually resting in its juices. If the latter is sacrilegious for smoke could also brine several hours (if you didn’t already).
The prep and photos still look amazing here — I couldn’t detect any dryness from the photos.
I got your porchetta right here, smoker king.
You having royalty over? Because that baby looks regal.
Oh my.
Great work
I’ve seen a recipe that put fat and a pan underneath. Halfway through cooking he took the melted fat and brushed it on the porchetta. He also hanged the porchetta on a rotisserie