Smoked with pork blend from Weber, glazed with sweet and spicy homemade sauce, 2.5 hours on 140-150 Celsius, finished bringing it to 220 at 3 hours in. Was not that big piece of meat, around 2.2 kg (I'm from EU so sorry for different measurements). Was really happy with the results and enjoyed sharing this with my family. Hope you like it too.
by mataksvejedno
3 Comments
Those look lovely. It’s rare in the US (where I’m from anyway) to find them that thick/with that much meat remaining after trim.
Try a dry rub, then sauce at the end. The sauce can keep the smoke and flavors from penetrateing the meat.
Looks amazing.