Looks great nice meal
Gary
Thank you Gary
Looks fantastic and Ditto on the Pellicle.
Thank you sir.
People just don't know how important that pellicle is. Below is pictures of last nights Pork roast, just cheap .99/lb pork chops that I ask the butcher NOT to cut. I get an entire rack and divide in about 1/3's. They sure smoke well.
Bone in Pork roast, a crown roast were I to french it but why waste all that good meat? Brined it for 4 days in a sweet pork brine w/ maple oil added.
Removed from brine, rinsed and patted dry. Trussed to help it hold shape
Fan dried for 3 hours, rubbed with ground Chipolte pepper, salt and brown sugar,
Into the preheated smoker, De-watered at 275 for 1 hour, then the temp lowered to 220 and added pecan shells.
Smoked for approx 4 hours to and IT of 150. Adding a peach glaze 3 times within the last hour.
Allowed to rest before cutting.
And for supper it was, Peach glazed, pecan smoked, brined, bone in pork roast, Louisana sweet taters with butter, real maple syrup and a touch of nutmeg, french style green beans, buttered corn on the cob and a crisp green garden salad.
Delicious, tender, juice, a little hot and a little sweet. Delicious!
I hate to keep posting the same thing....... But its the other white meat!