Jonas-Switzerland
TVWBB Super Fan
Found a pork "Nuss" cut in the aldi, which they sold suspiciously cheap.
Its a lean piece which I know people cold smoke. I did a roast cook with it on the WSM, pit barrel style.
Did some basting, took it up to 61-62C internal, and came off with this crust.
I could have basted it some more. The basting liquid turned out saltier than expected. I did not want to overdo it, but my fears were unjustified.
I forgot to take a picture of the final result. The meat was partially dry, but that was to be expected. Its a lean cut, and I took to a higher internal temp for safety. Gonna try this cook with pork neck next time, the crust was mighty fine!
Its a lean piece which I know people cold smoke. I did a roast cook with it on the WSM, pit barrel style.
Did some basting, took it up to 61-62C internal, and came off with this crust.
I could have basted it some more. The basting liquid turned out saltier than expected. I did not want to overdo it, but my fears were unjustified.
I forgot to take a picture of the final result. The meat was partially dry, but that was to be expected. Its a lean cut, and I took to a higher internal temp for safety. Gonna try this cook with pork neck next time, the crust was mighty fine!