Originally Posted by thirdeye
The stall tactic would be something like "But Dear, pernil needs to marinate for a couple of days so we get the good garlic flavor, maybe next time."
And if she doesn't fall for that one, get it all studded, seasoned and wrapped in foil right now and into the fridge for cooking tomorrow. Since the main part of the cook is in foil, the kamado will work just fine. When it's tender, move the pouch to a cooler for a couple of hours, then build a hotter fire, and return the roast to the cooker for the crisp up step. Don't forget to save the foil juices, they are great.
I am on it! I am going to sneak it out of the foil at the start so I can get some smoke in it first, Ha ha I'll still have it my way. Then back in foil, pull it, rest it. and stoke up the heat. Thanks for your input, most appreciate it!
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