Rack of pork, to sear or not to sear? + pointers,
If my local store has a rack of pork, I plan on smoking it today.
I noticed that some people place it directly over the heat source for 10 minutes or so to get some nice char going, then indirect at 250 until the pork reaches 138, pull and foil/rest, others just slap it straight on the indirect side and go.
I plan on brining the pork, drying it off then seasoning it with kosher salt and fresh pepper.
At 250o and a temp of 138, roughly what time should I expect the pork to be on? 2-3 hours?
Any pointers on making rack of pork?