Hi All,
I've made a porchetta today, in the smoker:
5lb pork belly and 2lb pork loin. The pork belly butterflyed and seasoned with chopped rosmary, sage, onion, garlic, salt, pepper. Wrapped tighty around the loin. In the fridge overnight.
Today in the smoker at 280f for 4 hours, until 160, than pushed the bbq at 400f to crisp the skin. Smoked with lump hardwood charcoal and apple and cherry chips.
Ready to season in the fridge:
The setup:
After 2 hours:
After 4 hours:
The cut:
Thanks for watching,
Ciao, Gianni
I've made a porchetta today, in the smoker:
5lb pork belly and 2lb pork loin. The pork belly butterflyed and seasoned with chopped rosmary, sage, onion, garlic, salt, pepper. Wrapped tighty around the loin. In the fridge overnight.
Today in the smoker at 280f for 4 hours, until 160, than pushed the bbq at 400f to crisp the skin. Smoked with lump hardwood charcoal and apple and cherry chips.
Ready to season in the fridge:
The setup:
After 2 hours:
After 4 hours:
The cut:
Thanks for watching,
Ciao, Gianni
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