This is not your pork!
is one Smokin' Farker
Looks like it will be a fresh pork shoulder without bone with speck next weekend.
I have never used any pork with speck on my WSM before, so I have to ask before it goes wrong. The plan is to cook it untrimmed on the upper cooking grate at ~350-400°F without foiling:
My idea to do it H&F without foiling relies on the speck acting either as shield (if facing downwards) or for self-basting (if facing upwards) to keep the meat juicy, which was a major problem so far when trying without foiling, as the product always got way too dry.
Any suggestions very much appreciated.
I have never used any pork with speck on my WSM before, so I have to ask before it goes wrong. The plan is to cook it untrimmed on the upper cooking grate at ~350-400°F without foiling:
- Do I want to put it on with the speck facing upwards or downwards (the agenda here is to still have a juicy meat but with crispy speck)?
- Do I want to score the skin and apply rub to the speck-side?
- Up to which IT do I want to take it without foiling?
- Any idea how long such a pork shoulder with about 8.82 lbs will need to be done at the mentioned grate-temp?
- How do I want to let it rest without softening the bark (if done without foiling till ready, so that I don't have to re-crisp in the oven after resting)?
My idea to do it H&F without foiling relies on the speck acting either as shield (if facing downwards) or for self-basting (if facing upwards) to keep the meat juicy, which was a major problem so far when trying without foiling, as the product always got way too dry.
Any suggestions very much appreciated.
