code3rrt
Babbling Farker
- Joined
- Aug 9, 2012
- Location
- Spokane Valley, Washington
I received this last Thursday:
I was debating on whether or not to cook it whole or break it down into chops and roasts, finally decided on the latter.
This was advertised as being approx 7lbs +/- 0.5lbs, and it came in just a smidge over 9lbs:-D. Here's some shots:
A shot from the end, nice marbling:
So I wound up with 2 small roasts about 3-3.5lbs each and some chops about 10oz each.
Dinner for tonight:
This one is 4-bones from the thickest end of the roast. I must say, it is a very, very nice looking roast. Again I am keeping the seasoning simple, Lawry's salt, pepper, garlic, onion. This should let the taste of the pork to "speak to me" if you will.
The plan..........On the Weber Kettle with KBB briquets, and a combo of apple and cherry wood for smoke, low & slow 225-250 target cook temps to an IT of ~130, then a hot sear on the Smoky Joe and rest, final target IT ~145.
What do you all think, plan sound O.K.?
I'll post the cook either tonight or tomorrow morning.
Keep Q'ing all,
KC
I was debating on whether or not to cook it whole or break it down into chops and roasts, finally decided on the latter.
This was advertised as being approx 7lbs +/- 0.5lbs, and it came in just a smidge over 9lbs:-D. Here's some shots:
A shot from the end, nice marbling:
So I wound up with 2 small roasts about 3-3.5lbs each and some chops about 10oz each.
Dinner for tonight:
This one is 4-bones from the thickest end of the roast. I must say, it is a very, very nice looking roast. Again I am keeping the seasoning simple, Lawry's salt, pepper, garlic, onion. This should let the taste of the pork to "speak to me" if you will.
The plan..........On the Weber Kettle with KBB briquets, and a combo of apple and cherry wood for smoke, low & slow 225-250 target cook temps to an IT of ~130, then a hot sear on the Smoky Joe and rest, final target IT ~145.
What do you all think, plan sound O.K.?
I'll post the cook either tonight or tomorrow morning.
Keep Q'ing all,
KC
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