Its 2.25 lbs and oblong. I am going to cook it whole and leaning toward cooking it on my EGG to form a good crust. ~225 indirect. But, I am curious about doing this on the PBC. Smaller pieces of meat like a flank or pork tenderloin haven't produced the right crust for me when hanging. The EGG seems to do better for that purpose. Thoughts?
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I don't see 225 indirect giving a good crust given the relatively low internal it will be done at.
I wouldn't recommend anything under 325 for that dude if you going for a good crust. -
Yeah I have read several different methods. I will probably stay low but may do a reverse sear at the end. Apparently the fat is the best part of this thing and I don't want to melt to much of it. So would you stick with the indirect but take it up to 325 or are you thinking direct? Maybe if I did the indirect higher I could avoid the revers sear. You may be spot on.Comment
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A good reverse sear will work if you want to stay at 225. Maybe start at 125 internal on the reverse sear.Comment
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I think that's a good call. Thanks for your helpComment
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