I often pop a pork loin in the Weber Summit Charcoal for about 4 hours at low temperature, and the meat comes out fine. However, the skin ends up chewy and tough, mostly inedible. I know it's possible to get good, crisp crackling on a pork roast that can be bitten through easily, but I don't know how to do it, especially on a BBQ like the WSC!
Cryovac moisture soaked pork skin will not produce good crackling. Try fresh pork and rub the pork skin with a big dose of salt and let sit over night in the fridge uncovered.
Yep! You got it. Right at the end. PLEASE BE CAREFUL! I use a large Dutch oven. Place the meat on a wire rack, over a large baking pan. Then CAREFULLY spoon the rendered fat over the skin. Continue to baste until satisfied. Keep the rendered fat hot. ruralcooking
Comment