Posted 27 October 2009 - 01:27 PM
This is a small one, 2ish pounds for four people. I'll have 3 hours from smoker to plate. I was thinking 1 1/2 hours smoking (smoker only gets to 200 degrees) and another 1 1/2 hours in the oven afterwards at 250 or so.
Posted 27 October 2009 - 01:58 PM
President, Purple Foot Winemaking Club
"41 Years of Fine Winemaking"
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Posted 27 October 2009 - 02:13 PM
I do this often with pork belly, pan smoke it and then finish it off in the oven.
great smoking taste\smell and more easy to control the cooking.
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