I bought a leg of pork roast--about 12 lbs for a dinner on the 28th. It's got a nice fat cap on the top side. any suggestions? Would this be suitable for the bradley or better done in the oven?
T2
Hi tsquared, i did a leg roast last night in the BS, mine was around 8 lbs, i just slow roasted it, no smoke, no rub, nothing. It will go with the turkey for xmas dinner tommorow, along with a nice ham.
I wanted to keep the pork simple as i don't know if our guests would have liked it spiced etc.
Anyway i did mine to 190F IT, and it really is tender, not too dry, but i think maybe i should have removed it at about 185F, as it's almost pulled pork! ;D
Anyway i did manage to slice it, and it's lovely, i think i'll do another next week but with a rub and smoke ;D
I also did a beef roast yesterday in a similar way, but i removed it at 180F IT, Very pleased with that also.
Good luck with the pork ;)
How long did the leg of pork take, Lilsmoker?
What temp did you do it at?
T2
The pork took around 13 hours, 200-210 cabinet, 190f IT, the 190f IT wasn't planned, i overslept, and when i woke i raced downstairs and saw the Maverick reading 190 internal, so i took it out straight away.
I didn't need to worry though, it really does melt in the mouth ;)