Hello fellow pellet heads,
I have a 3.1kg leg pork roast which is destined for the oven later today.
Given it's about 1:30 now, what if I were to wack it in the traeger now at around 60-65 degrees for a few hours to get some smoke into it before putting in the oven. The question I have is what if anything will this do to the crackle?
Will I still be able to get that lovely crunch?
Wazza
Roast Pork Question
Roast Pork Question
Traeger Pellet Grill - Weber Family Q - Ziggy Twin Burner
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Re: Roast Pork Question
Won't hurt the crackle at all....but it will render the fat a bit.
Common Sense is so rare these days it should be a Super Power!
Re: Roast Pork Question
Thanks Chris,
It's in and smoking on P4. Hopefully will get some smoke into it. 55C at grill level.
It's in and smoking on P4. Hopefully will get some smoke into it. 55C at grill level.
Traeger Pellet Grill - Weber Family Q - Ziggy Twin Burner
Re: Roast Pork Question
Yep, thanks again Chris,
Fat was rendered a bit, crackle in oven came out like normal, luckily for me as the kids were concerned and threatened me with unspeakable actions if I had mucked up their crackle. Also, tasted fantastic, might have to give all my roasts a few hours smoking in the future.
Wazza
Fat was rendered a bit, crackle in oven came out like normal, luckily for me as the kids were concerned and threatened me with unspeakable actions if I had mucked up their crackle. Also, tasted fantastic, might have to give all my roasts a few hours smoking in the future.
Wazza
Traeger Pellet Grill - Weber Family Q - Ziggy Twin Burner