Pork Neck in the Hark Smoker

[Gumb]

Last night I had 9 to cook for and a choice of a few BBQs. But having the urge to play with fire, I settled on the Hark Tri Fire and a 2.5kg pork neck.



I gave it some rub and left it in the fridge for 24 hours. The rub is from Smokin J and is the Secret Weapon Pork and Chicken rub.

Then in to the Hark which had been going for about 60 minutes to allow the whole chamber to really heat up. The pit temp was around 200c and i was after good crackle, which is not my forte.



It took about 90 minutes and was an absolute smash hit. The Hark also had room for all the spuds and the pumpkin which i cooked on the upper rack. Sorry, I was so busy I didn't get to take more pics.

[urbangriller]

Wow....you don't often see Pork Neck with the skin on!


Cook looks great as well!

Chris

[beachbums]

Where's the crackle pic?


Cheers, Wayne

[Gumb]

Smart arse

it actually got devoured, even though it was a bit black on top (when the heat got away from me once) but otherwise it actually went 'crackle' when you bit in to it.