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A friend gave me a porketta roast to smoke today.It's 3lbs and all seasoned and tied in a net kinda thing.I'm guessing I should run this up to an IT of 150 then wrap in foil,and finish at 190-200.Does that soundright?And is it best to leave in the string it's wrapped in when cooking it.I'm thinkin these are best pulled,so I could save the juices and put back in after pulling.Any suggestions on what to mix the juices with if anything before mixing back in.Thank alot for any and all info and for takin the time to read this.
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Hmmm... it's stuffed/rolled right? I think that needs to be 165° IT, RD.
Err..OK... I see...you prolly don't want to go to 190. It's eaten as a roast I think...so the 165-ish would be appropriate.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts -
165* or so, rest for 20 mins, remove the netting, and slice. Mix the drippings with a bit of red wine, and serve as an au jus.Originally posted by Richtee View PostOnce you go Weber....you never call customer service....Comment
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Porketta to me is just a butt roast but we do it sliced with a lot of fennel.
If ya want to pull it, take it to 200-205 like you were thinking and share some pic's of the finished productsigpicComment
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It is rolled and seasoned.I've never eaten one so I'm not sure what is the best way.But I do want to try the pulling.Then I'll buy another one a slice it and compare.It'll be a few days before I get to it but I will post pics.Thanks again for all the good advice,I apprieciate it all.Comment
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We used to do porketta at the firehouse all the time...just treat it as an oven roast and you'll be fine. I'd pull it at 150-155 and let it rest and slice, serve with the au jus. It'll gain another 5-10 degrees while it's resting.Comment
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The thing is, if you take it to pulling temp, when you go to take the net off, you lose all your bark. Trust me on this one. If you really want to pull it, take it off at 150, and pull the net, and put it in a covered pan with the jus and some onions, and cook it till it comes apart...Originally posted by rdemler View Post
Once you go Weber....you never call customer service....Comment
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Thank you again,I'm gonna pull it.
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ok... blonde question..I'm sure... but what the heck is a "porketta"? Never heard that before.....
The only one on the block with the super fastest turbo charged
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In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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why thank you Sir Richard
The only one on the block with the super fastest turbo charged
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