Just finished cleaning up from dinner. The porchetta turned out awesome. Definitely going with the smoker for the first cook was a good call. The smokiness played well with the fattiness of the pork. It's so rich though, you can't eat a lot of it. I just paired it with a tossed salad which was more than enough. Here's some food **** for you to drool over.
Out of the smoker. 4 hours total around 250F to get to a IT of 165F.
Out of the 500F oven to crisp the skin. Next time I"ll remove the butcher twine so that area of skin can crisp up.
Sliced and ready to eat. Thank god for the electric carving knife. No way a regular knife could get through that.
