I was up at 6am today.
I remembered I had to grill two huge pieces of pork.
It was too early for a beer (basically mandatory for a roast).
So I had to settle for a coffee :)
Two big pieces of pork (neck). It will turn into super soft meat grilled long enough at a temp of 90-110c.
Apply favourite rub!
I pre-soaked some cherry wood chips.
Preparing the grill. Fresh coals in. Tools ready.
After the coals were lid I placed the wet wood chips in to create smoke.
Then I put in the convector plate to separate the meat from the fire.
Meat in! It barely fit.
Small video of a halfway spritzing with apple vinegar and temp measurement. (With the the tour de Fance on in the background).
And after 9 hours! We reached the internal temp of 85-90c.
I wrapped them both in foil and they are resting in the oven while I type this up.
Whatever you do don't cut it to early. Let everything settle back in to place.
It's the hardest part of any slow roast!
It's the same feeling I think some of you are having now.
Where is the end result Mark? (You see waiting is hard).
Tomorrow I will rewarm them back to around 30-40c and shred them up with the bear claws!
I think we will have some happy guests tomorrow!
To finish this post I'd like to show this. It's the leftover coals after grilling for 9 hours! The green egg is so efficient!
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