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In Reply to: First Pigroast posted by Brian Oatway on August 21, 2011 at 11:52:45:
After some more internet research I think maybe I had to much heat early in the cook. Early on I was attemping to measure temp at the roast with an oven thermometer that was attached to the surface of the roach with a piece of wire. That thing never got above 200deg but it must have been because it was in direct contact with the pig...actual temp must have been quite a bit higher. After the skin started cracking on me I gave up on the thermometer and cut way back on the heat...probably too much as witnessed by the long cook time.
All in all it came out very good...just want to refine my technique a bit.
Definately need another brine recipe though....really wasn't a fan of this one....especially the thyme which I'm usually a fan of.
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