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Pork roast advice...

LowflyerLowflyer Posts: 783
edited March 2012 in EggHead Forum
3.75lb pork roast going on the Egg shortly. Do I slather this thing in mustard before the rub goes on? Indirect? 250-275 dome? Internal temp to 140? Any help is greatly appreciated.


  • stikestike Posts: 15,597
    I wouldnt do the mustard slather. It wont be in there nearly as long as a butt would be, and it takes a while to form bark

    ed egli avea del cul fatto trombetta -Dante
  • LowflyerLowflyer Posts: 783
    Thank u sir. I used EVOO and then rubbed it up.
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