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Pork roast advice...
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Lowflyer
Posts: 785
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.
Comments
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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 -
Thank u sir. I used EVOO and then rubbed it up.
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