So I made a special trip to the Italian butcher on the other side of town to buy one of his famous porkettas. The recommended method from him is in the oven wraped in foik at 350° for 40-45 minutes per pound. Then remove from foil for the last 30-40 minutes to brown. Now I'm guessing because of the fattieness of the pork, and the potential to dry out in an oven over 3 hours, that's why they recommend to foil. But heck ... I have a fricken Egg. If anyone has done a porkettas in their Egg, would you recommend leaving it unfoiled for a while to get some bark, lowering the temp a bit, adding smoke? Any advice would be appreciated.
LBGE + others I hope - Sudbury, Ontario