Skip to main content

Reply to "Pork blade roast question"

A lot of meat cutters will put butcher twine around a roast just to make it look 'pretty' whether it needed tying or not. Most roasts are solid muscles and don't require any string at all.

The mesh around your pork roast you are referring to is called Jet Netting (in Canada but I'm not sure about the US).

No to contradict Tom but I would remove the mesh before you cook it as there is a chance that it will stick to the meat once cooked and you attempt to remove it.

I am assuming that you are making pulled pork which means that the mesh has to be removed before carving anyway.

If this is your first attempt at smoking, take the advice given here on the forum and do NOT keep opening the smoker. I did my first pork butt last week and even though it turned out great, I couldn't get the internal temperature past 175 even though the three pound pork butt (also did a beef roast) was in for 8 hours @200F.

Have fun!
×
×
×
×