A pretty cheap cut - this without the 'spring' (i.e. the bit of the fore-leg which makes up the spring in a hand & spring) was about £8ish i think - look how much meat you can get off of it!!
Saturday afternoon it was rubbed with a cheap mild American mustard - I dislike mustard but you can't taste it in the end - it's just to help the rub stick. It was then rub (oth sides) with Butt Rub & left it to flavour over night in the fridge.
The joint was taken out at 8am Sunday morning & onto the BBQ at 9am. It was cooked at around 220F for 9 hours with a little extra heat (250-70ish) towards the end to raise the internal temperature a bit more. It was rested for an hour & a half before pulling.
The charcoal needed refilling once during the smoke but would have lasted the whole time had I filled it properly i.e. to the top of the firebox. I used the heat deflector stone with a disposable aluminum try on that, filled with water. The water tray had to be filled numerous times during the cook.
We then ate this with apple sauce & a new (for us) BBQ sauce, Peacan & Honey from Stubbs.
Completely mucked up the crackling - I separated it from the meat when pulling the pork & then placed back on the BBQ after rubbing it with salt. It came up really brittle which was good, but I think I needed the grill expander on to raise it off the coals further because it was charred too much to be edible!!! Any thoughts on this?
Also, I didn't soak the hand in any wet marinade over night. The meat was a little drier than before but still no where near dry - the fat had distributed nicely & it was really good. But I would like to add a little more sweetness next time - so any tips on a sweet marinade and / or baste? I was thinking I might try & inject some reduced apple juice or apple cider next time.
........