pork hand

[glenn2]

hello all

i am going to slow cook a hand pork 2.2 kg but first time cooking this and still very new to slow cooking i have a off set BBQ smoker. have used it 3 times so far first time to much smoke (lamb) second time great no problems (beef rib roast) third time pork ribs rubbish over cooked so this weekend is hand pork was going to cook at 225 F for as long as it takes i was going to put some honey and mustard on to but do i put it on at the start for near the end please help or give any better ideas

[British BBQ Society]

Assuming that you are removing the rind, I would allow the smoke to penetrate for while before adding the honey, depending on how much honey you use it may act as a barrier. Add honey to it with a couple of hours of the cook left to set around the hand. Certain people will have different opinions, but i would follow this for the first time.
Cheers
Toby

[glenn2]

thanks will let you know how it turns out

[glenn2]

just one question why did you say remove the rind ??

[British BBQ Society]

i assumed you would want to infuse the honey flavor into the meat and if you smoke the hand you wont be eating the rind so you are flavoring something that most would throw away.

[glenn2]

if i cut the rind off can i just lay it over the meat when cooking and put honey between rind and meat will this add flavour or not or will it stop the smoke getting to the meat

[British BBQ Society]

you can do, not sure why you would want to put the rind over it, are you concerned about it drying out?

[glenn2]

no not thinking about drying out, just dont know much about slow cooking so i ask for the knowledge
thanks again

[glenn2]

so cooked my pork hand at 225f for 7 hours very please with the results put some herbs , salt , pepper , garlic powder and smoked it with apple wood to start with, then about 2 hours before finished put on some honey , musterd and apple juice .

i think could have used less herbs
and would of been nice to get more of the honey , musterd and apple juice flavor deeper in to the meat how would i go about doing this ?

heres my smoker