Dry rub per lb.
1 tsp salt
1/8 tsp pepper
¼ tsp ground thyme
¼ tsp ground sage
1/8 tsp ground bay leaf
½ clove of garlic
Overnight rub on – take off excess before cooking.
Bottle of red wine and a little water. Baste.
Meat thermometer to 150 degrees.
Cookbook says 25-30 per lb.
I cooked 12.3 lb in 4.5 hours
450 degrees for 15 minutes
Reduce to 350 for 75 to 90 minutes or 145 degrees in thickest part.
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