Is it a bird ? a plane ? a Turducken ? no it's a Porbelamb !!!!!!!

[T-bone Tim]

You sure? I'm thinking you need to crank the puppy. You have exposed meat deep down in the center. It's gotta hit 140 within the 4 hours...and that thang's HUGE!

Hadn't really thought of the meat being exposed as I re-tied up , but I guess it in fact has been exposed .... gonna have crank the temps as you suggest and maybe look at cutting the beast in 1/2 to help it along quicker .

[T-bone Tim]

[/QUOTE]the higher temp sould not be a problem since there is plenty of fat from the sausage and butt to baste the other meats..........looking forward to this one![/QUOTE]

exactly why I chose this combination of meats , to keep things nice and juicy gonna have to run up the temps on this one .

[chefrob]

......maybe look at cutting the beast in 1/2 to help it along quicker .

if you can get those temps up quick enough you should be fine........sure would like to see that thing cook in one piece. i used to cook 15-20# rounds @ 300-325 and had them done around 3 hrs or so.

[Fishawn]

...... ...... That's Awesome Tim!......

Would starting it off at a much higher temp for an hour or so help it get through the danger zone faster? .... I've seen some prime rib oven recipes call for something like a pre-heated oven @ 500* to start then turn it off after 15 minutes, or something like that.... Just a thought...

Very Cool !

[sweet_magnolia]

Wow! Can't wait to see how this turns out!

[ijusthvit]

Your missing something......



¡¡¡¡BACON!!!!

[curious aardvark]

Your missing something......



¡¡¡¡BACON!!!!

damn, you know he's right

You can have some 'sheer food madness' .
Going to be an interesting beast for sure :-)

[BigPoppaDW]

: I can't wait to see it all cooked and cut up.

[T-bone Tim]

thanks for all the Kudos and points guys n gals , looks like this beast is gonna be smoked on Sat .... figure I'll run the smoker at around 300 *, I really don't think there will be any troubles with this roast ...lookin forward to the feast

[Richtee]

Figure I'll run the smoker at around 300 *, I really don't think there will be any troubles with this roast

Yes, there will be. I don't have your address...

[Uncle-Honky]

Holy friggin Mutton Mohawk T-Bone!! Dude you could throw a few spirals around the yard before ya toss it in the smoker That is an amazing creation, definitely points worthy. Great creativeness. Looking forward to the finish fo' sho'. No mint jelly if I can add my 2¢
Thanks for sharing

[Pandemonium]

MEAT!!!!! Cant wait to see it done

[northern greenhorn]

Holy Crap!

Wow, now that is really a cry for help, you have one hell of an addiction my friend. for thinking this up, can't wait to hear how it turns out.

[T-bone Tim]

pics of the finished Porbelamb

Had the porbelamb for supper with some friends on Sat , I fired up the ol' q-bottle and ran it between 275* and 300* with a mix of apple and hickory for the smoke .

Just salt n pecker on the roast , put the meat on @ 12:30 and at 5:00 it was at 142* internal ,pulled it out and put it in a pan covered in foil and let it rest prolly 1/2 hr while it climbed another 10*.

To serve with the meat , I made up some seasoned taters , a ceasar salad and some milk simmered parsnips and some red wine

The meat was so tender and juicy and full of flavor and actually sliced very well for being 4 meats rolled together.

Here's some pics of the meal and the smoke thanks for checking it out .

[Meat Hunter]

WOW. It turned out amazing. Man the outer color is to die for, and looks super moist inside. Great job.