I've never seen anything like that - at least that I recognize. Pictures of the prep would be interesting as would a description of the rub and whatever it is stuffed with.
I use one of these when I don't want to break out the remote reading thermometer. It would probably help you to get those off the cooker before it gets dry. Lean pork is very sensitive to overcooking.
Hank - I had my butcher prep and roll it for me - he`s a youngster and enters a lot of butcher competitions so loves build stuff up for me. Im not that good yet
Inside is sprinkled with chopped rosemary, dry chilli, garlic, salt n pepper, and a bit of white wine vinegar. It was very lean with almost no fat.
The skin was rubbed in my rosemary garlic grind.
To make this - I grind fresh rosemary with a bit of salt in a pestle and mortar, once the salt is nice and green and there's not large pieces of rosemary, I add a couple of pealed garlic cloves and grind that in there..it turn's out very fragrant and flavoursome. Ive used this for all my spit roast in the past. It produces a distinctly Italian flavour
I grilled it direct on all sides to get the crackle happening, then moved it off and left it for 2hours. It was very nice the next day in sandwiches
Yes I do have a probe like that only its not digital - but couldn't find it on the day. Oh well there's always next time