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Enrico Brandizzi

Babbling Farker
Joined
Dec 16, 2013
Location
Rome, Italy
Boston Butt #2

Started with 14# BB.
I trimmed the fat side and injected with Pork Mafia sweet
pink. I like it very much.


IMG_5675 di BBQness, su Flickr


IMG_5679 di BBQness, su Flickr

Rubbed with Pork Mafia Memphis Mud


IMG_5696 di BBQness, su Flickr

WSM w/ATC @250F w/o water.
Start smoking with pecan chips round 12.00 am.


IMG_5722 di BBQness, su Flickr

At 5.40 am it was ready for foil. The color was what I like.


IMG_5729 di BBQness, su Flickr

In foil, no liquid added until 195F internal T. Total cooking time round 11 hours steady at 250F.


IMG_5740 di BBQness, su Flickr

I let it vented down to 170 F and then back in foil and double blanket till lunch.


IMG_5749 di BBQness, su Flickr



Easily pulled but not mushy.


IMG_5763 di BBQness, su Flickr


IMG_5764 di BBQness, su Flickr


IMG_5767 di BBQness, su Flickr


IMG_5772 di BBQness, su Flickr

Great bark and taste, IMO!
Thanks for stopping by.
Enrico
 
Just Right !!!


Nice rich red smoke & those little crystals at the end of the fat render....

Super moist looking.....very well done !!!
 
Looks delicious! Nice work.

Looks like a Chop's Power Injector to me. Their ads come up on Facebook for me all the time.
 
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