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
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