Boston Butt #2

[Enrico Brandizzi]

Boston Butt #2

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


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Rubbed with Pork Mafia Memphis Mud


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


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


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

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


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Easily pulled but not mushy.


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

 

[Dustin Dorsey]

That's the awesome pulled pork! Good work!

 

[Cliff Bartlett]

Looks fantastic Enrico. That Butt is cooked perfectly. Great pictures as well.

 

[ChuckO]

U R da man, Enrico! Most people would go to Rome to see the ruins, I'd come to see you

 

[JeffG]

Enrico that looks like a Lance Armstrong injector..just kidding.
Beautiful cook, looks as tender as you can get, bet it was tasty.

 

[J Brouwer jezza]

Wow ! Looks so mist and delicious!!! And that injector!!!

 

[Jerome D.]

That is one beautifully cooked pork butt, Enrico. Love the closeup shots.

 

[Timothy Hoffman]

Looks incredible! I love that pork Mafia tattoo.

 

[TonyUK]

Enrico lets go & gives us both barrels! Ouch!

Complimenti Amigo!

 

[John Solak]

Beautiful PP and pics!!!

 

[Teddy J.]

Man that looks good, nice job!

 

[Bob Correll]

Terrific cook Enrico!

 

[Jason Noble]

Nice PP. Great photos.

 

[Enrico Brandizzi]

U R da man, Enrico! Most people would go to Rome to see the ruins, I'd come to see you

ChuckO, let me know if so. I'll show you the best pizza in Rome.

 

[S.Six]

Now that's a big butt! Seriously, 14lbs? Sure it wasn't in kilos? Lol! Looks awesome!

 

[Bill Schultz]

You nailed it my friend, perfectly done

 

[Vic]

Enrico!!!!!!!!!! Damn!!! Awesome cook. That Injector!!!!!! I want one. Where, How??? Your pics are amazing.

 

[russ olin]

Wow that looks fantastic.