Enrico Brandizzi
TVWBB Honor Circle
Hi Folks,
I was asked by my son to feed some of his friends on last sunday.
So I dedided to smoke a whole pork shoulder.
Lets start!
I thawed a 25 lbs whole shoulder and then i cut it in two pieces. This is the #1

IMG_7346 di BBQness, su Flickr
This is #2

IMG_7374 di BBQness, su Flickr
I decided to inject with Big Bob Gibson's recipe + The Butcher's phosphates. I simmered and let it cooled down. Then, when at rooom T, I injected and rubbed heavely with Meathead Memphis Dust added with some paprika for color. They rested in fridge some hours then round midnight I threw them on the grate.
The looked like that

IMG_7418 di BBQness, su Flickr
I planned to smoke at low T for the first few hours, round 225F, and I set the WSM w/ the Central Tin Can Minion Method, which is this for me.

IMG_7392 di BBQness, su Flickr
It didn't work. I left 2 bottom vents closed and 1 open about 50% and exhaust vent at 50% too. The maverik alarm was set for 190 lowest cooking T and went bed.
In the early 06.00 am I woke up and found cooking T under 200F and the pork looked back in cooking at 142 IT

IMG_7432 di BBQness, su Flickr
I pulled off the water in the water pan, I Spritzed w/ 50/50 apple juice and apple vinegard and cranked T at round 300 F for the second part of the cooking session.
I spritzed every hour or so.
This was at 07.30 cooking time

IMG_7449 di BBQness, su Flickr
This at 09.16 cooking time

IMG_7456 di BBQness, su Flickr
This was at 11.00 cooking time

IMG_7467 di BBQness, su Flickr
This was at 12.30 cooking time

IMG_7480 di BBQness, su Flickr
At 12.30 cooking time Internal T was 198 thus I stopped smoking and pulled off the meat and let it vent for 30 min, then in foil to rest for 1 hour.
Meanwhile Nicolò's friends were rumbling and my wife tried to stop that with some pasta alla Matriciana. Not enough.... But finally I was ready.
I was asked by my son to feed some of his friends on last sunday.
So I dedided to smoke a whole pork shoulder.
Lets start!
I thawed a 25 lbs whole shoulder and then i cut it in two pieces. This is the #1

IMG_7346 di BBQness, su Flickr
This is #2

IMG_7374 di BBQness, su Flickr
I decided to inject with Big Bob Gibson's recipe + The Butcher's phosphates. I simmered and let it cooled down. Then, when at rooom T, I injected and rubbed heavely with Meathead Memphis Dust added with some paprika for color. They rested in fridge some hours then round midnight I threw them on the grate.
The looked like that

IMG_7418 di BBQness, su Flickr
I planned to smoke at low T for the first few hours, round 225F, and I set the WSM w/ the Central Tin Can Minion Method, which is this for me.

IMG_7392 di BBQness, su Flickr
It didn't work. I left 2 bottom vents closed and 1 open about 50% and exhaust vent at 50% too. The maverik alarm was set for 190 lowest cooking T and went bed.
In the early 06.00 am I woke up and found cooking T under 200F and the pork looked back in cooking at 142 IT

IMG_7432 di BBQness, su Flickr
I pulled off the water in the water pan, I Spritzed w/ 50/50 apple juice and apple vinegard and cranked T at round 300 F for the second part of the cooking session.
I spritzed every hour or so.
This was at 07.30 cooking time

IMG_7449 di BBQness, su Flickr
This at 09.16 cooking time

IMG_7456 di BBQness, su Flickr
This was at 11.00 cooking time

IMG_7467 di BBQness, su Flickr
This was at 12.30 cooking time

IMG_7480 di BBQness, su Flickr
At 12.30 cooking time Internal T was 198 thus I stopped smoking and pulled off the meat and let it vent for 30 min, then in foil to rest for 1 hour.
Meanwhile Nicolò's friends were rumbling and my wife tried to stop that with some pasta alla Matriciana. Not enough.... But finally I was ready.