My recent smoking activities (heavy pics)


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Hello my BBQ Fellows,
I want to share with Y'All my last BBQ cooks.

I was voluntary for my Sweety's BD meeting on last Sunday and for todays lunch.
For Sunday lunch I smoked a beautiful Creekstone Farm Chef Choise Brisket about 12 # in my new 22 WSM AND a huge Boston Butt about the same (12#).
This Time I tried a new rub for brisket and added much more water (about 1 lt) than usual.
Brisket and Boston Butt went in at 10 pm.
Brisket at 275F.
Boston Butt at 225.
I supposed about 10-11 hours at 275F but it lasted 09:43 hours (probably would be better 20 minutes more).
For this reason I had my brisket on the counter at 0800 am and lunch was programmed at 1 pm.
I wrapped in foil and double blancked and let it rest.
Meanwhile, I decided to close 90% of upper vent and lowered the BBQ GURU at 148F.
In less than 1 hours my NEW WSM was steadly running at 148F and I decided to unwrapp the brisket and put it in the WSM foiled, till lunch.

the same sort for the Boston Butt when it was ready later in the morning.
Finally WSM works perfectly as a warm rest station.

For Boston Butt I was obliged to pump up the T to 275F at 9 am and to 300F at 10 am and finally it reached 198F at 12 pm


IMG_9674 by Enrico BBQness, su Flickr



IMG_9696 by Enrico BBQness, su Flickr


IMG_9725 by Enrico BBQness, su Flickr


IMG_9737 by Enrico BBQness, su Flickr


IMG_9747 by Enrico BBQness, su Flickr


IMG_9771 by Enrico BBQness, su Flickr


IMG_9703 by Enrico BBQness, su Flickr


IMG_9716 by Enrico BBQness, su Flickr


IMG_9720 by Enrico BBQness, su Flickr


IMG_9725 by Enrico BBQness, su Flickr
 
As usual, food and pics look fantastic!!! That tomahawk rib you posted on another forum has inspired me. Picked up a 2-bone rib roast and cut it in half. It's in the refer waiting for a sunny evening, hope to replicate your cook.
 
that is some real good looking BBQ you have there. Not your typical Italian food. I'm just curious how the people, lucky enough to get some of your BBQ, like it? Is American BBQ common in Rome? or is it not common and people are surprised by it?
 
Ken Chapman said:
that is some real good looking BBQ you have there. Not your typical Italian food. I'm just curious how the people, lucky enough to get some of your BBQ, like it? Is American BBQ common in Rome? or is it not common and people are surprised by it?
Click to expand...


Ken
BBQ food is spreading all over Italy from north to south, like competions do.
What really brings BBQ to the "crowds" is catering action by BBQ Teams and Enthusiasts AND fairs.
Street food in the fairs is running well.
Street food outside fairs is almost impossible because laws and because we are not used to it. It is something which is starting super slowly right now.
BBQ Joints are extremely rare at the moment.
At the moment 1-2 in Rome and the same for Milan.
No more.
 
Stop or I might be forced to jump on the first plane to Rome to help you with the leftovers! :-) looks killer as usual mate :-)
 
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