Daniele Faresin
New member
Hello guys,
here is the latest pork shoulder I smoked.
Rubbed with my mentor's barbecue rub. (SerialRub#19)
Bonless, Not brined, not injected, not marinated, Hickory wood smoked.
Cooked at 215°F and foiled at 160°F up to 198°F.
Pulled and combined with vinegar sauce and creamy coleslaw in a delicious sandwich.
Bye from Italy![Wink ;) ;)](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png)
here is the latest pork shoulder I smoked.
Rubbed with my mentor's barbecue rub. (SerialRub#19)
Bonless, Not brined, not injected, not marinated, Hickory wood smoked.
![foto-1.jpg](http://danielefaresin.xoom.it/fotoalbum/pulledpork04/foto-1.jpg)
![foto-2.jpg](http://danielefaresin.xoom.it/fotoalbum/pulledpork04/foto-2.jpg)
Cooked at 215°F and foiled at 160°F up to 198°F.
Pulled and combined with vinegar sauce and creamy coleslaw in a delicious sandwich.
![foto-3.jpg](http://danielefaresin.xoom.it/fotoalbum/pulledpork04/foto-3.jpg)
![foto-4.jpg](http://danielefaresin.xoom.it/fotoalbum/pulledpork04/foto-4.jpg)
Bye from Italy
![Wink ;) ;)](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png)
Last edited: