Pulled Pork in MiniWSM from Italy


 

Daniele Faresin

New member
Hello to all.
A few months ago I turned my Smokey Joe in MiniWSM following the posts found in this forum.
I found it very comfortable for smoking, certainly with its limitations.
Here are some images of a Pulled Pork that I smoked for 15 hours at 220°F with 4 supplies of Kingsford briquettes.

14 pounds of pork shoulder, 20-hour in brine with rub, hickory smoked, no foil

Daniele from Vicenza - Italy

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Welcome to the site Daniele...
Nice mini WSM you build..
Nice bark and pulled pork looks delicious!!!....:)
 
Danielle that looks superb, well done.
I was stationed in Vicenza for one and a half years, Conserma Ederle. One of the most beautiful areas in the world. Loved it.
 
@Tony: thanks. I'm so pleased :D

@Bill: thanks. I know Ederle very well. I went to Ederle also this July 4th for USA Independence Day fest. Great :D
Yes, Vicenza is beautiful.
 
That's a great lookin set-up you've created, Daniele! And the 14# of pork looks as good. Welcome to the Forum.
 
Nice cook. In the mid 90s I was stationed in Aviano not far from you. I still miss the neighborhood butcher and cheese shops. Glad to have you aboard.
 

 

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