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Unread 01-30-2013, 12:45 PM   #26
This is not your pork!
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Nice, but the plan was to do it on the smoker only. I thought about the same way like brisket, first smoke with Mesquite till IT 165°F, then foil in 50/50 water+worstershire till 203, and at the end crisping up the bark in the oven. If anybody has any other better idea, please tell (still some days left to consider).
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
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