I just smoked it and pulled it when it was probe tender.
I smoke them for a minimal of 5 hours...glaze it a couple of times to make it shiny.
I see no need for Phoil.
http://www.bbqforum.nl/forum/showthr...oast-Porkbelly
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*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
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