Nerevar
Putenfleischesser
Hello friends!
This saturday I decided to have one pork butt, but not cooked Low&Slow like pulled pork, simply roasted at higher temperatures.
This is the piece: 1.5 kg of pork butt with bone rubbed with Magic Dust.
There we go: I prepared my Q1400 for indirect cooking at about 150°C (level 5) and then I started cooking my pork with a little handful of pecan wood chips on the grill and some pieces of butter over the meat to grease it a little more.
After 2 hours I was almost at my internal temperature. When my pork butt reached 62-63°C in the heart, I removed the alumium shield for indirect cooking and moved the butt directly on the grill, to create the external bark.
When I hit 67°C in the heart, I removed the pork butt.
Then waited 15 minutes and let it rest, then I cut it in slices like steaks. Perfect smoking flavour, perfect bark.
Everything served with white and yellow barbecue sauce (very good the yellow one with this preparation) and a good blonde beer.
This saturday I decided to have one pork butt, but not cooked Low&Slow like pulled pork, simply roasted at higher temperatures.
This is the piece: 1.5 kg of pork butt with bone rubbed with Magic Dust.
There we go: I prepared my Q1400 for indirect cooking at about 150°C (level 5) and then I started cooking my pork with a little handful of pecan wood chips on the grill and some pieces of butter over the meat to grease it a little more.
After 2 hours I was almost at my internal temperature. When my pork butt reached 62-63°C in the heart, I removed the alumium shield for indirect cooking and moved the butt directly on the grill, to create the external bark.
When I hit 67°C in the heart, I removed the pork butt.
Then waited 15 minutes and let it rest, then I cut it in slices like steaks. Perfect smoking flavour, perfect bark.
Everything served with white and yellow barbecue sauce (very good the yellow one with this preparation) and a good blonde beer.
it is SCHWEINENACKEN 
