This one was about 1.1kg approx 2.5lbs. Marinated in wicked pig for about 15 mins and then smoke/roasted for about 45mins standing on the bone to get the heat through it. Pulled it at around 120 internal. I turned it around every 15 mins for even heat. Up on the top rack and the cast iron grill on the lower over the heat. Let it rest for 15 will I opened the vents and seared for 6 mins flipping every 45 seconds. Served on a bed of red win jus.
by ShireSmokersBBQ
2 Comments
Looks great! Way over for my tastes though. I pull at 95 and sear for ~3 mins, 45s/side flip 3 times. I use a grill weight to sear harder on the soapstone
Did you add some after effects to the first photo?