- Nov 3, 2019
- 19
- 12
Ok so the first time I tried this (my first smoke) it was a bit of a fail. Flavour was great but it wasn't tender at all. I have done a few smokes since and have got more comfortable with the technique.
Here is my second effort.
The pork seasoned with a Tuscan seasoning.
After the first hour.
I left it on the smoke for 3 hours and then wrapped it and cooked for a further 5 hours until the internal hit 203.
This is how it looked after resting.
The end result..... Nailed it. So happy with it and am now feeling confident enough to tackle a brisket.
Here is my second effort.
The pork seasoned with a Tuscan seasoning.
After the first hour.
I left it on the smoke for 3 hours and then wrapped it and cooked for a further 5 hours until the internal hit 203.
This is how it looked after resting.
The end result..... Nailed it. So happy with it and am now feeling confident enough to tackle a brisket.