Porchetta done the Bradley Smoker way. 🍖🔥 This pork shoulder was deboned, seasoned, tied, and slow-smoked at 120°C until it reached the perfect 72–75°C internal temp. @tintartreats used hickory bisquettes (a classic for pork), smoking for 1 hour 40 minutes across a 4-hour cook. After a cold rest, the flavor is unbeatable—ideal for slicing, storing, or freezing for later. Winter cooking doesn’t get better than this.
1:07
Porchetta done the Bradley Smoker way. 🍖🔥 This pork shoulder was deboned, seasoned, tied, and slow-smoked at 120°C until it reached the perfect 72–75°C internal temp. @tintartreats used hickory bisquettes (a classic for pork), smoking for 1 hour 40 minutes across a 4-hour cook. After a cold rest, the flavor is unbeatable—ideal for slicing, storing, or freezing for later. Winter cooking doesn’t get better than this.
582 views7 months ago
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