BBQ tomapork

The cook, step by step.

1. 1

   Step 1

   Done

   Remove the tomapork from the pack and pat it dry. Then cut the fat cap with a diamond pattern. You do this because fat shrinks faster than meat. If you do not cut the fat cap, then the meat will stand ball and this is not good for the final result. Just cut the fat, try not to cut through all this. Then sprinkle the tomapork around with the BBQ rub. Make sure you cover the entire surface well with rub and then put it back in the refrigerator to marinate. Do this for at least 30 minutes and up to 12 hours for the optimal taste experience.

2. 2

   Step 2

   Done

   Then prepare the BBQ for indirect preparation and go for a BBQ temperature of 150 degrees Celsius. When this temperature is reached, add the smoker box with smoking wood and place the tomapork on the BBQ. Then you close the lid. Now we cook the tomapork to an internal temperature of 58 degrees Celsius. Measure this with the core thermometer.

   Internal temperature: 58°C
3. 3

   Step 3

   Done

   Then we convert the BBQ to direct heating above the coals. We're grilling the tomapork to 63 degrees Celsius. Grill all sides and also the fat cap. Watch out for the flames here. When the tomapork has reached 63 degrees it is time to remove it from the BBQ and let it rest under aluminium foil for 10 minutes. If you now have pregnant women or people of age who eat with them, then it is wise to cook the tomapork up to 70 degrees Celsius.

   BBQ temperature: 63°C10m
4. 4

   Step 4

   Done

   After resting it is time to cut the tomapork into nice thin slices. Enjoy!