Do you want to master the art of Texan barbecue as a real pitmaster? Follow the advice of Raphaël Guillot with this recipe from the book Rafa’s Texan barbecue.
Illustration: © Pat’lavoie
Rafa: Here is a recipe that we greatly appreciated at Kreutz: the square of smoked pork. It is not the kind of EU dish I would have chosen spontaneously, but experience completely won me over by its authenticity.
Ingredients
- Pork square
- Crushed pepper
- For 4 % brine: 40 g of salt for 1 l of water
Preparation
Remove the rind from the pork square. Book.
In a bowl, mix salt and water until complete dissolution. Then completely immerse your piece of meat in it. The water should cover the piece of meat about 1 cm. Leave with a salumer 12 hours in the refrigerator.
Take out the pork square, wipe it with absorbent paper and sprinkle generously with crushed pepper.
Arrange the meat in a smoker at 130 ° C and cook until an internal temperature of 63 ° C.
Cut between the bones and taste.
Noticed
Count about 3 hours to make this recipe. You can also cook until you reach an internal temperature of 60 ° C and let stand for about 20 minutes, the temperature will reach 63 ° C easily.
Other recipes for barbecue:
-
Salsa Salsa Chimichurri
-
Mexican Rub
-
Périgourdine salad
