Show Navigation

Image 1 of 1

01_va_liv_bbq_0A8A0773.JPG

Add to Cart Add to Lightbox Download
Smoked Boneless Pork Butt – smoked using B&B Hickory Lump Charcoal and Pecan Wood Chunks. Smoked on a Gateway Drum smoker for approximately 2-2.5 hrs. at 300°F. This is picture is us checking to see if we have developed the desired color (nice mahogany color). Once we have the desired color, we wrap in aluminum foil to finish cooking until the desired tenderness is achieved.

Stills and Grills barbecue competition in Saturday, May 18, 2019, in North Wilkesboro, North Carolina.
Joshua and Heidi Shook are the HamTown Smokers team. The competition cookers are competing in four categories of meat—pulled pork, ribs, chicken, and beef brisket—to the exacting standards of the Kansas City Barbecue Society (KCBS).

Photographed, Saturday, May 18, 2019, in North Wilkesboro, North Carolina, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
Copyright
Perfecta Visuals
Image Size
4480x6720 / 6.7MB
Contained in galleries
Smoked Boneless Pork Butt – smoked using B&B Hickory Lump Charcoal and Pecan Wood Chunks. Smoked on a Gateway Drum smoker for approximately 2-2.5 hrs. at 300°F. This is picture is us checking to see if we have developed the desired color (nice mahogany color). Once we have the desired color, we wrap in aluminum foil to finish cooking until the desired tenderness is achieved.<br /> <br /> Stills and Grills barbecue competition in Saturday, May 18, 2019, in North Wilkesboro, North Carolina.<br /> Joshua and Heidi Shook are the HamTown Smokers team. The competition cookers are competing in four categories of meat—pulled pork, ribs, chicken, and beef brisket—to the exacting standards of the Kansas City Barbecue Society (KCBS).<br /> <br /> Photographed, Saturday, May 18, 2019, in North Wilkesboro, North Carolina, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals