smellysell
Go Vols!!!
Do it!
Do it! One of my favorite things to smoke, wife makes me do one every Christmas.
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What’s on the grill/smoker today? 2020
- Thread starter H. Vachon
- Start date
{tpc}
Professional Poker Tournament Loser
Do you have any tips? Smoke the entire time? Pull off early so it’s not well done? Types of chips to use?
smellysell
Go Vols!!!
Smoke hot for the whole time, around 300 or 350. I almost always use cherry or apple, sometimes pecan, for pretty much everything.
smellysell
Go Vols!!!
And I just usually use my brisket run on it
{tpc}
Professional Poker Tournament Loser
Do you have a internal temp you shoot for? I think my electric goes up to 275 in the smoker
smellysell
Go Vols!!!
I pull it at 135.
The Black Cloud
Well-Known Member
Smoked some ribs and a tri tip this past weekend. That was the end of my maple chunks. I think I might try hickory next time. Thus far maple has been my favorite wood that I've used.
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New item by Jeff Krueger
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smellysell
Go Vols!!!
Have you used cherry or apple? I really like pecan too. Not a fan of hickory personally.Smoked some ribs and a tri tip this past weekend. That was the end of my maple chunks. I think I might try hickory next time. Thus far maple has been my favorite wood that I've used.
New item by Jeff Krueger
New item by Jeff Krueger
That all looks delicious!
The Black Cloud
Well-Known Member
Apple was the first type I tried and I personally didn't care much for it. Have not tried cherry wood. I think thus far I've tried maple, apple, and pecan. Pecan was nice, but I think I prefer maple.
smellysell
Go Vols!!!
I've never tried maple, I'll have to find some.
tomthirtysix
Wishing I was as cool as Phil
smellysell
Go Vols!!!
That looks amazing!
tomthirtysix
Wishing I was as cool as Phil
Thanks. Came out pretty damn good, too. Served it with a salsa verde I made with some smoked tomatillos and peppers.
smellysell
Go Vols!!!
Do you have a recipe? Did you just do indirect heat on the grill?
tomthirtysix
Wishing I was as cool as Phil
Usually when I make something like this, I'll look around at a few recipes to get an idea where they're going. If there are ingredients I don't have, or will have trouble getting, or just don't want to use, I improvise. This recipe was no different. That's why I'm calling it "al pastor style".
I used a 4lb boneless pork shoulder, skin off. Slice it across the grain. My knives aren't great, so I couldn't get it real thin, but it was still fine.
Marinade (mix this all together):
- 1 C orange juice (most recipes said called for pineapple. I saw a couple that said OJ was more authentic. I didn't have pineapple juice, probably wouldn't use a whole can, and OJ doesn't have bromelain, so I went with OJ)
- 3/4 C white vinegar
- 1 head of garlic chopped up
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tbsp black pepper
- 1 tbsp salt
- 1 tbsp paprika
- 1 tbsp chili powder (scaled back from 2 because my wife doesn't like spicy as much as I do)
- 2 tbsp cumin
- half a can of chipotle peppers in adobo sauce, chopped up until it's pretty much a paste (I removed as many seeds as possible, again, because of the wife)
I saved the used marinade, cooked it down to reduce it and make it safer for use.
You're going to need to figure out a way to get this to stand up. I used 3 wooden skewers in a triangle, then threaded everything on. Thick slice of pineapple on the bottom, stack the pork on top (each slice may not be big enough to hit all 3 skewers, so just be mindful of keeping the pork pile as even as possible), thick slice of pineapple on top.
Indirect heat (I had a small pile of coals on each side with some wood). 250* for like 3 hours. very now and then I'd open it up to make sure it didn't fall over. I'd brush the cooked down marinade over the pork when I checked on it.
Next time I do it, I'll probably slice off the outsides of it and then let the inside cook up a little more. But it was a good mix of crispy bits on the outside and softer pieces in the middle. Wife also like the inner pieces more because they didn't have the marinade brushed on. I chopped it all up (including the cooked pineapple pieces) and served it with a pineapple salsa verde for tacos.
{tpc}
Professional Poker Tournament Loser
Ok tomorrow the prime rib hits the smoker. Actually we have a 5.5 lb prime rib for the smoker, and a 2.8 lb , less seasoned and will be more well done (in the oven in the house). Don’t judge, don’t ask, I get it lol.
Anyway, here is a pic of the 5.5 lb, seasoned and ready to rest until tomorrow when it finds its way to Smokey goodness..
Anyway, here is a pic of the 5.5 lb, seasoned and ready to rest until tomorrow when it finds its way to Smokey goodness..
Attachments
drunkfish3
Angry Fish
Brisket burgers from my butcher shop. They are the best burgers.
{tpc}
Professional Poker Tournament Loser
Ok I don’t have a lot of pictures, but it was delicious! The one that was well done was actually liked more than the other but I was feeding weird people lol!!
smellysell
Go Vols!!!
Looks amazing!