Originally posted by Ronin_Jedi
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Spicy pork tacos on the Weber
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Originally posted by SMOKE FREAK View PostEatin the leftovers for supper tonight...Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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love to have me a plate of that...leftovers too!BBQ Eng.
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I built the Iron Maiden - Iron Maiden Smoker Build
Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.
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Oh man aint that the truth! I used to pack a ton of food away when I was lifting heavy in my 20's and 30's. About the heaviest thing I lift now is 12oz.
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Originally posted by cowgirl View PostLooks delicious Craig!
Glad ya dropped in...Last edited by SMOKE FREAK; 06-16-2016, 04:39 AM.Craig
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Awesome! Pork taco's are my favorite! So, did that pull as easily as a should done slow and low, say smoking range, like 225 - 250? I was thinking about if cooking it that high if it went through the plateau? And if it didn't make a difference in the pull, what's the advantage of make the shoulder smokes 9 hours vs a quicker hotter cook?
Mustang electric smoker
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Charbroil silver smoker
Earnhardt Jr smoker
Brinkman smoke n' grill
a-maze-n cold smoker rack
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Originally posted by shellbellc View PostAwesome! Pork taco's are my favorite! So, did that pull as easily as a should done slow and low, say smoking range, like 225 - 250? I was thinking about if cooking it that high if it went through the plateau? And if it didn't make a difference in the pull, what's the advantage of make the shoulder smokes 9 hours vs a quicker hotter cook?
The Weber just settled in on 300 degrees and I let it run there...Wasn't too concerned about smoke flavor as I figured the spiced broth would carry the flavor I was looking for...And I figured that once the pork went into the Dutch Oven with the lid on it was no different than a crockpot...Except that I was still burning coals 350 seemed like a good temp to get the porker braised/steamed to doneness pretty quickly... Since it was a picnic roast the fat content was considerably less than a butt...That made the "broth" just right for reducing a bit with out getting all nasty and greasy...After the total 4 hour cooktime the pork just fell apart...Easier than any smoked butt I have ever had but still had a nice firmness to the shredded meat...Not at all mushy...So in the end it all worked out as good or better than I could have hoped for...
And I have another in the freezerCraig
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