I cut out the coppa muscle in a pork butt yesterday and started the curing process to make capicola. The rest went into my little Smokin- It model 1, with a liberal rub of Meat Church Holy Voodoo. I don't normally go for commercial rubs, but this is really good; a nice balance of sweet and heat. After 11 hours in pecan smoke (much longer than I thought it would go) it came out beautifully.
Making tacos al pastor from scratch this weekend. Will be a horizontal rotary instead of a vertical one, though.
@mneeley490 posted:Making tacos al pastor from scratch this weekend. Will be a horizontal rotary instead of a vertical one, though.
are you going to catch the drippings and rebaste it through out the cook instead for same affect?
Do you use pineapples?
@g-man posted:are you going to catch the drippings and rebaste it through out the cook instead for same affect?
Do you use pineapples?
Yes to both, and if the heat evaporates the drippings, then I'll be spritzing with pineapple juice.
T bones.
@mneeley490 posted:Making tacos al pastor from scratch this weekend. Will be a horizontal rotary instead of a vertical one, though.
Came out pretty good.
Glad to hear it worked out mneeley. I might have to give that a try, although my kids bought me a vertical rotisserie for Christmas I have yet to use...
This weekend smoking a prime rib which will be served with a homemade ramp butter. Also made some Armardillo Eggs to throw in the smoker as an appetizer.
VM
Got a nice chuck roast going on the pellet smoker with Holy Voodoo rub.
Aaron Franklin smokes his brisket at 250°. Lots of people like it.
I tend to get better results at 225°-230°.