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.
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.
Got a nice chuck roast going on the pellet smoker with Holy Voodoo rub.