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Food & Wine Ground >> Smokin' New Years Eve

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12/31/09 11:23 AM
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Pito Chueco
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Member Since: 12/24/08
Posts: 380
 
Firing up the smoker for NYE.

Gonna do a pork boston roast for pulled pork, a pork loin stuffed with cream cheese and jalapeno, and a fatty.

Never smoked a fatty (the food kind), so will see.

I will take some shots if anyone is interested.
1/1/10 10:55 AM
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Pito Chueco
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Fatty sucked. Don't believe the hype.

Pulled pork was great though.
1/4/10 2:57 PM
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drunkenfighter
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*waits for pics*
1/4/10 4:27 PM
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Handsomejaws
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Member Since: 2/29/08
Posts: 557
 
smoked that last week.

10LB Pork shoulder, I started this bad boy at 6am, I smoked it with pecan wood at 250 degrees, pulled it off at 6pm wrapped it in foil and finished in the oven at 300 degrees with an internal temp of 195 degrees for 2 hours, a total of 14 hours. I used a beer(lager), honey and salt injection. The dry rub included dried chipolte peppers, paprika, brown sugar, kosher salt,garlic powder, onion powder, pepper, fennel seed and a dash of cumin. It was amazing, it didn't even need any bbq sauce added.

1/4/10 5:08 PM
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Pito Chueco
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I did mine 5 hours smoke in pecan, then wrapped in foil for another 5 hrs. All at 250.

I had an 8lb roast, bone in. The bone literally slid out, and the meat fell apart perfectly.

I went the easy way on the rub, just used spiced mustard.

Left overs are getting used for enchilladas tomorrow.

I used to love to smoke brisket, but pork roast have started to become my favorite.
1/4/10 5:09 PM
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Pito Chueco
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Oh, and I got a bit drunk and forgot to snap pics...next time.

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