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Made some Char Siu

post #1 of 2
Thread Starter 

Hey Everybody,


So I decided to try something different and made Chinese Char Siu from scratch with the help of my wife.  We marinated 6 lbs of 2 inch 'slabs' of pork shoulder over night in a mixture of soy sauce, five spice, salt, rice wine and honey.  I forgot to take a pic of the meat prior to going in, but it looked like what one would think pork shoulder would look like in a bowl of sauce.  Regardless, learning from my first smoke the other day I tried a new approach to keeping my temperature at 225.  I used a hybrid fire brick and snake method with some pecan wood and it actually turned out really well. I stayed around 220 to 230 during the whole time and was able to leave it alone for the most part.  I think next time I'm going to place more coals for the snake. 


My hybrid brick snake

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Looks successful

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Taste wasn't quite right on and probably going to skip as much wood for next time, but cooked really well

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post #2 of 2

WW. Sounds good but your photos aren't there to confirm my thoughts !:icon_biggrin:

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