Recent content by karlH

I smoked the shoulder in a 3series pit boss with apple wood pellets. It ended up taking on the seasoning flavor with a small small hint of smoke. I imagine the pros of wrapping right away are super juicy meat but trading for smoky flavor. If I were to do it again I think I may ‘nuke’ it for 2-4...

Thank you!

Sorry to get back to this post so late. However, the Hawaiian smoked shoulder turned out INCREDIBLE. I ended up raising the cook to 350 to finish it out. This meat was dripping with fruity flavors. Absolutely delicious. We topped it with a pineapple cabbage coleslaw and it added a delightful...

The article that I’m following said the banana leaves should provide a traditional Hawaiian smoke fruitiness. I also injected Pinapple and mango juice. I’ll let you know how smoky it actually turns out. I think traditional Hawaiian is less smoky.. but I definitely could be wrong.

Thank you! I appreciate your help.

I am trying to do a Hawaiian pulled pork style sandwich. I wrapped the entire raw pork shoulder in banana leaves and put it on the smoker at 200. It’s now been 4 and a half hours roughly and it has reached 145. If I continue on to 170ish will my pork still be safe to eat? Beginner here obviously...