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Anyone Smoked Pork Lion?
Did some the other day. On the advice of a friend, I wrapped in plastic wrap at the 140 mark after coating it with Peach Pie filling. Then wrapped that in tin foil and brought it up to 155. Let it set for a while and then sliced it into thin sandwich meat. It was very good. Never would have... -
Smoked Chipotle Pork Burritos
haha I should have done that but they ate them too fast. When I first mixed the chipolte peppers in the meat it scared me to death. I thought I had ruined it but when the sweet sauce and vinegar got to it, I started feeling better and when it got into the burrito it was sensational. Next time I... -
Basic Pulled Pork Smoke
I agreed with whoever said it is not the time rather it is the heat. Letting it set for a little while helps too. It sort of locks in the moisture of the meat and once it relaxes a bit it will pull easier. I use bearclaws and they really rip it apart nicely. Got mine at Smoke and Fire.- rcwbud
- Post #407
- Forum: Pork Sticky
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Basic Pulled Pork Smoke
Very nicely done. All of us differ a little in how we do things. I like to do the fat side up. I think it cooks the fat down in the meat and helps to keep it moist but I don't have any real evidence that is true. I wrap in serran wrap and then tin foil at the same 165 mark. A friend of mine that...- rcwbud
- Post #406
- Forum: Pork Sticky
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Smoked Chipotle Pork Burritos
Man this worked out really well. Rubbed a six pound Pork Shoulder with Brown Sugar, dark Coffee, salt, pepper, paprika, sweet hickory rub, and slap yo momma cajun seasoning. Smoked it for four hours at 265, wrapped it in plastic and then tin foil, put it back on and let it cook another three... -
See the Burrito Thread
This was an error. See the Chipolte Pork Burrito thread -
Coffee as a rub ingredient
Buy my meet at Steve's Meats in Desoto, Kansas and guy out there put me on to coffee in my rubs. Tried it and like it a lot. Kind of gives it a richness and makes the smoke flavor a little more pronounced. I have used it on butt and ribs and get the fine ground dark roast coffee for this...- rcwbud
- Post #13
- Forum: General Discussion
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New from Kansas City (Olathe)
Hi, new in Olathe, Ks. Really like this site. Just kind of dipping my toes in the whole smoking thing but really enjoy it. Have done ok with ribs and butt but am a miserable failure at beef so far. I have a basic Masterbuilt smoker. Have dabbled a bit with some varieties of rubs and seasoning... -
Coffee as a rub ingredient
I use fine ground coffee in rubs for pig butt and ribs. Guy at the meat market put me on to it and I really like it. Gives it a deeper flavor and adds to the smoke flavor of the bark. Really good and I am thinking of adding a little bit more the next time.- rcwbud
- Post #9
- Forum: General Discussion
