Experiemoting.... Advice/comments needed

[copperhead]

(Now with Qview) Here's what I want to try..  On the top shelf of my smoker I want to place 2 whole pineapples sprinkled with cayenne pepper. On the second shelf  direcly underneath the pinapples a nice sized ham or pork shoulder. Third shelf... A pan to catch all the drippings. The pineapple should baste the meat during the smoke. As for the drippings of juice and pork fat, I plan on straining it mixing in a little brown sugar and thicken it a bit and glaze the meat the last hour....

Comments? Anyone done this before?

Jason

 

[geosmokr59]

Sounds great, let me know how it turns out.  I may try it now that you mentioned it.

 

[eman]

I love fresh pineapple off the grill or smoker.

i would not use them whole if you are trying to get maximum juice / flavor.

Peel , core and slice the pineapple in 1" thick slices coat w/ the cayanne and just lay these on the rack above the ham. you could even lay some on the ham if you want.

 

[slownlow]

I'm with eman, I'd put some pineapple on the ham.  Pin it on there with toothpicks if needed.

 

[alblancher]

Yepper doodle, the pineapple picks up a bit of the fat from the ham and that's good eating.  When you do your dripping letting them cool in the fridge awhile, the fat will harden and will make it easier to just pull out some of the excess fat.

 

[smokinhusker]

Sounds really good! Give us some Q view when you are done!

 

[copperhead]

And so it the experiment begins. 

Cut one pinapple in half and will put it on the rack right above the Butt.. Sprinkled the pineapple with Cayenne pepper and topped em with a mexican cherry (A.k.a Habanero)..

I have a pan underneath the Butt and i am saving all the juices from the butt, pineapple and peppers. Seperate the some of the fat from the juice, and some brown sugar, tequila, pineapple Jam, and maybe some cilantro.....Mixed it in with the pulled pork and the the sweet heat begin.... I hope it turns out.....