11 hour smoke

Discussion in 'Pork' started by jerseyhunter, Apr 22, 2009.

  1. going to give this a try. Bare with me.
    Pernil and ABT's ready

    Fattie off and ABT's in about 2 1/2 hours into the smoke


    Fattie and Frittata for breakfast

    ABT's off and chicken moved over about 5hrs into the smoke

    11 hours later at 189*

    Pernil done to 189*

    Diner time started at 6am and eating at 6pm. Spanish rice with soffrito, sweet corn cakes and pernil. Thanks for looking.
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Wow! Nice intensive smoke! Everything looked like it was great. I like the breakfast you had going, very nice. Where abouts are you located in Jersey? I'm assuming somewhere near the Pine Barrens?
    Watch out for The Jersey Devil!!!
     
  3. up north a little Clifton exit 156
     
  4. rivet

    rivet Master of the Pit OTBS Member

    Excellent meal! Perfect. [​IMG]
     
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    It all looks delicious. Nice job! [​IMG]
     
  6. fire it up

    fire it up Smoking Guru OTBS Member

    G-Whiz jerseyhunter. I just checked and turns out you are about 2 1/2 hours from me.

    Not sure if you can make the trek but this Summer in Wildwood they are holding the Jersey State Championship Q competition, I'll make sure to post as it gets closer but hopefully everyone from around our area will be able to attend.
     
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    I had to look up what Pernil was, but that looks fantastic.

    Nice work
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome nice job [​IMG]
     
  9. So did I, I got the idea from another site. The fresh ham was on sale for .99 and I had a coupon for .50 cents a lb off. so I paid .49 so I had to try it.

    [font=&quot]Wet Adobo:
    12 cloves garlic, peeled
    1 ½ tablespoons fine sea or kosher salt (The salt keeps the garlic from flying all over the place as you pound them together.)
    1 tablespoon black peppercorns
    2 tablespoons dried oregano
    2 tablespoons olive oil
    2 tablespoons white wine vinegar
    4 ½ pound skin-on pork shoulder roast


    ]1. Make the adobo: Pound the garlic cloves and salt to a paste using a mortar and pestle. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Stir in the olive oil and vinegar.
    2. Up to 3 days before you serve the roast, set it in a bowl skin side up. With a paring or boning knife, make several slits about 1½ inches wide through the skin of the roast and into the meat. Make the slits as deep as you can. Wiggle a finger in the slits to open them up a bit, then fill each with wet adobo, using a teaspoon. Turn the roast over and do the same to all sides. If you have adobo left over, rub it all over the outside of the roast. Refrigerate, covered, at least 1 day or up to 3 days.
    Then bake or smoke.

    [/font]
     
  10. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Wow great! And another Fattada fan. Yes!
     
  11. cruizer

    cruizer Smoking Fanatic SMF Premier Member

    So enlighten the rest of us what the heck is pernil? [​IMG]
     
  12. It's Spanish or Puorto Rican for Pork Shoulder

    Turns out I made a Porto Rican style roast with Spanish rice and a Caribbean Soffrito with a Mexican Corn cake.[​IMG]
    Talk about Pu na Pu.
     
  13. rivet

    rivet Master of the Pit OTBS Member

  14. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Good job nice post! [​IMG] Pernil all righty
     
  15. blacklab

    blacklab Master of the Pit SMF Premier Member

    Great lookin meal Jersy. Might have to put that on the to do list [​IMG]
     
  16. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Looks great jersey...real nice job!
    [​IMG]
     
  17. What kind of wood did you use to smoke the meat?
     

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