11 hour smoke

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jerseyhunter

Smoking Fanatic
Original poster
Jan 12, 2008
560
18
The Woods of Jersey
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.
 
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!!!
 
Excellent meal! Perfect.
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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.
 
Looks awesome nice job
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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.

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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.
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Talk about Pu na Pu.
 
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