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Hello from Arizona. I finally got a Stampede for my birthday thanks to my DW and mom. Looking forward to learning a few things on this forum.
Loving it so far. Smoked pork butt Adovada style. (with tortillas of course).
Thanks for the welcome gents.
I wet brined it for 72 hours with blened Colorado/Hatch chilis, salt, and garlic. Smoked, then chopped pork into chunks. While smoking the pork I prepared 1 bag of the dried Colorado chilis per the instructions on the bag (the "paste" tastes kind of nasty so don't worry about that). then I gently mixed the pork with the chili sauce, put it in a casserole dish with a little chicken broth to keep everything moist, covered and warmed in oven at 300-350 for about an hour.Process question for ya...……..did you smoke the butt in normal pulled pork fashion and then douse with Adovada sauce after pulling?
I wet brined it for 72 hours with blened Colorado/Hatch chilis, salt, and garlic. Smoked, then chopped pork into chunks. While smoking the pork I prepared 1 bag of the dried Colorado chilis per the instructions on the bag (the "paste" tastes kind of nasty so don't worry about that). then I gently mixed the pork with the chili sauce, put it in a casserole dish with a little chicken broth to keep everything moist, covered and warmed in oven at 300-350 for about an hour.
Hope you enjoy.
No stealing, we are all here to share and learn a thing or two. Hope it turns out well.I like your brine idea. I'd already broken down a shoulder into 1" "steaks" which I'll smoke then sear (after stealing your marinade idea). Then chunk and oven braise to finish in my favorite adovada sauce.