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Old 12-18-2012, 01:03 PM   #11
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Join Date: 05-08-12
Location: Iowa

Originally Posted by centexsmoker View Post
do it with smoked pulled pork and that red chile sauce. They will not be bland. Try to keep the bark off your butt though. I smoke it until it's 160 internal then braise it in the chile sauce to soften it up. The masa is what's so good about these, you can do any of your favorite fillings
Thanks for the advice. I feel the smoked meat will add a lot of what is missing
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating)
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