Garrett
Babbling Farker
Picked up a small 4 lb butt, sliced it and marinated for 24 hrs.
Got the kids help make a rub of kosher salt, pepper, garlic powder, cumin, and Hungarian paprika.
Then set up the 18.5 kettle indirect with RO lump and pecan and cherry for smoke. Don't know what temp just went Bluedawg style(WFO).
While that was happening I made some homemade Pico. 6 Roma tomatoes, 1 red onion, some diced japs, salt&pepper, cilantro, and a splash of agave.
Then just let everything get happy for while, didnt keep track of time, just played with kids and checked for color on the pork.
Once it was done, I chopped the pork up.
Served it on some flour tortillas with Pico, Mexican cheese blend, sour cream, and diced japs.
The marinade was very, very good and the Pico was outstanding. Will be doing this again. Gonna have some good lunch tomorrow too. Thanks for looking!
Got the kids help make a rub of kosher salt, pepper, garlic powder, cumin, and Hungarian paprika.
Then set up the 18.5 kettle indirect with RO lump and pecan and cherry for smoke. Don't know what temp just went Bluedawg style(WFO).
While that was happening I made some homemade Pico. 6 Roma tomatoes, 1 red onion, some diced japs, salt&pepper, cilantro, and a splash of agave.
Then just let everything get happy for while, didnt keep track of time, just played with kids and checked for color on the pork.
Once it was done, I chopped the pork up.
Served it on some flour tortillas with Pico, Mexican cheese blend, sour cream, and diced japs.
The marinade was very, very good and the Pico was outstanding. Will be doing this again. Gonna have some good lunch tomorrow too. Thanks for looking!
