I've smoked pork butts in the past using Zaaschilla's chipotle creamosa sauce and wanted to do it again to have some smoked pork on hand.
http://www.bbq-brethren.com/forum/showthread.php?t=71434
I injected the pork with a mixture of beef broth, cholula sauce and onion powder...
covered with the chipotle cremosa sauce and sprinkled with cracked black pepper...
into my drum with a bit of hickory at 225 degrees...
I pulled it off the drum at almost 200 degrees (internal) and let it rest for 30 minutes...
I had planned on making a burrito for supper but ended up trying two different ones.
One with onions, pintos, black olives, minced jalapeno and cheese...
the other with onions and hot Q sauce...
rolled and fried.. cause I like them crispy.
they were both tasty.. I couldn't pick a favorite.
Thanks for checking out my supper.
http://www.bbq-brethren.com/forum/showthread.php?t=71434
I injected the pork with a mixture of beef broth, cholula sauce and onion powder...
covered with the chipotle cremosa sauce and sprinkled with cracked black pepper...
into my drum with a bit of hickory at 225 degrees...
I pulled it off the drum at almost 200 degrees (internal) and let it rest for 30 minutes...
I had planned on making a burrito for supper but ended up trying two different ones.
One with onions, pintos, black olives, minced jalapeno and cheese...
the other with onions and hot Q sauce...
rolled and fried.. cause I like them crispy.
they were both tasty.. I couldn't pick a favorite.
Thanks for checking out my supper.
Last edited: