So, they're having a Luau themed pot luck at work next month, and I have cheap access to pork shoulder and easy access to banana leaves (I live in a very broadly ethnic neighborhood, which makes special ingredients a snap).
Our Hawaiian Kalua Pork recipe is cooked in the smoker, creating tender meat with a natural and authentic flavor.
Dead simple. Need: Pork Shoulder, Banana Leaves, Sea Salt, and mesquite smoke. So, best way to do this would be mesquite pellets? Or my usual pellet blend with a tube of something like BBQr's Delight Mesquite flavor pellets in the tube?
What think the cognoscenti of the Pit? CandySueQ others?
I second that, I have two 12" tubes I cycle anytime I'm doing a long smoke. The pork butt I did this weekend I used traeger's "gourmet blend" pellets in the hopper (had it on sale at costco) and used BBQr's delight mesquite in the tubes. Works great!
That sounds great, but given the meat is wrapped I would probably add the tube as well. If unwrapped the Grilla gives pretty good smoke but I think the extra smoke might help in this case. Let us know how it turns out.
I agree, if you are going to use mesquite, use it in the smoker and in the grill. Note that B&B (and others) are not 100% mesquite to keep the btu values up, they mix it with oak. You may want to try to find 100% mesquite (small bag) for the tube smoker.
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