TheOldDouger posted an intriguing dish a couple of weeks ago--the Puerto Rican pork butt dish known as Pernil. After looking at quite a few recipes, I've decided to go with the Kettle/SnS at temps around 400°F. Any advice for how many lit briquettes to start with (and whatever else might matter) to achieve this temp range? Based on the recipes I've seen, I'm expecting a four hour-ish cook time. I'm still torn about using a pan to braise it or just going nekkid in the smoke and also about shooting for the generally recommended Pernil temp of 180°F or going to pulled pork 203°F.
Announcement
Collapse
No announcement yet.
Running the Weber kettle/SnS Hot Question
Collapse
X
-
Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Announcement
Collapse
No announcement yet.
Comment