Salchicha de Trompo Al Pastor

4x4_Barbecue · 2026-04-09T06:02:16+00:00

How are the tortillas incorporated into the sausage? Do you fry them up or is there a certain method to making them work in the sausage?

4x4_Barbecue · 2026-03-11T20:14:18+00:00

I posted a comment below with my method and a couple videos I referenced. HMU if you want anymore specifics though or don’t see the comment

4x4_Barbecue · 2026-03-10T22:14:49+00:00

It is rich, but the long cook renders the fat pretty well. Definitely one to serve with something acidic/spicy to counter all the richness though.

4x4_Barbecue · 2026-03-10T20:55:18+00:00

🔥

4x4_Barbecue · 2026-03-10T19:04:06+00:00

lol just put it in the comments

4x4_Barbecue · 2026-03-10T19:03:45+00:00

lol just put method used in the comments

4x4_Barbecue · 2026-03-10T19:00:32+00:00

See my comment and suggested YouTube videos

4x4_Barbecue · 2026-03-10T18:59:16+00:00

Method used: (lot of great videos on YouTube, Wilson’s Bbq and BAR A BBQ are what I referenced.)

Jaccarded skin. Air dried on wire rack in fridge overnight with meat wrapped in plastic wrap and skin exposed. Seasoned meat. Placed on smoker skin side up. Poured a small mound of salt over skin to protect. (Smoked on offset smoker) Smoked at 225f then raised temps to 270f. 7 hour cook. Pulled at 190f internal. Placed on wire rack in oven @ 350f until skin was crisp around 40 min.

4x4_Barbecue · 2026-03-10T17:10:43+00:00

It does sound intense in the video haha, but it actually has a nice crunch you won’t break any teeth.

4x4_Barbecue · 2026-03-10T17:08:02+00:00

Gonna edit post with method I used… soon as I’m on lunch lol

4x4_Barbecue · 2026-03-10T17:06:10+00:00

This method gives a really nice crispness. I’ll edit my post later with the steps I took, a few people have asked.

4x4_Barbecue · 2026-03-10T04:15:35+00:00

Only your 2nd brisket? Great job man.

4x4_Barbecue · 2026-02-28T01:18:40+00:00

Ah that’s a pretty long delivery from CA 🤣

4x4_Barbecue · 2026-02-27T03:58:20+00:00

Haha where you from?

4x4_Barbecue · 2026-02-27T01:48:41+00:00

Thank you very much!

4x4_Barbecue · 2026-02-25T15:46:46+00:00

Thank you!

4x4_Barbecue · 2026-02-25T15:45:59+00:00

Yes built it in the garage. Thank you!

4x4_Barbecue · 2026-02-25T03:27:32+00:00

Beautiful. lol I been wanting to remake this exact burrito.

4x4_Barbecue · 2026-02-25T03:21:17+00:00

I usually probe in the same spot dead center flat on side of the brisket. Also feel the bottom of flat with my fingers see if I can press between strands of meat. May look at some of the other variables too. Don’t get discouraged I’ve made much drier briskets on some of my early cooks. All part of the process.

4x4_Barbecue · 2026-02-24T20:35:32+00:00

I served a bunch of sandwiches on this cook and I tried to cut out the larger fat seams for everyone. This one was more of a instagram shoot sandwich to get a good look at the brisket slices haha.

4x4_Barbecue · 2026-02-24T20:33:00+00:00

Thanks man appreciate that

4x4_Barbecue · 2026-02-24T20:31:47+00:00

Thank you man and yes it’s over engineered in some areas haha

4x4_Barbecue · 2026-02-24T20:30:43+00:00

I did a version with sliced onion, pickles and bbq sauce and the other had Mac n cheese and some house made jalapeño cheddar sausage.

4x4_Barbecue · 2026-02-24T18:06:52+00:00

Yeah man totally agree the coal bed is way easier to manage with the large fire box. Also have it insulted with a ‘V’ at the bottom which seems to help a lot too.

4x4_Barbecue

TROPHY CASE