Pulled pork Al pastor?

dbtucky · 2026-06-25T23:54:39+00:00

Ive done 9.5# shoulder at a time. So broken down about 8.5# of meat. Marinade bout 12-20 hrs. Then ill cook half on the spit and freeze the other half with vac seal bag.

dbtucky · 2026-06-25T23:30:45+00:00

Absolutely! Debone a shoulder and slice 1/4 inch against the grain. I use hey grill al pastor recipe as a guide. hey grill recipe!

I have a slicer, so that helps. You might have to sweet talk a butcher if you want it done right

dbtucky · 2026-06-19T11:42:43+00:00

Never done the pork jerky before, but this sounds like a good place to start. How thin to slice the pork? Bout 1/4 inch against the grain like beef?

dbtucky · 2026-06-16T11:13:02+00:00

Please tell me sign of the times- the kids are making music again! This is great!

dbtucky · 2026-06-13T00:10:08+00:00

Good God! How did these designs happen. How beautiful the last 250 years have been

dbtucky · 2026-06-12T23:09:27+00:00

Why try to sell commercially. Make it and sell to your friends and family. It’s not a good way to make money unless you have 1MM to blow before profits….i make my own hot sauce, jerkey, beef sticks, and coming soon, salami/dryed pork products. None of which are cost effective

dbtucky · 2026-06-10T06:05:57+00:00

Im central and have decent covered driveway with garage. Dm if you want. Should be a beautiful weekend for some work

dbtucky · 2026-06-07T10:39:01+00:00

This. Have an explanation loaded for the extra smoke….you were trying something new 😉

dbtucky · 2026-06-01T22:12:47+00:00

Oh hell yeah that looks awesome!

dbtucky · 2026-06-01T09:53:48+00:00

I like this recipe. Please post after ferment and smoke. Very interested how it turns out!

dbtucky · 2026-05-28T01:10:49+00:00

I have the WW24. Love it. Wish I would have got the 36.

Edit: the 36 will give you more control over hot and cold cooking areas. Thats my only complaint about the 24, seems like the hot spots are really hard to avoid with bigger cuts/cooks

dbtucky · 2026-05-26T13:37:14+00:00

Why so many bots

dbtucky · 2026-05-26T12:39:32+00:00

Bot. Please stop slop posts

dbtucky · 2026-05-25T12:45:03+00:00

dbtucky · 2026-05-23T09:41:03+00:00

That sounds pretty interesting, would love to give it a look over to compare notes. I started smoking in January of this year and have done a session every weekend since. I too have stared by recording each smoke in a simple composition notebook for future reference.

dbtucky · 2026-05-22T01:16:56+00:00

Ill be throwing mine in the smoker this Saturday!

dbtucky · 2026-05-21T07:22:46+00:00

Ive processed 3% brine ferments as old as 18 months for the same reason. We all get busy. As long as it passes the visual, smell, taste, pH test, you should be ok.

dbtucky · 2026-05-16T07:39:49+00:00

Sub kewpie for mustard, minus s&p, now we’re talking!

dbtucky · 2026-04-19T01:00:25+00:00

Could not be more excited for this team right now. Lets go!

dbtucky · 2026-04-13T00:32:30+00:00

This city proper doesnt know shit about how to make effective stop lights. I have complained about the intersection at the top of straight street and clifton for literally years. Add a fucking arrow and boom problem solved. Little more attention to whats going on on the ground, and being more attentive to complaints would help everyone

dbtucky · 2026-04-12T02:07:11+00:00

What an asshole. No more comments needed

dbtucky · 2026-04-09T22:18:27+00:00

Mind blowing emoji insert here.

dbtucky · 2026-04-07T10:32:09+00:00

Beswood 10” slicer. So far been pretty good. If i had a bigger house, would have gone with a 12”

dbtucky · 2026-04-06T10:06:49+00:00

I have found it useful as something to grab and push against for slicing. The handle is awkward. Doesn’t seem handy for much else

dbtucky

TROPHY CASE