Smoking Thread

Snapprhead27

Well-Known Angler
So I started with a 8 lb pork butt. Hickory pellets and a honey BBQ RUB.
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PERNIL: traditional pork “shoulder” roasted by Puerto Ricans, Dominicans… insert spices with knife into roast and let stand overnight in fridge , Butt should be just as good as shoulder, the whole of the bronx has this aroma during the Holidays at least…

lotsa garlic,
fresh cilantro,
oregano,
canola oil,,
red hot pepper,
onion perhaps,
salt pepper,

i’d love to make it here, but after 3-5 hours of roasting , my apartment will smell for a month. not a good ratio… cell…

.

.
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Last edited:
PERNIL: traditional pork “shoulder” roasted by Puerto Ricans, Dominicans… insert spices with knife into roast and let stand overnight in fridge , Butt should be just as good as shoulder, the whole of the bronx has this aroma during the Holidays at least…

lotsa garlic,
fresh cilantro,
oregano,
canola oil,,
red hot pepper,
onion perhaps,
salt pepper,

i’d love to make it here, but after 3-5 hours of roasting , my apartment will smell for a month. not a good ratio… cell…

.

.
View attachment 100498
was this smoked?
 
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