Brother Adam! Can I just say, having tasted this delicious Cuban mojo pulled pork- Wow! Oh. My. Goodness. It was fantabulous! Having extra mojo sauce at the end was perfect for added flavor and taste. And those little Cuban sandwiches and sliders tasted so good! Well done!
Canadian here, been smoking pork for a few years now. This Friday will be my first attempt at Mojo pulled pork as my family was taking about how good the Cuban sandwiches are down in south beach. I even have the local baker (friend) making me medianoche bread (never requested before) 🤞should be epic! Thanks for the tips buddy!
@@waltwins I've watched that one but it seems like something was left out (been a couple months since I saw it). The better ones I've had used some sort of sweet mustardy sauce that just took them to the next level. Maybe it's just mustard and something like the mojo sauce?
Thank you so much brother! I typically don’t like trying to explain after the cook, but I didn’t have a choice here..😂😂. I still tried to be as thorough and as honest as possible - and the cook still turned out amazing!!🤙🤙🔥🔥
so i plan on doing this for christmas this year .. i need to make it the day before and you said you did it 48 hours before . did you pull it and then heat it up 48 hours later and how did you heat it up
OMG - I made this on New Year's Eve. Pretty much cooked all day with the new Recteq. Turned out amazingly well. Between the griddle and now the pellet grill, it's going to severely limit eating at restaurants. Love all your cooks. Thanks Adam and "The other one" too.
Haha! Thank you so much brother! You know, my wife constantly says I’ve ruined eating out - the food off the griddle and smoker are just so much better!!😂😂. Take care fam!🤙🤙
I just found your channel super awesome i did i watched the pitboss griddle you guys did the breakfast burritos i didn't know you had pellet smoker videos also!! Super stoked gonna give the one a try. You know its good when the kiddos love it.
Adam, perfect timing. Recteq was delivered half way through watching this video (seriously) Butts were on sale at Publix this week, so was looking to do a pulled pork anyway. After burn in and cooking chicken thighs. Now I know what my marinade is going to look like! Thanks so much my Brotha'
John! Congrats on the rig!!! Publix is the best, isn’t it? We are about to stick up for more!!! Thank you so much for watching brother!!! Let us know how it turns out!!!🤙🏻😁🤗
Thanks for sharing the whole process, it makes me really really want to get that Pellet Grill! I really want to try out this recipe. I wonder how well it will work when pressure cooking a pork butt. I am doing one for New Years Eve and planned to do bqq and plain and have slider buns, but now I may be rethinking this. Anyway, great job and everyone looked so happy! Happy New Year and Griddle On!
Jason! It’s Brett… I pressure cook pork butts all the time! In fact, almost weekly! No joke! My mojo marinade is a little different, but just know it’s amazing!!! 🤤😁🤗
Nice. I was in a rush to make Brunswick stew for Christmas Eve get together with the in-laws because I was asked at the last minute because of unforeseen happenings. I decided to smoke pork loin because it is quicker and by the time I shred it with a fork and add it into the stew, you would never know. Saved me a lot of time and it was really good. Of course, it looks like your end result pleased everyone, which makes it worth it. You all ought to make that again and use it on the griddle for Cuban Sandwiches. That would be amazing.
The Cubans were done on the griddle, but we didn’t film it, as we have done a couple of videos on our Cuban sandwiches…. Although, of course, we realized we should have afterwards.🤦🏻♂️😂 Thank you so much for watching! Griddle on!!!😁🤙🏻
Thank you so much for watching! If serving after the cook, we keep it in the large tins, ensuring there is plenty of liquid from the cook. If it’s the next day, we store it in the fridge, either in the tin, a large bowl, or a ziplock bag (large). When reheating, we find it best in the oven, for a couple of hours at 200-225 degrees, again, making sure there is plenty of liquid (sometimes the fat/liquid mix from the cook which preserves the moisture, so it doesn’t dry out too much). Hope this helps!!
Nice... I love this spin on the Backyard Diner! Amazing how only a few degrees changes the final product, but appreciate your accuracy. Last time I did pulled pork, I did leftovers on the griddle (think pulled pork meets chopped cheese) if there's any left😉😉
Timing and temps can be tricky when smoking meats sometimes. I’m not a professional but love to try to deliver outstanding food whether it be from the stove, grill, griddle or smoker. Great video! Btw it had to be awesome if the kid who doesn’t like pork is tearing it up barbarian style. Nice job on the cook can’t wait until the next! Merry Christmas and happy new year fella’s.
Merry Christmas and Happy New Year fam!! Yes!! My little Griffin - I didn’t even realize he had grabbed a plate of pork, because he typically doesn’t eat it - that was all the validation I needed!!😂😂. Take care fam!!🤙🤙🔥🔥
Merry Christmas, Jose! This is Brett, AKA The Other One!😂 I’m still here. Our filming schedule didn’t line up the last couple of weeks, so we got together when we were able to. But we definitely wanted to show y’all this awesome cook Adam did for his family’s Christmas dinner.😁🎄🤙🏻
Adam Man! you rocked it it looks so good i love food and you inspire me to make them and wow you and your twin live 2 hours away from eachother thats crazy but good job Adam!
Thank you so much for the positivity fam! I really do appreciate it! This cook and film was a bit tougher, so the positive energy really helps! Take care brother!!🤙🤙🔥🔥
Thanks again for the lesson on smoking. It is a process, and I'm along with you. Smoked, smoked ham with pineapple glaze for Christmas here. Griddle on dudes. 😎😎
Absolutely loved this! Thank you for sharing your experience and do's and don'ts on this. I just bought a pork butt from Sam's as well. The faces on everyone shows just how delicious it really was! Happy New Year to you and Brett! Be well 🌞👏
Thank you so much Michele!💙💙. If really turned out so good, even though it wasn’t exactly what we had expected. The end result is all that matters thought, right?!😁😁🤙🤙 Happy New Year to you as well!!!!
Hey Adam!!! This cook look's a little intense. but SO worth it!! No worrier's though, you two are PRO's!!! Another Awesome cook! Much luv my Brother's!!! A few thousand finger snap's up!!! GRIDDLE ON!!!
Did you ever do a smoker and a griddle combo cook? I have the exact pit boss. And I just got my black stone griddle. So I been watching videos for the black stone. But I haven’t found a smoker and griddle combo cook.
Thank you so much for watching, Keith! We have definitely done griddle cooks with food we’ve made in the smoker, but not both in one video yet… Yet!😉 Griddle on brother!!!😁🤙🏻
Thank you so much brother! We did a brisket, but honestly, Tri tip is one I am so anxious to try! They always seem to be amazing, and I guess I'm a smidge intimidated! We can't wait to give it go though! #GRIDDLEONINDEED
Pulled pork is amazing qnd this Cuban mojo looks a bit like carnitas, just put some of that on a sheet tray and put under the broiler to crisp up the tips. So good! Cheers..... My Brother!
Thank you so much! I absolutely love it! The pellets do struggle a bit - they create a “pit” where they don’t all continue to flow to the auger (not sure why gravity doesn’t pull them down, I’ve had to use a stick to love them, but it may just be my specific unit - I’ve researched and it doesn’t seem to be a common problem), I’ve only had it throw an error code once, but I do have to keep an eye on it. Otherwise I have so much confidence on this unit - I’ve Ives it I think 10 times since I got it a couple of months ago, and it’s risen to every occasion!🔥🔥🤙🤙
So I don’t have a TH-cam channel. But I know bbqing and smoking meat. Recent subscriber, about 2 months ago. But I bought a blackstone 4 burner 36 inch griddle bc of your channel. Would absolutely love to exchange tips and tricks. I am seriously thinking about starting a channel just don’t have the slightest idea how.
Oh absolutely fam! We love doing TH-cam - there’s a huge learning curve (algorithm, titles, thumbnail etc. but we love it all!) - but would love to share what we’ve learned! 🔥🔥🤙🤙
Man, I take all the blame for anything that didn't turn out on this cook. I should have asked a few more questions before I offered advice. Mainly, I should have asked for pictures to judge the thickness of the roasts. If anyone gives you s@#t, send them my way. I'm happy to take the heat. Other than leading you astray, these roasts look AMAZING! I have always wanted to try Mojo pork, and know I think I'm brave enough to do it!
Haha! No blame at all brother! It was amazing! Some learning curves for sure, but I didn’t even stay true to what you had said! In the end, the pork was amazing and got devoured! The only “issue” had to do with the length of time in the marinade, it should have been over night for sure!! Much love man, you know you’re still my go-to!!🔥🔥🤙🤙
Thank you so much for watching! If you click the drop down menu (should be a little arrow to the right of the video title), the full recipe and instructions are down about half way. Good luck, and let me know if you can’t find it!🤙🤙
That was awesome, I am happy with 1 pork butt you did 3. I have the same pitboss I will do this recipe with one pork butt. I have Blackstone too. I feel like each brand has its strengths and weaknesses. KEEP UP THE AMAZING VIDEOS BROTHERS
Ssssmmmmmmooookkkkiiiinnnnn (read in the mask voice) looks amazing gent, would love to get a smoker, especially with all the delicious food you have smoked. Another banger gent!!! Smoke them if you got them!!!
Hahaha! I read that in the Mask's voice before I saw the parenthesis! :D The smoking process is a long one, but the food is always worth it and honestly, the process is so enjoyable!
What up my brutha's!!! Long time no talk!! How y'all liking that Pit Boss Laredo?? I'm torn between the Laredo and the Pit Boss Pro Series 1150. I've talked to a couple people, they say they are both great machines. Just wondering if I could get y'all's opinion on the Laredo? Thanks bros!!
Thank you so much fam, always great to hear from you! We love it! Honestly, I wish I had more time to do more on it - hopefully soon! We love the easy read screen, and have been impressed overall! I did get some moisture in the fire pot, and the igniter quit, but Pit Boss replaced it right away! (Doing some research, it doesn’t appear to be a common problem). I think either way you’ll be happy! Cheers brother!🔥🔥
Now I guess I have to try the MOJO. Did the water pan really help? I look at me smoker and the pit temp probe is right where you placed the water, I think on the hottest side of the smoker, I never used water because I thought is would mess up the pit probe temp. And yes run all night. on at 10 or 11 done in 12 hours, rest for 4-5 hours and boom Dinner time at 5PM.And is it nice to go to bed and wake up in the AM and food has just a few hours to go. IF you are sleeping you are not peaking, I think that is a new motto.
That's such a great question! We are still newer to smoking meats, and it has always been recommended - The heat source on this unit actually comes from directly underneath, so I always place the pan to the right, since the stack is on the left. Love these tips here man, thank you for sharing! Take care fam!
Its a trick! This isn't him, its his brother. FYI, yes traditionally sour orange, but you can get even better flavor with combinations of lemon, lime, orange and/or grapefruit.
What a great question, Jason! We prefer the one without, because we already put pepper in. However, sometimes we are only able to get the one with pepper, so we lighten up on the pepper when we make a batch. We hope that helps! Thank you so much fir watching!😁🤙🏻
EXCELLENT CALL! I actually have a smoke tube but didn't use it as the "smokiness" was second to getting it cooked through. That said, next time, YUP, I'm using the smoke tube! :P. Take care fam!
Lesson learned ?? -- I hope ??!! -- those zipper style bags do not seal!! -- Use the good ole original style , triple lock bags !! Stay Safe and keep on griddling
Thanks for watching. From experience. We’ve left too much “flavor” and most didn’t want the overly greasy food - it took away from the good pork and balance of fat/flavor. Cheers.🤙🤙
Brother Adam! Can I just say, having tasted this delicious Cuban mojo pulled pork- Wow! Oh. My. Goodness. It was fantabulous! Having extra mojo sauce at the end was perfect for added flavor and taste. And those little Cuban sandwiches and sliders tasted so good! Well done!
Wahoo!! Thank you for chiming in brother! An in-person taste test recipient - woot woot!!🤙🤙🔥🔥
As a Cuban... "I approve this message". Looks amazing
Wahoo!! That means we’re doing it right!!😂😂. Much love fam, thank you so much for watching!!🔥🔥
That looks delicious. Homemade Mojo is sooooo much better than the jar stuff. Rock on!!!
Right??? We love making our own! Thank you so much for watching!❤️😁🤙🏻
Beautiful work on them, it’s always great when the bone pulls out nice and clean!
Absolutely! Thank you so much man!🔥🔥🤙🤙
Canadian here, been smoking pork for a few years now. This Friday will be my first attempt at Mojo pulled pork as my family was taking about how good the Cuban sandwiches are down in south beach. I even have the local baker (friend) making me medianoche bread (never requested before) 🤞should be epic! Thanks for the tips buddy!
Great job on the Pork, Adam!! Its so rewarding when a plan comes together!!!
Thank you so much brother! I definitely learned some things on this one, it ultimately, it was amazing and I can’t wait to do it again!🔥🔥🤙🤙
I'd love to see a video on making the Cuban sandwich as well. Love a good Cuban!
Thank you so much for watching, Aaron! We actually do have a video of us making Cuban sandwiches. But, it never hurts to do it again, right?🤗🤗🤗
@@waltwins I've watched that one but it seems like something was left out (been a couple months since I saw it). The better ones I've had used some sort of sweet mustardy sauce that just took them to the next level. Maybe it's just mustard and something like the mojo sauce?
Thanks for all the cooking details, Adam! Looks super delicious! A very Happy New Year to you and Brett! 😀
Thank you so much brother! I typically don’t like trying to explain after the cook, but I didn’t have a choice here..😂😂. I still tried to be as thorough and as honest as possible - and the cook still turned out amazing!!🤙🤙🔥🔥
Looked awesome! Thanks for the videos...food brings people together!
Absolutely! We love getting to share one of our passions, and like you said, it brings people together which is the best part. Take care fam!🔥🔥🤙🤙
Dedicated!! Love Cuban pork...looks like a great smoking technique.
Cuban pork might just be the best pork, right?!? It’s soooo good!!!😁🤤🤤
so i plan on doing this for christmas this year .. i need to make it the day before and you said you did it 48 hours before . did you pull it and then heat it up 48 hours later and how did you heat it up
OMG - I made this on New Year's Eve. Pretty much cooked all day with the new Recteq. Turned out amazingly well. Between the griddle and now the pellet grill, it's going to severely limit eating at restaurants. Love all your cooks. Thanks Adam and "The other one" too.
Haha! Thank you so much brother! You know, my wife constantly says I’ve ruined eating out - the food off the griddle and smoker are just so much better!!😂😂. Take care fam!🤙🤙
Nice job and thanks for the lessons 👍
Thank you so much for watching and the support brother!!🤙🤙🔥🔥
Awesome video, thanks 👍👍👍
Christeen! Thank you so much as always!🤙🏻🤙🏻❤️
I just found your channel super awesome i did i watched the pitboss griddle you guys did the breakfast burritos i didn't know you had pellet smoker videos also!! Super stoked gonna give the one a try. You know its good when the kiddos love it.
Haha!! Thank you so much for finding us and for chiming in! We love it!! This one was so good - always a crowd pleaser!! Take care fam!🤙🤙🔥🔥
Nicely done, using the smoker is definitely a great experience, My Family loves it. All the Best!!!
Thank you so much fam! We have had so much fun with this!!🤙🤙🔥🔥
Adam, perfect timing. Recteq was delivered half way through watching this video (seriously) Butts were on sale at Publix this week, so was looking to do a pulled pork anyway. After burn in and cooking chicken thighs. Now I know what my marinade is going to look like! Thanks so much my Brotha'
John! Congrats on the rig!!! Publix is the best, isn’t it? We are about to stick up for more!!! Thank you so much for watching brother!!! Let us know how it turns out!!!🤙🏻😁🤗
Thanks for sharing the whole process, it makes me really really want to get that Pellet Grill! I really want to try out this recipe. I wonder how well it will work when pressure cooking a pork butt. I am doing one for New Years Eve and planned to do bqq and plain and have slider buns, but now I may be rethinking this. Anyway, great job and everyone looked so happy! Happy New Year and Griddle On!
Jason! It’s Brett… I pressure cook pork butts all the time! In fact, almost weekly! No joke! My mojo marinade is a little different, but just know it’s amazing!!! 🤤😁🤗
Nice. I was in a rush to make Brunswick stew for Christmas Eve get together with the in-laws because I was asked at the last minute because of unforeseen happenings. I decided to smoke pork loin because it is quicker and by the time I shred it with a fork and add it into the stew, you would never know. Saved me a lot of time and it was really good. Of course, it looks like your end result pleased everyone, which makes it worth it. You all ought to make that again and use it on the griddle for Cuban Sandwiches. That would be amazing.
The Cubans were done on the griddle, but we didn’t film it, as we have done a couple of videos on our Cuban sandwiches…. Although, of course, we realized we should have afterwards.🤦🏻♂️😂
Thank you so much for watching! Griddle on!!!😁🤙🏻
Jesus blesses you and your channel. Thank you for everything you do.
Wow, thank you so much for watching and for the kind words!!💙💙🤙🤙
And by the way it looked amazing I couldn't smell it but everybody who ate at said it was amazing so another amazing cook in book
Haha! Thank you brother!
Where do you store the meat prior to serving? Fridge? How do you reheat without drying it out?
Thank you so much for watching! If serving after the cook, we keep it in the large tins, ensuring there is plenty of liquid from the cook. If it’s the next day, we store it in the fridge, either in the tin, a large bowl, or a ziplock bag (large). When reheating, we find it best in the oven, for a couple of hours at 200-225 degrees, again, making sure there is plenty of liquid (sometimes the fat/liquid mix from the cook which preserves the moisture, so it doesn’t dry out too much). Hope this helps!!
@@waltwins thanks! Mine came out great. Thanks for all the help. Couple things I would do differently but it was a great cook nonetheless.
Nice... I love this spin on the Backyard Diner! Amazing how only a few degrees changes the final product, but appreciate your accuracy. Last time I did pulled pork, I did leftovers on the griddle (think pulled pork meets chopped cheese) if there's any left😉😉
Oh heck yes brother! We love using the pork for Cuban sandwiches - amazing!! Will have to do a NY chopped cheese version!!🤙🤙🔥🔥
What’s the difference between bone in and boneless and which do you recommend
Love to watch you step out of your comfort zone, Adam! That pulled pork looked like a great success👍😊
Thank you so much for the encouragement and support Bobbi!!💙💙🤗🤗
Good work pero have you ever use the wireless MEATER probé
sometimes in a long cook and you're in a time crunch you got to cut corners a little bit the main thing is how the product comes out in the end
Excellent point! The end result was all that mattered, and everyone was so satisfied, it was definitely a great success! take care brother!
Timing and temps can be tricky when smoking meats sometimes. I’m not a professional but love to try to deliver outstanding food whether it be from the stove, grill, griddle or smoker. Great video! Btw it had to be awesome if the kid who doesn’t like pork is tearing it up barbarian style. Nice job on the cook can’t wait until the next! Merry Christmas and happy new year fella’s.
Merry Christmas and Happy New Year fam!! Yes!! My little Griffin - I didn’t even realize he had grabbed a plate of pork, because he typically doesn’t eat it - that was all the validation I needed!!😂😂. Take care fam!!🤙🤙🔥🔥
That looks delicious! A lot of happy mouths being fed. 😋🔥🍻
Hahaha! Yes!!! It was sooo good! Thank you for watching as always, Fritz! 😁😁🤤
Merry Christmas 🎁 where’s the other one?
Merry Christmas, Jose! This is Brett, AKA The Other One!😂 I’m still here. Our filming schedule didn’t line up the last couple of weeks, so we got together when we were able to. But we definitely wanted to show y’all this awesome cook Adam did for his family’s Christmas dinner.😁🎄🤙🏻
Adam Man! you rocked it it looks so good i love food and you inspire me to make them and wow you and your twin live 2 hours away from eachother thats crazy but good job Adam!
Thank you so much for the positivity fam! I really do appreciate it! This cook and film was a bit tougher, so the positive energy really helps! Take care brother!!🤙🤙🔥🔥
Happy holiday while twins and family
Thank you so much for watching, Rosemary! Happy holidays to you as well. Griddle on!!!😁❤️🤙🏻
Looks incredible!! Cooking for an army or leftovers for ever??? LOL!! I am sure it’s for many videos to come. Look forward to every video!!
Haha! Actually, for this one, it was an army! But the leftovers were amazing as well! Thank you so much fir watching as always, John! Griddle on!!!😁🤙🏻
Thanks again for the lesson on smoking. It is a process, and I'm along with you.
Smoked, smoked ham with pineapple glaze for Christmas here. Griddle on dudes. 😎😎
Griddle on, Gary! Thank you so much for watching brother! Always good to see you!😁❤️🤙🏻
Absolutely loved this! Thank you for sharing your experience and do's and don'ts on this. I just bought a pork butt from Sam's as well. The faces on everyone shows just how delicious it really was! Happy New Year to you and Brett! Be well 🌞👏
Thank you so much Michele!💙💙. If really turned out so good, even though it wasn’t exactly what we had expected. The end result is all that matters thought, right?!😁😁🤙🤙 Happy New Year to you as well!!!!
Hey Adam!!! This cook look's a little intense. but SO worth it!! No worrier's though, you two are PRO's!!! Another Awesome cook! Much luv my Brother's!!! A few thousand finger snap's up!!! GRIDDLE ON!!!
Woot woot!! Thank you so much for the kind words once again brother! It was a fun cook, I wish Brett coulda been here for it!!🤙🤙🔥🔥
Did you ever do a smoker and a griddle combo cook? I have the exact pit boss. And I just got my black stone griddle. So I been watching videos for the black stone. But I haven’t found a smoker and griddle combo cook.
Thank you so much for watching, Keith! We have definitely done griddle cooks with food we’ve made in the smoker, but not both in one video yet… Yet!😉 Griddle on brother!!!😁🤙🏻
Well done adam pulled pork is one of my favorite things to smoke my other is beef tri tips that should be added to your things to make #GriddleOn 🔥👊👍
Thank you so much brother! We did a brisket, but honestly, Tri tip is one I am so anxious to try! They always seem to be amazing, and I guess I'm a smidge intimidated! We can't wait to give it go though! #GRIDDLEONINDEED
So Brett’s fired again ? Lol
Haha! He’s on vacation! 😂😂😂
He will be back best week!😁❤️🤙🏻
😂😂😂😂
Pulled pork is amazing qnd this Cuban mojo looks a bit like carnitas, just put some of that on a sheet tray and put under the broiler to crisp up the tips. So good! Cheers..... My Brother!
Yes!!! Thank you so much fir watching, Kevin! Love you brother!!! Cheers!😁🤙🏻
Man,that looks great ! You nailed this cook ! To bad Brett had to miss out! Maybe next time , right ?
Haha! Yes! Brett definitely missed out… I know, because this is Brett!😂 Always good to see you Kent! 😁❤️🤙🏻
@@waltwins Brett, please don’t read my other comment then,….lol
I usually stick to “carolina” style pulled pork but I’m gonna try this one!
Oh man, you know we gotta do us a Carolina pulled pork soon! Much love fam!
Awesome cook as always! How do you like the pit boss? Any issues ever? Much love to y'all, stay safe!
Thank you so much! I absolutely love it! The pellets do struggle a bit - they create a “pit” where they don’t all continue to flow to the auger (not sure why gravity doesn’t pull them down, I’ve had to use a stick to love them, but it may just be my specific unit - I’ve researched and it doesn’t seem to be a common problem), I’ve only had it throw an error code once, but I do have to keep an eye on it. Otherwise I have so much confidence on this unit - I’ve Ives it I think 10 times since I got it a couple of months ago, and it’s risen to every occasion!🔥🔥🤙🤙
@WALTWINS Appreciate the solid honest response my man! You guys always seem like great people! 🤙🏻🤙🏻
Anytime we do Park in the smoker our water pan it always has all natural apple juice non-processed
That is amazing! We will definitely have to do that! Thank you so much for watching!!!😁🤙🏻🤗
So I don’t have a TH-cam channel. But I know bbqing and smoking meat. Recent subscriber, about 2 months ago. But I bought a blackstone 4 burner 36 inch griddle bc of your channel. Would absolutely love to exchange tips and tricks. I am seriously thinking about starting a channel just don’t have the slightest idea how.
Oh absolutely fam! We love doing TH-cam - there’s a huge learning curve (algorithm, titles, thumbnail etc. but we love it all!) - but would love to share what we’ve learned! 🔥🔥🤙🤙
if you have a stand mixer.. cube up you pork and put it in there to pull it...so easy.. soo fast. thats my method every time. Griddle/ smoke on!!
Oh man, that’s an amazing idea! Do you use a specific attachment?!
@@waltwins I use the flex edge beater, but the one that comes with the mixer works fine as well.
Dropped my new wing recipe in the message portion of the Patreon page… pine can be replaced with green pumpkin seed
Oh yes, and YIKES!! I haven’t gotten any notifications - I will have to see why?!?!
Man, I take all the blame for anything that didn't turn out on this cook. I should have asked a few more questions before I offered advice. Mainly, I should have asked for pictures to judge the thickness of the roasts.
If anyone gives you s@#t, send them my way. I'm happy to take the heat.
Other than leading you astray, these roasts look AMAZING! I have always wanted to try Mojo pork, and know I think I'm brave enough to do it!
Haha! No blame at all brother! It was amazing! Some learning curves for sure, but I didn’t even stay true to what you had said! In the end, the pork was amazing and got devoured! The only “issue” had to do with the length of time in the marinade, it should have been over night for sure!! Much love man, you know you’re still my go-to!!🔥🔥🤙🤙
Where is the link to the recipe?
Thank you so much for watching! If you click the drop down menu (should be a little arrow to the right of the video title), the full recipe and instructions are down about half way. Good luck, and let me know if you can’t find it!🤙🤙
That was awesome, I am happy with 1 pork butt you did 3. I have the same pitboss I will do this recipe with one pork butt. I have Blackstone too. I feel like each brand has its strengths and weaknesses. KEEP UP THE AMAZING VIDEOS BROTHERS
Thank you so much for watching and for the kind words brother! This was amazing, and we love it all!! Take care and GRIDDLE ON BROTHER!🤙🤙🔥🔥
Ssssmmmmmmooookkkkiiiinnnnn (read in the mask voice) looks amazing gent, would love to get a smoker, especially with all the delicious food you have smoked. Another banger gent!!! Smoke them if you got them!!!
Hahaha! I read that in the Mask's voice before I saw the parenthesis! :D The smoking process is a long one, but the food is always worth it and honestly, the process is so enjoyable!
Man I want to eat these!!
You will, brother… you will!!!🤗😁❤️
I fried some smoked pull pork left overs on the BS the other day. Yum.
Sooooo good, right??? Thank you so much for watching, Robert! Griddle on!😁🤙🏻
What up my brutha's!!! Long time no talk!! How y'all liking that Pit Boss Laredo?? I'm torn between the Laredo and the Pit Boss Pro Series 1150. I've talked to a couple people, they say they are both great machines. Just wondering if I could get y'all's opinion on the Laredo? Thanks bros!!
Thank you so much fam, always great to hear from you! We love it! Honestly, I wish I had more time to do more on it - hopefully soon! We love the easy read screen, and have been impressed overall! I did get some moisture in the fire pot, and the igniter quit, but Pit Boss replaced it right away! (Doing some research, it doesn’t appear to be a common problem). I think either way you’ll be happy! Cheers brother!🔥🔥
@@waltwins Thanks my brutha!! I appreciate the feedback!! And y'all keep Tupac'n it up on those grills and griddles!!😆😆
@@paulcervantes9104 haha!! You got it fam!!😂😂😎😎
I see you are just like me, asking family how well the meat tastes.
Haha!! Right?! We just need to be validated!😂😂💪💪
@@waltwins yes we do
Dude the fatback is the best part! You threw out the chicharrón! You should not have rushed it. Watch videos from some Cubans, they have this mastered
Now I guess I have to try the MOJO. Did the water pan really help? I look at me smoker and the pit temp probe is right where you placed the water, I think on the hottest side of the smoker, I never used water because I thought is would mess up the pit probe temp. And yes run all night. on at 10 or 11 done in 12 hours, rest for 4-5 hours and boom Dinner time at 5PM.And is it nice to go to bed and wake up in the AM and food has just a few hours to go. IF you are sleeping you are not peaking, I think that is a new motto.
That's such a great question! We are still newer to smoking meats, and it has always been recommended - The heat source on this unit actually comes from directly underneath, so I always place the pan to the right, since the stack is on the left. Love these tips here man, thank you for sharing! Take care fam!
Its a trick! This isn't him, its his brother. FYI, yes traditionally sour orange, but you can get even better flavor with combinations of lemon, lime, orange and/or grapefruit.
I know it’s unrelated to this video, but do you use adobo with or without pepper in your usual suspects?
What a great question, Jason! We prefer the one without, because we already put pepper in. However, sometimes we are only able to get the one with pepper, so we lighten up on the pepper when we make a batch. We hope that helps! Thank you so much fir watching!😁🤙🏻
@@waltwins thanks for being so responsive and helpful . Keep up the good cooks brother
Time crunches sucks. Smoke tubes work good. I use them in time crunches
EXCELLENT CALL! I actually have a smoke tube but didn't use it as the "smokiness" was second to getting it cooked through. That said, next time, YUP, I'm using the smoke tube! :P. Take care fam!
I love smoking a pork butt,now I have a new marinade, thanks!!!!
You’ve got to try it brother! Thank you so much for watching! 😁🤙🏻
MY GOD, MAN!!!!! PLEASE! Take a breath!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Haha!! Why?!😂😂🔥🔥
1st
Woohoo!!! Way to go brother!!!😁🤗🤙🏻
@@waltwins Im on it dog gone it!!
Lesson learned ?? -- I hope ??!! -- those zipper style bags do not seal!! -- Use the good ole original style , triple lock bags !! Stay Safe and keep on griddling
Yup! Definitely learned. Thank you so much for watching! Griddle on!🤙🏻😁
You took away the flavor, you all called it fat.
Thanks for watching. From experience. We’ve left too much “flavor” and most didn’t want the overly greasy food - it took away from the good pork and balance of fat/flavor. Cheers.🤙🤙