Hey as long as it taste great and your family loved it, that’s all that should matter. I’m going to try this !!! Thanks for posting and sharing your ideas 👍👊🏻
Hey there neighbor! (watching from Happy Valley) I have had a Pit Barrel for about 6 years and making al pastor for the first time today. Good to know the timing, as it seems to take a little longer than I would have expected.
Thanks Lee. That's what I'm here for is to inspire people to cook for their families. That's where memories are made, around the table and in your own backyard.
Jonathan Magoon yeah my wife tells everyone I babied the yard. I don’t have that house anymore. Our new house I just laid down seed this week. Hoping to get it the same way. Thanks for checking it out. Oh the grass is called RTF. Best grass I have ever used.
Finally bought the pit barrel. I am doing your recipe wath home made marinade. I used a apple core remover to make a hole in the pineapple slices, just the right size of hole. Looking forwatd to the finished product. Thanks so much for the video.
Man, that looked like some fine eating Kevin!!! I love El Pastor tacos. Great idea using the turkey hanger for the PBC too!!!! Great job brother!! Cheers
You should have shaved half of the outer part by the third hour and then do the other half... The crunch and crisp is key to pastor. That looks blackened...
Yeah I agree, the black is from the smoking process. Next time I think I will do it on my rotisserie that way I can shave off the outer part and let it keep cooking to keep crisping up. Thanks for watching brother.
I just did this lastnight/today, appreciate the info and will try it next time. I have it wrapped in foil in the oven to get to 195F , the pitbarel ran out of charcoal about the 12 hour mark. It was a huge cut up pork butt with 2 cans of pineapple slices. currently sitting at 183F
I made this recipe using the hanging method with my WSM 22.5 and the turkey hangers like you used from pit barrel cooker. That recipe was really good but I took the meat off at 155 instead of 165. Mostly due to having thinner sliced pork. No water pan was used but I did use a spritz of equal parts pineapple juice, water, and some white vinegar. Looking forward to more videos.
brilliant use of the turkey hanger. i'm guessing you're the reason they developed their hanging skewers. you've done the world some good sir, thank you.
I can't take credit for it. I seen someone do something similar with a hanger for a turkey fryer and at the time was trying how to put Al Pastor in the pit barrel. Thanks for checking it out.
Traditional method is marinating the meat in chorizo and pineapple juice and pineapple slices go on bottom and on top only it's used as a meat holder and it's cooked with mesquite chunks to give it that Mexican flavor good video tho
Dude that came out awesome! Spot On. (even without the cilantro!) That was a great Cook! You have got to get the new skewers they have out now. After seeing the video I really want to try this!
Thanks man, oh and I have the new skewers. Stay tuned in the next couple of weeks for me to introduce them. I have an awesome idea for them. Thanks for watching.
I did not have the best camera setup in this video so you could not get the real affect. They were pretty good. Not really dry but also not really moist. Thanks alot for watching.
Quinn Patton thanks a lot. I am liking it. It does seem to cook slower than the silverbac. All in all it a great addition and I plan on using it for many videos. Thanks for checking it out.
It was a gift from my daughter for Father's Day. They got it off of Amazon. Take a look above under show more. I have a link to it. I call it slicing knife.
Thats the way its done when cooked on a rotisserie. As the outside chars and cooks they shave it off. When smoking it you cant really do that. I am thinking of doing another video where I do that exact thing. We will see.
I would think if he didn’t baste the outside with pine juice, which is straight sugar, the outside would not have finished as charred. I am going to replicate today and will shave hourly if needed. I do think I will be able to finish it with a really nice crust without shaving, fingers crossed.....
Very cool idea. Definitely not an exact replica of pastor tacos but it's more the fact that you came up with a way to cook it without having to invest in a spit. awesome job. I think the PBC just cooks way too hot for something like this. You can do something similar with a Weber charcoal BBQ where you can keep the temps lower than 275-300. You really need to keep the temps down to around 200 or so for about as long as it would normally take to cook a pork butt. Do exactly what you did with the Pork using the Pineapple as the base, and then set it straight up in the Weber. Cook for 8 hours. I tend to marinade for 3 days, not 24 hours. The meat in Mexico is incredibly flavorful and from the folks I've talked to, they marinade for a long time to get it that way. I concur with the folks who say pop it in the freezer for a bit and make sure the meat is very thinly sliced.
Like from me! Thank you for sharing, but meat looks burnt on outside, is it possible to lower the temperature with the vent opening? And maybe cook it longer? Cuz id feel bad shaving off so much burnt meat
It might look burnt but I assure you it was just a nice bark. Not burnt at all. The better way to get a lower temp on the pit barrel is when you light your chimney let it get started for the lowest time suggested. I think they say 12 to 15 min. If you go 12 and dump right in you will get a lower temp. But if you keep opening the lid it will get hotter. Its designed to run between 275 and 310. Thanks for checking it out.
How come all these noobs say "its burnt"? If you have ever smoked anything you know it develops a "bark"! That is where the favor comes from! Good Job man! But you do needs some lime on it.
TheHollarBBQ I'm going to use a boneless butt and not slice it. I plan on making a marinade from scratch and inject it after I've marinated it over night. I'll tie the butt around some pineapple chunks and smoke it traditionally and smoke some pineapple rings separately. I figure I'll smoke it for 3-4 hours then use the Texas cheat to add more moisture... that's my plan so far. I have a PBC as well, but I'm going to use the grate instead of hanging it.
Yeah that's where I usually get mine, just was not able to get there this time so had to go smaller. People probably think I work for Costco as much as I mention them in my videos. LOL. Thanks for checking it out.
It was really good. I think most hate comes from the non traditional way I cooked it and the bottle sauce. I will be redoing this video this coming year to answer all the hate. It’s all good though. Thanks for watching.
It's Pit barrels Turkey hanger. But they do have some new skewer hangers that would work perfect for this. Thanks for checking it out. www.pitbarrelcooker.com/product/pbc-turkey-hanger/
Cool video, I have been looking for something to compliment my weber kettle. I was going to get a Traeger but Iike the barrel better. I agree with the other guy freeze the meat 15-30 to ease slicing your butt. I would wrap it in foil after 3 hours baste it thru the top. Cook it two more hours then wrap it in a towel and set it in a ice chest for a hour to rest. In the mean time mango salsa would be awesome. Thanks for showing the barrel in action. Have fun making more cool videos big guy!
Hey thanks alot for checking it out. The Pit Barrel is a good addition to any BBQ setup. You wont be disappointed especially if you like the flavor coming off your kettle. Stay tuned I will soon have something pretty cool for your kettle also.
I love my PBC and I will be definitely copycatting this very soon. I've always felt that I cheated myself by buying the turkey hanger thinking the only time I would use it would be for a turkey; now I know of other ideas, not just pastor but also other ethnic foods such as the ones you mentioned. I noticed the Dutch Bros cup, are you in the Nor Cal area?
David Brearley thanks for checking it out. Yeah the way I see it if you can get it on there it will probably work. I am actually from northern Oregon, just north of Portland. Originally from Mississippi. Dutch Bros is pretty popular around here.
I agree. It’s probably from the meat he bought. Since it was vacuum packed it marinated in its own blood and was not able to drain out. When cooking this, what happens is that the juices expand and tear the meat, causing the juices to fall out. It’s good to buy meat that properly hung. Unfortunately you won’t find that meat at the supermarket because they don’t take the time to hang and dry it out properly nor do they want to lose blood or water weight, because at the end of the day, weight is money.
Looks a tad on the dry side but I'm sure was still good. Get you some Maseca or Masa Harina and a tortilla press and make your own tortillas. It seems a waste to put that on a flavorless, store bought tortilla.
@@TheHollarBBQ The taste of fresh made will blow you away. You'll never eat another pre-packaged tortilla. It's just masa flour, a little salt and water. That's it.
