Sean M.
TVWBB Fan
Hello;
I am doing (3) 8# (pre-trim weight) bone-in butts. I will do a Mr. Brown, TBD rub and a Cochinita Pibil.
I have read for hours many recipes, styles and variations of the CP. I am fortunate to have access to
the authentic ingredients (banana leaves, achiote, sour OJ etc) and I will hold as true to the marinade as
possible. I want this as authentic as possible and will be buying fresh corn tortillas from my local tortillaria,
making my own guac and ranch/mexican frijoles - and sangria!
I plan on following this recipe:http://tinyurl.com/nkgfmcg
Here are my questions:
1) Should I cut the 8#'er in half?
2) Should I wrap in banana leaves or just put it on the WSM?
- I am doubtful that the banana leaves would impart any flavor since it is really about creating steam for tenderness
3) Alternatively, I could go natural and then foil half-way through.
- I am concerned that the CP will dry out.
I have an 18" WSM, will use water in the pan and a mix of hickory/apple wood.
Thank you in advance.
~ Sean
I am doing (3) 8# (pre-trim weight) bone-in butts. I will do a Mr. Brown, TBD rub and a Cochinita Pibil.
I have read for hours many recipes, styles and variations of the CP. I am fortunate to have access to
the authentic ingredients (banana leaves, achiote, sour OJ etc) and I will hold as true to the marinade as
possible. I want this as authentic as possible and will be buying fresh corn tortillas from my local tortillaria,
making my own guac and ranch/mexican frijoles - and sangria!
I plan on following this recipe:http://tinyurl.com/nkgfmcg
Here are my questions:
1) Should I cut the 8#'er in half?
2) Should I wrap in banana leaves or just put it on the WSM?
- I am doubtful that the banana leaves would impart any flavor since it is really about creating steam for tenderness
3) Alternatively, I could go natural and then foil half-way through.
- I am concerned that the CP will dry out.
I have an 18" WSM, will use water in the pan and a mix of hickory/apple wood.
Thank you in advance.
~ Sean
