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T.G · 06-20-2011, 02:32 PM

In an effort to make up for Brad's lack of pictures, here's the Lechón Asado from the other day w/ some cook times for reference.

3.6 LB seed fed heritage (almost) pork butt from Bledsoe Meats (local farm)

After about 16 hours marinating in mojo (recipe a few posts back)

After about 2:25 at barely 220F

After 3:30, rotated it a bit to put the skin toward the fire to render the fat out and get the far edges to cook as the bricked weber does suffer from a slight temp drop as you get further from the coals, and at low temps like this, it's very noticeable. Also started to apply some additional mojo paste (left side - I applied to the whole cut, just stopped for a moment to shoot the photo)

I could go for a snack now...

06-20-2011, 02:32 PM	#2349
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,545 Trading: (37)	Re: What's in your smoker? In an effort to make up for Brad's lack of pictures, here's the Lechón Asado from the other day w/ some cook times for reference. 3.6 LB seed fed heritage (almost) pork butt from Bledsoe Meats (local farm) After about 16 hours marinating in mojo (recipe a few posts back) After about 2:25 at barely 220F After 3:30, rotated it a bit to put the skin toward the fire to render the fat out and get the far edges to cook as the bricked weber does suffer from a slight temp drop as you get further from the coals, and at low temps like this, it's very noticeable. Also started to apply some additional mojo paste (left side - I applied to the whole cut, just stopped for a moment to shoot the photo) I could go for a snack now...