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SMOKED TACOS AL PASTOR
DIRECTIONS
1 Plug thermometer into unit. To install the grill
grate, position it flat on top of the heating
element and gently press down until it sits into
place.
2 Liberally season pork on all sides with Mexican
spice blend. Insert thermometer horizontally into
the center of the thickest part of the pork (see
thermometer placement instructions on page 9).
Place the pork and pineapple on the grill grate,
then close the hood.
3 While holding the smoke box lid open,
use the pellet scoop to pour pellets into the
smoke box until filled to the top. Then close
the smoke box lid.
4 Turn dial to SMOKER and set temperature to
250°F. To set the thermometer, select MANUAL
and set temperature to 203°F. Select START/
STOP to begin cooking (preheating is not
needed). Set an external timer to 15 minutes.
5 After 15 minutes, open hood, remove pineapple
and set aside. Close hood to continue cooking
pork. Let pineapple cool, then chop into small
pieces.
6 When cooking is complete, turn unit off, leave
hood closed, and let pork rest for 45 minutes to
1 hour. Alternatively, remove food from grill, wrap
in plastic wrap and let rest for at least 45 minutes
to 1 hour. Then shred the pork and toss in a large
bowl with pineapple juice.
7 To build the tacos, layer the tortillas with pork,
pineapple, onions, and cilantro. Top with fresh
lime juice.
INGREDIENTS
3–4 pounds boneless pork shoulder, trimmed, fat
removed
Mexican spice blend, as desired (found on page 53)
1 whole pineapple, peeled, core removed, cut in
1/2-inch rings
1 can (6 ounces) pineapple juice
1 large white onion, peeled, diced small
1/2 cup chopped cilantro
24 corn tortillas, warmed
Lime wedges, for garnish
PREP: 10 MINUTES | TOTAL COOK TIME: 4 HOURS | MAKES: 8–10 SERVINGS
INTERMEDIATE RECIPE
BBQ Smoking
32
BBQ SMOKING
TIP For proteins with a thick fat cap, like pork shoulder,
trim o enough fat so that 1/4-inch remains. Then
place on the grill fat side up.
BBQ SMOKING
BBQ SMOKED BEEF BRISKET
DIRECTIONS
1 Liberally season brisket on all sides with mustard,
desired seasoning, salt, and pepper.
2 Plug thermometer into unit. To install the grill
grate, position it flat on top of the heating
element and gently press down until it sits into
place. Place the brisket directly on grill, then close
the hood. Insert thermometer horizontally into
the thickest part of the meat (see thermometer
placement instructions on page 9).
3 While holding the smoke box lid open, use
the pellet scoop to pour pellets into the
smoke box until filled to the top. Then close
the smoke box lid.
4 Turn dial to SMOKER, set temperature to 250°F,
and set time to 6 hours. Select START/STOP
to begin cooking (preheating is not needed).
Depending on the size and shape of the beef
brisket, more time may be needed during the
cooking cycle. Use the arrows to the right to add
more time.
5 When cooking is complete, open hood, remove
brisket from grill, wrap in plastic wrap and let rest
for 1 hour. Then slice the brisket against the grain
and brush or serve with sauce of choice (see page
48 for sauce recommendations).
INGREDIENTS
5–9 pounds beef brisket, trimmed
3 tablespoons yellow mustard
1/2–1 cup spice seasoning of choice
(ideas can be found on page 49)
Kosher salt, as desired
Ground black pepper, as desired
PREP: 5 MINUTES | TOTAL COOK TIME: 5–8 HOURS | MAKES: 6–8 SERVINGS
INTERMEDIATE RECIPE
TIP For proteins with a thick fat cap, like brisket, trim o
enough fat so that 1/4-inch remains. Then place on the
grill fat side up.
33
Questions? ninjakitchen.com
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