For those watching, if you want to be closer to the real thing, don't inject with pineapple juice. It's fine if you want to do something different. But the traditional way just Hawaiian pink salt (no pepper), wrapped in banana leaves. That's it.
I don’t really have a preference on wood pellets. I honestly can’t tell a big difference in the flavor they provide. If you were asking me about actual wood I really like pecan and post oak.
The foil was actually very helpful in keeping the banana leaves together. They weren’t the most pliable things. They were difficult to fold and keep in place.
@@PigAndBeef as was stated by someone else, warm the leaves first. If possible, parboil them to make them pliable. If you still have an issue use butcher paper instead of foil so the smoke can penetrate the leaves. And honestly, the meat should be wrapped in the banana leaves from the start. This is a great take on the dish. If I had the money I would dig a pit and import some kiawe to do it right for my upcoming luau. Instead I am going to use the Alaea salt, banana leaves, and some pecan or fruit blend pellets.
Is internal temp of the pork between 200-203 okay for Kalua style? I’ve smoked pork shoulder before (Brickman) and pulled it off the grill when it hit 225 internal temp. I haven’t done the cooler yet. Does putting it in the cooler for a couple hours cook the internal temp more? What’s the finale internal temp suppose to be?
200-203 is a good range for a finishing temp. You can rest it for a bit before you put it in the cooler if you are worried about it continuing to cook while it is in there.
Yeah from Asian grocery stores or even sometimes in regular grocery store in the Asian food aisle. They’re frozen and come in flat squares about 12in x 12in folded up for usually less than $2 for a package of 3 or 4 leaves and the leaves are big….
If you Haole you run pineapple injection, if you true islanders just add Hawaiian salt. Brah low and slow 225 4 hours, wrap wit da banana leaf pour 1/2 cup Hawaiian salt and watah in wrap, take out at 203 internal drop in cooler for 1-2 hours to cool down, brah buggah going be legit Hawaiian style. True Traditional kine auuuuuryyyyte🤙🏽🤙🏽🤙🏽🤙🏽
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
For those watching, if you want to be closer to the real thing, don't inject with pineapple juice. It's fine if you want to do something different. But the traditional way just Hawaiian pink salt (no pepper), wrapped in banana leaves. That's it.
What "flavor" of wood pellets do you prefer?
I don’t really have a preference on wood pellets. I honestly can’t tell a big difference in the flavor they provide. If you were asking me about actual wood I really like pecan and post oak.
Why not just smoke in the banana leaves? Was wondering if you can leave the foil off…
The foil was actually very helpful in keeping the banana leaves together. They weren’t the most pliable things. They were difficult to fold and keep in place.
@@PigAndBeef as was stated by someone else, warm the leaves first. If possible, parboil them to make them pliable. If you still have an issue use butcher paper instead of foil so the smoke can penetrate the leaves. And honestly, the meat should be wrapped in the banana leaves from the start. This is a great take on the dish. If I had the money I would dig a pit and import some kiawe to do it right for my upcoming luau. Instead I am going to use the Alaea salt, banana leaves, and some pecan or fruit blend pellets.
@whitgillik thanks for the sharing
Note: warm the leaves. It makes it more pliable for wrapping
Thanks for sharing!
Have you ever done it with the fat still attached? I use that kind when I make it in the crock pot. Was curious about using it in the smoker
Yes, it’s fantastic.
What flavor of pellets did you use?
We used apple. But hickory, pecan or cherry would all work nicely as well.
Do mesquite. It’s the closest flavor to kiawe wood. Kiawe is what we use in Hawaii
How long did you smoke the pork butt for at 250deg?
It took about 8 hours total. But this can vary some.
No liquid smoke or Aloha Shoyu?
No liquid smoke. I’m not sure what Aloha Shoyu is, honestly.
@@PigAndBeef It's a type of Hawaiian soy sauce. Check it out next time you do one of these
Sounds good, will do!
@@PigAndBeef You smoked it to perfection nonetheless. I'm impressed you used banana leaves as well
Why would you use liquid smoke when your smoking it?
Is internal temp of the pork between 200-203 okay for Kalua style? I’ve smoked pork shoulder before (Brickman) and pulled it off the grill when it hit 225 internal temp. I haven’t done the cooler yet. Does putting it in the cooler for a couple hours cook the internal temp more? What’s the finale internal temp suppose to be?
200-203 is a good range for a finishing temp. You can rest it for a bit before you put it in the cooler if you are worried about it continuing to cook while it is in there.
You need to use Hawaiian salt. Just about every house in Hawaii has a bag of Hawaiian salt.
Good to know. Thanks for sharing.
Yes!!!!! I’ve been looking for a video like this for a long time! Where did you buy your banana leaves from?
Thanks for watching! We picked it up from a local Asian market. They're pretty cheap.
Hey thanks again for sharing this. It’s much appreciated. 👍🏼
Yeah from Asian grocery stores or even sometimes in regular grocery store in the Asian food aisle. They’re frozen and come in flat squares about 12in x 12in folded up for usually less than $2 for a package of 3 or 4 leaves and the leaves are big….
How long did it take to get to 200 degrees? Planning to do this for daughters birthday.
You can plan on the entire cook taking 7-8 hours if you have approximately an 8 pound pork shoulder at 250 degrees for the smoking temp.
Pig & Beef sounds good, thank you.
That's not kailua pig. Traditional K pig is cooked underground
Looks good bruh, I stay Big Island, plenty guys make kalua pig. How was with the pineapple injection? Looks ono. I like try that...🤙🏽🤙🏽
The pineapple injection was great. Added a nice fruity flavor to the pork. Thanks for watching!
If you Haole you run pineapple injection, if you true islanders just add Hawaiian salt. Brah low and slow 225 4 hours, wrap wit da banana leaf pour 1/2 cup Hawaiian salt and watah in wrap, take out at 203 internal drop in cooler for 1-2 hours to cool down, brah buggah going be legit Hawaiian style. True Traditional kine auuuuuryyyyte🤙🏽🤙🏽🤙🏽🤙🏽
Gross