As a Puertorican myself, I can say you passed your test. You can throw that skin by itself in the oven on broil and make it a lot more crispy, but keep an eye on it. It can burn easily.🇵🇷👍🔥
Good looking pernil. I'm about to throw two 10 pounders in my Weber. I add an inch or so of water to the tray and cook at around 325° to an internal temp of 200°. It takes a while, but it's juicy and tender AF.
This turned out fantastic, the smoke flavor from my smoker makes it taste like it was roasted over a wood fire, absolutely love it. Thank you for the inspiration!
When I smoke mine I put the drip pan under the grate so it gets smoked all around. It also prevents part of the meat stewing in the juices. Thanks for sharing. Buen provecho!
For a 10-12lb pernil, you would use a mortar and pestle to grind up 12 cloves of peeled garlic, 10 peppercorns, (or 1/2 teaspoon of ground pepper), 1 tbsp dried oregano, 3 tbsp olive oil, 3 tbsp of white vinegar, and one teaspoon of salt for every pound the pernil weighs.
Hello, very good video! I would like to know what was the temperature that the pernil reached to remove it from the grill without the aluminum foil and then with the aluminum foil. Thank you very much and happy holidays
Hi Luis! I took it off the smoker once it hit 165° then removed the skin, wrapped it in foil, then once it hit 203°, I took it off then let it rest in a cooler for 90 mins. Happy Holidays and thank you for watching! :)
@@smokinsimmonsbbqHey bro getting ready to throw one on tomorrow am. Are these the steps. 1. Cooked 3 hours to 165 internal. 2. Wrapped and cooked another 1.5 to 200-ish internal 3. Rest for 1 hour? 2?
This is the first thing I have smoked since my daughter gave me the smoker 4 years ago.. I just bake the meat and put in smoker. Thank you so much the bone came right out. I cooked the whole thing. Your directions where right on..Omg!! 🙏
Thank you Camilo, this was one of my first videos before I purchased a microphone. If you watch any of my more recent videos, you’ll notice my audio is much better with the addition of a wireless mic. Thank you for watching! :)
@@smokinsimmonsbbq My first ex wife is Puerto Rican, but I cooked all of the P.R. food! I asked her grandfather one day, why can't she make this stuff, and he said, I tried to show her!!!!
Lol, it’s a Puerto Rican dish, not a Spanish pork. Smoked, never smoked, oven roasted, that’s why, it’s so dark. No peppercorn. Never packed and no damn vinegar, lol are u insane??? Glad y’all enjoyed it. Your welcome to stop by my house and I’ll show you how it’s done. ❤❤❤ not Orlando, Yaxaira Rodriguez. Great attempt, tho. Love merry Christmas
Thanks for the love Orlando! This was just my take on a smoked version. My mother-in-law is Puerto Rican and bakes this in the oven every year for Christmas dinner. This was her recipe but with my spin on smoking it to see if it would enhance the already awesome flavor she adds to it. You should try your version but smoke it to see what yours would taste like! :). If you do, let me know how it turned out! Merry Christmas to you and your family too! :)
As a Puertorican myself, I can say you passed your test. You can throw that skin by itself in the oven on broil and make it a lot more crispy, but keep an eye on it. It can burn easily.🇵🇷👍🔥
Thanks for the tip! Have a happy Holiday Viktor!
Great vid! I'm Puerto Rican, I'm a Gator alum, and I was looking to make a pernil on my smoker. You checked all the boxes! lol
@@Ambicioso25 great to hear from alum! Let me know how yours turns out!
Good looking pernil. I'm about to throw two 10 pounders in my Weber. I add an inch or so of water to the tray and cook at around 325° to an internal temp of 200°. It takes a while, but it's juicy and tender AF.
@@KeithM143 that sounds awesome!
I am going to try this on my smoker, thanks for posting .
Highly recommend it! Let me know how it turns out!
This turned out fantastic, the smoke flavor from my smoker makes it taste like it was roasted over a wood fire, absolutely love it. Thank you for the inspiration!
When I smoke mine I put the drip pan under the grate so it gets smoked all around. It also prevents part of the meat stewing in the juices. Thanks for sharing. Buen provecho!
Sounds great!!
Good video man. Keep up the good work
What’s in the rub exactly? It’s hard to tell what all is in it when you talk about it. Going to try this this week
For a 10-12lb pernil, you would use a mortar and pestle to grind up 12 cloves of peeled garlic, 10 peppercorns, (or 1/2 teaspoon of ground pepper), 1 tbsp dried oregano, 3 tbsp olive oil, 3 tbsp of white vinegar, and one teaspoon of salt for every pound the pernil weighs.
Hello, very good video! I would like to know what was the temperature that the pernil reached to remove it from the grill without the aluminum foil and then with the aluminum foil. Thank you very much and happy holidays
Hi Luis! I took it off the smoker once it hit 165° then removed the skin, wrapped it in foil, then once it hit 203°, I took it off then let it rest in a cooler for 90 mins. Happy Holidays and thank you for watching! :)
Great job
Thank you!
I did this last week. But after the smoke I did it Dutch oven style.
That sounds awesome! How did it turn out?
@@smokinsimmonsbbq It came out great! The family enjoyed it😁👍🏽
@@CalvinX So awesome to hear!
Anyone else terrified dude might’ve accidentally stabbed his own hand? 😂
I’m a ninja with that knife! 😂
@@smokinsimmonsbbqHey bro getting ready to throw one on tomorrow am.
Are these the steps.
1. Cooked 3 hours to 165 internal.
2. Wrapped and cooked another 1.5 to 200-ish internal
3. Rest for 1 hour? 2?
@@norbertomoran4575 yes sir! 203° if you want a pulled pork texture. Enjoy!!
Awesome dish…👏👏👏👏Thnk u
Thank you sir! Did you make it??
@@smokinsimmonsbbq no but I have made many pernil s.. never smoked one .. but yours looks amazing now I can smoke one myself.. Thnk u
@@carlosllama9979 go for it!
You didn’t cover it? Doesn’t it get dry? I want to make one but scared that it will dry out
No need to cover it as long as you keep the temp low, you’ll be good to go! :)
This is the first thing I have smoked since my daughter gave me the smoker 4 years ago.. I just bake the meat and put in smoker. Thank you so much the bone came right out. I cooked the whole thing. Your directions where right on..Omg!! 🙏
@@maylingdiaz8127 I’m sooo happy you gave it a try! Thank you so much for your support!
Turning on my smoker right now !!!
Awesome! Let me know how it turns out!
Hey, going to attempt this on Friday for my grandma. What temp was the smoker on?
Hi Richie! Happy to hear that you are giving this a try! My smoker was set to 350°. What kind of smoker will you be using?
@@smokinsimmonsbbq I was wondering the same, Imma be using a Pitboss pellet smoker.
@@ViktorLucca you should be just fine! Let me know how it turns out! :)
Unfortunately you did not give all the ingredients on the paste, that's the main thing right there.
@@Norman1965arg it’s in the comments down below ;)
Wich part of Spain? Are you talking about Spain Europe?
Puerto Rican/Dominican
How many lbs is that pernil?
Roughly 8-10lbs I believe…. I apologize for not listing it when I posted the video. Thanks for your support! Smoke on! 💨🍖
My wife and I decided to add high blood pressure (Sazon)
That’s a MUST!!!!
It looks like a very good pernil recipe but your video needs better audio. We can barely here whtat you saying
Thank you Camilo, this was one of my first videos before I purchased a microphone. If you watch any of my more recent videos, you’ll notice my audio is much better with the addition of a wireless mic. Thank you for watching! :)
First!!!
Lol thanks man!!
I was going to say, no arroz con gandules? No bueno
There is NO way I could forget that!! Lol
@@smokinsimmonsbbq My first ex wife is Puerto Rican, but I cooked all of the P.R. food! I asked her grandfather one day, why can't she make this stuff, and he said, I tried to show her!!!!
@@vinceedwards3978 hahaha!
@@smokinsimmonsbbq Its all good! Our kid lives with me now, and I plan on making this food when she gets back from visiting her Aunt
@@vinceedwards3978 let me know how it turns out!
Lol, it’s a Puerto Rican dish, not a Spanish pork. Smoked, never smoked, oven roasted, that’s why, it’s so dark. No peppercorn. Never packed and no damn vinegar, lol are u insane??? Glad y’all enjoyed it. Your welcome to stop by my house and I’ll show you how it’s done. ❤❤❤ not Orlando, Yaxaira Rodriguez. Great attempt, tho. Love merry Christmas
Thanks for the love Orlando! This was just my take on a smoked version. My mother-in-law is Puerto Rican and bakes this in the oven every year for Christmas dinner. This was her recipe but with my spin on smoking it to see if it would enhance the already awesome flavor she adds to it. You should try your version but smoke it to see what yours would taste like! :). If you do, let me know how it turned out! Merry Christmas to you and your family too! :)