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Thought this sounded like a great way to use my smoker for the fall. This is time intensive (but not work intensive) needs to marinate for 24 hours before smoking. Recipe source: Bon Appetit (June 1984)
- Combine first 4 ingrediens (chili sauce - jalapeno)in a bowl.
- Place roast in roasting pan and rub all over with marinade, pouring remainder over roast. Pour beer over all. Refrigerate for 24 hours, turning occassinally.
- Preheat coals to medium low in smoker (*to smoke in a coverered barbeque, preheat coals to medium low in grill. Push coals to sides. Place marinade in 7 x 11-inch disposable aluminum pan. Put pan in center of coals and fill with water. Spread mesquite over coals. Smoke pork until meat therometer registers 170-degrees F, turning several times).
- Spread mesquite chips on coals.
- Pour marinade in drip pan and fill with water.
- Plae pork on smoker rack over the drip pan.
- Cover smoker and smoke until meat therometer registers 170-degrees F., adding more water to drip pan as needed (5 1/2 hours).
I made a modified version of this yesterday using 1/2 of a pork tenderloin, cutting the recipe down for 2 or 3. Since it was a tenderloin, only marinaded for about 8 hours. Instead of a jalapeno I used 1 chipotle pepper and about 1 teaspoon adobe sauce. Smoked it in my stove-top smoker for about 25 minutes. It was very tender and good flavor, however I'd like a little more kick to it, maybe add chili powder (and cumin) to the marinade? Thanks Ellie!