Combination Cooking: Caja China + Smoker?

I love roasting pigs in my Caja China, and I love smoking pig parts in my smoker. Now I've got it in mind to try both in combination. I would love to get that tender juiciness of the Caja China slow-roast with the smoky flavor that the smoker delivers. The challenge: I've got 3 pork shoulders that I need to cook up for a block party this weekend. Has anyone out there tried the Caja China / Smoker combo? Which should come first? The smoking or the roasting? Brine injections or not? My hunch is yes on the brine, smoke first but not for too long, and cut back on the Caja China time a bit. Anyone have any advice?


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