Here at Spider Grills, we’re not “no-nonsense”. We like a little nonsense, we just don’t want it at the expense of all our sense. This is why I’m always going to give you the RECIPE first, the nonsense will be at the bottom if you want to read it.
Pineapple Pork Brisket Tacos
Servings: 4-6 tacos
Prep Time: 15 mins
Cook Time: 3-4 hours (depending on the size of your brisket)
Equipment
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Weber Kettle & Spider Venom
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Kingsford Classic Charcoal (or your favorite)
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Kingsford Cherry Smoking Chunks (or your favorite)
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Pink Butcher or Parchment Paper
Ingredients
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1 Pork Brisket (approx. 3-4lbs)
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1/4 c. Kosmo SPG (Salt, Pepper Garlic) Rub or similar
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1/4 c. Lane’s Cubano seasoning (or similar)
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1 Pineapple
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4-6 Tortillas (corn or flour)
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Taco Fixings (I would recommend sliced jalapenos, Lane’s Pineapple Chipotle BBQ sauce, and cotija cheese, but you can follow Jeremiah’s lead or choose your own adventure.)
Instructions
Preheat the Grill
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Place a generous pile of charcoal on one side of your kettle and distribute the wood-smoking chunks evenly throughout.
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Using a charcoal chimney, get a heaping handful of charcoal red hot, and place them on one end of your charcoal pile.
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Set the Spider Venom for 275° F and adjust your kettle top vent accordingly. We recommend putting the pit probe in between the coals and your meat for this cook. Let the Venom get to temp while you prep the pork.
Prep the Pork Brisket
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Remove the pork brisket from it’s packaging and pat it dry with a paper towel.
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Trim any excess fat, silverskin, or oddly shaped pieces of meat that won’t cook well. Don’t over trim, a little is enough.
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Starting with the “fat cap” side, cover generously with your SPG rub. Flip and repeat.
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Flip back to the “fat cap” side and cover generously again with the Cubano seasoning. Flip and repeat.
Cook the Pork
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Once your grill is at 275° F, place the pork brisket directly on the grill, “fat cap” side down, on the opposite side from your coals. It should be about an inch or two away from your pit probe.
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Insert your Venom meat probe into the thickest, most central part of the meat and set its target for 190° F.
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Let the pork brisket cook for about 2 hours undisturbed.
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After 2 hours, pull the pork and wrap it in pink butcher paper. Return the wrapped pork to the grill and cook until you reach about 190°F internal temp. This should take about an hour more.
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Pull the pork and let it rest in the butcher paper for about 30 minutes at room temp.
Build your Tacos
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While the pork rests, toss some pineapple slices on the coals side of your grill and cook them until they become golden brown.
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Dice the pineapple slices and prepare your other taco toppings.
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Slice the pork brisket to your preference. Thin, brisket-style slices work great for tacos.
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Pile it all up on some warm tortillas.
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Grab your hula skirts, coconut bras, ukeleles, and get to eating.
The Nonsense
What did you say? It’s cold outside? There’s snow on the ground? It’s November for cryin’ out loud!?
Well, we can’t hear you over the sound of sizzling pineapple and crackling cookfires. We’re refusing to give up on our hot grill summer, and bringing you an all-new way to make island time last all year.
You might not have even known pigs had briskets, but you sure as hell do now. This cut of meat combines the tender juicy texture of a brisket-style cut, with the ease and flavor versatility of smoked pork. And it just tastes so damn good with pineapple.
So shovel the snow off your porch, stand around the warm grill, and get your friends together for one last luau with these kick-ass Pineapple Pork Brisket Tacos. You’ll be glad you did.