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Speaking of brisket, I'll post more pics tomorrow , i just put these in and am letting Fireboard run with them until done, i will jump in and wrap them when they get to 170. The one on the left was 21 pounds before trimming, the one on the right was 14.

So the Al Pastor cook was definitely a success and enjoyed by everybody. I did one pork shoulder so about 7lbs and we had 8 adults and could have probably fed 16-20 persons easily. This was fun to make and will definitely be in the rotation for parties. One of our amigos brought over this tequila from their last vacation to Mexico and one of the best we’ve ever had and it complimented the meal. Tacos made with Nixtamalized blue corn along with cilantro, onions, radish, pineapple, homemade salsa and Pico de gallo along with Mexican street corn salad and some Spanish rice. All the best,

Here's a cut of beef you generally don't see and in fact I haven't seen here either, unless I missed it. It's what the butcher said was a beef shoulder tenderloin and was cooked indirectly then seared. I must say he was correct, it was tender and he further stated it's best when cooked to a med-rare. Along side were sugared chick peas in cinnamon, apple, carrots, dried cranberry, cracked nutmeg, squeezed lemon with a dash of salt. Orzo with Greek dressing with feta, red pepper and a wee bit of onion and more black olive. I split half a stuffed scallop shell having the seafood works along side fresh garden string beans and just salt/pepper on the beef. This cut would be excellent over a rice pilaf with some sprouts.

So tomorrow is the big day for my first Al Pastor cook. Made the Marinade about a week or two ago and divided it in half and froze it. Just got the pork marinating in the Pastor tonight so it should be marinating for about 18 hours before the start of cooking. Made the Nixtamal with blue heirloom corn masa today so fresh tortillas will be ready also. I will get some piics of the cook and post them tomorrow or Friday (maybe a few Margaritas deep during the cook tomorrow). I really appreciate the inspiration from @Troble, @tekobo and @Syzygies . Cheers, Paul

pastrami in about an hour ago. barely fit the grate..