How To: Hawaiian Style SMOKE MEAT Recipe

Set up the smokehouse and light a fire inside to burn off the paint, known as a burn-in.

Paint the smokehouse with high heat tolerant oil-based enamel paint to protect it from rust.

Prepare the marinade using equal parts shoyou (soy sauce) and sugar, along with Hawaiian chili peppers, garlic, and ginger.

Place the pork butt in plastic bags with the marinade and let it sit overnight.

The next morning, stoke the fire in the smokehouse, aiming for a temperature of about 225°F.

Use kave wood for smoking the meat, which provides a delicious aroma and flavor.

Monitor the internal temperature of the meat, aiming for 145°F, which will take about 12 hours of smoking.

Every hour, stoke the fire to maintain the temperature throughout the smoking process.

Once done, slice the smoked meat and fry it in a pan with onions and oyster sauce, garnishing with sliced green onions before serving.

Equipment Needed

Spice Level:

Dietary

Allergens