Brine
1 gallon water
1 cup kosher salt
½ cup sugar
1 head garlic, cut in half, not peeled
2 tablespoons black peppercorns
½ bunch parsley
1 lemon, cut in half
6 bay leaves
Proteins
1 pork shoulder (approximately 3–4 pounds)
3 pounds boneless skinless chicken thighs
2 pounds jumbo shrimp, cleaned and de-veined
Taco Rub (for all 3 proteins)
6 tablespoons garlic powder
6 tablespoons onion powder
4 tablespoons cumin
3 tablespoons chili powder
2 tablespoons oregano
4 tablespoons coarse salt
Spray (optional for basting)
1 cup apple juice
1 cup apple cider vinegar
Bacon Beans
1 onion, diced
3 cloves garlic, chopped
2 tablespoons cumin
1 pound bacon, diced, divided
2 (40-ounce) cans pinto beans, drained and rinsed
Salt and black pepper, to taste
For Serving
2 bunches scallions, trimmed and whole
1 large pineapple, cored and cut into wedges
1–2 dozen corn tortillas
1–2 dozen flour tortillas, taco size
Recommended optional toppings
Diced white onion
Chopped cilantro
Lime wedges
Guacamole
Pico de gallo
Sliced radishes
Sour cream
PREPARATION
1. To prepare the brine, bring 1 quart of water to a boil. Add salt, sugar. Stir to dissolve. Transfer to a large pot or container. Add the remaining 3 quarts of cold water, garlic, peppercorns, limes, and bay leaves. Make sure brine is completely cool.
2. Prepare the taco rub by combining garlic powder, onion powder, cumin, chili powder, oregano, and salt in a medium mixing bowl. Store until ready to use.
3. Add the pork shoulder to a large plastic container or non-reactive pot. Cover with brine. Brine overnight. Remove from brine, dry with paper towels. Generously season with taco rub and refrigerate until ready to cook (the longer the better).
4. Add the chicken thighs to a large food-storage bag or plastic container. Cover with brine. Brine 4 hours. Remove from brine and dry with paper towels. Generously season with taco rub and refrigerate until ready to cook.
5. Preheat the Masterbuilt Smoker to 250℉.
6. Combine the apple juice and apple cider vinegar, then pour into a spray bottle.
7. Add the pork shoulder to the smoker. Total cook time will be approximately 5 hours.
8. Spray the pork every 45 minutes with apple juice and apple cider vinegar mixture to keep moist.
9. The chicken thighs will take about 1½ hours on the smoker. Add close to the end of the pork cook time. Spray occasionally with apple mixture for moisture.
10. To prepare the beans, cook off all the bacon and drain on paper towels. Chop.
11. In a large oven-safe pot, saute the onions, garlic, and spices in olive oil for about 5 minutes. Fold in the pinto beans and ⅔ of the bacon pieces. Season with salt and pepper.
12. Cover the beans and place in the smoker for 30 minutes to heat through. When finished, garnish with reserved crispy bacon and chopped cilantro.
13. Drizzle the scallions and pineapple with olive oil and season with a touch of salt. Add to the smoker for 30 minutes.
14. Wrap tortillas in foil and place in the smoker the final 15 minutes to warm.
15. Add the seasoned shrimp to the smoker for 5 minutes until firm and just cooked through.
16. Rest the meats before slicing.
17. Slice the pork and chicken.
18. Assemble tacos with your choice of smoked proteins and toppings. Pineapple is great with pork or shrimp.